Guest Post and Recipe by Cibaria Culinary Writer: Mary Rose Gahon

I call these mashed potatoes brilliant because the idea blows me away.  Extra Virgin Olive Oil in mashed potatoes?  It’s been lingering in my head until I tried it on my day off.  What if, instead of all the cubes of butter and cream that I add into my potatoes to equate creaminess and deliciousness, I add a really fragrant and buttery extra virgin olive oil?  Wouldn’t that taste better?  Wouldn’t it be healthier somehow?  Wouldn’t it be better for me in the long run?  Afterall, I already have an excellent bottle of olive oil in my pantry.  Why not?  If it tastes anything as good as what I’ve been used to making before, then I’d be blessed with another recipe to pair with future meatloaves and roasted chickens.  Perhaps to accentuate a baked ham or roast beef on some occasions.

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The simple guideline for these mashed potatoes follows at the end, but what I attest regarding this particular recipe as I tested and adjusted to tailor my palate is that the outcome is wonderful.  I did add some low fat alternatives like cream cheese, as oppose to butter, to the mash.  However, for me, what shined through was the well-rounded taste of extra virgin olive oil complimented by just a sprinkle of fleur de sel.  That unique taste of simplicity… just brilliant.  What goes a little lighter at times can become boldly brilliant and this is what I discovered from making these mashed potatoes.

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Any of Cibaria’s fine Italian Extra Virgin Olive Oils like the Coratina, Frantoio and Moresca would work with this recipe, but what I can’t wait to try in the future is how their infused olive oils might fare well with this brilliant olive oil mash recipe.  A basil or oregano olive oil mash to go with some eggplant parmigiana or incorporating the ever fragrant rosemary olive oil into mashed potato to compliment a lemon roasted chicken.  With Cibaria’s line of olive oils, the possibilities are endless.

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Brilliant Olive Oil Mash
5 servings
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Water for boiling
7 small Russet potatoes, peeled and cubed
Kosher salt to taste
Black pepper to taste
½ cup extra virgin olive oil
¾ cup cream cheese
Fleur de Sel (salt), optional
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Bring water to a boil.  Once water boils, add 1 tbsp of kosher salt to help flavor potatoes.  Add potatoes and allow to boil until fork tender.  Drain the potatoes well and place back into the pot.  Drizzle ¼ cup plus 2 tbsp of the olive oil along with all of the cream cheese.  Add a generous pinch of salt and pepper to the mix and mash the potatoes gently, folding the potatoes until the cream cheese is fairly incorporated.  Adjust salt and pepper according to your taste.  Place in a bowl and drizzle with the remaining olive oil and a pinch of Fleur de Sel.  If Fleur De Sel isn’t readily available, omit and use kosher salt.  Serve with your favorite dish.

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Olive Oil Brownie in a Box

I love brownies.  The taste of dense chocolate and cake in my mouth chased by a cold glass of milk… sometimes this is enough to take the stress away.  Or better yet, enough to enjoy on a gloomy day when the forecast outside my window looks as though we are on the verge of rain.  Nothing like a piece of brownie to bring a smile to my heart, not to mention my face.  It seems to lighten things inside of us when we make ourselves present to that moment… biting into a small square of brownie.

There are many brownie recipes out there that are delicious in their own right.  Working as a pastry cook, I’ve had a hand at baking my share of brownies.  In my line of work, I’ve been fortunate to taste some excellent brownies.  Time is of the essence, they say.  And as with anything made well and from scratch, include time as part of the ingredients.  I understand time.  I understand not having enough of it.  My schedule, usually a ten hour day with a two hour total commute, preclude me sometimes from baking made-from-scratch brownies.  Because of my chocolate cravings, and though most people overlook the boxed brownie, I haven’t removed it from my repertoire when I need to satisfy a chocolate fix.  Yes, I get to taste some high quality brownies ranging from chocolatey to fudgy, caramelly to nutty.  But none of these recipes mimic the brownies I grew up with, the ones my older sister made time to bake for me as we were growing up.  The ready to bake brownie in a box that all of us enjoyed because it was easy and it was there to enjoy.  Add oil, add water, add eggs; bake for twenty-five minutes and its ready to eat after a ten minute cool down.

