What’s Cooking? Olive Oil

This event was recorded live on June 7, 2025.

What’s Cooking? Charlotte County Libraries and History is! Every month, the What’s Cooking team comes up with a theme and creates a food program around it. This library program not only features recipes from staff and the community, but they also show #cooking and #baking techniques as well as useful #kitchen equipment. This program is presented for folks who are just starting their culinary adventure and seasoned chefs alike. The cooking program is complimented by a recipe book that has the ingredients and the cooking/baking method. There are also a host of tips and tricks that follows the theme as well as kitchen tools to aid the home #chef.

This month, the theme is olive oil. It’s presented by Venice Olive Oil Co.!

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[Music] [Music] good morning morning can everyone see the screen okay everyone oriented um in addition to what Suzanne told you about you should also have six different tasting cups in front of you so everyone make sure you’ve got that there we’ll start number one and work our way across and then they also were kind enough to give you some bread and some cucumber and some apple slices helpful to take a break in between tasting clean your pallet um and just some of the more robust flavors you’ll see too are a little easier to to enjoy with a piece of bread so we’ll go ahead and get started here talk a little bit about the store we’re a little far north so I don’t know if everyone is familiar with us um Venice Olive Oil was established in 2011 we have two stores one located on the island Venice Island and one in Palmer Ranch um Dennis Turner is the owner he’s been the owner for 10 years now so everything when you come to the store all the delicious foods and accessories and things that’s all on him he’s got a really fun eye so a lot of gifts and exciting food stuffs in addition to our 54 balsamic and gourmet vinegars and right now we’re at 46 different flavored olive oils and extra virgin olive oils um Dennis has capped us off he said at 100 but we’ll see we’ll fight we’ve we’ve got some new flavors that we want to we’ll fight for we’ll see how that goes so um again this is our back room gourmet food sauces jams jellies herbs coffee tea chocolates um we do corporate gifts we gift wrap we offer shipping services so holidays are sneaking up slowly but surely keep us in mind for that um what is an olive oil somaleier um Dennis was kind enough to send me to San Francisco for a six-day intensive seminar it was co-hosted by the International Culinary Institute and the Olive Oil Times which is the magazine of record for the olive oil industry and for six days we studied terraar milling harvesting um tasting different tasting techniques all through the course of the day while tasting 30 to 40 different olive oils to the end of the class was a um test not only a written test but also we had to do a blind taste and identify not only the cultivar of the olive which there’s 2,000 different cultivars for olives about 30 are actively in play right now but also hopefully to identify the country it came from too by just some of the different flavor profiles so I passed so that was that was a lot of pressure at the end like sorry Dennis but but yeah really an exciting lots of information um people in the class with me that were Grove owners were retailers were millers so it was a real nice mix of people from all over the world so that was really exciting the olive oil industry generated over 15 billion years I’m sorry dollars last year estimated to increase to over 20 billion by 2030 worldwide production for this season is estimated to be over three million metric tons which is the equivalent of 8 over 891 million gallons 76,000 tanker trucks or 148 million bottles of wine so however your mind works you could put it in perspective there the olive oil industry employs over three million people the main governing body is the International Olive Oil Council and that has over 48 different country members and in order to be a member of that council this isn’t some gentleman farmer with a couple of trees in the backyard the country must be actively involved in importing or exporting olive oil so there’s a lot of different countries in the world besides Italy that are actively in the olive oil business the top producing country is Spain they supply over 50% of the world’s olive oil um last season’s harvest was over 1 million tons kind of put in perspective that was still 34% higher than number two which was Turkey number three was Tunisia four was Greece five was Italy and six was Portugal kind of give you a perspective of where we are on that scope of the USA produced 10,000 tons last year so we we’re trying we’ve got a lot of um Yes ma’am how does United States olive oil as far as quantity we’re we’re babies as far as quality there’s some very very good quality oils yeah especially coming out of California because they it’s anywhere where wine thrives and the wine industry is doing well olives like that same soil and there’s a real similarity in um harvesting and you know getting it shipped out into the world so California does a really good job there’s some um groves in West Texas that are um starting to build up some momentum um Northern Florida do they do have some olive groves up there that they’re working on um through the university program it um it’s a new cultivar that they’re trying to put into place to replace all of our oranges that we lost due to the orange blight so um this is a cultivar that