By Margaret Malsam
Olive oil is the king of vegetable oils. Professional chefs around the world have long depended upon olive oil as an important part of their cuisine. From ancient times to the present day, olive oil has been considered nature’s liquid gold.
In ancient Greece, athletes ritually rubbed it all over their body. Its mystical glow illuminated history. Drops of it seeped into the bones of dead saints and martyrs through holes in their tombs. Olive oil has been more than mere food to the peoples of the Mediterranean: it has been medicinal, magical, an endless source of fascination and wonder and the fountain of great wealth and power
Now evidence from researchers show that olive oil (especially extra virgin ) is good for your heart and may prevent some diseases, according to the book, The Healing Power of Olive Oil. Light in color and flavor, free of cholesterol, it’s a healthy vegetable fat. Liberal use of it will enhance both savory and sweet dishes without guilt because of its wonderful health-boosting properties Although if you’re trying to lose weight, you may not want to overdo it because unfortunately all fats and oils are high energy foods and significant contributors to weight gain.
Dietician and cookbook author Pat Baird touts this golden liquid: “I use it for baking, as well as salad dressing and sautéing. Olive oil has been around for a long time, and the more we know about it, the more we learn about its great contribution to good health.”
Olive oil is especially flavorful in salad dressings. I could hardly believe the difference it made in my homemade salad dressings when I used olive oil instead of a plain vegetable oil. At potlucks, friends often ask for my recipe when I bring a tossed salad with mandarin orange dressing made with olive oil (see recipe).
Don’t just think of olive oil for salads, however. It can be used for roasting, baking, marinating and frying. Unlike other vegetable oils, olive oil enhances the tastes of food, giving it character without being overwhelming. It is light but never bland.
A common myth about extra virgin olive oil is that it should not be used with high heat because of a low smoke point. It’s smoke point,, however, is generally about 410 degrees Fahrenheit, which covers most cooking,” said Karen Collins, a nutrition adviser for the American Institute for Cancer Research.
Olive oil can be substituted for any liquid vegetable oil, but choose the highest quality of olive oil, which is extra virgin. This guarantees the oil has been cold pressed from freshly harvested olives and does not contain harmful chemicals.
Olive oil history
Olive culture has ancient roots. Fossilized remains of the olive tree’s ancestor were found near Livorno, in Italy, dating from 20 million years ago, although actual cultivation probably did not occur in that area until about the fifth century B.C. Olives were first cultivated in the Eastern part of the Mediterranean known as the “fertile crescent,” and moved westward. Today most of olive crop used to make olive oil comes from the Mediterranean countries. One olive tree can yield up to 1,000 pounds of oil a year.
The “Mount of Olives” in the Bible was so named because of its many olive trees, which are not as plentiful today. Toward the bottom of the slope, however, is a place where some very old olive trees still grow. The life expectancy of an olive tree is only about 500 years, but new olive trees often spring from the roots of fallen trees. Thus, these trees could be “connected” with trees that were growing during Christ’s agony in the Garden of Gethsemane. In the story of Noah in the Old Testament, the olive tree even survives the flood, and the dove from the ark returns with one of its branches. The olive tree symbolizes glory and peace, and it has anointed the noblest of heads throughout history.
Mandarin Orange Salad Dressing
1 teaspoon salt
Dash of pepper and paprika
½ cup extra virgin olive oil
2 tablespoons fresh parsley or 2 teaspoons dried parsley
¼ cup sugar
1/4 cup red wine vinegar
1 teaspoon poppy seeds
2 11-ounce cans mandarin oranges, drained
¼ cup sugared slivered almonds
6-7 cups washed, torn spinach or romaine lettuce
Mix together salt, pepper, paprika, olive oil, fresh parsley, sugar, vinegar and poppy seeds. Gently add mandarin oranges. In large bowl, mix dressing with lettuce or spinach. Top with sugared almonds. To sugar coat almonds: place a couple of tablespoons of sugar in a non-stick skillet. Heat until sugar starts to melt. Stir in almonds quickly and keep turning until well coated. Place on waxed paper to cool and break apart.
Pork with Olive Oil Port Wine Sauce
2 tablespoons extra virgin olive oil
1 1/2 pounds pork tenderloin, cut into bite-size pieces
2 cloves garlic
4 sprigs fresh cilantro, minced
3 tablespoons extra virgin olive oil
4 tablespoons red wine vinegar
2 tablespoons port wine
1 pinch each salt black pepper and cayenne pepper
Heat 2 tablespoons olive oil in a large heavy skillet. Sauté pork until evenly browned, and fully cooked. Transfer to a bowl, and sprinkle with cilantro and garlic; keep warm. In a small bowl, combine three tablespoons olive oil, vinegar and port wine. Season with salt, black pepper, and cayenne pepper. Whisk until consistency is creamy. Stir into cooked pork, and serve immediately.
Rosemary Roasted Potatoes
4 pounds small variety potatoes, whole or cut in half (new, Yukon Gold, red, purple or fingerling)
1/3 cup extra virgin olive oil
3-4 cloves garlic, chopped
1 cup chopped onion
2 tablespoons chopped fresh rosemary
Salt and pepper, to taste
Heat oven to 400 degrees. Place potatoes, oil, garlic, onion, rosemary, salt and pepper in a large baking pan. Toss well to mix ingredients. Bake 45-55 minutes, stirring occasionally and gently until the potatoes are cooked and lightly browned.
