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By JANET K. KEELER © St. Petersburg Times, published January 3, 2001 deconstructingexplanations from the inside out olive oil
Olive oil is made mostly in Italy and Greece, where the essences of different olives are blended. Those that come from France and Spain are largely from one type of olive. Lately, California has come on the scene as an olive oil producer. The best olive oils have low acid levels, which indicate that the olives are free of pest damage, that they were pressed before they had a chance to ferment and that the resulting oil has been well stored, according to Olive Oil (Co & Bear Productions, 1999). Color doesn't indicate quality because the color of olives varies. EXTRA VIRGIN OLIVE OIL. This is the finest grade oil and comes from the first of several pressings of the olives. No heat or chemicals are used in the process. The acid level cannot exceed 1 percent. VIRGIN OLIVE OIL. Also made from the first pressing, but the acid level is allowed to reach 4 percent. "Fine" virgin oil has an acid level of 3 percent, and "superfine" not more than 1.5 percent. Virgin olive oil is difficult to find in local grocery stores. OLIVE OIL or PURE OLIVE OIL. Subsequent pressings of the olives using heat and chemical solvents result in this grade. This is usually blended with virgin oil. EXTRA LIGHT OLIVE OIL. Don't let the "light" fool you; this is not a low-fat product. It is vegetable oil with olive flavoring. The "light" refers to the faint olive taste. It is still 14 grams of fat per tablespoon, just like other olive oils. this web site cooksKnow somebody who has an opinion about everything? If so, turn him on to this site, which spews nothing but point of view on everything from beer to food magazines to cookware to appliances. This San Francisco-based site enlists people from all across the country to tell others what they think. Cook's Illustrated? "Chock full of content, not the least bit intimidating, well researched information," writes one reviewer. Hamilton Beach 6.5 quart oval Slow Cooker/CrockPot? "It has been a lifesaver and I think a necessity in any kitchen!!" Ybor Brewing's Gaspar Ale? "I would highly recommend this beer to the sophisticated beer drinker who would like to expand their vast collection of beers." constant comment"The embarrassing thing is that the salad dressing is out-grossing my films." -- Paul Newman cooking class
can't get enoughFor our money, the best-of-show product at last fall's Fiery Foods show in St. Petersburg was chipotle mayonnaise. It's sweet at first taste, then the heat from the smoky peppers spreads until the complex flavors set your mouth to rockin'. Chef Hilary Craig, a transplanted Floridian, devised the formula in his Everett, Wash., restaurant, Alligator Soul. Peppers on The Pier (727-898-7437), at The Pier in downtown St. Petersburg, carries the lip-smacking mayo. Cost is $5.95 per bottle. in seasonMexican avocados are in the stores now. Look for fruit that feels heavy for its size. Ready-to-use avocados should be soft on the bottom. Firm ones will ripen in a day or two if placed on the kitchen counter in a paper bag. When ready to use, cut the fruit lengthwise around the middle and twist halves apart. Remove pit and scoop out each avocado half or peel it. history goes better with CokeCoca-Cola Co. is donating all 20,000 of its TV commercials for preservation to the Library of Congress. Worth $1-million, the five-decade collection will include the classic 1971 "hilltop" ad, featuring the peace-and-love ditty I'd Like to Teach the World to Sing. coming our way?Trendy Southern California is drinking in the latest Asian fad: bubble tea, an import from Taiwan. The frothy beverage is a mix of tea, milk, sugar and giant black tapioca balls, served hot or cold. The gummy rounds are the size of small marbles and are sucked up, with a little effort, through an extra wide straw. seafood, eat foodThe Florida Department of Agriculture and Consumer Services wants you to eat more stuff from the water, fresh and salt. To that end, they've printed pamphlets with buying and preparation tips for more than 20 critters found in state waters. The pamphlets clue you in on how to check for freshness and the best ways to cook the catch, from stone crab claws to mahi-mahi to mullet. To get copies, call (850) 488-0163 or write Bureau of Seafood and Aquaculture Marketing, 2051 E Dirac Dr., Tallahassee, FL 32310. The Web site is http://www.fl-seafood.com.
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From the Times Taste section From the features wire |
The lusty oil of the olive is a standard in kitchens throughout Europe and the United States. Even so, buying olive oil can be confusing because of the many brands and varieties.
Have pecans left over from holiday baking? The Georgia Pecan Commission says the nuts can be kept in airtight containers in the refrigerator for nine months or in the freezer for up to two years.