is chill and humidity tolerant as a rule of thumb olives like to be dry and hot they don’t they don’t they would not thrive here but hopefully this new cultivar will um you know if it can produce some fruit then we will have an olive oil industry in Florida so it’s been about five years so we should it takes three to four years before an olive will start producing any fruit and then about five or six years before you start seeing if it’s going to be good quality and if there’s going to be enough volume to make it worthwhile so another year or two we should start to see if there’s any possibility of that happening here in Florida so that would be exciting olives are the oldest cultivated tree in the world slide you’re seeing there is found back in Santorini Greece has been dated back to 50,000 B.CE evidence of wild olive oil trees date back over five million years ago the world’s oldest living olive trees are the sisters of Noah in Lebanon it’s a grove of 16 trees that’s estimated to be between five and 6,000 years old and those trees do still produce olives there’s an order of nuns that operate the grove and harvest the olives and mill them and then use that as a fundraiser to help support the grove so if we can get the olive trees growing in Florida we’re set for life so um first evidence of olive use uh this gets into your Middle East here was in Mesopotamia is in 8000 BC hunters started to transition more into gathers and they started developing agricultural sediments settlements right here all along the rivers um there when they first started settling there there was abundant wildlife there were wild almonds grapes barley and olive trees wild olive trees we started developing plowing and irrigation skills and drifting into more agricultural based societies barley dates and olive oil began being used as currency and to pay taxes um ancient Samrians were the first ones to develop an olive oil recipe for soap so that’s if anybody reads ancient Samrian that’s a you can make your own soap there um in addition to providing for their massive military force the Roman Empire offered all of their citizens a monthly stipend of wheat wine and olive oil so that forced as their area expanded it forced them to seek out more and more olive growth so they were the Romans were really responsible for Greece and all around the whole southern Mediterranean getting into the olive oil business oldest evidence of olive oil production dates back 7,700 years ago this is um an olive mill that was discovered off the coast of Israel so that was an active olive mill where they were actually milling olives and then shipping it out to all the different countries around first written appearance of olive oil is on inventory logs from ancient trading trip ships dating back to 4,000 B.CE and the code of Hamarabi which was written in 1754 B.CE included laws on olive oil farming pruning sales and distribution olives are cultivated in 66 countries on five continents they like that little sweet spot between the 30th and the 45th parallels so there’s actually two olive harvests a year what we’re going to be tasting from today is the northern hemisphere which comes across the United States Europe and on into Asia um and those olives are harvested in our fall which is um October November and then there’s a second harvest down along the southern hemisphere which is South America South Africa and Australia and those olives are harvested during their fall which is May and June so that southern hemisphere they’re actually harvesting right now um at our store we switch our olives out twice a year right now we still have product that’s from the northern hemisphere and that’s again what we’ll be tasting today that was harvested last year in um October November and then in another couple months here we’ll get our oils in from South America Australia and South Africa so that way we always have the freshest harvest to offer for you yes ma’am do those taste different the different cultivars will taste different and then there can be some differences too within the cultivar depending on what country it comes from yes here’s your dark green to dark black olives so green and black olives come from the same tree what you’re seeing right here is right after the flower is dropped off and that droop is starting to develop and then they as they ripen they produce they progress all the way to where you get to this black stage over here now when the olives are in that green stage that’s when you have the most flavor the most health benefits but they’re hard as rocks is the olive starts to ripen the fruit gets softer as any fruit would but the health benefits and the flavor starts to fade so for the olive grower they want to find that sweet spot someplace in here where they can maximize the flavor and the health benefits but still get enough yield to make it costive for them so while they’re deciding what if the olives are ripe enough they also have because it’s fall a sudden frost can come in and wipe out their entire harvest so deciding when to pick olives is one of the trickiest part of the whole business okay now we’re going to go into the different grades of olive oil there are five different grades extra virgin virgin olive oil lumpante and palmus and what those different levels are are just subsequent times that the olive is sent through the mill so that first time through that’s what you get the extra virgin olive oil also referred to as cold pressed first pressed that’s the first time the olives are sent through the mill second time the olives are sent through that’s