The Olive Tree--The Sweet Submission of Trust

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New Heart English Bible The righteous shall flourish like the palm tree. He will grow like a cedar in Lebanon. Aramaic Bible in Plain English The righteous will flourish like a palm tree and will spring up like the Cedars of Lebanon. New American Standard The righteous man will flourish like the palm tree, He will grow like a cedar in Lebanon.

Jubilee Bible The righteous shall flourish like the palm tree; he shall grow like a cedar in Lebanon. American King James Version The righteous shall flourish like the palm tree: American Standard Version The righteous shall flourish like the palm-tree: He shall grow like a cedar in Lebanon.

Douay-Rheims Bible The just shall flourish like the palm tree: The supplier will sell it because they're embarrassed to say no to that person and that person has refused to take it for free. So they pay and think the supplier is happy.

When they come for more, they'll probably hear that the supplier has no olive oil left even if it's a lie because even at that price, in their mind they gave it for free it's precious that way. You can also use the solid byproducts of the pressing process as combustible. It makes a great fire. The process also produces a dark substance that is heavier than oil and has a divine taste with salt and bread.

I would guess it will also make terrific feed for animals. I don't know about that. Animals have what to eat grass, etc.

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It's as hard as a rock, comes as little pellets, and burns beautifully. I spent hours and hours as a kid just sitting next to a fire and adding those babies. It's amazing how the combustible you use can dramatically affect your fire. I went to the desert for a friend's wedding, they used a type of local wood it had a name that people of another place use as a generic term for "wood". The fire looked like it was filmed in slow motion and smelled sweet. They'd then take the embers somewhere on the sand and make a discus, put a type of local bread filled with hot pepper, onions, etc.

You'd see the thing get bigger as it cooked. It was one of the most delicious things I've ever tasted in my life. It opens your appetite like crazy, as does the arid climate very dry. Arid climates are also amazing, you don't seem to get tired when you stay in those places as opposed to the North where humidity can get the best of you. Stratoscope on Aug 13, Extra Virginity by Tom Mueller is a fun and informative book on olive oil. He also runs a website called Truth in Olive Oil: Terra Creta Early Harvest November A bit more expensive than the ones above, but very tasty!

Kind of sad to know when I go into the store, and see twenty-thirty different brands of all sorts of quality and prices of Olive Oil - that most of it is fake. But if you start marketing one brand as the real one now you introduce doubt into the other higher margin olive oils. A store could end up instead increasing the purchase of lower margin oils like canola at the expense of their current possibly fake olive oils. Remember in market economies the initial advantage goes to the faker.

Houshalter on Aug 13, Here's another article on it with a less extreme headline: They say that most olive oil isn't "fake", just lower quality than labelled. However in taste tests, American consumers can't distinguish the higher quality oil, and actually prefer the lower quality stuff. And yet, when it comes to olive oil in the U. Partly, because rancid olive oil is less bitter than the good stuff.

But if consumers actually prefer it, then it doesn't seem so bad. There was no such thing in France.

And then from tasting I understood: The irony is that olive oil, for the truly oil part, is not particularly good it doesn't have all what our body needs. Colza oil is a good complement BTW. What's good in the olive oil are the olive tanins I may be doing frenglish there And compared to Europe the US has a sweet tooth, so I guess that the bitterness was not so popular. So just filter it ; You loose what made the olive oil popular at the time at least , but sales wise I guess it worked better. Don't know if it has changed? Rancidity, vomit flavour people sometimes call it, is seemingly a key flavour in USA chocolate.

I wonder if there's a parallel reason or if the 'gone off' flavour of chocolate -- that was initially down to poor milk transportation -- has influenced the local palette wrt other foods. It's not rancidity, it's butyric acid, the source of "the Hershey flavor": I heard about it first at a lecture by an industrial chemist working for Cadbury. He explained it as being a hangover from milk going off during delivery.

