Pesto - O Olive Oil

Olive Oil. What a broad topic! Today I will focus on the production of olive oil and also how it relates to the pesto sauce.

As we know from previous posts, the pesto sauce originates from the lovely Italian region, Liguria. The Western Riviera location is prime for olive production -- olive trees blanket the hills and coatlines.

The process of producing olive oil is complex and an interesting combination of traditional method and modern day efficiency. Very simply, the olive is crushed into a paste and that paste is kneaded to release the oil from the pulp. The oil is then extracted from the pulp. In yesteryear, this was accomplished by crushing the pulp in a press. Today, the oil is extracted using methods that take advantage of the different characteristics of water and oil. The oil is then clarified to remove impurities.

Liguria boasts a museum, Musee dell'Olivo, devoted to educating people like us about its divine kitchen staple, olive oil. Check it out if you want more information.

A Kitchen Tip: try to buy 100% extra virgin olive oil from a Mediterranean country to get the highest quality, first-pressed, and cold-pressed olive oil.