Once, I was enjoying the culinary delights served up by a top chef in Berlin. I was overpowered by a frenzy of aromas and flavors. I couldn’t tell you, though, what exactly I ate. But I haven’t forgotten one particular detail: How fantastic it is when frozen olive oil slowly melts in the mouth on top of steamed fish!

We all know about olive oil nowadays. Long gone are the days when “cold-pressed” or “extra-virgin” made people think you were a connoisseur. Nowadays, olive oil is treated like fine wine. Luis Irìzar, the pioneer of modern Basque cuisine, says of the 20th century: “In those days, olive oil was a rustic product that was made without any regard for the type of olives used. Often there were only limited quantities of these, often refined oils. Then the tourists discovered that olive oil is very healthy”.

In my kitchen, I always have a selection of olive oils – from Greece, Spain, Italy, Portugal and France. Depending on what mood I’m in, I sometimes use a particularly mild oil to fry with, or a spicy, “grassy” one for seasoning. I enjoy this diversity and besides, olive oil is one of the healthiest fats around, being rich in vitamin E and anti-oxidants that can help prevent heart disease. However, it isn’t easy finding good, healthy oils. The quality of most olive oils is hopelessly poor.

But what constitutes good origins? How can I enjoy olive oil without remorse?

Josep Mallafré, whose trees grow in Catalonia, sums it up neatly: “Only fruits that are picked from the tree, semi-ripe and healthy and that are pressed straight away give you a top-quality oil!”

The problem now is that such oil can only be produced if it can also be sold at a decent price. This is why the European Union introduced taste testing a few years ago. For native olive oil extra, this means that the testers must be able to rate it as completely flawless – it must taste neither fusty, musty, sludgy or rancid. And they must be able to award positive ratings for the three fruity, bitter and piquant properties. A top-quality oil must exhibit a recognizable olive fruit taste, bitter notes and a piquant sharpness.

In November, he presses the oil using the old, time-served method. His press smells of grass, nuts and fresh apples. Dexterous hands remove leaves and twigs. Huge granite stones grind and squash the fruit to a pulp. This pulp is laid in layers on round mats. Once the tower of mats is high enough, the first olive oil drops out from below, forced out by the weight of the mats piled on top. This precious dripping oil tastes incredibly intense and fresh. Only then is the tower pressed hydraulically. The temperature must never exceed 27 °C, otherwise the aromas and precious contents will be ruined.

The Catalonian oil from Arbequina olives produced by Josep tastes mild and dreamily olive-y, with apple-flavored notes and a breath of nuttiness.

I love drizzling them over fresh white bread. What more could you want for the perfect treat for the taste buds?

Text: Christiane Strub

Freeze herbs in olive oil

Herbs are great allies in preparing delicious dishes. A handful of oregano, mint or thyme can add flavor and aroma to our recipes and transform them into a delicacy. A very important method in gastronomy is the canned food because it provides us with the taste of fresh produce at all times.

ingredients:

- Fresh herbs: rosemary, oregano, sage, fennel, thyme.
- Olive oil.
- Ice cube trays for the freezer.
- Paper transparent film.

Preparation:

First, a recommendation: the best herbs to keep with this method are thicker leaves, such as rosemary, sage, thyme and oregano. Avoid freeze basil, mint and lemon balm, as these fresh herbs are best to use them.

Choose fresh herbs with firm leaves, newly purchased or your garden. You can finely chop them or leave them in larger sheets, depending on your preference. Fill the ice cube trays in 2/3 of its capacity each space and fill to the top with olive oil.Cover lightly with plastic wrap and freeze overnight.

The next day, remove the cubes from the ice cube tray and Keep them in freezer bags in the freezer.

These cubes of herbs and olive oil will be perfect to use in preparations with oil, like a stew, a stew, mashed potatoes or soup.

Source: informe21.com

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