Colloquially at least off milk is said to have gone rancid. The addition of butyric acid of supposed to mimic the past flavour without the use of off milk. Digory on Aug 14, It's more fair to say Americans buy really bad olive oil. But the standards for olive oil are usually somewhat subjective taste and visual standards. It's fair to say Kraft makes a lousy block of cheddar. But it'd a bit over the top for research funded by the West Country Farmhouse Cheese Board to say Kraft is "adulterated. Costco has several different olive oils of varying quality.

The one to get, when they have it, is the excellent Kirkland Signature Toscano. It's the one mentioned in the page you linked. BaronSamedi on Aug 13, Where is the FDA on this one? The problem should be solvable by bans. FDA does random sampling, if your product is found to be adulterated, then you are banned from importing into the US for 5 years. Sybil attack to the rescue. Come over to India. Forget olive oil where motivation to fake is higher given the higher price , even cheaper oils like mustard oil are almost certainly fake.

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Noseshine on Aug 13, One-fifth of caviar brands contained bacteria linked to E. More than half the sliced salmon on shop shelves has been judged unsafe. Help us document all the olive oils sold worldwide by taking photos of the packaging. It won't solve the whole problem stated by the article, but it's a good start. Rather, regarding the issue of chemical quality that information doesn't help at all.

You need proper chemical testing and a proper definition of the quality of taste. There are already a lot of tested brands so you could add a section to collect that data, although it's usually behind paywalls. Rex on Aug 13, Demand of olive oil probably outstrips the capacity of the world to produce it. Does this work for other resources? Is there enough raw materials to make batteries, to replace a billion cars? I can't find a great reference right now, but usage of imitation vanilla far outstrips actual vanilla production, especially commercially. Fortunately, it turns out it's pretty hard to tell the difference in most recipes that involve multiple flavors.

New Challenges, Old Opportunities" http: TheRealPomax on Aug 13, A point of contention: Let's go with "vanillin" vs. What's the point, you're just destroying the subtleties. This is marketed as "artificial vanilla extract", which is a correct description: But on the other side of the "immitation" spectrum we also find crazy things: Since vanilla is so scarce, rather than going the cheap! Some of these can kill people.

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Notable in that category in recent history: What is the temperature point for vanilla degradation? I use the real deal pod with seeds in custard ice cream and it is the most expensive ingredient there. Plenty of the well over a hundred trace compounds undergo transformations at that heat on the surface, with different sourced vanilla behaving differently at higher temperatures. So unless you can control the exact sourcing of your ingredients, the stability and of course simpliciy of pure vanillin is perfect for reliable, repeatable high temperature recipes.

You cannot get above C for anything that still has water in it. The only place where vanilla and the dough gets at C is in the crust that tasty tasty Maillard reaction. So if you notice destruction of flavor in the body - it is probably because of the time of exposure in while you get to 90C that rich dough is usually considered done. Not sure about that - there are many many acres of olive trees in Spain and in Italy where I visit many of the olives in the mountains go unpicked because it's too much effort to go and get them.

Well, think of all the stores in each city, in each country that say they have olive oil in them, but they don't. Even if we harvest all the olives to make olive oil, would we still have a deficit of olive oil being produced? Only if we assume price is fixed. Because by merely raising the price which you can, when there's demand you get to manipulate the capacity needed.

But I'm talking about currently - if all the olive oil is real which is not, by a large margin , I'm not talking about if basic economics comes into play. Remember VW with their magical Diesel engines that didn't work as advertised? This is basically the same thing. Companies are producing goods that aren't what they appear, and are advertising the benefits of them. In olive oil's case, it's supposedly healthier. In VW's, their cars are supposed to be better for the environment.

I'm just curious when this is going to be uncovered again. Except that it takes at least five years from planting an olive tree to where you get any kind of harvest and longer before you get a "commercially viable" harvest. So there's a significant lag in there that you might want to consider - it's not like manufacturing shoes or something.

