Amorolio: In love with olive oil

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Amorolio: In love with olive oil Nancy Harmon Jenkins teaches the love of olive oil--how to define excellence and use it in the kitchen and at the table.

We do tastings and cooking demos and great talks about extra-virgin.

“An ounce of sauce covers a multitude of sins,” said Anthony BourdainNever underestimate the power of fine olive oil to ...
05/11/2020

“An ounce of sauce covers a multitude of sins,” said Anthony Bourdain
Never underestimate the power of fine olive oil to sauce almost any food. Salad, of course, and cheeses, fish, meat, vegetables whether raw or cooked--the oil, on its own or sparked with a spritz of lemon or good aged vinegar, always works a miracle. A baked russet potato, hot from the oven and cracked open to capture a dollop of fresh extra-virgin, a sprinkle of crunchy sea salt, might just be heaven on a plate.
Maybe not on dessert though, I was about to say—and then I remembered a deep dish of vanilla ice cream served at a late-autumn dinner party in the Italian region of Molise. A healthy spoonful of herbal local Gentile da Larino oil, fresh from the frantoio, topped the gelato, intensifying its sweetness by contrast with the oil’s almond flavors.
But there are other ways to use olive oil at the table too, in sauces from all the different Mediterranean cuisines that have evolved with olive oil as a base-line ingredient, as well as from places that have adopted and adapted its delicious, healthy nature and made it part of regional cuisines. In what we might call the Department of Healthy Garnishes, olive oil leads us in many directions.
Mayonnaise, the classic sauce for our prized extra-virgin, is the little black dress of the kitchen, at home on its own in a tuna salad with perhaps a handful of chopped chives stirred in; or lightly embellished with a dollop of Dijon mustard or horseradish or sriracha; or dressed up for a fancy date with adds like chopped gherkins, chopped green herbs (tarragon, chervil, parsley), capers, minced shallots, just to name a few. With garlic the sauce acquires a new name—aioli in Provence, allioli in neighboring Catalunya; and with a dollop of sriracha it becomes. . . well, I’m not sure what to call it except delicious.
Egg-and-oil-based sauces like these are best used quickly and certainly kept refrigerated if not consumed immediately. But there are other sauces that can be kept for a week or ten days, refrigerated of course, and used as you wish. I’m thinking of sauces like:
• Provencal rouille, sometimes made with egg too, but in the version from around Marseilles just sweet and hot peppers pounded with garlic, breadcrumbs for thickening and extra-virgin to turn it into sauce
• Italian salsa verde and French sauce verte, combinations of finely minced green herbs (think cress, basil, tarragon, parsley), sometimes a little spinach, with minced garlic or shallots, capers. a splash of vinegar and of course quintessential extra-virgin
• Turkish tarator, basically crushed walnuts with garlic and breadcrumbs, smoothed with olive oil to make a favorite sauce for seafood
• Muhammara, maybe my all-time favorite sauce from that wildly prolific region of the Levant that brings together Lebanon, Syria and Turkey in a culinary cornucopia (admittedly when wars do not interfere with the people’s kitchen), this combines the best of the best with fresh red peppers, fragrant dry-aged Aleppo peppers, crushed walnuts, pomegranate syrup, and of course our favorite extra-virgin.
With no raw eggs in them, these sauces will keep easily for a week or ten days in the refrigerator. Use them liberally, maybe as a garnish for that fish you’re grilling for dinner tonight, then later in the week on another dish, maybe to embellish braised lamb or chicken, or with a tray of roasted vegetables. Then perhaps thin the sauce with a little more oil and use it as a salad dressing; or serve it as a dip with vegetable crudités at a cocktail gathering—if we’re ever again comfortable with cocktail gatherings; add a dollop of sauce to spark up a minestrone or bean soup; or just spread it on crostini, crisp toasts of crusty bread. And the last few tablespoons at the bottom of the jar? Spread them on a grilled cheese sandwich and thank your lucky stars for olive oil!

03/01/2020
New harvest Tuscan oil--few things in the gastronomic world are more pleasurable than this, few things more anticipated,...
20/10/2019

New harvest Tuscan oil--few things in the gastronomic world are more pleasurable than this, few things more anticipated, few things more resonant with abundance.

Raccolta2019, the first oil is always a thrill

30/09/2019

It must have been in 1973 or 74 that Mita Antolini showed me how to make her Tuscan sugo. She sat in my kitchen and directed me as I chopped onions, garlic, parsley, and all the other ingredients of a classic soffritto. Then she stirred the sauce with a big old wooden spoon, its edges charred and cr...

More on extra-virgin (never run out of things to say):
10/09/2019

More on extra-virgin (never run out of things to say):

Extra-virgin olive oil is such a unique ingredient, so important in a healthy diet, so critical to the flavor of most Mediterranean dishes (and many others besides), that it’s unfortunate so many American consumers still seem perplexed and confused about it, even after years of comment and concern...

