That happened in ancient days, more than 3,000 years ago. Poseidon gave them water, but it was salty and not fit to drink, so they named the city Athens.
So it goes that for more than 3,000 years the Greeks have learned how to properly use olive oil, constantly fine tuning and expanding it's utility.
Being that olive oil is becoming ever more popular in our world, I thought I'd share some tips to enhance your prospects of truly enjoying this gift from a Goddess.
Ripe olives are harvested in the fall. A select few become pickled to enjoy with your antipasto or martini. Most head straight to the presses to become olive oil. Traditional olive presses operate at ambient temperatures. Industrial production has introduced heat and even solvents to extract every last bit of juice from the fruit.
The best, least acidic (extra virgin) olive oil is that which comes from the first pressing of clean, ripe fruit. As the process of oxidation begins the very moment the oil is squeezed from the fruit it follows that the quality of the oil will never be better than the moment of it's pressing. Tasting oil fresh from the press is about the only time you will see Mediterranean people dip a piece of bread in it and taste it solo. All subsequent bread dipping involves oil and an acid (citrus juices, vinegars or even tomato juices)
- Oil remains fresh for about three years. Production and, or expiration dates may help the buyer buy fresh
- When mixing with citrus juice (squeeze fresh please!) to use as a dressing or marinade use 2-3 parts oil for one part of citrus. You want the dressing to become an emmulsion.
If you are making a marinade, add your favorite dried herbs (oregano, thyme & rosemary are most commonly used) into the liquid a little time prior to using, giving them a chance to rehydrate and prevent from burning on the grill.
Y'all must be wondering by now "what got into Nick?" Tonight's dinner at our home was the inspiration for this post. It occurred to me, after the fact of course, that olive oil was a key ingredient in every dish served today.
Our char grilled red porgies were dressed with lemon, oil, oregano, thyme, salt and pepper.
Our Greek salad was dressed with oil, oregano and feta cheese
Our oven roasted potatoes were cooked with garlic, pepper, oil and lemon
And yes, we did eat a loaf of fresh bread dipped in the various olive oil mixes.
I have no one but the Goddess Athena to blame for my full figure
Cheers,
SeaBiscuit
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EMBARASSINGLY SO...I JUST RECENTLY WAS INFORMED BY THE PONEYTAIL THAT A PRUNE WAS ACTUALLY A DRIED PLUM....CAN YOU BELIEVE IT? A PLUM....I HAVE BEEN PLUM DUMB ALL THESE YEARS.......I LOVE THE PLUMS RELIGIOUSLY, BUT ONLY TASTE THE PRUNES WHEN IT IS ADDED TO A CAKE...
....EVERY SENTENCE...EVERY THOUGHT....EVERY BAITED HOOK. YOU DO ENTERTAIN ME AND ENTERTAIN US ALL VERY VERY WELL. 
Originally Posted by SeaBiscuit
