Olive oil straight from the producer brings back memories of the Mediterranean
Olive trees and olive plantations are sights that each of us knows from the Mediterranean countries. We remember restaurants in Portugal where the olive oil comes directly from the producer in the Alentejo cuisine plays a role. The fish specialties along the Rota do Peixe would be unthinkable without olive oil. The same goes for antipasti from Italy or Tapas in Spain. Specialties from Provence such as Pan Bagnat or Pissaladière taste only with olive oil from the region. It is best to take organic olive oil directly from the producer in the region from which the dishes come. This is the only way to achieve the taste that you know from vacation. There's a reason for that.
Why the provenance of olive oil matters
The history of olive oil begins as early as the 6th millennium BC. Even then, oil was a commodity. Nevertheless, there are still secrets surrounding the natural product. Would you have thought that olive oil can be good for the environment and even fill you up?
Did you know that olive oil always tastes different?
The taste of an olive oil depends on the variety and the region in which it grows. There are around 1.000 varieties of olives in the Mediterranean alone. Influences characterize the olive oils that are typical for the growing region. The weather in the harvest year, the day of the harvest and even the height at which an olive tree grows play a role. Olive oil can be compared to wine. The taste changes from year to year and from one variety to another.
Olive oil is good for the environment
Olive oil from Europe is good for the planet. Olive tree forests are a carbon sink, they pull carbon dioxide from the atmosphere and store it in the soil. The production of one liter of olive oil removes around 2 kg of CO10 from the atmosphere. This crop alone makes up for up to a third of all greenhouse gas emissions in Andalusia. The south of Spain is one of the most important olive oil producing regions in the world. Also, olive groves prevent erosion and desertification. In Spain alone there are over 2 million olive trees. This is the largest forest in the world planted by humans.
Buying olive oil directly from the producer is sustainable
If you buy your organic olive oil directly from the producer, you are not only doing something good for the environment. You also support the olive farmers. In this way you contribute directly to their upkeep. Thanks to Corona, olive farmers from the Mediterranean region are now also offering their olive oils for sale online. With every liter that you buy directly from the producer, you help him sell his products.
Greek olive oil directly from the producer
- 500 ml olive oil from Messina on the Peloponnese*
- 1-5 l olive oil from Mount Ithome on the Peloponnese*
- 5 l olive oil from Kolymvari on Crete* (fair trade)
- 750 ml olive oil for gourmets from Crete*
Spanish olive oil directly from the producer
- Venta del Barón from Cordoba in Spain*
- Olive oil from Extremadura in Spain*
- 2 l García de la Cruz from the mountains of Toledo*
- 500 ml olive oil from Castillo de Canena in Andalusia*
Italian olive oil directly from the producer
- 750 ml olive oil from Etna in Sicily*
- Olive oil from Farchioni Il Casolare in Italy*
- The olive oil of Muraglia Frantoio from Apulia*
- 3 l olive oil from Farchioni from Umbria*
French olive oil direct from the producer
- 0,5 l cold-pressed olive oil from Provence*
- Nicolas Alziari extra virgin olive oil Fruitee Douce from Provence 0,5 l*
- A L'Olivier Piment d'Espelette hot olive oil*
Cooking with olive oil: recipe tips
Vegetables such as tomatoes, zucchini or peppers are often roasted or grilled in olive oil. A method of preparation that is not only simple, but also healthy. The world's largest producer of olive oil is Europe. When preparing vegetables such as asparagus, the cooking oil allows cooking on the grill or in the pan. This keeps the asparagus juicy on the inside. Both the nutrients of the oil and the vegetables are preserved. If you use an olive oil of a variety like Cornicabra, it gives the asparagus an aroma reminiscent of Mediterranean cuisine. Olive oil also refines the taste of dishes such as guacamole.
Recipe tip 1: Fried green asparagus
Serves 2 people:
- 500 g green asparagus or wild asparagus
- 50 ml olive oil of the Cornicabra variety
- salt (to taste)
Wash asparagus. Cut off about an inch or two from the stem. Drizzle a frying pan or griddle with some olive oil. When the oil is hot, add the asparagus. Fry for a few minutes while turning. Sprinkle a pinch of salt over the asparagus and serve as a side dish or as a starter with some baguette.
Recipe tip 2: Guacamole
Ingredients for 2 portions:
- 1 tbsp olive oil
- 1 avocado
- ¼ bunch coriander
- ¼ onion
- two gloves of garlic
- Juice of one lime
- 2 spring onions
Halve the avocado, remove the stone and use a spoon to remove the flesh from the skin. Place in a bowl and mash with a fork. Chop the cilantro. Peel and dice the onion. chop the garlic. Add to the avocado along with the remaining ingredients and then mix. The guacamole tastes good with tortilla chips.
More recipes with olive oil:
Do you already know:
- How can you cook asparagus?
- Chimichurri sauce from Argentina
- The Inn Valley from above in the Biohotel Grafenast
Sources: On-site research and djd/Oliveoilworldtour recipe ideas
Text: Monika Fuchs and djd/Oliveoilworldtour recipe ideas
Photos: Wikimedia Commons public domain and djd/Oliveoilworldtour recipe ideas