Text 580, 85 rader
Skriven 2010-08-26 06:01:00 av Dave Drum (44321.cooking)
     Kommentar till en text av Glen Jamieson (44313.cooking)
Ärende: Olive's Oil
===================
-=> Glen Jamieson wrote to Dave Drum <=-

 DD> ... The olive tree is surely the richest gift of heaven. - Thomas

 GJ> According to Greek mythology it was given to the Greeks by one of the
 GJ> gods on Olympus.

 GJ> Is much olive oil produced in USA?  Is it any good?  Do you have
 GJ> speciality producers, tastings similar to wine tastings?

Well, yeah. Some is. And like wine, while some is magnificent - others are
Kevin grade. I did a quick Google for "best american olive oil" and found some
interesting hits ... including this one:

"Nationalist cheerleaders might shout that American oils already have arrived.
Just as the Judgment of Paris vaulted American wine to the fore in 1976, the
Judgment of Der Feinschmecker did the same for olive oil in 2006. The tasting
of olive oils from around the world, sponsored by Der Feinschmecker, the
European food and wine magazine, resulted in an American brand -- Apollo Olive
Oil, based in Yuba County -- making it into the Top 10. Pasolivo made it into
the Top 10 in this year's Der Feinschmecker competition.

The two American oils taking Der Feinschmecker honors, along with the L.A.
competition results, does give credence to the arrival of American olive oil. "

From the San Fransisco Chronicle (where I got the series of recipes I have been
posting). The balance of the article is here: http://tinyurl.com/Gay-Bay-Oil

As may be imagined, most of the olives in the US, and thus the olive oil comes
from the southwest part of the country ... mostly due to climate suitability.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: New Orleans Olive Salad
 Categories: Salads, Vegetables, Herbs
      Yield: 5 cups

     32 oz Jar green olives; broken,
           - unstuffed
      6 cl Garlic
      1 c  Marinated cocktail onions;
            - drained
      4    Ribs celery; halved length
           - wise
      4 oz Jar chopped pimientos;
           - drained
      2 tb Capers; drained, chopped
      1 tb Dried oregano
      1 ts Fine ground pepper
      3 tb Red wine vinegar
    1/3 c  Olive oil
 
  Drain olives; reserve 3 Tbs. brine. Slice celery thinly. In
  medium bowl, combine olives, garlic, onions, celery,
  pimentos and capers. In small bowl, whisk reserved olive
  brine, oregano, pepper and vinegar until combined. Add olive
  oil in slow, steady stream, whisking constantly. Pour
  dressing over salad; toss. Spoon into a jar with a tight
  fitting lid.

  Refrigerate until served or up to 3 weeks.

  Serve at room temperature.

  Makes about 5 cups.

  Recipe By: Cajun-Creole Cooking (HP)

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... Toast making is like nose-picking: it's best if you do it yourself.
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