What I wanted to find out was whether extra virgin olive oil would work with boxed brownies.   The recommendation has always been a neutral oil like vegetable or canola so it doesn’t interfere with the taste of the brownies.  And with the potency from the first pressing of olives, my concern was whether the strong flavor of Coratina EVOO from the Cibaria line distract the chocolate flavor from the brownies.  After baking the brownies, along with the addition of a cup each of walnuts and chopped dark chocolate, the verdict is that the brownies taste wonderful.  The scent of olive oil was strong prior to baking, but after baking, the scent vanished.  There’s a very faint taste of olive oil, but none too prominently detectable that would interfere with the taste of the brownies.  What might be a surprise is that the EVOO may have enhanced the brownies, complimenting the chocolate somehow.  I asked my sister to taste the brownies and she said that it tasted richer; in this case, I agreed.

Who’s to say that one can’t elevate the boxed brownie?  In this case, aside from adding more chocolate or more nuts into your favorite boxed brownie, try using EVOO when it calls for that half cup of oil and taste the difference.

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Ah yes, and they also just happen to feature some ingredients that we’re quite fond of – such as Olive Oil or Balsamic Vinegar!

‘Ino’s Tuna with Black Olive Pesto Panini

For Pesto’s, we recommend a nice, hearty Extra Virgin Olive Oil such as a Spanish Olive Oil. Cibaria’s Signature Olive Oil featuring Spanish EVOO’s such as Hojiblanca, Picual, and Arbequina varietals would work incredibly well in this dish.

What It Takes:

Lemony Olive Oil Banana Bread with Chocolate Chips

Food Writer, Mellisa Clark has created a heavenly delight with this delicious Olive Oil Bread that features almost everyone’s weakness…chocolate chips. This recipe is featured in her book, that is due out later this year. For baking light, sweet, breads such as this one, we recommend a smooth Tunisian Extra Virgin Olive Oil, or even the famed Fior D’Italia Extra Virgin Olive Oil Tin. (Everyone should have one of these on standby in their kitchen, and we’re not just saying that because it’s our brand!)

What It Takes:

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 3/4 cup dark brown sugar
• 3/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup coarsely chopped bittersweet chocolate
• 1/3 cup extra-virgin olive oil
• 2 large eggs, lightly beaten
• 1 1/2 cups mashed, VERY ripe bananas (3 to 4 bananas)
• 1/4 cup sour cream or plain, whole milk yogurt
• 1 teaspoon freshly grated lemon zest
• 1 teaspoon vanilla extract

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Surprisingly, many people have noticed no dramatic taste differences when using Olive Oil instead of butter in their cooking. In fact, many have reported a smoother, more richer flavor and texture in their cooking, as well as their baking. Of course, there is an Olive Oil to fit your every taste. For peppery or more robust oils, you could turn to an olive oil such as our Spanish Extra Virgin Olive Oil. For recipes calling for a smoother, more buttery flavor, our rich and buttery Italian Extra Virgin Olive Oil would be a perfect fit.

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We see a growing trend of baking aficionados using more and more Olive Oil in their specialty baked creations. Everything from cakes, cookies, to cupcakes can benefit from this miracle oil.

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Substitute Olive Oil for Butter – A Helpful Replacement Chart

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Tunisian Extra Virgin Olive Oil and

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Organic Tunisian Extra Virgin olive Oil

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Both new olive oils come in 500ml quantities, and are sure to leave you wanting to use it in everything. This olive oil has a smooth flavor, and is amazingly fresh and vibrant. Perfect as a Holiday / Christmas Gourmet gift, or to use yourself. You can’t go wrong with oil from the amazing Mediterranean country of Tunisia. (Which boasts a near-perfect climate for amazing olives!)

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Tunisia is one of the oldest known Olive Oil producing countries, and they even are home to one of the world’s oldest Olive trees. It is estimated that this tree is at least a few thousand years old.

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This fine olive oil is imported directly from the beautiful country of Tunisia. This long-time olive oil producing country has many olive oil trees that exceed 100 years old. It is also the home of the world’s oldest olive oil tree. In November the fruit is hand­picked in the tra­di­tional way, the ripe olives being raked from the branches with a spe­cial comb. They are care­fully sorted and then crushed straight away. Tunisian Olive Oil is recognized by many chefs and connoisseurs as one of the best olive oils to utilize. This is a smooth, rich olive oil, that is very versatile.