considered virgin any oil that’s yielded at that point is considered virgin olive oil third time is olive oil just plain and all three of those are suitable for human consumption most of what you’re going to be seeing in the grocery store is going to be virgin hopefully virgin or olive oil it’s that those subsequent times that it’s passed through the meal mill is that from green uh it could be any you they could pick it at any time the if somebody wants to if if a grower is really trying to focus on health benefits of their olive oil they’re going to pick it as green as possible if somebody just wants the biggest yield possible just the most volume then they’re going to pick it when it’s black and ideally you find that spot sweet spot in the middle where you can accomplish both things um fourth time through is lampante and that um that comes um from the ancient times when they used to use that olive oil for oil lamps it’s used um a lot of industrial uses um commercial uses for that the final time through is the palmus and that’s the pits the twigs branches you know the leftover the dregs and that t when once that’s passed through that’s used as mulch and also for animal feed so there’s very little waste product that comes from the olive oil industry in order to be considered extra virgin olive oil again it must be that first press first time through um no heater chemicals used to help release the oil um some of your um department or grocery store brands rather will heat up the oil or use costic chemicals like lie to help release that juice and get the most yield possible um there must be zero defects in the olive oil free fatty acids must be less than 08% and the oil must be unadulterated that means nothing added into it after the fact just the pure olive oil what’s the example of a zero defect uh where defects come in usually is if product is stored if the olive is picked and then it that doesn’t get right to the mill that’s where the defects will come in it could be anything from um a weather issue like they could be frost bitten insects um just dirty you know um just from you know being out in the field um machine oil is an you know just from the equipment too so yeah it must have must be pure just the pure olive oil who certifies that there’s third party testers that come in and certify that you for us now they’re your grocery store brands that’s a good question i don’t I don’t know who would certify that now our to dig into that a little deeper our product is con is certified ultra premium that’s a brand name that our supplier uses and what that means is that there’s a higher level of standards in addition to the ones we just talked about but anything practiced by the International Olive Oil Council California olive oil council USDA or any other of the governing bodies um our olives are all mil maximum from the time of harvest so that means as soon as that’s picked it’s three hours until it’s actually being mil so that’s where a lot of your defects will happen is when the olives are just sitting around waiting to be mil um they’re unfiltered we don’t filter our olive oils that allows for more of the nutrients to come through and also more of the flavor um there’s third-party testing that comes in not only at the time of harvest but also into um the warehouses where our product is stored and they um run whole chemical panels to make sure that it matches what it what the olive oil um said at the very beginning of the harvest so nothing’s been added or it’s not been altered in any way and all of our farms must practice sustainable farming also we’re going to talk about three different kinds of olive oil there’s mild and delicate um great for salad dressings vinegrettes and baking if somebody comes in and just says “I just want something that’s allpurpose something I could use for anything,” then that mild and delicate category is perfect for that um medium olive oils going to start getting a little bit more pungency little more robustness little tickle at the back of the throat great for bread dipping sauces and stews sautéing um greens or vegetables um any kind of meat marinades you’re going to definitely have a lot more gravitas in the flavor so you’re going to want to incorporate that into your recipes then when we get to the robust oils there’s going to be marketked pungency marketked bitterness definitely the tickle at the back of the throat um great um drizzled over a steak off the grill um paired with any kind of bitter greens or game meats but definitely something that can match that for flavor-wise if you’re um pursuing olive oil for health or beauty treatments then you’re going to want to use the most robust oils because those are going to have the maximum health benefits which we’ll do a deep dive into that little bit here too you can cook with extra virgin olive oil all of our oils are certified to go up to 425 degrees so anything you’re going to do in a home kitchen will be fine um olive oils extravirgin olive oils also maintain their integrity during long slow periods of cooking so if you’re doing a crockot or a braze or some you know something low and slow the olive oil isn’t going to break down like some of your seed oils do not only um will the flavor not break down but the health benefits won’t break down either what to look for if you gone into Publix you see there’s a whole line a whole aisle there what to look for when you’re purchasing olive oils um always purchase your oil in a dark bottle the light and heat are the two enemies of the olive oil um shelf life on an olive oil is two years from the time