November 2013 Newsletter | Kingston Olive Oil COmpany

Time affects quality in Olive Oil?

Did you know that olive oil degrades by 3½% every month after the olive is picked from the tree? Just like any fruit, olives are at their freshest the moment they are crushed. Knowing the crush date is more informative than a "Best Before" date stamped on the bottle at your local grocery store.

The 3½% is a reflection of the monthly decline of the DAGs percentage and helps determine the shelf life of the olive oil. One will start to see defects in olive oil when this DAGs number is below 45%.

Therefore, the higher the DAG number, the better!

Every month olive oil ages, the acidity levels increase as a result of oxidation which affects both taste and the nutrient values. It is very important to know the crush date of the olives. The freshest oil is currently being produced in the southern hemisphere. Our oils not only tell you the crush date but give you a full breakdown of the chemistry of the oil. Come in and sample what fresh tastes like!

It’s the Olive Oil: Mediterranean Diet Lowers Risk of Heart Attack and Stroke

We have included a link to an amazing study about the nutraceutical properties of extra-virgin olive oil.

“The extra-virgin-olive-oil group also consumed more than four tablespoons of the oil a day, replacing regular olive oil with the extra-virgin variety, which contains more potentially heart-healthy compounds like polyphenols and vitamin-E tocopherols — which can lower levels of inflammatory factors that contribute to heart disease — in addition to oleic acids, which are lower in the saturated fat that can build up in blood vessels.”

Please click here for the full study

Upcoming events for October and November

We have an exciting line-up of chef’s demonstrations over the next 6 weeks! Please come and join us!

Saturday October 26th
Olivea- Chef Chris Ward

Back by popular demand! There will three food demonstrations - 12:00, 1:00 and 2:00 pm . He will demonstrate the following dishes: Panzanella, Tagliatelle Nero, and Customizable Kingston Olive Oil Co. Vinaigrettes

We are also excited to welcome Eric Brennan (Le Chien Noir) and Clark Day (Aqua terra by Clark) during the month of November. Details of their food demonstrations will follow shortly.

Saturday November 2nd
Le Chien Noir- chef Eric Brennan

Saturday November 30th
Aqua terra by Clark- chef Clark Day.

Julia's Suggested Recipes...

Wild-Copper River Balsamic Glazed Salmon

Total Prep Time:
14-20 minutes

Yield: 6 servings

Level: easy

Cranberry-Pear Balsamic Glazed Butternut Squash with Rosemary

Total Prep Time:
30-35 minutes cooking

Yield: 4-6 servings

Level: easy

Ingredients

6 (5 ounce) Wild Salmon fillets
4 cloves garlic, minced
1 tablespoon white wine
1 tablespoon honey
1/3 cup Kingston Aged Traditional balsamic vinegar (Or try Pomegranate)
4 teaspoons Dijon mustard
Salt and pepper to taste
1 tablespoon chopped fresh oregano
2 Tablespoons of Kingston Koroneiki EVOO

Directions

Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil, and brush with EVOO with (high smoke point or very low FFA) Coat a small saucepan with Amphora Extra Virgin Olive Oil. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.

Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano. Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork.

Brush fillets with remaining glaze, and season with salt and pepper.

Ingredients

1 - 2 pound butternut squash peeled, seeded and diced in to 1" pieces (about 3 cups)
1/3 cup Kingston cranberry-pear white balsamic
1 tablespoon "sweet" fruity olive oil such as Kingston Australian Hojiblanca or Alfonso Arbequina
3" sprig fresh rosemary, leaves stripped from stem and roughly chopped
Sea salt & fresh cracked pepper to taste

Directions

Preheat the oven to 375.

In a large bowl whisk the olive oil and balsamic together until thoroughly combined. Add the rosemary and squash and toss to coat and combine evenly.

In a large roasting pan lined with parchment, arrange the squash in a single layer, drizzling with any remaining marinade. Sprinkle liberally with sea salt and fresh ground pepper.

Roast the squash for 30-35 minutes, stirring a few times until golden brown and caramelized. Adjust seasoning and serve.

Kingston Olive Oil Company

62 Brock Street
Kingston, Ontario K7L1R9

(613) 546 - 5483

Hours of operation:

Mon - Wed: 11am - 5:30pm
Thur - Fri: 11am - 7pm
Sat: 11am - 5pm
Sun: Closed