Questions & Answers - Green Olive Oil
Good day. My question is about green olive oil, which my local specialty store uses to make mozzarella knots, I cant seem to find it at my local food market, can you help, what type of olive oil is it ...Thank you.
Check out my article on Olive Oil.
Green olive oil is usually the oil produced by the first pressing of the olives. It would be extra-virgin olive oil that says on the label it is from the first pressing.
Response:Thursday, January 30, 2003 The above is not quite right. First Cold Pressed Extra Virgin Olive Oils can be green as much as gold. In fact, the colour of the olive oil depends on the amount of chlorophyll in the olive fruit (which is a direct result of the the climatic conditions of the region) and the time when the olives are harvested and pressed.
Ordinarily, we find that olives pressed early on during the harvest (say in early to mid-October) produce a green olive oil. In Greece we refer to this oil as "agoureleo" (early harvest). It has a slightly bitter taste with a pronounced sharpness and fruity flavour - a punchy, clean olive oil.
The reason why Peter's local store uses it to make mozzarella knots is because its flavour characteristics contrast with (and by consequence compliment) the wholesome and creamy flavour of the mozzarella.
Sorry to cold-email you
like this but olive oil
is our life and
KALAMEA FOODS EPE