of harvest so we like to say from the time you purchase it in the store 12 to 18 months and that builds you in a little bit of cushion so anything you can do the green bottles the dark bottles really help to preserve your product um most important thing you want to look for is the date of harvest not the used by date and if you go into an olive oil store who that purveyor should be able to answer those questions for you when was this olive oil harvested um we have it available to you in the store and we’re very happy to talk about it so if you go into a store to purchase olive oil and they’re not read that information isn’t readily available then just turn around and walk out country of origin also make sure that there’s not multiple countries listed on the back of your label i’m going to throw some of our friends here under the bus now when I remember as a child when my mom would buy Pompei we knew that was fancy it was either company was coming or it was Christmas Eve one or the other so but now if I look on the B back here it says may contain oil from Argentina Chile Greece Italy Morocco Peru or Portugal so now we know that that’s two different harvests you have your European countries and then your southern hemisphere countries so something in here may or may not allegedly be six months older than something else so you want to really you know read your labels read the back of them so that you know what you’re getting um also that it only says extra virgin olive oil in the list of ingredients um the stores TJ Maxx Marshalls HomeGoods um have beautiful bottles they’ve got the whole Tuskcin picture going and you just have to have that in your kitchen but be sure to look at the ingredients on the back of the bottle because there is notorious for mixing different seed oils and also different nut oils hazelnut oil is very inexpensive in Spain we think of it as a premium oil here but they can cut olive oil with hazelnut oil so you buy that pretty bottle and use it for decoration in the kitchen but don’t use it for your cooking um how to store extravirgin olive oil again keep away from light and heat cool dark pantry or under your counter is the best place for it refrigeration is unnecessary but if you’re a snowbird or you’re going away for a while it’s not going to hurt it to refrigerate it it may um solidify if that happens then just when you return bring it out to room temperature and it’ll go back to its natural state and um remember with that also if you make a vinegrett if you’re having um making a vinegrett for dinner that night and you refrigerate it remember to bring it out to room temperature about a half an hour before so you aren’t having to spoon your vinegrett on top of your salad that’s not too appetizing talk a little bit about olive oil harvesting oil jar you see here dates back to 530 BCE you could see the gentleman knocking the olives out of the tree poor one down on the bottom getting pelted and picking up all the olives photo over there on the other side is from 2013 as you can see not much has changed in that regard except now he has a electric stick a wiggly stick so that’s still how a lot of olives are harvested out in the villages on the more commercial groves the applications they have is there’s a um combine that’ll drive over the top of the olive tree and these white spikes you see there are actually soft fingers soft rubber fingers and as they drive over the top they just comb the olives off of the tree another way they do it it’s called a tree shaker harvester arms come around the bottom of the tree grab a hold and shake and then the olives fall into that tarp and then it’s thrown into a storage unit and bath the earliest olive oil press was a muslin bag that would be twisted and then they would separate the liquid that come out would come out the water from the olive oil then along about 3,500 BCE they got a bright idea to dig a pit and then they would fill that pit with olives and then they would roll that stone roller back and forth over the olives and then the oil and water would go off into that sistern there to be separated 300 B.CE they got smart and tilted the wheel up on its end they would fill that well there with olives and then either a mule or a slave would go around in circles and press the olives that way again in a lot of the outer villages you’ll still still see that method of pressing in a more modern application there’s the olives come into the first part the fruit is handled there washed then it goes leaf removal washing then there’s a crushing arm that comes down and actually mashes the olives then it goes into a maxer which is what you’re seeing here that’s olive paste that’s actually churned usually it sits in there for 10 to 15 minutes to just release as much oil as possible then it goes off into a tank where the water and the oil is separated so what you’re seeing there is olive oil coming fresh out of the fruit so if you’re ever visiting a country where they’re just harvesting that’s where you want to be with your loaf of bread waiting right there that just is that just keeps falling to the bottom yeah and then they just keep then they’ll take all that paste and run it back through again and again until that’s all that’s left is that your question okay okay we’re going to get ready to do some tasting now finally we’re going to start with number one and what I’m going to um walk through first is there’s really four different parts of olive oil tasting first part of it is you’re going to want to just inhale it enjoy the fragrance of the olive oil you should be thinking