I sometimes get invited to events that are a feather above my line of aptitude... but I go
because we must delve into newer experiences and venture outside our comfort zone as often
as we can. I have lived by that doctrine my whole life... good or bad!
'Man cannot discover new oceans unless he has the courage to lose sight of the shore.' ~ André Gide
Recently, through a friend... we'll call her 'The Emissary', I attended such an event...
an educational program with Robert Beauchemin, professor of Anthropology at LaSalle College,
and one of the only food anthropologists in Canada. He was a food critic at La Presse for
24 years and he is in fact one of Quebec's only Olive Oil experts recognized by Unaprol,
who sponsored the event. The benefactor of our afternoon, the new Bistro Rosalie, I say
new because, to my surprise, there was a changing of the guard some time in the fall of
2013...but I digress.
They delighted us with a smorgasbord of all things virgin to our palettes. I asked my
old friend, Virginia Wolfe, to be my plus one for this 'Extra Virgin Olive Oil' extravaganza.
I like her company, she's very intelligent, worldly and this is 'right in her wheelhouse'.
The welcome cocktail was called 'Sgroppino al Limone'... was a good Prosecco served with
two small balls of olive oil and lemon Granita….an absolutely delightful and refreshing
drink from Venice. Some of those wonderful hors d'oeuvre including Israeli couscous Pilaf
with apricots... large pearls of couscous sautéed with olive oil and flavored with dried
apricots. Grilled smokey corn toss... and a Crab and avocado salad tossed with sweet and
tangy passion fruit vinaigrette.
But the 'Raison d'être' of this gathering was an education in 'Extra Virgin Olive Oil'...
and so we got comfortable and Mr. Beauchemin began to enlighten us. To Virginia and myself
it was a very learned way to spend several hours... like being in a high-end Home Ec class.
Let us first get this out of the way... I don't know about you but I always wondered why
the term 'Virgin'... it means mechanically produced without chemical treatment.
What he professed very strongly about was reading labels, if there is no info on labels
it's probably a mixed product of olive oils. Not a good choice... best to discard. A good
quality producer will have an Expiration date on label and will have a Yellow and Blue label
with a harp, stars of the EU (European Union). Shelf life is from 18 to 24 months. Diminished
if exposed to light, oxygen and/or heat. Optimum climate and soil in regions will be
distinguished with a DOP, AOC or DOC on the olive oil bottle.
Xtra Virgin olive oil flavor peaks first two months of production. Olive harvest is in
late November early December and they must be treated within 15 to 20 hours from picking,
otherwise olives will oxidize. The best flavour is the first month from opening the bottle
and flavour diminishes after 2 years of shelf life; olive oil loses its bitterness and
taste, and the average life of an olive tree goes from 300 to 600 years.
Basically, olive oil doesn't age, but loses its quality. High quality extra virgin olive
oil should not be more expensive than $20/litre max and should be a product of Italy...
which exports most of their olive oil to USA... more than its produces. Xtra Virgin olive
oil should be stored in a cool, dark place. Never refrigerate, because it'll become cloudy
and crystallize... rancid oil from oxidation is poison
The largest producers are Italy with 7000 types of olives. 450 types of olives selected
for variety of mixes and flavour. Produces 500 to 600 thousand tonnes per year. The next
closest country is Spain with 15 types of olives. Greece falls in number three with one
hundred thousand tonnes per year and it produces a poorer and cheaper quality product at
a more expensive price at $25/litre. France is very low in the scale of production with
only 5000 tonnes per year.
Here are a few points he wanted us to take note so I will dictate numerically:
* 11 lbs of olives pressed = 1 Quart (32oz) of extra virgin olive oil
* one tablespoon of olive oil = 120 calories, 14 grams of fat, and no cholesterol
* substitute extra virgin olive oil for butter in baked goods, they will have a longer
shelf life due to vitamin E and Polyphenals in olive oil
The time flew by in a nanosecond and as we ventured to the beautiful terrace I was
glad to have made a new friend in a wonderful lady, Ms. Imbeault hopefully will be
a joyous and delicious addition to my soirées... if I promise to be good!
* From Where I Sit!
www.fromwhereisit.co
April 5, 2014