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Olive Oil and Tunisia – The History

For thousands of years, olive oil had been prominent in all the great civilizations that have prospered in Tunisia. The olive tree was cultivated by the Phoenicians, the Greeks, the Carthaginians, the Romans and the Arabs, in a tradition that has been passed down from father to son ever since.

Olive cultivation in Tunisia dates back to the 8th century BC, even before the founding of Carthage by the Queen Dido. The Phoenicians were the first to introduce this crop to North Africa.

In the Carthaginian period, olive cultivation started to spread an account of several advantages granted to olive-growers.
Romans continued the expansion of olive-growing stepped up irrigation, olive oil extraction techniques. Excavations at Sufeitula (present-day Sbeitla) and Thysdrus (El Jem) and Roman mosaics discovered in Sousse, attest the widespread culture of olive-trees throughout Tunisia.

Tunisia is the largest olive oil producer outside the European Union, and comes fourth in the world following Spain, Italy and Greece.

Since ancient times, olive oil was used for various purposes: Athletes used it to massage their muscles to make them suppler, women used it to keep their skin looking young, it was thought to be a strengthening tonic which helped prevent baldness, and with addition of wine and spices, it was used for cosmetic.

The collection of the archeological and ethnographic objects and utensils attest the importance of olive oil in the everyday life and people’s art living throughout the History of Tunisia.

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Because our Gourmet Olive Oils and Vinegars are anything but ordinary!

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Our Gourmet Olive Oils and Balsamic Vinegars are packed at our facility – under very strict guidelines. They are also fresher than most of the products that you’d find in your local store.

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Another great reason our delicious Olive Oils and Vinegars are top-notch is because of the variety that we offer. You can literally take your taste buds on a world-wide adventure, but trying Olive Oils from around the world. Some of our favorite international olive oil experiences are:

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- Gourmet Italian Olive Oil

- Arbequina Olive Oil

- Spanish Olive Oil

- And many more!

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Gourmet Olive Oil has truly earned it’s name as a new staple in the American household’s pantry. While not only being very healthy, it is considered one of the most versatile cooking oils around. It is also great as a salad dressing, or even as a dip for your favorite bread. Our olive oils are selected through a rigorous process of tasting, and testing by a seasoned olive oil expert who has been in the industry for over 30 years. With great care and detail, Cibaria brings you incredibly delicious Gourmet Olive Oils and Vinegars from around the world!

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Back to the blog redesign – We’ve updated the color scheme and navigation. It’s extremely simple, and really allows us to focus on the content – which we hope to add additional regular contributors to very soon! If you’re interested in this great opportunity – feel free to contact us via this blog’s contact page, or leave a comment! If you’ve got a taste for good food and cooking, we’d love to have you!

We welcome any feedback on your holiday requests this year, and are looking forward to an amazing Christmas season with plentiful gifts and gourmet treats for you to give and receive!

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In addition to these wonderful selections, these oils will also be available for bulk purchases in various quantities. Please contact us for pricing, details, and up-to-date quotes via our website’s contact form, or through our live online chat.

Some of the delicious flavors of infused olive oils are basil, garlic, black pepper, habanero, jalapeno, oregano and scallion. A few of the flavored balsamic vinegars include anise, apricot, blackberry, cinnamon, fig, passion fruit, peach melba, pineapple, and vanilla – among many other great flavors and tastes.

This new product line will be launching very soon in our online retail store, as well as being made available to our bulk customers. Whether your buying retail or bulk, you’ll be sure to love these new infused olive oil and flavored balsamic vinegar selections!

Keep an eye out for these amazing new products being offered by Cibaria International, Inc!

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The USDA Has recently issued their new standards for Grades of Olive Oil, and Olive Pomace Oil within the United States that will go into effect October 24th, 2010. The older standards that were enacted in 1949 will be replaced with these new standards.  Cibaria and its suppliers have been active in voicing the USA’s need for enhanced standards when it comes to olive oil quality.  Initially, the new standards will be used by U.S. Customs to inspect incoming shipments and will be voluntary for those doing business within the United States.  However, we are confident that it is the beginning of the U.S.’s move to stricter standards within the olive oil industry. In an effort to ensure that all olive oils in our marketplace are meeting the International Olive Oil Council’s standards, we believe this new regulation is a small improvement, of hopefully many more, to come from the USDA regarding olive oil.

