the olive blog

Turkish Olive Oil Wrestling

I knew that the ancient Greeks once anointed themselves with olive oil prior to athletic contests. I hadn't realised that not only do Turkish wrestlers still practice this but have named their sport after Olive Oil. Before entering the ring the combatants pour two pitchers of olive oil over themselves. This makes it hard to grip each other. Some say the sport dates back to the Babylonians as evidenced by evidenced by 4600 year old figures of people wrestling with olive oil containers on their heads.

Mamma Mia

I went to Mamma Mia tonight.  I know its off topic although the action does take place in Greece.  Its a great show and I enjoyed it immensely.  Never thought I would see thousands of Parisians singing Waterloo!

El Bulli and Molecular Gastronomy

Not sure I understand what he has done here but the article makes the creations of Spanish Master Chef Ferran Adria sound innovative.  Liquid that tastes like Olives (Olive Oil?).  I guess not because the article then says "Even a humble olive in this kitchen is not what it seems. Instead, its texture is different -- it is smoother, a bit like a liquid olive."  Make of that what you will. His range of Borges labeled olive oils don't sound as innovative here but the approach to food innovation is better explained here. Apparently, the molecular gastronony method, is one of seeing what ingedients work best together with sometimes surprising combinations (salty icream - though how much of a jump is that from frozen Lassi I can't say).

Storing Olive Oil in Minoan Crete

While surfing around looking for Plato's olive tree I was struck by this well preserved amphora on the same site. It is decorated with bulls' heads, double axes and olive tree branches. It is from Pseira island in eastern Crete from 1600- 1500 BC).  Other pictures on the storage of olive oil in Minoan Crette can be found here at the Crete Centre of Olive Oil Promotion. A very good website for anyone with an archaeological interest in olive production and use.

Plato's Olive Tree

One of the trees mentioned in Alex Dingwall-Main's book, on searching for the world's oldest olive tree (The Angel Tree), is the one Plato is reputed to have held is classes under (hence new ideas classification). There are some photos here at the Cretan Centre for Olive Oil Promotion though the book says the tree was hit by bus and moved some years ago to the Agricultural University. The other monumental tree in Greece he mentions is the 2500+ year old Pissistratos (Pisistratos), cared for in the Anragyron church in Athens, which I am guessing is this one. I assume the tree is named after Pisistratos who ruled Athens from 560 BC to 510 BC (he became tyrant in 546 BC).

The Oldest Olive Tree

I have just finished reading Alex Dingwall-Main's very entertaining "The Angel Tree". The book documents his quest to find the world's oldest olive tree for the landscaped garden of his client Regis Lautour (Chateau Valois).  This is not an easy task given the challenges in dating olive trees (some of the tricks are revealed in the book) which can live up to 3000 years and beyond. I don't know if he author changed the names of the protagonists and whether this Regis Latour (Valois) is the same or related. I assume not but, if so, a little ironic as this Regis had a spouse named Olive Valois. Like the book I am slipping into the same pattern as Dingwall-Main and wandering onto all manner of digressions -- some interesting, some superfluous. The most enjoyable part of the book was reading about old olive trees a subject the author has thoroughly researched, at first hand, throughout the Mediterranean. There are also some interesting anecdotes and asides along the way not all to do with olives (I learned absinthe means undrinkable in its original Greek - apsinthion while in Crete some believe that Kothreiki produce the best tasting olive oil). I won't spoil the story by revealing whether he found the oldest tree. The book is well worth a read for the colorful characters and shady underside of the trade in ancient olive trees.

Herb Olive Oil and Caprese

A recipe in today's Scotsman for making herb olive oil served with a caprese stack. The caprese is a classic Mediterranean salad generally offered as an entree in France or Italy -- a perfect light meal for a hot day.  It is sometimes topped with with balsamic vinegar but I think the herb olive oil is a fresher way to enjoy this salad. To make herb oil, process 25g parsley and/or rocket and/or basil with about six tablespoons of extra-virgin olive oil in small blender. Add a dash of lemon juice and salt and pepper to taste

Serves four

4 large tomatoes, each cut into 4 slices
12 round slices of mozzarella (preferably buffalo)
large bunch of basil leaves

Place a tomato slice in the centre of each plate. Top it with a slice of cheese, season with sea salt and pepper and then place a basil leaf on top. Continue the layers, seasoning as you go, using four slices of tomato and three of cheese per plate, ending with a tomato slice.

Just before serving, drizzle with herb oil. Serve with plenty of bread.

Finns urged to boycott Italian Olive Oil

Farming officials in Finland are urging Finns should boycott Italian produce, such as olive oil, after Italy's Prime Minister Silvio Berlusconi insulted both their cuisine and their president this week.

Humming Birds

To observe hummingbirds in flight scientists have been coating wind tunnels with olive oil. The wing beats cause the air to circulate and the floating oil particles to move.

Ismail Merchant

An interesting article, by Barbara Hansen in the LA Times, on the late Ismail Merchant and his passion for cooking. The article includes some recipes from Merchant including this one for Masoor Dal

1¼ cups masoor dal

2½ cups water

¼ cup olive oil

1 small red onion, thinly sliced

2 small tomatoes, peeled and sliced

1 ¼ teaspoons salt or more to taste

¼ teaspoon turmeric

1. Place the dal and water in a medium saucepan over medium-high heat and bring to a boil. Reduce the heat to medium low and cook, partially covered, until tender, about 18 to 20 minutes. Do not drain.

2. Heat the olive oil in a medium saute pan over medium heat. Add the onion and cook until soft and pale golden, about 5 to 7 minutes. Add the tomatoes, salt and turmeric. Cook until the tomatoes soften.

3. Stir the tomato mixture into the dal. Reduce the heat to low and simmer for 10 minutes. Makes 3¼ cups. Serves 6.

Each serving: 216 calories; 10 grams protein; 25 grams carbohydrates; 6 grams fiber; 9 grams fat; 1 gram saturated fat; 0 cholesterol; 500 milligrams sodium.

Total time: 40 minutes