Healthy Oil to Healthy life

Archive for the Tips Category

Olive Oil – Press Time

Olive Oil – Press Time

Olive Oil – Press Time: After olives are picked, any leaves, twigs, and stems are removed, and the olives are washed. Then it’s time for pressing. Back in the old days, processors used stone or granite wheels to crush the olives. Today, stainless steel rollers crush the […]

Read more

Picking Particulars

Picking Particulars

Picking Particulars: It takes quite a bit of work to coax oil out of olives. Traditionally, trees were shaken or beaten with sticks to make the olives drop to the ground. Such tough treatment is not good for olives, however. Tumbling out of a tree and plopping […]

Read more

How Olive Oil Is Made

How Olive Oil Is Made

How Olive Oil Is Made: The craft of turning olives into oil has been honed in the Mediterranean region over thousands of years, and techniques have been passed down from generation to generation. The process is truly a regional art. The method used in Greece is different […]

Read more

Basics on Olive Oil

Basics on Olive Oil

A visit to the local market for olive oil may make your head spin. With dozens of choices, which one is best? Which has the most healing properties? Which is best right out of the bottle, and which is best for cooking? Fear not, because your olive […]

Read more

Organic Olive Oil

Organic Olive Oil

Organic Olive Oil: All plants have natural enemies, and olive trees are no different. Olives are susceptible to a pest known as the olive fly, which lives inside the olive and makes a feast of the fruit. Fungus is another adversary of olives, although olive flies are […]

Read more

Color Considerations

Color Considerations

Color Considerations: Green olive oils come from unripe olives and impart a slightly bitter, pungent flavor. Emerald-tinged oils have fruity, grassy, and peppery flavors that dominate the foods in which you use them. These oils are great with neutral-flavored foods that allow their bold flavors to shine. […]

Read more

Lower-quality oils

Lower-quality oils

Lower-quality oils: Some olive oil is further refined after the first pressing. These three types of oils can no longer bear the title “virgin.” When virgin oils are not fit for human consumption (because of poor flavor, an acidity level greater than 3.3 percent, or an unpleasant […]

Read more

Virgin olive oils

Virgin olive oils

At the head of the olive oil class sit the extra-virgins, followed closely by the virgins. The difference between two oils and where they rank in the following hierarchy may be just half a percentage point of acidity. However, that is all it takes to distinguish between […]

Read more

Marking the Grades

Marking the Grades

Marking the Grades: There are three basic grades of edible olive oil, and several types within each grade. Extra virgin includes “premium extra virgin” and “extra virgin”; virgin comprises “fine virgin,” “virgin,” and “semifine virgin”; and olive oil includes what used to be called “pure olive oil” […]

Read more

Olive Oil and Geography

Olive Oil and Geography

Where in the World? When buying olive oil, you’ll see varieties from all over the globe. Most of the world’s supply is produced from olives grown in Spain, Italy, and Greece, but other areas, including France and California, are in on the fun, too. Here’s what you […]

Read more
Page 3 of 1312345...10...Last »

Latest Recipes

Latest Tips

Office Location

TubeEmbed