Olive oil is the crowning glory for grilled seafood, a salad, over Feta cheese or other sheep's milk cheese. It rounds out pasta dishes and vegetables, and is used to sauté and fry. There is hardly a Mediterranean dish that does not include olive oil in the recipe.
As a result of the high percentage of unsaturated fats, olive oil can positively improve one's cholesterol levels. The flavenoids contained in the oil protect the cells and act as a disease-preventative.
Strength From the Earth and Light From the Sun
Anyone who has ever vacationed in the Mediterranean has likely encountered an olive tree. They, together with vineyards, figs and citrus trees give character to the landscapes around the Mediterranean. As soon as the olives change color from green to violet, harvest time has arrived, usually between October and February.
Olives are a delicate fruit that must not be damaged during harvest, because this would affect the quality of the oil. This is the reason for hand harvesting in many regions. To get quality, cold-pressed olive oil, the olives are ground into a fine mash that is then pressed. A centrifuge separates the oil from the watery residue. The oil is then filtered and bottled. Olive oil is pure "fruit juice." Depending on the climate, the soil, topography and the variety harvested, the oil can taste "green" or fruity, spicy or mild, bold or delicate, and sometimes even bitter. No other oil can boast this many flavor nuances.
Quality and Grading of Olive Oil
Local olive oil Extra , First Class—from pure olives and mechanically produced. Local olive oil—from pure olives and mechanically produced. Olive oil, consisting of refined olive oil and local olive oil - contains primarily refined olive oil produced from olives.
Practical Tips for Use and Storage of Olive Oil
1. Protect olive oil from heat, light and extra humidity. Store in a cool and dark place, in a closely capped container. Handled this way it will keep for 18 months.
2. Refrigerated olive oil tends to become cloudy and develop "flakes." This does not affect the quality, but it is best to bring it back to room temperature prior to using to enhance its ability to work well with other ingredients.
3. Spoiled olive oil smells and tastes rancid. When using the oil from a bottle that has been around for a while, smell it first and taste it before use.
4. Never heat olive oil to smoking point. Not only is it detrimental to your health, but it can also become flammable and give all foods a bitter aftertaste.
A healthy substitute for olive oil is canola oil, from grapeseed, as is linseed oil, soybean oil and walnut oil for their high concentration of Omega-3 properties.
Below are recipes and information for Mezede, a variety of Greek and Turkish appetizers that are also served in other Balkan or Near Eastern countries.
Mezede are served prior to the main meal or with drinks, as appetizers. The combination and quantity served depends on the occasion, not on the type of appetizer. These appetizers could be simply a dish of olives, roasted potatoes on a spit, cheese, small fish and raw vegetables and all types of fruit. The German translation of mezede does not fully describe their function. The mezede served in coffee houses (where no food is served) are not meant to whet the appetite, but are provided as an age-old gesture of hospitality. Nevertheless, with the advent of mass tourism, the once customary offering of mezede is disappearing.
Grilled Eggplant with Tomato-Herb Vinaigrette
- Serves Four -
Ingredients:
4 thin, young eggplant
2 Tbsp. lemon juice
1 lb ripe tomatoes
4 stalks green onions/scallions
2 cloves garlic, mashed
4 Tbsp. olive oil
2 tbsp. red wine vinegar
1/2 cup vegetable broth
2 Tbsp. dry white wine
2 Tbsp. chopped mixed fresh herbs
Salt and pepper, to taste
Cooking Instructions
Wash and dry the eggplant, remove the stem and slice them lengthwise into 1/4 inch thick pieces.
Drizzle lemon juice over the cut surfaces [to prevent discoloration] and grill these pieces without fat on both sides. Meanwhile, trim the green onions and finely chop them.
Gently heat the oil and sauté the green onion in it. Peel the tomatoes and finely dice the flesh. Add them to the onion together with the salt, pepper, garlic and the herbs. Season with the wine, the vinegar and the vegetable broth and sauté everything for 5 minutes. Serve this still warm mixture over the grilled eggplant slices.
Grilled eggplant is a simple and easy to prepare dish, an elegant addition to grilled meats or fish.
The vinaigrette, as described above, is also tasty served cold, with grilled zucchini or bell peppers.
Greek Mezede —Mushrooms 'Manitaria'
- An easy to prepare appetizer using fresh, firm mushrooms and olive oil -
Ingredients for 6 - 8 people:
1-2 cup olive oil
1/3 cup dry white wine
salt and black pepper, to taste
1 Tbsp. dry thyme
3 cloves garlic, mashed
1 lb. small button mushrooms, well cleaned
juice of a fresh lemon
6 Tbsp. fresh, minced parsley, for garnish!
Cooking Instructions
Place everything EXCEPT the parsley and mushrooms plus half the lemon juice into a non-reactive pot and bring to a boil. Reduce the heat and add the mushrooms. Cover the pot and let SIMMER for eight minutes. Place the content of the pot into a flat bowl and let cool completely. Drizzle with the remaining lemon juice. Sprinkle with the minced parsley and serve.
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