green garden grass herbs fruit you should be thinking all those kind of things should be running through your head if you’re smelling your olive oil and you’re thinking of crayons wax dirty tennis shoes crankase oil anything like that then you don’t need to go any further then your olive oil is rancid so that’s when it goes out to the shed to be used second part is you’re going to take a swallow and then it’s called stagio and what that is is you’re going to put the tip of your tongue up on the roof of your mouth and you’re going to inhale like that and that atomizes that sip of oil all over the roof of your mouth so you’re not only tasting it with your tongue but all over your whole pallet if you feel like Hannibal Lecter then you know you’re doing it the right way that’s sec the third part then is the oil is going to hit the side of your tongue that’s when the bitterness and pungency is really going to shine through last part is when you swallow and the oil hits the back of your throat you might get that tickle that’s oolioanthol which is one of the antioxidants in olive oil that’s what causes that tickle um it’s perfectly acceptable to cough when you’re tasting olive oil if you’re at your friend’s grove tasting olive oil you should cough three times that’s considered polite so you want to do it at least three times so nobody will make fun of you here for coughing there’s no light weights here so the first one we’re going to taste and what I go ahead and pick up that one kind of cup your hand over it swirl it around a little bit if anybody’s familiar with wine tasting or bourbon tastings all those things apply anything you know from that this is a mild olive oil um phenol count on this one is 247 and we’ll get into the polyphenols a little deeper here in a minute um this is what’s featured at a lot of our local restaurants made in Italy Napoli Keianti Lucarellis um probably probably um Ducas is the closest one to you guys down here um really sweet and fruity um pleasant little bit of pepperiness but very pleasant nice lingering flavor this would be a great all-purpose oil if you came in and said “I just want one oil that’ll kind of do everything.” This is the one this one is really nice so let’s go ahead and take a sip yeah do the straagio we’ll see if we get any coffers on this one there’s one a little tickle i’m a real lightweight i always cough so yeah no matter how mild it is it always gets something out of me yeah that’s all the cholesterol evaporating from your body so that’s a good thing so yeah again just a great allpurpose basic olive oil so again um as Suzanne pointed out if you all want to make any notes on that sheet that’s strictly for your benefit there’s no test so any tasting notes you want to make that’s for you next one we’re going to taste number two also from Portugal is a Cobran Kosa and this one is a medium also featured at some of our local restaurants this one has super high fruiness scores very sweet and fruity a little bit of raspberry and some secondary notes of stone fruit coming through this one would be great um for a little bit bolder salad like Roma or arugula or if you have some salty cheese or salty nuts you’re putting in this one would be a good match for that also great for sautéing vegetables and fish just gonna have a little bit more of that bitterness and pungency to him number three still a medium but the phenol count is considerably higher on this one this is an ohip blanca from Spain um this one you’ll start to get a little of that pepperiness will kind of linger this one if you’re making any kind of savory bread ficasha pizza dough this one is perfect for that um sautéing vegetables chicken and fish yeah oh blanca maybe not just right for an iceberg wedge but definitely if you’re doing some sautéing great for chicken roasted chicken roasted potatoes with a little garlic is great with this oil um so yeah well we’re going to take a little break and so go ahead while we’re um while I’m talking take a sip of your water have some of the apple or some of the cucumber we’re going to talk about the health benefits and fats so all fats are 120 calories a tablespoon so if you’re buying light olive oil thinking that it’s saving you calories that’s not true all that means is that some of the flavor has been milked out of it to make you think you’re getting a lighter olive oil um a lot of times they’ll bleach the oil or chemically alter it to make that flavor panel change um olive oil is an unsaturated fat or a good fat how I keep that in mind is it’s liquid at room temperature so you think what’s going to happen when that hits my you know arteries and everything it’s going to be remain a liquid so the word I’ve been throwing around polyphenols um biofphenol and polyphenols are it’s an interchangeable term they both mean the same thing there are 30 different phenols found in olive oil those are the antioxidants that are responsible for the health benefits of olive oil um and it also helps determine the bitterness the pungency that tickle at the back of the throat the other beneficial taste profile is caused by the higher phenol count now that you all are professional olive oil tasters you’ll be ready for this one um we went from oh blanco was 4 something 468 this is chouille this one is 828 so this is the most robust oil we’re offering this season um this would be if you’re doing it for health purposes this would definitely be one that I would recommend um if this flavor is too robust for you you can always put it in a shake like a protein shake in the morning if you just want to get it into