What this New Standard Means For Your Company, and Your Customers

Cibaria International, Inc. will continue to strictly adhere to these regulations. In accordance with this new USDA policy, Cibaria now encourages you to submit Purchase Orders which include the clause that state “All deliveries must be in accordance with USDA standards”. By including this clause on your verbal or written purchase orders, you are ensuring that the oil you are receiving is exactly what the label states.  Although Cibaria has been clearly and honestly labeling products for years, many companies and distributors don’t practice this crucial process, which leads to increased fraud in the marketplace.

This new regulation is a small step in making companies more aware of the olive oil that they are receiving.  It is aimed at eliminating the mislabeling of products pertaining to the grade of olive oil that it may be.  This new regulation will also bring to light any oils that carry any unknown allergens that may be present in oils that do not meet the new USDA Olive Oil standards.

Vegetable Oil can no longer be blended with Olive Oil without carrying a clear label, which identifies all of the oil’s contents. The previous standards of 1949 did not offer a solution to those misrepresenting varieties of oils. This is truly a step in the right direction to better protect your company, and your customers.

To view the USDA’s document regarding these new standards:   http://www.cooc.com/docs/USDAstandard.pdf

Thank you for your patronage,

Cibaria International, Inc.

1203 Hall Ave.

Riverside, CA 92509

951-823-8490

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Cooking with olive oil is like cooking with wine. Never use a wine or olive oil that does not taste good to you. An inferior one will leave an aftertaste. If you do the taste test and compare the “pure” to the “extra-virgin” and the you’ll understand the difference.

When cooking with olive oil, save your extra-virgin expensive oils for salads, dressings, and vinaigrette. You can also drizzle it over slices of crusty bread or onto open-face sandwiches. Use it on a baked potato or add it to mashed potatoes instead of butter. Extra virgin olive oil tastes great on cooked vegetables or brushed onto fish or meat before serving.

When sauteing or frying, use either a combination olive oil (one that is simply a blend of extra virgin and regular olive oil) or a straight olive oil.

For deep frying, the olive oil grade “olive oil,” is excellent because it has a higher smoke point (410º F) than virgin or extra virgin oils.

Buying oil in small sizes, or splitting larger bottles with friends, is a practical way to buy expensive oils. Oil purchased in bulk should always be poured into smaller containers, preferably in a can or a dark-colored bottle.

Remember – Olives are fruit; olive oil is a fruit juice. Air, heat, and light will cause olive oil to turn rancid (rancid is the flavor which is imparted in an oil after it has undergone the process of oxidation. Since prolonged contact with oxygen is the rot cause of oxidation, rancidity is a common defect, so it should be stored in a cool place in an airtight container). If your oil has a buttery taste, then it’s probably rancid.

The ideal temperature for storing olive oil is 57°F or 14 degrees C, although a normal room temperature of 70ºF works very well if the olive oil is stored in a dark area where the temperature remains fairly constant. A kitchen cabinet located away from the stove and away from direct sunlight will work quite well. If you have a wine cellar, store your olive oils there and keep a small amount in your kitchen. Do not put olive oil in a container without a tight cap.

Refrigeration does not harm most grades of olive oil, but it is not recommended for expensive extra virgin varieties because condensation may develop in the bottle, affecting the flavor. When chilled, or in cold weather, the oil may turn cloudy and even solidify. Such oil will clear again as it warms, so cloudiness should not be taken as an indication that the oil is past its prime. Be sure bottles are tightly sealed. Refrigeration will extend the life of olive oil without harming the oil. Doing so will cause it to congeal and turn cloudy, but should not affect flavor. If refrigerated, olive oil will return to its original, liquid state when warmed to room temperature again.

Tinted glass, porcelain, or stainless steel are the best materials for containers; oil should never be stored in plastic or in reactive metals. Stay away from plastic containers as the oil can absorb PVCs.

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