Rox, an Olive oil question

[RavensRoost]

Curly, can't offer any help on selecting an olive tree to plant, but in the meantime, if you see Goya brand olive oil it is supposed to be good and not that expensive.

RavensRoost

 

[curly]

Curly, can't offer any help on selecting an olive tree to plant, but in the meantime, if you see Goya brand olive oil it is supposed to be good and not that expensive.

RavensRoost

Thanks, I'll keep my eye out for that brand. This new brand I bought was not as good to me as the other brand we use. Now, that may only mean that it's a better brand and my taste buds are ruint

But that 2 lb ribeye was very tasty I got the cooker up to about 700 degrees and put the 1 1/2 inch steak right down close to the coals. About 4 minutes each side and then shut the flames down and let it dwell for 4 more minutes...a perfect medium rare. OK, I saved a small piece of it for tomorrow, gotta watch those arteries.

And we didn't have any parmesian to grind up into the olive oil (maybe that's why I didn't like it as much). The wife said it had mold on it so she threw the whole cake of parmasian out. Can't you just scrape mold off of cheese?

 

[jinman]

Curly, I'm not completely positive about this, but I believe Rox said in another thread that they grind up the whole olives (pit and all) when they are kinda green and then do a cold press for the best grade of oil. What remains is then heated and pressed for the next grade of oil. The first cold press is done very soon after picking while the fruits are very fresh. Rox has mentioned that the mill they use will thoroughly clean their press before starting on their olives. That way they maintain the highest control of the quality and taste of the oil.

 

[curly]

Hmmmm, yeah, it may be beyond my means huh?

 

[FrogLick]

Curly I share your pain about what's available in a smaller town living in one myself. Don't know if you have Kroger supermarkets near where you are or not but that's where I buy Lucini. Lucini is a widely distributed Italian oil and I've notice that Mario Bataldi uses it a lot on his cooking show. It's not one of the $$$ superpremium olive oils but certainly affordable and to my taste a really good all around EVO. Low acidity (< 0.5%) seems to be a common trait of the better oils and many of them have the acidity spec. on the label. I've tried Goya before and don't personally care for it - your taste buds may think otherwise.

 

[N80]

Kurt, here is a pretty good primer on olive trees. These folks sell them as well. I recently ordered a bottle of their olive oil.

Growing Olive Trees

 

[curly]

Well, we do get below 15 far once in awhile here in upstate SC. I may be out of the running already.

 

[curly]

Curly I share your pain about what's available in a smaller town living in one myself. Don't know if you have Kroger supermarkets near where you are or not but that's where I buy Lucini. Lucini is a widely distributed Italian oil and I've notice that Mario Bataldi uses it a lot on his cooking show. It's not one of the $$$ superpremium olive oils but certainly affordable and to my taste a really good all around EVO. Low acidity (< 0.5%) seems to be a common trait of the better oils and many of them have the acidity spec. on the label. I've tried Goya before and don't personally care for it - your taste buds may think otherwise.

No Kroger around here, but I will keep my eyes open for a Kroger as I run errands. I'm riding out to Bee Springs KY on my scoot at the end of this months, can't wait for that week-end.

 

[N80]

Mario Batali also recommended the Da Vero olive oil, that's how I found it. Rox's olive oil can be obtained on igourmet.com. Harris Teeter has a decent selection of olive oils and we have a new Earth Fare here in Rock Hill that has a very good selection. Not sure how far a drive that is from Union.

I would suspect that it is a bit too cool here for olive trees. If they were cheap it might be worth a try, but at that price I'm not sure I'd risk it. Just the spring before last we had a late frost that killed the buds, fruit and new leaves of almost every kind of non-conifer in the region. Peaches wiped out. No acorns. I think that kind of thing would wreck an olive tree.

 

[curly]

Mario Batali also recommended the Da Vero olive oil, that's how I found it. Rox's olive oil can be obtained on igourmet.com. Harris Teeter has a decent selection of olive oils and we have a new Earth Fare here in Rock Hill that has a very good selection. Not sure how far a drive that is from Union.

I would suspect that it is a bit too cool here for olive trees. If they were cheap it might be worth a try, but at that price I'm not sure I'd risk it. Just the spring before last we had a late frost that killed the buds, fruit and new leaves of almost every kind of non-conifer in the region. Peaches wiped out. No acorns. I think that kind of thing would wreck an olive tree.

Yeah, I believe that idea has been nixed. Oh well, it sounded like a sorta cool thing to do there for a while. But we're gonna get the nut trees anyway this year and make a start of something.