#arbequina

[fidanistanbul]

#fidanistanbul #zeytinfidanı #zeytin #arbequinazeytinfidanı #arbequina (fidanistanbul.com) https://www.instagram.com/p/Cp2nHrLjM9B/?igshid=NGJjMDIxMWI=

[evergladesfarm]

Arbequina olive trees are a popular choice for home gardens and landscapes. They are easy to care for and provide a beautiful, ornamental addition to any outdoor space. While arbequina olive trees can be grown in the ground, they are also well-suited for container gardening. This Infographic will provide you with all the information you need to grow arbequina olive trees in containers, from selecting the right pot to caring for your olive tree.

[unchartedthelostlegacy]

It's here it's here it's here!!

Organic Extra Virgin Olive Oil, 500ml bottle from Palestinian Nabali Olives via Equal Exchange

prolonged pretentious food blog-esque review under the cut:

I once read in a book or a magazine or somewhere that of all the grocery items you should splurge on, a good olive oil is an investment. It will last a while even in a busy kitchen, and its flavor will transform those veggies and bread you got on sale.

But the Organic Extra Virgin Olive Oil sold on Equal Exchange is actually a reasonable price. $85 for 6 bottles breaks down to just over $14 a bottle. With inflation especially, I'm used to spending $16+ for olive oil in slightly bigger bottles (750ml vs 500ml) from companies like California Olive Ranch.

The product is made of Nabali olives indigenous to Palestine, and its liqueur on a white plate is a pale gold hue reminiscent of honey. I'm used to more, well, "olive" green oils. Even with my sinuses acting up right now, I detect a familiar aroma upon cracking the bottle.

Here's the thing: I could eat olive oil with plain, crusty bread for hours. I'm weird about olive oil. It tastes like salt without salt added. Maybe it's because I actually did have to do that a lot of the time as a kid. Wheat reaches its peak in the oven, olives reach their peak in the press. Then they marry on your palate.

I often find myself chasing the particular taste of a particular olive oil i enjoyed growing up. In the supermarket, oils are labeled "mild" "smooth" "robust", but not only can I not translate those into a taste, the mouth-memory I have of that oil isn't able to be categorized by words. Maybe I remember it more like the hopping line on an EKG's slippery paper or a polygraph test.

When you smell olive oil, it's saying hello, and you're introduced to the first jump on the chart by being reminded of honeysuckle or salty butter or even black tea, or thousands of other things (it will come from your own memories, after all). The Equal Exchange Extra Virgin Olive Oil's aroma did remind me of tea, but also avocado, but the kind you might find in a boba tea. Rich and subtly sweet.

I had warmed up some canned chicken soup and splashed the oil on top, and it added richness, mingling well with the sharp cheddar cheese I also crumbled on top. I only had brown bread and a single English muffin in the house, and they had to be toasted, but the oil soaked somewhat into the dense multigrain bread. It may be thinner than olive oils I'm used to.

My multigrain bread and soup were great, but to really test the oil, I did toast my single English muffin with its tomorrow expiration date and threw its weird cardboard bed into the recycling. I poured the oil onto the plate and dipped.

On its own, it's peppery. It tastes so similar to that flavor I remember, and then its EKG dips and hops again with a spark of bitter lemon rind and finishes creamy. It's such a unique oil.

Per Canaan Palestine, another place you can buy the country's homegrown oil, the Nabali olive's name "refers to the ancient Canaanite city of Napoli known today as the thriving Palestinian city of Nablus. This variety is the mother of the Arbequina olive variety well known in Spain and Italy." What history does this tiny fruit hold? Doubtless Biblical figures, apocryphal or real, held it in their hands, heard the wind rustling the leaves in its trees.

But olive trees are not safe in Palestine. Not one being, from birth to elderly, is safe in Palestine. It's sobering to buy products, like my green and yellow (olive colors!) kufiya with its olive-leaf shaped embroidery, or these magnificent oils, when I'm not sure the artisans or farmers or anyone they love will live another five minutes, let alone a day. The oils arrived at my house in record time after I purchased them, but the people of Palestine are killed trying to find food for their families, or return with food to find said families as martyrs.

I should have found this delicious oil under better circumstances. I should have been dreaming of going on a tour to different olive farms, the way I could in European countries where the relatives of this olive grow, just to sample and buy souvenirs. What friends would I make on a trip like that? What cats would I pet? I would be a tourist, tasting of the culture the way I taste this oil. Commerce is not activism when the stakes are this impossibly high.