More thoughts about extra-virgin, inspired by Julia Moskin's recent story in the NYTimes.
04/09/2019

More thoughts about extra-virgin, inspired by Julia Moskin's recent story in the NYTimes.

It was a pleasure to see Julia Moskin delving deeply into olive oil in a recent issue of the New York Times, and especially into extra-virgin. In point of fact, no other kind of olive oil deserves discussion. Why? Because anything not labeled extra-virgin is produced by chemical extraction and proba...

Bagna caoda "hot bath")for a cold winter night. Nothing beats it!
28/12/2018

Bagna caoda "hot bath")for a cold winter night. Nothing beats it!

Bagna caoda, the perfect party food

It's an unhappy year for Italian olive oil producers and others around the Med--as the harvest approaches, fruits are sm...
18/09/2017

It's an unhappy year for Italian olive oil producers and others around the Med--as the harvest approaches, fruits are small, dehydrated, with a low ratio of oil-containing pulp to seed (kernel). Extreme heat and drought throughout olive-producing regions of the Mediterranean means we will be paying much higher prices in 2018 for the reduced amount of high-quality oil.

La mosca delle olive non sembra il principale nemico della qualità dell'olio extra vergine d'oliva per quest'anno. Negli oliveti in asciutta, però, vi è il rischio di una crescita disomogenea del frutto e uno spiacevole sentore di secco in bocca. Non sempre le piogge settembrine aiutano ma in franto...

One reason why fine extra-virgin is so expensive is the time of harvest. It's explained, but not entirely, in this post ...
14/09/2017

One reason why fine extra-virgin is so expensive is the time of harvest. It's explained, but not entirely, in this post from Olio Terre Rosse. That moment when the fruit starts to change color is not actually when it's in the "stage of major oil production." Farmers who wait for maximum oil production--which many do--will get a greater yield but less quality. A good producer targets harvest to maximum flavors, a point that is ten days or more before maximum oil and well before the olives have taken on the deep, dark color of full maturity.

Per ottenere un ottimo le olive devono essere colte ad inizio invaiatura, cioè quando il fondo del frutto inizia a cambiare colore.
Questo è il momento in cui si ha la massima inoliazione e formazione dell'oleuropeina.
La polpa all'interno è ancora bianca e sopratutto di un ottima consistenza.

Una bella curiosità è che il nome del fondo dell'oliva si chiami mucrone.

19/07/2015

Ask three Sicilians what goes into caponata, their island’s beloved eggplant dish, and you’ll get three different answers. These recipes show just how versatile this summertime classic can be.

AmorOlio in Sicilia!
18/07/2015

AmorOlio in Sicilia!

Caponata Icon of the Sicilian kitchen Pride of the Sicilian table Eggplant, onions, sweet red peppers, garlic, tomatoes, olives, capers, the whole bathed in a sweet-and-sour agrodolce and olive oil, extra-virgin and fresh, of course! Come join me and Fabrizia Lanza and learn how to make this and man…

More on the dreadful disease afflicting Puglia's ancient olives.
30/03/2015

More on the dreadful disease afflicting Puglia's ancient olives.

In October 2010, olive trees with wilt symptoms of unknown etiology were observed dying in the Salento Peninsula (Southern Italy) with a condition described as “Olive quick decline syndrome"(OQDS). By 2013, the affected area had grown to ~10,000 ha. In Sep...

17/03/2015

More bad news for Pugliese olive oil: The European Commission in Brussels has come out with a recommendation to destroy all the affected trees, especially in the province of Lecce, according to a statement by the Commissioner for Health and Food Safety, Vytenis Andriukaitis. Such a radical measure would be devastating first, of course, to the olive producers and farmers of this historic region, secondly to olive oil consumers since Puglia is responsible for a good half of all the oil produced in Italy, and thirdly, to the tourists and food lovers who flock to the region every year at least in part to admire the dramatic landscape created by the centenarian and sometimes millenarian trees. Finally, it is devastating to the Pugliese themselves who identify so strongly, in their history, their culture, and their cuisine, with their magnificent olives. Two questions inevitably arise: Is this really
necessary? And, will it work?

10/03/2015

If you're as much in love with olive oil as I am, you'll want to join me next October-November at Regaleali, the great wine estate in the heart of the heart of Sicily, that magical island. Get more information here:http://annatascalanza.com/images/PDF/OliveOil-Jenkins-Ing.pdf

For once I don't mind tooting my own horn: This promises to be a spectacular evening. I'd like to see all my friends, co...
27/02/2015

For once I don't mind tooting my own horn: This promises to be a spectacular evening. I'd like to see all my friends, colleagues, and fellow lovers of liquid gold here for the celebration.

is my mothers latest book but more than that its a tale of obsession, over 50 years obsession with olive oil and the mediterranean diet and everything that goes along with it.  This book tells the story  both of how my mother, a maine yankee through and through wound up with an olive orchard in Tusc…

A wonderful project. I can't wait to learn more about it. We could extend this all across the Mediterranean, Greece and ...
17/02/2015

A wonderful project. I can't wait to learn more about it. We could extend this all across the Mediterranean, Greece and Turkey, Israel and Palestine, Lebanon and Syria, even Libya, which supplied much of the oil for the Roman Empire (I wonder how many ancient trees are still standing THERE after recent events), et al., hands across the olive oil sea.