JshWright on Aug 13, If production were at a hard cap, the price would rise until demand fell off to a point that the supply could meet it. Prices can rise or fall almost instantly to reflect that though Last time i heard something there was a huge surplus in EU, especially Spain. PanosJee on Aug 13, Buy Arogos at Wholefood. I grew up in Sparta, Greece and my family owned several olive trees.

Arogos products are exactly what I remember from our own produce. I'm not an expert but just from taste, most supermarket extra virgin olive oils are not real or perhaps diluted or mixed. The real stuff has such a amazing taste that after trying one supermarket brand after the other, you start realizing there is no way what you are buying is the real stuff. I have no scientific evidence Anyone who has consumed real olive can probably relate. There are presses there. You can buy from the farmers and local markets which sell their oils.

They have Spanish and Italian varietals. Should be pretty authentic olive oil --I guess they could cut it with grape oil? They've even got Olive oil tasting events: You don't have to go that far - there are groves popping up in Napa and Livermore too.

The local Livermore in my case olive oil I've had fresh off the presses here tastes amazing, it truly woke me up to the degree that we've been mislead. It made me wonder just how many americans have ever actually tasted real olive oil - because once you have, the fake stuff is immediately obvious. My favorite olive oil anecdote. Last year, I was traveling from Venice to Paris on an overnight train and I'd brought along a bottle of wine to share with my cabin-mates. One of them reciprocated by bringing out a can of olive oil that had "just been extracted last week" from his farm in Tuscany.

We sampled that oil with a piece of bread torn from his sandwich -- our olive oil purveyor was probably not expecting to conduct a tasting in an overnight train. Would it be politically incorrect to exclaim: Am i naive to think we're better off in Europe? There's still fraud, mind you, e. But we've stricter controls in place because of Appellation-related laws and offenders get fined or jailed.

Though that's a fraud on the origin of the olives, not on the quality of the olives or oil quality of the oil made of olives of fraudulent origin may have in fact been higher than the usual one: Well, we can buy mozzarella that's actually mozzarella, so that's something. In Europe Olive oil is also one of the most faked type of food. For the most part this concerned the alleged origin country, but there were also several with contaminants. No mention of blends with other types of oil, though. Actually, I think you make it sound too nice.

The test results are actually pretty bad. Overall that test wasn't really all that useful though - they tested very few products.

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It's a tiny sample. One thing to note: They mention that for each 1, tons of olive oil only one sample has to be drawn and tested - which shows how little we really know about the quality, and low the probability is to be caught. Given that I don't believe Europeans are "better people" than Americans or anyone else I think it's safe to assume there are plenty of cases of fraud we know nothing about. For Germany in particular I have this anecdote: An Italian friend of mine used to do whole-sale import food to Germany for Italian food producers.

He told me that they export the "good stuff" to countries like Spain and France - and the bad but cheap stuff to Germany. He told me Germans and therefore German importers care about price first of all. Was in Costco the other day and was looking at the Oils. If you look at a bottle of Bertolli and read the label, it says Olive Oil Flavor. Costco carries the Kirkland Brand that's average. They also have a brand from Tunisia I think has a yellow label that is pretty good. The Greeks export a lot of Olives because they can't process it themselves.

Most Italian Olives go for domestic consumption I would imagine. California from what I understand has some great Olive Oil. Might be a little pricey. Balancing cost and quality is the problem with most consumers. We buy that Tunisian olive oil too, it's definitely pretty good. Someone above recommended a California brand that I'm going to try.

Personally, I'd like to have two types of olive oil in my house: Usually use "cheap" EVOO for this, but technically, it doesn't have to be that high-grade since it's being heated. That way, you actually maintain the flavour and health benefits. One of the Kirkland olive oils is excellent: The Kirkland Signature Toscano.

Always fresh and the real deal. Only problem is they tend to sell out by mid-year and you have to wait until the next harvest arrives. California oils can be expensive but if you're intending to use it often the price for a 3L bag is dramatically lower. I'm surprised they didn't mention making your own olive oil as a way to be sure it's authentic. I assume if you have access to fresh olives it shouldn't be too hard?

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