"O" is for Olive Oil

For some of us, when you say Olive Oil, a shapeless, skinny-as-a-bean-pole, round-faced, rather homely gal (Olive Oyl) comes to mind, who had a big hankering for an even more homely spinach-eating sailor guy, who used lousy English, named Popeye. Cartoonist, Elzie Crisler, came up with the beloved female character in 1919 and brought the sailor into town in 1929 -- 10 years later.

But today I'm actually writing about Homer's "liquid gold" -- rubbed on the bodies of ancient Greek athletes, engaged as fuel for Herodian clay lamps, profited by soap makers, and endeared in Mediterranean cuisines.

Some sources say the Island of Crete is where the production of this unique oil began, about 3500BC, then later migrated to other areas because of Greek colonization. Others claim the trees were first grown for oil in Canaan (Israel) as far back as 4500BC. Why the concern? Because it is believed that if one finds the origin of the tree, you will have found the best tasting oil.

I was told that every brand will taste slightly different, so I went through a few to find my favorites. Also, I figured it would be okay to have more than one on the shelf, because they keep about a year before going rancid, as long as they're stored away from direct light.
  

A good Greek label, not too difficult to locate, is terra medi. Spain, presently the world's largest producer, has quite a few interesting brands as well. The oils from France and Turkey have not yet hit my palate, but I'm sure they are equally competitive in both price and flavor. Among the few Italian store-brands I've tried, I always come back to Filippo Berio.

Extra Light is exactly what its name implies -- it doesn't override the flavors of other foods when sauteing and cooking, and can tolerate a higher heat. Extra Virgin has the most intense flavor, and is usually chosen for salads, bread dipping and a bruschetta drizzle. But -- WARNING -- all Extra Virgins may not be what they claim to be as this report shows: Extra-Virgin Olive Oil Fraud: Whole Foods, Rachel Ray, Safeway, Newman's Own, Colavita, Bertolli. 

Olive oil is much like wine in variety, and I was really quite surprised to discover actual tastings are becoming popular. In fact, Filippo Berio even has a link to Host your own tasting. And just like wine, the craft has carried over to the states, with California out front. One I need to try is Williams-Sonoma, but perhaps Corto-Olive will be even better.

Click here to purchase book

My husband and I started our new year of 2011 with the intention of turning more toward a Mediterranean way of preparing foods, which is actually quite low in fat -- the bad kind anyway :~) So, I enthusiastically bought the two best books I could find on the subject:  

• The Complete Mediterranean Cookbook by Tess Mallos (Absolutely to die for if you don't know a lot.)

 

Click here to purchase book

• A Mediterranean Feast by Clifford A. Wright (If you're interested in the fascinating in-depth story from birth, of the merchants and the cuisines plus over 500 recipes, this is totally it.)

Both books have been used and enjoyed frequently over the past few months, as we have become thoroughly amazed at the exceptional difference olive oil makes in a recipe. The amount of butter and sugar I used to use in a month, now lasts an entire year!

Currently, I'm just waiting for a little of that old Olive Oyl image to start showing on me...not much...just a little. I guess it's another one of those things much like wine -- not before its time. LOL

"F" is for F.E.A.R. - and its Demise

Fear is a strange creature. Once upon a time, a very long time ago, I even dared to believe that it was a good motivator under certain conditions. Yes, it may indeed provoke a person into action, but it'll be short-lived. True motivation is when a person responds from the heart, and long-lasting desired results are achieved. 

Then, a not quite as long so-very-long-time ago, I was taught how to confront fear -- be it mine own or anyone else's. This, I craved. But how scary it seemed to even begin to take it on! 

Actually, it's not nearly as daunting as it first sounded to be. The seed of fear is doubt, which breeds worry, which eventually brings on the fear. It lessens the hair on the beast to break it down.

On the flip-side, the opposite of worry is trust, and the opposite of doubt is confidence. This means it's possible to derail the fear train at either of those two points. Where there is worry, simply build trust; where there is doubt, focus on whatever it takes to get rooted in total, undeniable, confidence.

And to seal the deal and stay focused, there's a nifty acronym that has always kept me from falling off the edge of panic or freezing in my tracks and just going numb. It clarifies and defines fear in such a way that it truly shrinks it down to near bite-size. Perhaps you've heard it before:

F-alse. 
E-vidence. 
A-ppearing. 
R-eal. 

I just look that not-so-hairy tiny creature right in the face in the mirror, and tell it what a big fake it is! I remind it how it wouldn't even hold up in a court of law! Then I just go about my business building the trust and instilling the confidence, until I'm good and saturated. 

Actually... it's sort of fun to get rid of that stuff :~)


~~With that all being said, I can now get ready to head out for the evening with some absolutely wonderful people for the best and most unique tasting pizza -- anywhere -- "F" is for Falbo Brothers' Pizza!