Olive oil

No French cuisine is complete without French olive oil. There are over 700 varieties of olive in France - right from the dark purple kalamata olive to the pale green picholine olive.

In ancient Greek Mythology, the olive tree had been venerated. The goddess Athena had created the first olive tree during her battle against Poseidon, god of the sea, to become the benefactor of the city Attica. While Poseidon got salty water by striking the ground, Athena planted the olive tree. The olive tree became a lifeline for the people of Attica. Later the city was renamed 'Athens'.

The benefits of olive oil can be trailed right back to the days of creation when Adam was in pain. God sent Gabriel along with an olive tree and advised him to press the oil out of the olives and have it. This cured his ailment. This quality of olive oil has been supported scientifically.

Olive oil is categorized according to its concentration of acidity. The finest olive oils are a product of the process called cold pressing during which no additional chemicals are added for extraction. Presence of only 1% acid is the finest grade of this oil – and this is classified as 'extra virgin olive oil'. The olive oil looks green, smells green and also tastes green! The Mediterranean diet has been looked over by the world as one of the healthiest diets and olive oil is the pillar of that diet. Mediterranean food is not only superbly made but is the materia prima – olive oil that makes the difference to the taste. French olive oil is beneficial, chiefly due to the antioxidant properties contained in its biophenols. Biophenols are responsible for its excellent flavor. This property distinguishes a good and a genuine olive oil from a bad one – basically it should taste good.

One of the main reasons for my undeniable admiration for French olive oil is that it works in opposition to the radical oxidation. An olive oil that is processed out of unhealthy olives or one that is not washed or stored properly is most likely to undergo photo-oxidation – resulting in a rancid taste. Virgin olive oil is tremendous for a perfect recipe. You can use for marinades, sautéing, baking and frying. I love it for its valuable properties and because it is a natural product. Olive oils fortify your recipe with vitamins and antioxidants while boosting the flavor of the other ingredients. The best way to judge an olive oil is to smell it, take a sip, and look for the greenish color. The smaller farmers provide some excellent olive oils. They mention the variety, date and the method of harvest on the labels. There are numerous vineyards in the Mediterranean region that also sell good olive oil. Try to look for the DOP stickers. These certify the best quality of olive oil.