Olive oil is one of our oldest foods, dating as far back as 6000 B.C.
Native to Asia Minor, the olive tree spread from Iran, Syria and Palestine to the rest of the Mediterranean basin even before written language was invented. The olive culture spread from the Greeks to the Romans, who took the olives with them as their dominion expanded.
Today, the olive trees on the Mount of Olives in Jerusalem are said to be more than 2,000 years old!
As they did with the grape, the early Christian missionaries brought olive plants with them to California, where, today, land is so expensive the olive industry has been struggling to survive.
We still associate olive oil with the countries of the Mediterranean - Italy in particular - where production remains at high levels.
We've all been reading about the health benefits of olive oil, from cancer to heart disease to stroke and high blood-pressure prevention. Olive oil contains flavenoids, which, along with Omega3 fatty acids (found in salmon, for instance) have been shown to reduce the risk of several kinds of disease.
Even though the Mediterranean cultures include an abundance of olive oil in their diets, and oil is oil, studies have revealed a much lower incidence of heart disease and certain types of cancer.
Olive oil and Omega3 fatty acids are healthier types of fat than animal fats (which contain cholesterol) and the plant fats that are highly saturated (such as margarine and palm oil). Go to www.oliveoilnews.com if you want to study the health benefits of olive oil.
Because of the health benefits alone, many people have switched to olive oil. Upon doing so, one notices and appreciates its other attributes.
Olive oil is an interesting and delicious food; it stands alone to simply dip into with bread, or combine with other foods in countless variations.
A chicken breast sautéed in olive oil until it is golden needs nothing else but seasoning. Foods fried in olive oil are never greasy and have a flavor that is both distinctive and pleasing.
Pour some extra virgin olive oil into a glass and observe its rich color and depth; vegetable oils appear thin and watery by comparison.
Olive oil adds a touch of history and luxury to any table, and its complexity makes it a fascinating study.
Complex to simple: Toast old bread, preferably over an open fire, rub it with fresh garlic and season with salt and pepper. Drizzle freshly pressed or extra virgin olive oil over it, and you have a simple yet simply delicious appetizer.
Here are a few recipes to get you started - from Tuscany, no less. Don't forget the crusty peasant bread!
Kathryn Hack is a former Madison Valley resident. To reach her, e-mail tigerco@earthlink.net.
Olivada
An Italian olive spread, which is generally a simple combination of pureed, Italian black olives, olive oil and black pepper.
Caper and Olive Oil Tapenade
5 tablespoons capers
1/2 cup green olives
Two flat anchovy fillets (more to taste)
Four garlic cloves
1/2 cup extra virgin olive oil
Coarsely chop the ingredients, or blend in a food processor. Spoon over slices of French bread or use as a dip.
Tuscan Strata (serves 10)
Oil a large baking dish. Line bottom with 10 pieces of sliced French bread (cut off crust).
Layer bread with shredded cheddar, then a layer of chopped green and black olives, pimentos, onion, creating your own Italian salsa (save 10 tablespoons of mixture for garnish).
Sprinkle garlic powder and Italian herb seasoning on top.
Optional: Add chopped Italian salami or ham or bacon.
Cover with 10 pieces of French bread (cut off crust). Add a light cheese layer on top bread (jack or parmesan work well).
Beat one dozen eggs with 3 cups of light milk, and pour around the bread.
Press each individual Tuscan layer down with a spatula, enough to cover with the egg mixture.
Bake at 375 degrees for 45 minutes, until souffléd and bubbly.
Cut and loosen from baking dish, and neatly place serving on center of each plate.
Place a tablespoon of reserve olive mixture upon each serving. Drizzle a sharp Tuscan oil over the top.
Dust borders of plates with chopped Italian parsley, and serve.
Source: Celeste Carducci, of McClelland-Priest Bed & Breakfast Inn
Pasta with Lemon Olive Oil (serves four to six people)
Zest of one lemon
1/3 cup lemon juice
1/2 cup extra virgin olive oil
One to two large garlic cloves, minced
1/2 cup kalamata olives, pitted and sliced
2 tablespoons fresh chopped thyme or basil
Salt and freshly coarse ground black pepper
1 pound favorite pasta
You can use a lemon olive oil or add the lemon: Zest or grate the lemon, and combine with the lemon juice, olive oil, garlic cloves, olives, thyme, salt and pepper in a large serving bowl.
Toss the hot cooked pasta with the sauce.
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