OLEA PRIMA OMNIUM ABORUM EST
"Of all trees, the first is the Olive" COLUMELLA The origin of the olive tree (Olea europaea L.) is "lost in time, coinciding and mingling with the expansion of the Mediterranean civilizations which for centuries governed the destiny of mankind and left their imprint on Western culture. The wild olive tree originated in Asia Minor where it is extremely abundant and grows in thick forests. In more modern times the olive tree has continued to spread outside the Mediterranean and today is farmed in places as far removed from its home area, to southern Africa, America, Australia, Japan and China."* - the early years... |
Sir Richard Branson - 3rd Sep '01
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Centuries ago……
"Greek mythology describes a competition conducted by Zeus that would award patronage of Attica to the god or goddess who created the most useful gift. Poseidon gave the horse, powerful, swift and beautiful; Athena produced the olive tree, with its light-giving, soothing (and delicious) oil, welcome shade, and valuable wood, Athena became the patron of Attica, and her gift, the City Olive, was planted atop the Acropolis.
The olive branch and olive oil became symbolic of all that was good and noble in mankind and of permanence and perseverance. Playing a role in everyday activities, ceremonies and celebrations. On foot, travelers applied olive oil to their feet, people attending banquets wore olive wreaths and were anointed with olive oil infused with spices and aromatics…..victors at the Olympic Games were given oil in special lecythi.
Exodus 30:22-33 reads: "…the Lord spake unto Moses, saying, take thou also unto thee principal spices ... and ... olive oil.... And thou shalt make it ... a anointing oil."
…Noah's dove brought an emblem not only of peace, but of regeneration with its olive twig (a sign, too, for Christians, that prefigured the resurrection).
To this day, Jewish synagogues and most Christian churches use the olive-based oil at many ceremonies."**
Through the centuries the olive tree, the olive and its oil has been regarded as part of the social and cultural traditions of every country and region in which it has been grown, harvested and processed.
"Greek mythology describes a competition conducted by Zeus that would award patronage of Attica to the god or goddess who created the most useful gift. Poseidon gave the horse, powerful, swift and beautiful; Athena produced the olive tree, with its light-giving, soothing (and delicious) oil, welcome shade, and valuable wood, Athena became the patron of Attica, and her gift, the City Olive, was planted atop the Acropolis.
The olive branch and olive oil became symbolic of all that was good and noble in mankind and of permanence and perseverance. Playing a role in everyday activities, ceremonies and celebrations. On foot, travelers applied olive oil to their feet, people attending banquets wore olive wreaths and were anointed with olive oil infused with spices and aromatics…..victors at the Olympic Games were given oil in special lecythi.
Exodus 30:22-33 reads: "…the Lord spake unto Moses, saying, take thou also unto thee principal spices ... and ... olive oil.... And thou shalt make it ... a anointing oil."
…Noah's dove brought an emblem not only of peace, but of regeneration with its olive twig (a sign, too, for Christians, that prefigured the resurrection).
To this day, Jewish synagogues and most Christian churches use the olive-based oil at many ceremonies."**
Through the centuries the olive tree, the olive and its oil has been regarded as part of the social and cultural traditions of every country and region in which it has been grown, harvested and processed.
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Gastronomy...
- an exert from The Olive Tree, The Oil, The Olive* "The Mediterranean countries have a multitude of typical dishes in which olives, olive oil, or a combination of the two, are fundamental ingredients. These dishes constitute a distinctive type of cuisine which is the culinary expression of the ever more widespread and popular "Mediterranean Diet". This is characterised by the bulk of fat consumption in the form of olive oil; large amounts of high-fiber grains, vegetables and pulses which predominate over unusual fats intake. Olive oil is a choice ingredient for all raw foods or when spread on toasted bread or when used for making dressings or for seasoning all kinds of cold dishes. It also makes an exceptional addition to hot dishes such as cooked vegetables, soups and poached or broiled meat and fish, etc... |
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It is also outstanding in the preparation of mayonnaise and fine sauces in general, to which it imparts its flavor and aroma. Oils of varying degrees of fruitiness can be used, depending upon whether a strong or mild flavor is wanted.
Olive oil is well suited to preparing food at high temperatures such as in sautéing, boiling, roasting, broiling or frying (listed in ascending order of temperature) because of its stability. This is due to its predominantly monounsaturated fatty acid structure and to the antioxidant, protective effect of the tocopherols and poliphenols it contains. Animal fats oxidize quickly because they lack antioxidant substances; the same is true of seed oils, owing to the fact that their components are more unsaturated.
- in later years...
Olive oil is well suited to preparing food at high temperatures such as in sautéing, boiling, roasting, broiling or frying (listed in ascending order of temperature) because of its stability. This is due to its predominantly monounsaturated fatty acid structure and to the antioxidant, protective effect of the tocopherols and poliphenols it contains. Animal fats oxidize quickly because they lack antioxidant substances; the same is true of seed oils, owing to the fact that their components are more unsaturated.
- in later years...
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Temperatures reach between 130' and 1900 C in frying. Consequently, olive oil's beneficial effects are even more important in frying than in other cooking methods. Frying is more common in the Mediterranean area and makes food more succulent without detracting from its nutritional value. The temperature inside the food remains at 1001 C until the water inside the food has evaporated. The result is that the effect of the high temperatures is reduced to a short period of time, which varies according to the type of food prepared and does not equate with total frying time.
When olive oil is used for frying, the food soaks up only a small amount of oil because an external, protective crust forms. When drier foods are being fried, coating in flour, breadcrumbs, eggs, etc. helps this crust formation. Also, since oil increases in volume when subjected to high temperatures, smaller quantities should be used.
This explains, why it is said that olive oil "grows" in the frying pan."
* International Olive Oil Council
** Olive Oil from Tree to Table
When olive oil is used for frying, the food soaks up only a small amount of oil because an external, protective crust forms. When drier foods are being fried, coating in flour, breadcrumbs, eggs, etc. helps this crust formation. Also, since oil increases in volume when subjected to high temperatures, smaller quantities should be used.
This explains, why it is said that olive oil "grows" in the frying pan."
* International Olive Oil Council
** Olive Oil from Tree to Table