I am fortunate to have bread in my house and a family un-martyred, living in a country that currently bankrolls the annihilation of an entire people as well as their history, culture, and progress. I can't out-spend the United States on weaponry by well-intentioned patronage. I can only be a physical body to throw against the machine of premeditated genocide at every opportunity I have, and lift up the voices of those experiencing this nightmare.

I have already given one bottle to my housemate, and one will go to another when he gets home, and once I run out of relatives I still speak to, I might go downstairs to the neighbors to give them some. At which point I will probably still have another bottle to offer, and although my friends would be a good bet, I think a better idea would be crossing the street, taking an opportunity to meet people I haven't spoken to, and offering them a chance to taste a country their televisions and newspapers only tell lies about.

[blissmontage]

“Nosy Anons” questions 1-44 let’s gooooo!

Ahaha I’ll do a few that haven’t been asked yet and that aren’t like easily found on my blog ahah

2: Shoe size

8-8.5 but 9 in sandals for some reason

3: Do you smoke?

I smoke weed but rarely smoke cigarettes

4: Do you drink?

Only socially

6: Age you get mistaken for

I’m not sure 😂 y’all tell me

17: Someone you miss

Ah I’ve had to cut a lot of people off this year and in all honesty I only miss one of them, but wasn’t meant to be.

30: What I hate the most about work/school

School doesn’t have this problem so much but having someone else be in charge of my schedule is rough for me which is why I work for myself haha

31: What my last text message says

“Thank you, love”

37: One of my insecurities

I feel like I can come across as like scattered or not very put together because of my adhd

38: My childhood career choice

I wanted to be a writer since before I even really remember.

39: My favorite ice cream flavor

Arbequina and olive oil from salt and straw it’s so fucking good

42: The last thing I ate

I’m eating bacon rn

[foodies-channel]

🍥 Snake River Filet / Fava & Smoked Arbequina / watercress / Roasted Bolzano Tomato

🍔YouTube || 🍟Reddit

[roetrolls]

Hey Laz you wouldn't happen to be over Maelias hive would you

"Nope! This new experimental ice cream shop just opened near Lucy's place, so we decided to check it out."

"These flavors are nuts. Pear and blue cheese? What the hell is up with that? Arbequina Olive Oil? They have 'salt with caramel ribbons'. Which you think would be, I dunno, salted caramel? Nope. Salt flavored ice cream."

"I ended up getting honey lavender, though! It's actually pretty good!"

[king-of-roses-world]

Olive 'Arbequina' (Olea europea)

[lovingtigerpoetry]

Tarımsal Eğitim - Yağlık Zeytinde Arbequina

[quinceavenue]

I put Veronica in a larger pot and took 6 cuttings from her (3 bracts, 2 cuttings from each,) and I took 4 cuttings from my Arbequina olive. The Arbequina is in the grower's pot that says "figs" on it, I think, and the Chemlali is in a cut up milk jug. I should have labeled them but eh. The Veronica cultivar also is called 'Sunny Border Blue'.

[sutterbuttes]

The Golden State's Liquid Gold: Exploring the Excellence of California Olives

California, often heralded for its diverse landscapes and agricultural prowess, is likewise home to a lesser-recognised treasure - its olives. Nestled in the solar-kissed orchards, these olives, cultivated with care and dedication, contribute to a completely unique and wonderful olive oil enterprise that stands out on each countrywide and worldwide degrees.

In the significant expanses of California, olive groves paint a picturesque scene, providing not simply scenic beauty but additionally a story of culinary excellence. The kingdom's olives, renowned for his or her exceptional and taste, have end up a image of the region's commitment to generating pinnacle-tier olive oil.

Unveiling the Orchard Elegance

California olives aren't simply culmination; they may be a manifestation of the meticulous farming practices employed throughout the place. Orchards, with their rows of olive timber, stand as a testament to the willpower of Californian farmers in fostering a surroundings conducive to the increase of those flavorful orbs.

The Harvesting Ritual

In the arena of olives, the harvest is a essential ceremony that dictates the great of the following olive oil. The nation's farmers have interaction in a meticulous procedure, handpicking each olive at the height of its ripeness. This interest to element guarantees that handiest the best olives discover their manner into the production line.

From Grove to Press: Crafting Liquid Gold

Once harvested, the olives embark on a journey from grove to press. The urgent process is in which the magic unfolds, as the olives are converted into liquid gold – California's top class olive oil. This oil, with its vibrant colour and rich taste profile, captures the essence of the nation's terroir.

