Wednesday, March 27, 2013

Olive Oil

I will be trying out a new olive oil over the weekend. Not sure what I am going to cook with it. I might just use it in a salad dressing or maybe just simply make a great dipping oil with herbs and balsamic. The website for this olive oil is mostly in French so here are the basics. I will post with comments and hopefully some photos.
2011 Vintage - Organic Single Estate Moroccan Extra Virgin Picholine Ollve Oil.
- From olive trees over 100 years old in Fkih Ben Saleh, Morocco.
- It is unfiltered, first cold pressed on a granite mill and bottled within 7 hours after manual picking and sorting.
-Available in Natural and Thyme and Bay Leaf
-Thyme and Bay Leaf - 80 kg of each per 10000 kg of olives.

-The picholine olive is very high in polyphenols which means a longer shelf life and has a proven antioxidant effect.  (US National Library of Medicine -

In addition to the effects of the mono-unsaturated fatty acid oleic acid, olive oil and olive extracts contain polyphenols with remarkable health benefits. Of these, extracts concentrated for oleuropein have been shown to lower blood pressure (BP) and cholesterol levels. Michael T. Murray MD 2013-03-18

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