Help us map Crete's official trail around its ancient olive groves - and declare them 'protected national monuments'

My latest take on olive oil, from ZesterDaily.com:
13/02/2015

My latest take on olive oil, from ZesterDaily.com:

Word of a bad harvest has already circulated in the olive oil community, but it's not all bad. You can find several if you know where to look.

The world's oldest olive oil? Maybe!
18/12/2014

The world's oldest olive oil? Maybe!

Earliest evidence of olive oil production and use – possibly in whole world, say excavators.

Elisabetta Povoledo talks about what has happened in Tuscany. Most of Italy, alas, is a disaster--and so is Spain.
04/12/2014

Elisabetta Povoledo talks about what has happened in Tuscany. Most of Italy, alas, is a disaster--and so is Spain.

The olive fruit fly and various weather problems helped make 2014 Italian olive oil’s annus horribilis.

Food 52 asked me to unload everything I know about olive oil. Happy to do so--the more converts to this great ingredient...
02/12/2014

Food 52 asked me to unload everything I know about olive oil. Happy to do so--the more converts to this great ingredient, the better the world will be! Here's the interview:

Let's debunk some common myths

Time to get back to fat free?
26/11/2014

Time to get back to fat free?

The world is about to become much less tasty

Yes, it's in Italian--but the message is clear. 2014, Annus horribilis for Italian olive oil producers, can e a call to ...
23/11/2014

Yes, it's in Italian--but the message is clear. 2014, Annus horribilis for Italian olive oil producers, can e a call to action to preserve this unique heritage.

Il 2014 è l'annus horribilis per l’olivicoltura italiana? Oppure il prezzo da pagare per avere finalmente riconosciuto il lavoro ed il valore di chi fino ad oggi ha rappresentato l’olivicoltura italiana mantenendo, spesso senza guadagnare un euro, lo straordinario patrimonio olivicolo italiano?

06/11/2014

Here, five tips for buying olive oil.

Here goes the new harvest oil from an undisclosed location on the border between Tuscany and Umbria. November 12 is the ...
05/11/2014

Here goes the new harvest oil from an undisclosed location on the border between Tuscany and Umbria. November 12 is the date and I'm sorry to say I won't be there to see the faces of all of you as you taste this remarkable oil.

I'm back again. cousin matt says "another year in the can" and he means it figuratively but literally as well when after the picking and pressing and the hubbub and fury of picking as fast as you can has died down, and we are back from the mill and we start emptying out the stainless steel fusti we…

A study conducted by Tunisian scientists and published in the U.S. Journal of Agricultural and Food Chemistry, compares ...
01/11/2014

A study conducted by Tunisian scientists and published in the U.S. Journal of Agricultural and Food Chemistry, compares olive oil with sunflower, corn, and soy oils, measuring the stability and quality of the oils after ten consecutive uses in the frying pan. Olive oil comes out the winner for resistance to oxidation, the presence of trans fatty acids, and the percentage of total polar compounds (TPC) (chemistry students will understand that last--I don't!). Frying temp was 160ºC. which translates to 320º F. That does not seem to me to be an adequate temp for deep-fat frying--I prefer something closer to 360ºF. But this is good news nonetheless, a confrontation to all the endless chorus of chefs saying "You can't cook with extra-virgin."

Lo studio tunisino ha messo in comparazione l'olio di oliva con quello di girasole, di mais e di soia misurando la diversa stabilità e qualità dopo dieci fritture consecutive. A far la differenza sono la resistenza al deterioramento ossidativo, il contenuto di acidi grassi trans e le percentuali di…

This is weirdly translated but important information for olive oil. Slim harvests, especially in Spain where the vast bu...
19/10/2014

This is weirdly translated but important information for olive oil. Slim harvests, especially in Spain where the vast bulk of the world's olive oil comes from, but also Italy where much of the quality oil originates. Tunisia and Greece expect record harvests but it won't make up the difference.

A bad harvest year in Spain and Italy, instead Greece and Tunisia celebrate record harvests. It will be a difficult campaign, not only for the quality, but also for the amount of olive oil. The global demand may exceed supply

Pride of the Murgia--cardoncelli mushrooms, to be roasted in Puglia's finest extra-virgin olive oil. AmorOlio in Puglia,...
12/10/2014

Pride of the Murgia--cardoncelli mushrooms, to be roasted in Puglia's finest extra-virgin olive oil. AmorOlio in Puglia, October 12 - 18, 2014.

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