today i whipped up a batch of bread dough made with olive oil. this is something new for me. i've often read about the wonderful benefits of olive oil and who can resist a crusty,warmly baked loaf of bread, torn and generously dipped into a worthy olive oil and balsamic vinegar...i can't.
i have never paired it with my freshly ground whole wheat however but they sound like perfect partners to me.
(my mom's old bosch bread mixer...at least 40 years old and counting)
but what makes an olive oil good?
did you know that olive oil is made only from green olives.
"Just like fine wine, the flavor, color, and consistency of olive oils vary. This is due to different olive varieties, location, and weather. The olive oils of some small producers are treated and priced just like fine vintage wines."
while i was home for the holidays my dad stocked me up with lots of aptera extra virgin olive oil. friends of our family since my dad was in high school, import this wonderful oil straight from the Greek island of Kriti (Crete) where olive oil production first began on Earth circa 3,500 B.C.
i love the fact that family farmers grow, harvest, "cul*ti*vate" and press this oil for their own use and then sell it to the local cooperative.
i used this oil in my dough today and cant wait to see how it turns out.
so, do any of you have a great olive oil that you can't live without?
p.s. my bread is baking now and smells heavenly!