Exploring Flavor Profiles

California olives, with their diverse types, contribute to a spectrum of flavors inside the produced olive oil. From the moderate and buttery notes of Arbequina olives to the strong and peppery undertones of Koroneiki, every range adds a completely unique dimension to the olive oil palette.

The Culinary Symphony

In the culinary realm, California olive oil performs a starring role. Renowned cooks and home chefs alike vouch for its versatility and intensity of taste. Whether drizzled over salads, used as a dip for artisanal bread, or integrated into gourmand recipes, this liquid gold elevates every dish it graces.

Sustainable Practices: Nurturing the Future

California's dedication to sustainability extends beyond its olive orchards. Farmers, spotting the importance of green practices, have embraced organic cultivation techniques. This now not only ensures the production of top class olive oil however additionally safeguards the surroundings for future generations.

Embracing Innovation

Innovation is a using pressure in California's olive oil industry. From modern urgent techniques to eco-friendly packaging, the enterprise constantly evolves to fulfill the demands of a discerning purchaser base. This commitment to innovation positions California as a leader in the global olive oil market.

Conclusion

California olives, a hidden gem within the Golden State's agricultural panorama, aren't just a commodity; they're a culinary legacy. The meticulous care invested of their cultivation, the precision of the harvesting procedure, and the dedication to sustainability collectively make a contribution to an olive oil that transcends the ordinary.

[luckystorein22]

What kind of olives yield Extra Virgin Olive Oil?

Extra Virgin Olive Oil (EVOO) is made from the first pressing of olives, and it must meet certain quality standards to be classified as "extra virgin." The type of olives used to produce extra virgin olive oil can vary, as different olive varieties have distinct flavors, aromas, and characteristics. Some common olive varieties used to produce EVOO include:

Arbequina: These olives are small and fruity, often producing oils with a mild and delicate flavor.

Picual: This is a widely cultivated olive variety, particularly in Spain. Picual olives often result in oils with a robust, peppery, and slightly bitter flavor profile.

Hojiblanca: Another prominent Spanish variety, Hojiblanca olives contribute to oils with a fruity and slightly bitter taste.

Koroneiki: Commonly grown in Greece, the Koroneiki olive is known for producing oils with a robust and peppery flavor.

Frantoio: Originating from Italy, Frantoio olives are often used in the production of high-quality olive oils with a balanced and fruity taste.

Leccino: Another Italian variety, Leccino olives are known for producing oils with a mild and fruity profile.

The flavor of extra virgin olive oil is influenced by factors such as the olive variety, climate, soil conditions, and the timing of the harvest. Early-harvest olives tend to produce oils with more robust and peppery characteristics, while late-harvest olives may result in milder oils.

It's worth noting that the term "extra virgin" signifies the highest quality of olive oil, and it is extracted using mechanical means (pressing or centrifugation) without the use of heat or chemicals. Additionally, the oil must meet specific chemical and sensory criteria, including low acidity and a favorable taste profile, to be classified as extra virgin.

[gastronominho]

Casas Pedro lança edição limitada de azeite

Pensando nas festas de fim de ano, a marca preparou esse lançamento para os seus clientes

Pensando nas festas de fim de ano, a marca preparou esse lançamento para os seus clientes O azeite Casas Pedro é produzido no Sul do país, chegando mais rápido e fresco a sua mesa, e possui em sua formulação a acidez de 0,1%, ressaltando sua qualidade. Seu blend especial de azeitonas, Koroneiki e Arbequina, traz duas variedades distintas que se completam muito bem – o aroma e a intensidade de…

[azahar]

arbequina amontillado

Arbequina Amontillado by Castilla de Canena in Jaén. A young extra virgin arbequina olive oil refined in Bodegas Lustau amontillado sherry wine barrels more than half a century old. I first tried this at the Auténtica Food Festival in September and it blew me away, crazy gorgeous flavour, the best of two worlds. So excited to finally have some at home. Also hoping to visit the producers soon.…

[blissmontage]

19, 39, & 44

19. A fact about your personality

Uhm perceive myself? that’s hard hahaha but uhm I’d say I’m pretty open like I can get along with most anyone if I want to.

39. My favorite ice cream flavor

I think my all time favorite is from Salt and Straw the arbequina and olive oil is soooo good. The fat from the olive oil makes it so rich without being overly sweet. I could eat that everyday.

44. A random fact about anything

Crows throw funerals for their dead and it’s loud af (and also this fact inspired my undergrad thesis)

[foodies-channel]

🍥 Seared Scallops from Hokkaido, confit leeek, roasted cauliflower and potato espuma, crushed walnuts with arbequina olive oil and sel de Guérande

🍔YouTube || 🍟Reddit