Text 25307, 110 rader
Skriven 2012-05-24 23:49:00 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: Olive oil  20324
========================
 -=> Quoting Dave Drum to Jim Weller <=-

 JW> (We don't cotton to olive oil and ground turkey in our chili round
 JW> here though.)

 DD> If you don't cotton to olive oil ... try linseed oil.   (BADA-BING
 DD> BADA-BOOM) 

And what is wrong with olive oil?  Well may you ask.  There has been a
lot of discussion here recently about olive oil, as most of the oil
imported from Europe has been found to be inferior, not virgin, and
some adulterated with other oils.  As it has been proved that fresh
EVOO is good for people, with anti-oxidants and anti-inflammatory
properties, the consumption of inferior imported oils is to be
discouraged.  The Australian Olive Oil Association has produced a
quality standard that local growers are held to.  Most imports fail,
due to adulteration, deterioration because of age, or inferior
extraction methods.  Brands which have fallen significantly short of
the benchmard are Bertolli, Lup, Colavita, La Espanola, and Vetta.

Quoting from an article, "Losing our virginity", in the Advertiser, 
"The Australian standard is being closely monitored by international
producers, particularly in the US, where producers are fighting a
similar battle against mislabelled imported oils.

The Europeans are also watching, and they're not happy.  Earlier this
year, Jaime Carbo Fernandez, CEP of Spanish olive oil company Deoleo,
came to Adelaide.... He was upset that we were making so much noise
about the imported oils.  They're also upset about the impact we're
having on the American standards, and the work we're doing there,
because that is a much bigger market for them."

I bought some oil recently from my local "Lucky Asian" shop, in a
hand-written, "Local, Extra Virgin" 1 litre plastic bottle, for $8.
It is wonderful; pale green, and when sipped, there is a delayed
action back of the throat burn, which is supposed to indicate the
presence of anti-oxidants and other goodies.  This sort of thing is
not unusual here, as many people (mainly Italian or Greek ancestry)
have a few olive trees, and take their olives to a local press to get
oil for themselves and a few friends, for the year.

So, what is the quality of olive oil like that you can get in your
country?  I have read that there are producers in California who
produce excellent quality EVOO.  Is this available throughout the
country, or do you only have the European stuff available?  Do you
have oil tastings, similar to wine tastings?  BTW, when Ian Hoare came
here, he was so impressed with the quality of our oil that he bought
some to take back to France, saying it was better than anything he
could get there.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Beef Syrah
 Categories: Australian, Abc, Meat, Main
      Yield: 4 Servings
 
    750 g  Lean braising steak
           -or other stewing beef
      3    Medium carrots
      5 cl Garlic, peeled
      3    Medium onions
    375 ml Red wine
      1 tb Olive oil
           Sprig of fresh thyme
           -or 1 ts dry thyme
      2    Bay leaves
     12    Black olives, stoned
      2 tb Strong beef or chicken stock
           Salt and pepper to taste
 
  This should be done in advance:
  Cut beef into cubes about 2.5cm removing surplus fat.
  Chop carrots into similar sized pieces.
  Peel and quarter the onions.
  
  Marinate meat, garlic, carrot and onion in the red wine for at least
  4 hours, or overnight. Make sure you use a non-reactive container,
  such as glass or stainless steel.
  
  Drain meat and vegetables, reserving the liquor.
  Pat meat cubes dry on paper kitchen towel.
  
  Brown a few pieces at a time in the olive oil on high heat. Remove
  and continue until all are browned and removed.
  
  Add the wine, vegetables and garlic to the pan, along with the thyme,
  bay leaves, olives, stock and salt and pepper. Mix well and add
  the meat.  Half cover the pan and allow to simmer very gently for at
  least 2 hours.
  
  Serve with polenta or mashed potatoes, a green vegetable and the
  remaining wine.
  
  A nourishing cold weather treat named after the wine I use to prepare
  the sauce - which uses the Syrah grape and could be Shiraz or
  Hermitage. I like to serve it with polenta and Chinese bok choy.
  
  It benefits from preparing the meat the day before use.
  
    © 1997 Australian Broadcasting Corporation
  
  Typed by Glen Jamieson, February 2000
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)