EVOO Israel style

November 8, 2009 - 2:40 PM by Jessica · 2 Comments
Filed under: Business, coexistence, design, Food, General

It’s olive harvest time in these parts, which I was reminded of while passing [a possibly] public grove of olive trees on King David Street, in which several Arab women were picking and harvesting the crop.

Yes, charming and amusing and a reminder of the importance of olive oil, whether EVOO or other, in these parts. Now that Israel has beefed up on its boutique wineries, olive oil is the next cottage industry to hit the commercial mainstream, and enterprising olive oil producers are doing just that.

Here’s a nice little piece about four different olive farms…and if you can’t make it out to the farm — or the patch of olive trees on King David Street — just head over to liveO/Oil of Life in Mamilla or Tel Aviv, where their Negev Desert-sourced olive oil is packaged to perfection, whether as olive oil, straight; in soaps, jams (the Pear and Vanilla Jam is particularly good), or a myriad of other products.

According to the company, liveO produces five different lines of gourmet products based on their extra virgin olive oils, Picual, Souri, Barnea, Frantoio and Manzanillo. The oils are cold pressed, classified as extra virgin, and have a level of acidity not exceeding 0.5%. The gourmet line was created by Julian Attia, a French culinary advisor, inspired by the world of wines.

If you seek your own regular source of olive oil, LiveO will deliver a quantity of olive oil to your home monthly or quarterly, for a not insignificant sum. Or, you can cure olives yourself:

Olive-curing recipe:

Collect olives by hand in a clean plastic bucket to prevent bruising.
Day 1: Wash in running water. Add boiling hot water and allow to soak for 24 hours.
Day 2: Pour off cold water add more boiling water.
Day 3: Pour off cold water add more boiling water.
Day 4: Pour off cold water. Place the olives into clean jars and add a mixture of brine and white (or any other type) vinegar in the proportions of 3 to 1 by volume.

Brine = 10%w/v salt in water that is 100grams/litre of final solution

Fill jars well and add a layer of olive oil.

liveO: Mamilla Avenue, Jerusalem / 21 Rothschild Blvd., Tel Aviv

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