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You are here: Experts > Food/Drink > Italian Cuisine > Italian Cuisine > olive oil
Expert: Joan - 10/26/2009
Question
QUESTION: Hello Joan,
I like you, had grandparents who came here from Northern Italy, I'm second generation..I also grew up with grandparents, mother aunts & uncles all cooking italian food.
Not sure this is in your line but thought I'd ask. I was with some friends and we got to talking about our italian roots..my mother who died not long ago at 94, and her sister at 96, always said their longevity was due to the can of berio olive oil,that was always present in the home. Berio because my grandfather was born where berio is made. one in the group said she heard that extra virgin olive oil is what we should use because of its
antioxidents,and that the yellow isn't really worth anything nutritionally.. So that started an argument. We say all olive oil is good. It was also brought up that cooking with olive oil isn't beneficial because we lose the nutrients. I've cooked many dishes with olive oil, along with garlic, so both together I thought was a good combination re; antioxidents.
As i said maybe this isn't in your line of expertise, but thought I'd try to see what your thoughts are on this.
thank you
ANSWER: Hi Jan,
It is so nice to hear from another 2nd generation Italian from the N.Italy area. You came to the right place. I have a science background and with this I have learned that all chemical compounds whether organic or not; olive oil being one, will loose molecular structure when heated. Elements in the compound do break down and are release into the atmosphere. Not all elements and decomposed with heat, therefor making olive oil one of the most beneficial oils to cook with. In its natural form, olive oil is rich in anti-oxidants and proven to lower "Bad Cholesterol" levels.
I have included a link below for your reference:
http://www.oliveoilsource.com/oliveoildr-polyphenols.htm
My mother is 87 and my Aunt recently passed away at age 90. They both use nothing but Berio Olive Oil. So there must be something said for the product. As for the yellow color, I just read the Berio label and it states, "All Natural Ingredients". Therefor there is no Yellow dye in the product. The color of the Extra Virgin Olive Oil is created when the Olives are "cold pressed". It is the natural color of the Olives that comes through...Also, Olive Oil is the purest "fat Free" of all Oils therefor making it best in reducing the risk of heart attack and stroke.
So both you and your friends are correct. I hope this serves as a new dinner conversation!
Let me know if it helps?
Always,
The Italian Mama
---------- FOLLOW-UP ----------
QUESTION: Hello again JOan, Didn't want to bother you again, and I do appreciate the info. re; olive oil. because I like the yellow one. I'm writing again, because I saw you sign yourself as the italian mama. And I'm curious does that mean there are some nice italian recipes with you or somewhere. I love italian food, from bruchetta to stew. looks like berio is a northern italy staple. As I said my mother & Aunt her sister, lived quite long. Their brother was just shy of 81 when he passed. I hope I"m not bothering you with this but always looking for good italian recipes, and tips...thanks again.
Answer
Hi Jan,
You are not bothering me at all. I will share My Great Grandmother's Chicken Cacciatore recipe here. Friends call me to make it for them. I am honored to share this long time (over 150 year old recipe with you and others. I also have the original recipe for Calimari Italian Style that my family made every Christmas Eve. Italian tradition is to eat fish on Christmas Eve. This satisfied "fasting" requirements of the Catholic Church.
Here is Grandma Crelli's Chicken Cacciatore Recipe: The Roast Parsley makes the dish! Let me know if you make it and how it turns out. As a child, I could not wait until the 8 hour drive to Grandma's house was complete. I always walked into her downstairs home and smelled the Cacciatore simmering on the stove. As a small thin child, I had no problem devouring at least 2 bowls full! Please share the recipe with those close to heart. This is the "real thing" and I am elated to share the tradition...
Grandma Crelli’s Chicken Cacciatore
Ingredients:
2-3 Bunches of fresh curly or Italian Parsley
1 Organic Frying Chicken cut up OR 6-8 Organic Chicken Thighs (the latter gives better flavor).
Salt and Pepper
2 cups of Oyster or White Mushrooms
3 Cloves of minced Garlic that are minced with a hand Garlic Press
½ to 1 cup fresh whole Basil Leaves
1 medium diced Onion
¼ Cup Extra Virgin Olive Oil
2 large cans of Progresso Whole Tomatoes (do not cut or break up)
1 large can of Progresso Tomato Puree (I use nothing but Progresso for flavor)
¼ cup pitted and sliced Black Olives (Calamati are the best)
1 TBS Dry Oregano
¼ Tsp Rosemary
2 TBS Roasted Parsley (see below)
1/4 cup DRY White Wine
1 Red Bell Pepper (seeded and cut into 6-8 ¼ inch pieces)
Cavatelli Pasta – as we discussed – fresh is best but I like Celestano when I can not get homemade Cavatelli.
Okay- here is the longest part. Cleaning and Roasting the Parsley! However, if you store it in a jar or zip lock baggie this Green Gold can last you up to six months and can be used in any dish. It is especially good on garlic bread and has a nutty aroma when roasted. ~ Careful in last minutes not to burn. It should break apart in fingers. It “makes the dish”…
On Roasting Parsley: Oven set at 350 degrees.
Thoroughly wash your parsley and allow draining in colander. Place on paper towels to COMPLETELY dry. The parsley must have no water on it. The latter is very important or it will wilt and not roast. Time shakily PICK each leaf of parsley from the stalk. There must be no stalks, (you can save and freeze the stalks for soup or gravy bases).
Once Parsley is completely dry, spread a single layer on a cookie sheet (I repeat this step 3 times so as to not over crowd), and place in preheated oven for 10 – 12 minutes. Remove the roasted parsley and SIEVE it into a bowl with a fine mesh sieve and wooden spoon. Allow to cool and store in a container or jar. (Makes about ¼ cup to be used over time).
Page 2 Grandma Crelli’s Chicken Cacciatore
Preparation (the fun part):
Heat Olive Oil in Large skillet. Salt and pepper both sides of Chicken and Sauté in Onions, Oregano, Rosemary, and Parsley, brown well on both sides, making sure the herbs coat both sides of the chicken.
Add Mushrooms. Use a Garlic Press and Press 3 cloves of Garlic over ONE side of Chicken. A press must be used for the intense garlic flavor of the dish.
When well Browned place the Chicken in a Large Pot. I like using non metal pot so as to retain flavor and non-metallic taste. RESERVE OLIVE OIL as it is GOOD to dip Garlic Bread into.
To the Large Pot add Tomatoes and Puree. Cover and simmer 30 min to an hour (depending on how tender you like your chicken). I sometimes simmer for 2 hours!
15 minutes before chicken is done. Break up the tomatoes a bit with a wooden spoon. Then add Fresh Basil, Olives, Red Bell Pepper and Wine.
Serve over Cavatelli and top with grated Parmesian cheese. This dish is good served in Pasta Bowls with a Spoon, fork and knife. The Spoon gets up all the great sauce.
The weather is turning cold and this is a perfect time for Cacciatore. ENJOY! Let me know how it turns out.
Always,
The Italian Mama~Joan
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