It’s in the Oil

February 5, 2008 - 8:30 AM by

Just when you thought you were catching up on your culinary smarts by studying the local wine scene, along comes the olive to mix it all up.

Off to the olive groves with ye! It’s all about the oil, say Israel’s chefs, and local producers are upgrading, refining & boutique-ing to edge out market competitors.

Not sure what’s what? Here are a few Israel-produced strains you can pick up at your local supermarket, health food outlet or gourmet store:

- Soori. The most established brand around, preferred by most chefs. Origins in Lebanon. Fruity with bitter undertones. Good as a garnish

- Barnea. Developed in Israel. A blend oil with strong, fruity flavors. Used as a garnish

- Picual. Andalusian origins, balanced, full bodied, spicy and bitter but not overpowering. For frying, baking and as a garnish.

- Koroneiki. This one comes from Greece and it’s expensive in Israel because it isn’t grown widescale. Characterized by subtle flavor with traces of bitterness. Best for cooking and in moderate garnish use.

There are many more. So go buy, taste & enjoy!

Tags: • Category: Art, Business, Food 

Comments

2 Comments on It’s in the Oil

  1. ralph on Tue, Feb 5th 2008 4:39 PM

    2. do you have a list of israeli olive oils and venders in toronto, canada?
    thx, ralph

  2. Stephanie on Wed, Feb 6th 2008 4:01 AM

    3. Sorry, Ralph. Sure don’t. But check with your vendor selling Israel product imports…slf

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