Prep Method: Blender
Updated October 16th, 2022
Olive Oil is a monosaturated oil extracted from tree-ripened Olives. Olive Oils range from light amber to green in color and bland to extremely strong in flavor.
Olive Oil is graded according to its degree of acidity and the process used to extract the oil.
Olive Oil labeled "Virgin" is cold pressed, a process using no heat or chemicals and contains low levels of acidity.
Olive Oil labeled "Pure" uses heat and chemicals to process olive residue from subsequent pressings.
If you own an Olive tree and do not want to go through the complicated process of leaching olives with chemicals, follow one of these ancient Greek methods to get rid of the bitterness.
Salting Method: Place washed olives in a wicker basket or a plastic container with holes. Cover with medium-coarse salt. Set the basket in the sun and protect it with a cheesecloth cover. Twice a day for a week, toss olives around to redistribute them, until the bitter fluid is drawn from them. Bring olives in at night to prevent mold.
Cover washed olives with a solution of salt water, 1 cup salt to each quart of water, in a crock or glass jar. Place a weight over the top of them, such as a small plate or washed rock, to keep olives submerged.
Olives may remain in this brine for months.
Usually found in the Oils, Vinegars, Cooking Sprays Aisle.