The Ins and Outs of Olive Oil, A Delectable Treat We Harvest On-Site!
Did you know that olive trees have the capacity to live for 300-600 years? Olives take 3-12 years to mature to a stage where they can be used, but with lifespans like that - and the ability to grow in an array of conditions - we're impressed by this incredible plant! And we’re overjoyed to have olive trees scattered across the property, a wild and beautiful benefit of living in such a temperate climate.
In late autumn, our olive trees are raked, ridding the branches of olives ripe for harvest. Just because they are ripe, it is not advisable to try to eat an olive straight from the tree or you'll be in for a very bitter surprise. Olives only taste good after being cured or pressed into oil.
If you've never tried first pressing olive oil, you might be confused by its greenish-yellow color and burst of flavor. Virgin and extra-virgin olive oils are often green in color, and have a pretty strong aroma. Many will leave a peppery aftertaste on your tongue. It's a far cry from the $2 olive oil we find on the shelves of supermarkets in the United States and it goes well on everything!
But let’s backtrack a bit to help you identify quality olive oil when you aren’t able to taste test ours on a trip to Valbonne.
Though it isn’t always that easy to determine, there are an array of tells when you may have purchased olive oil labeled “virgin” that just isn’t. In fact, UC Davis performed a study identifying three separate instances where bottles labeled as “extra virgin” or “pure” - regularly promising, decadent splurges of oils - were actually run-of-the-mill soybean oil. Even when your oil isn’t another oil in its entirety, it could be cut with oils of other grades, colors, and consistencies. When trying a new oil product, make sure to take a look at the liquid outside of the bottle to assess your particular situation.
Fake olive oils often have a more greasy consistency and a flavor that is not akin to olives at all. A fun test to help you determine the authenticity of your olive oil takes just 24 hours. Add 2-4 tablespoons of your oil to a glass jar, then close it and put it in the refrigerator. If it has solidified by the next day, then it is olive oil. If it maintains its liquidity, then it probably isn’t the real deal.
Even when your olive oil is not fake, it might be rancid or unfit for digestion. Refined olive oils have a less knockout flavor, and are lighter in color.
We're especially in awe of the depth olive oils add to our favorite dishes. You'll find us in the kitchen, drizzling a little everywhere. One of our favorite ways to enjoy olive oil? A simple combination of crusty (market fresh) french bread, prosciutto, and goat cheese in olive oil is just what we need.
