I mainly cook with olive oil, unless I'm baking sweets (a fairly rare occurance...). It does have a lower "flash point", meaning that it will smoke and burn at a lower temperature than other oils. But, once you get used to that characteristic, it's wonderful!!
Clay ----- Original Message ----- From: "W & N Lafferty" <[EMAIL PROTECTED]> To: <[EMAIL PROTECTED]> Sent: Thursday, January 22, 2004 4:34 PM Subject: [lace-chat] Olive Oil and olives > Must share my favourite way of preparing raw olives, taught to > me by an Italian family living on the Murray River in Victoria > many years ago. > > Take a couple of kilos of green olives (raw ones, not the pickled ones) > and stone them by hitting with a hammer and removing the stone. > Put all the flesh in a big bucket and fill with water. Leave to soak > in the water, changing the water every day, until the pale green flesh turns > dark green. Be patient, this takes some time. My Italian friends used > to leave it above a grate under a tap, out in the hot sun, and let the tap > gently drizzle water in it, overflowing into the grate (with some fine > wire on top to stop the olive flesh spilling out) but in these days of > water restrictions, that's no longer a good idea. > > When ALL the olive flesh has turned dark, dark green, drain well, and > bottle the olive flesh in olive oil, adding some peeled garlic cloves > and/or bits of raw red chili. If you can, store it away long enough for > the garlic/chili to infuse. > > Absolutely sumptuous with Italian style breads, especially on a > sunny day with a glass of vino. > > And Jane, olive oil shouldn't spit unless the food you are adding > is too wet. The butter is for extra flavour. If you want to fry in > butter, then add olive oil and the butter won't burn. > > And did you know a circle of the paper you use to line cake tins > with in your frypan, under the oil/fat etc. will stop food from > sticking? No more lost bits of schnitzel coating. > > Australia is now producing more and more olive oil every year, great > stuff. There's an "early harvest" one available in the supermarket > which has far more flavour than it's same-label "ordinary" counterpart. > I have a couple of olive trees in my yard, but I've never been able to > harvest anything yet - the magpies eat them! Don't know how they > do it! Raw olives are completely inedible! > > Noelene in Cooma > [EMAIL PROTECTED] > > To unsubscribe send email to [EMAIL PROTECTED] containing the line: > unsubscribe lace-chat [EMAIL PROTECTED] For help, write to > [EMAIL PROTECTED] To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