your body yes ma’am what is Why a tomato based dish oh it’s for cooking if you want to use this one for cooking um like I would not put a tatui on an iceberg lettuce salad but if you’re using a tomato based sauce something lots of garlic lots of salt then it could hold its own but it’s this is not something to to use for um baking a yellow cake you know or lemon cake yeah you you want to have definitely if you’re going to use this for cooking something with a lot of gravitas to it like roasted vegetables um you could but know that it’s definitely going to be very bitter very pungent if you’re doing tr turnups and rudabaggas then it’d be perfect because they’re kind of kicking back that same thing um carrots you know summer squash might be a bit too robust for that again that being said if you love this oil then you can do whatever you want with it from a practical point of view it’ll do it it’s more just about personal taste um extravirgin olive oil there’s over 400 different peer-reviewed studies that demonstrate it’s cancer protective it kills and slows the growth of cancer cells slows development of age- related cognitive decline and diseases like Alzheimer’s and dementia raises the level of your beneficial HDL cholesterol and protects against oxidized cholesterol and it can con improve any of the itis symptoms arthritis tendonitis berscitis in your joints throughout the body so if you’re considering olive oil for the health benefits we recommend you start with the highest phenol count that you can tolerate again it doesn’t have to be you don’t have to white knuckle it down you could put it in a protein shake or you know put it on your avocado toast or anything that you would have for breakfast we recommend you start with the tablespoon a day let your body get used to that get acclimated to that and then build up to two tablespoons the Greeks or who are notorious for long healthy lives they consume about a cup a day of olive oil but that’s you know on their food they don’t use any butter or anything so they’re using it on their salads and on their breads and just through the course of the whole day consuming that okay the next one we’re going to do is our Tuscan herb which is one of our flavored oils now with our our flavored oils there’s two different kinds we have infused olive oil which is the Tuscan herb is one of these which is a natural organic flavoring is added into the olive oil the base olive oil is usually one of our milder ones um typically it’s the arbison or arvina is what we use as the base oil because those are universally available all over the world our fused oils and that includes our um lemon um cayenne habanero um rosemary thyme just came in those oils the whole herb fruit or pepper is thrown in with the olives and it’s all pressed at the same time so you not only get all the juice but any of the flavor that’s in the seeds and the rind too so technically our flavored oils are can no longer be called extra virgin because they’ve been contaminated with a lemon or a rosemary but the minute before that was introduced with it they were extravirgin olive oils uh so this one great allpurpose roasting has garlic and herb flavoring added into it yeah this is our bestselling flavored olive oil roasted potatoes bread dipping just doing a chicken chicken breast out on the grill this brushed over the top is really really nice do a quick little bit on balsamic vinegar too um balsamic vinegar originates from the Latin word balsam that meant it was a curative or um a balm restorative it was originally used as a sweetener and a condiment in ancient Rome back as far as 1,00 B.CE um back at that time they had honey and balsamic vinegar that’s what they used for their sweeteners about 1,200 CE and Modenna and Reio they started becoming world famous for their balsamic vinegars and really became known as a region that specialized in that and all of our balsamic vinegars do come from that region they’re all made by the professionals pray it the balsamic vinegar is made from pressed grape juice that’s where the sweetness comes from and that’s called must the must is then cooked low and slow in copper kettles until it’s concentrated by about half then from that point it goes into a succession of wooden barrels called the Solaris system anybody familiar with cherries or whisies same kind of thing and those barrels can be made of any different woods oak chestnut juniper and each of those add their own flavor characteristics to the balsamic vinegar and those barrels are used over and over so theoretically in each balsamic vinegar you have there could be droplets of the from the original dawn of time it’s the the the different barrels are never cycled out they repeat the same ones certain percentage each time they start fresh and then it starts at 40 gallons is what the first barrel holds and it goes down to two gallons so that’s just the succession in the evaporation yeah fun for cocktail party tonight that evaporated balsamic vinegar is known as the angel share that goes to the angels so that’s a fun thing you could throw out there so that’s what we’re going to taste last is our 18-year-old traditional balsamic vinegar um this this sells equal to everything else in the store added up together um no added sweeteners thickeners colors preservatives or any artificial ingredients um again featured at a lot of the local restaurants um delicious on everything salads marinades ice cream so you’re There’s not too many things that wouldn’t be improved by this so yes so enjoy that as a nice little palette cleanser at the end [Music]