|
Olives were harvested in the Middle ast during prehistoric times from trees
that grew wild. Along with grape vines, olive trees were the earliest plants ever
to be cultivated.
The first to grow olives were the Persians, The Romans invented more sophisticated
methods of extracting, storing and transporting olive oil. Under their rule, olive
groves flourished all over Italy and southern France.
In 1947, a group of scientists visiting war-devastated Crete were surprised
to discover that its impoverished inhabitants were, on average, much healthier
than either postwar Britons or Americans, with lower rates of heart disease, cancer
and arthritis and one of the longest life expectancies in the developed world.
The scientists credited this to the Cretan diet, rich in olive oil, fresh fruit
and vegetables, seeds and cereals, and coined the term Mediterranean Diet. In
France, olive trees were devastated by a big freeze in 1956. France now counts
70,000 olive trees in its groves, compared to 300,000 before the freeze. An olive
tree takes 30 years to reach maturity, but can live up to 1,000 years.
In 1970, an American study showed the health benefits of a diet rich in fruits
and vegetables, grains and olive oil. A European study ten years later confirmed
those findings. Spurred by a growing demand, many producers, in southern France,
returned to traditional methods to produce more flavourful oils. The Mediterranean
harvest starts in mid-September,when the olives are picked green, and can last
until the fruit has turned black six months later. Today olive oils are chosen
by professional tasters who judge the bouquet, texture and flavour, just like
wine.
Each olive oil is a product of its region of origin,the type of olive used
and the weather conditions leading up to the harvest.
TYPES OF OLIVES USED IN PROVENCE AND LANGUEDOC : Picholines, Lucques,
Aglandau, Salonenque
People far beyond the Mediterranean now prefer olive oil to butter and other
fats, not just for its health properties but for its seductive flavour and versatility.
Artisans pick olives by hand or use a rake-like comb, catching the fruits in
a net. These are taken to the local mill to be cold-pressed within 24 hours, using
a modern hydraulic machine that filters the pits and pulp. A fast worke harvests
100 kg of olives in a day, enough to make only 20 litres of oil.
France's production is much smaller than that of Spain or Italy, but its oils
are known for their superb quality and personalities ranging from soft and floral
to vigorous and herbal. Each olive oil is a product of its region of origin, (
AOC) - The main regions are:
PROVENCE
NYONS in the Drome ( Cooperative du Nyonsais tel 33-4-75-26-03-44)
LES ALPILLES ( St Rémy, Les Baux de Provence
LE VAR
NICE
LANGUEDOC
LE GARD, Nimes ( Moulin de Villevieille : Sommieres tel 33-4-66-80-03-69) -
Picholines
LE MINERVOIS, Cooperative L'oulibo - Lucques
L'HERAULT
LE ROUSSILLON ( Moulin Lacassagne )
Today olive oils are chosen by professional tasters who judge the bouquet,
texture and flavour, just like wine. the type of olive used and the weather conditions
leading up to the harvest. The label extra-virgin guarantees that the oil has
less than one percent acidity.
A RECIPE
TAPENADE
This olive-caper-and-anchovie paste, usually served on toast as an appetizer,
has a strong Mediterranian flavor.
Tapenade (or the similar anchoïade) can also be used as a basting paste for
fowl or beef, or as a stuffing for turkey. Part of the flavor comes from using
good "strong" black olives, and the uniqueness comes from the capers (tapeno is
Provençal for caper).
Recipe (4 people)
black olives (300 g) pitted
capers 200 g
white tuna 100 g
anchovies 10g washed, in strips
olive oil 2 cups
mustard 1 teaspoon
basil 1 sprig
garlic 1 clove
salt, pepper, thyme, laurel
Grind together in a mortar the olives, capers, anchovies, tuna and garlic.
Add the mustard, herbs, spices and olive oil, and beat thouroughly until you have
a smooth past.
Conversions
1 kg = 2.2 lbs
0.45 kg = 1 lb
1 lt = 1.06 qt
0.95 lt = 1 qt
30 g = 1 oz = 2 Tbs
60 g = 2 oz = 1/4 cup
115 g = 4 oz = 1/2 cup
180 g = 6 oz = 3/4 cup
225 g = 8 oz = 1 cup
450 g = 16 oz = 1 pin
FUGUES EN FRANCE set up tours in the south of France to discover the numerous
varieties of olives with tastings, visits of olive mills , producers and of the
groves conducted by professionnals, and meals with olive oil. please contact us
for more informations and for advises about the uses of the each olive oil and
adresses of producers . fugues@club-internet.fr
|
