Olive Oil "Olio"

Hi Puzzlers,

In keeping with the “pairing” theme from last week’s wine post I thought it would be fun to explore the topic of olive oil. Olive oil served with parmesan cheese and bread for dipping, is a wonderful appetizer by itself or served with a glass of wine. I love olive oil and use it on everything. But to be frank, I know nothing about it. Is there really a difference, between extra virgin oil olive and regular olive oil? Does cold pressed mean they squash olives in a freezer to make the oil? Why, are some olive oils golden in color and others are green? Below is a quick synopsis of my findings.

The term cold pressed refers to the temperature at which the olive oil paste (ground olives and seeds) is heated to during the malaxation process. Malaxation is the process of adding water to the olive paste. Adding water to the paste forces the oil drops to stick together and consolidate; heating of the mixture accelerates this process. As long as the mixture remains 82 degrees or lower it is considered "cold pressed." That doesn’t sound cold to me! I’m a New England girl and I’d be heading for the nearest beach or lake with a temperature like that!

Now let’s look at oil types. There really is a difference between extra virgin oil (EVOO- thanks Rachael) and regular oil. Both oils are made from the same olives; the difference lies in how the oil is processed. All extra virgin olive oils and virgin oils come from the first press of the olives. That is it! Nothing else is done to the oil. But that doesn’t mean all EVOO’s will taste the same, other factors such as olive type, acidity and peroxide levels will affect the taste. Oil tasters look for those levels as well as the positive attributes of fruitiness, bitterness and pungency, when grading the oils. Those with the best flavors are awarded the Premium Extra Virgin Olive Oil label, but, like the Rudd wine from our last post, are much more expensive.

Basic olive oil is made with the oil that did not meet EVOO and virgin oil standards. This oil may have had an unpalatable flavor, high acidity level or undesirable aroma; therefore it must be refined. Several different methods can be used in the refinement process including chemicals, heat and filtration. This process renders the oil odorless, flavorless and clear; perfect for foods packed in oil such as tuna. These oils can also be blended with other virgin oils which are great for cooking because they can tolerate heat well.

Next, what the color of the oil can tell you. Green colored oils come from unripe olives and have a sharp, pungent flavor. Those oils with an emerald tone boast fruity, peppery flavors and will steal the show, so pair these oils with neutral foods to showcase their grassy flavor. Golden colored olive oils are made from ripe olives which produce oils that are not bitter; they are smooth, mild and buttery. Their subtle flavors accentuate delicately flavored foods.

And, my final suggestion is to pair the Wine Country puzzle with our Olio puzzle to make the most of your puzzling experience.

Happy Puzzling!

The Taste For Wine

Hi Puzzlers,

Do you remember your first glass or taste of wine? Ah, what memories. The encouragement you got from your friends to just “TRY IT.” The thinking to yourself it looks good, and lots of people like it, why not give it a try. You gaze at the glass and the beautiful dark red liquid being poured into it by your server. With eager anticipation you bring the glass to your lips and let the liquid flow into your mouth. The flavor of tannins hits you first followed by the alcohol, then if you are like most young people you think, “This tastes AWFUL!” Oh God! What have I done, I’ve just wasted $3.75 and I have to swallow this stuff. You vow, “NEVER AGAIN!” But somehow ten years later your ordering it and you like it! What happened? Did growing older sever my taste buds? Was it osmosis from being married to a red wine loving Italian? How did I get here? I had to find out.

It turns out that most Americans go through what is called wine taste progression. Many believe this is due to our cultures natural inclination to serve our youngsters soda and juice and never exposing them to alcohol in their youth. Europeans on the other hand, serve small amounts of wine, sometime mixed with water, to their children. So, as adults most Americans who like wine, have gone through this wine taste progression to develop the taste for wine.

The progression starts with the sweet and chilled stuff. You remember that type of wine that was sweet, light and served cold. Often it came in beer sized bottles you could buy in a four pack. The really good stuff had a little spritz or carbonation in them. Some Blush and most Fruit wines fall into this category as well. But, soon these little buggers begin to taste too sweet and you are moving on to the next step; the semi-dry and chilled.

Semi-dry wines are served chilled and pair well with some food. These wines have a slight sweet taste, but are not as sweet as the first group, and are balanced by a higher acidity. Most German and several Blush wines come from this group. After enjoying wines from this group for awhile the palette shifts again and no longer prefers sweetness in wine and you are off to the next group: Dry white wine served chilled.

This group of wine includes Sauvignon Blanc, Pinot Grigio and the most popular of the bunch, Chardonnay. These wines pair well with chicken and seafood. The palette can take several years to develop in this stage before it is ready to move to the next group, light reds.

This group includes wines such as Beaujolais and inexpensive Pinots Noirs. These wines have a stronger flavor than their white counterparts, and are served lightly chilled. Because of their higher acidity level, they are an excellent choice to serve with fish and chicken. Once the taste for tannins develops it is on to the next group; dry rich reds.

Dry, rich reds have higher levels of tannins and should be served at a cellar temperature of approximately 65 degree Fahrenheit. Allow this wine to warm in the glass. The most popular grapes in this group are the Cabernet Sauvignon and Merlot.

The final group is the dry complex wines. They come from the same group as above but are at the peak of perfection, requiring decanting before being served and a bigger wallet for buying. I have a hard time spending that much money on wine, so we share a bottle and the cost, once a year, with our wine buddies. This habit led us to a wonderful bottle of 2005 Rudd. It was truly worth every penny, and because you only get one glass you are forced to savor it.

Caution, puzzling and wine consumption can result in missing pieces!

Happy Puzzling!