Know your olive oil

Olive oil is actually the juice of the olive, and it is the only oil in the market that is extracted from a fresh fruit. Of course, we've all read about the benefits of olive oil, and what it can do to our skin and hair, and of course, we all believe that all Spanish beauties bathe in this oil. But do we really know how to use this oil for everyday cooking, more importantly, which grade of oil to use?
Perhaps not, which is why even though many in the world have switched to olive oil, we're still unsure about its usage. Time to get educated, then... To begin with, here's bursting the most famous olive oil myth in India: We should use Extra Virgin (EV) olive oil because it is
Extra virgin olive oil:
It is the highest grade olive oil with perfect aroma and flavour. EV oil is got from the first cold pressing of the olive fruit within 24 hours of harvesting. It is heavy, and its viscosity is higher than other grades of olive oil and therefore, it is mainly use is for preparing cold dishes: dressing salads, pasta, rice and vegetables, meat and fish.
Olive oil:
This variety is a combination of refined olive oil and EV olive oil. Refined olive oil is obtained by refining oil that does not possess optimum characteristics. After refining, the oil is blended with EV oilive ol. Olive oil is an intermediate grade oil the best. Well, not really. At least, not for preparing Indian dishes. EV olive oil may be best in flavour, but its flavour is so strong that it can change the taste of the dish! Also, deep-frying in EV olive oil is not advisable as it is heavy and viscous as compared to other grades of olive oil. Therefore, EV olive oil is suitable for only flavouring, dressings and condiments or for integrating foods - like making cold sauces, crushing ingredients and preparing Carpaccio or marinated dishes.
So then, what is the best option? Olive pomace oil. It is the cooking grade oil, and is used all over Italy, Spain and the Mediterranean for every type of cooking. Pomace oil is not costly, is light and has neutral with medium aroma and flavour, suitable for pan and deep frying, stir-fries, sautes and stews. It is also suitable for all types of body massage.

Olive pomace oil:
This is the main cooking grade oil variety. It is a light oil with neutral taste and flavour and is the most suitable oil for Indian cuisine as it does not change the flavour or taste of any preparation. This oil is obtained by treating the olive residue paste (after the fruit has been pressed) with solvents to extract oil, refining and then blending this product with EV oil in order to enhance the product and its health benefits, taste and flavour. And, this oil is ideal for cooking all types and varieties of Indian dishes. It neither changes the taste nor presents any difficulties while cooking. Indian cuisine, whether fried, roasted, 'bhunoed' or cooked by any other method, tastes as good with Olive Pomace oil as it does when prepared in sunflower, safflower, corn or any other oil. Also, when frying at between 130 and 190 o C, olive oil forms a crisp, golden crust making the fried food much more appetizing but without affecting its nutritional value, as the oil hardly penetrates the food, leaving it light and digestible. Each portion of this oil used for deep frying may be reused 3-4 times as long as it is filtered carefully after each use through a gauze, muslin or a suitable paper filter.

And this one's for those who think the oil is really costly: Yes, any grade of olive oil costs more than other edible oils. But look at it this way: It takes only 1/3rd the quantity of other edible oils to cook in olive oil, and since it has a high smoking point, it can be reused 3-4 times. Therefore, the effective cost of olive oil is 1/9th of its actual price!

Sumber : http://timesofindia.indiatimes.com/life-style/health-fitness/diet/Know-your-olive-oil/articleshow/7805920.cms

Keterangan :

-          This oil is obtained by treating the olive residue paste

Artinya : Minyak ini diperoleh dengan memperlakukan pasta residu zaitun

I asked Ania to elaborate a bit more on the different types of native and introduced species, because yes, there is a hierarchy, and it's important for gardeners to think about it whether they're planning a garden installation or prioritizing the management of existing plants. She explained that some introduced species are invasive, having a tendency to spread rapidly and aggressively, while others thrive primarily only in cultivation; the Missouri Exotic Pest Plant List has detailed information about the rankings used to help guide gardeners.
Ania notes that "not all introduced species are created equal but gardening with natives is still the way to go" when it comes to garden planning. For gardeners who might feel intimidated by the thought of converting a garden, she suggests focusing on invasive species removal and leaving other introduced species alone, as they're unlikely to pose a threat. Garlic Mustard, for example, aggressively changes soil chemistry to prevent competing seeds from germinating, and should be removed, while plants like amaranth don't threaten indigenous species. Over time, gardeners can slowly transition to an all-indigenous garden if that's their ultimate goal.
She points out that working with indigenous plants has some advantages. For one, it creates habitat for animals, a critical issue in areas where natural habitat is shrinking. Gardeners can attract birds, butterflies, and other pollinators with a selection of native plants, in addition to pleasing the eye. Furthermore, working with native species can also reduce water usage without installing water-saving plumbing systems like greywater systems, by allowing gardeners to focus on species known to survive in local climate conditions. For gardeners in areas like Dallas, where droughts can be an issue, native plant gardening is actively encouraged by some municipalities.
One of the most common myths about native plant gardening is that it makes a garden dull, lifeless, and boring. "Are you interested in providing a habitat for butterflies and friendly bees?" Ania asks. "Planting a variety of showy blooms would do wonderfully for that." Those showy blooms can be native species.
"Are you interested in plants that will look sprightly and lovely even in drought conditions?" Indigenous plants work for those too; in California alone, she notes that plants like Douglas iris, pearly everlasting, and Calochortus species do well in cultivation and look stunning, along with many other species, whether you want a riot of flowers, lush greenery, or stately trees.
Interested in gardening with indigenous plants? Contact a local Native Plant Society to get lists of plants indigenous to your area. The more local, the better, as many microclimates host unique species. Native Plant Societies often sponsor plant sales, garden tours, and other events to promote beautiful local species, and some also provide mentoring or consultations for free or a small fee.
Keterangan :
The 11th Indonesian Dance Festival, which began this February is slated to culminate this June, includes for the first time a competition for aspiring local dancers and choreographers.
As many as 33 pieces of work have been selected from the some 300 entries to compete in the finals, which will be held this Sunday.
The winners will receive prize money as well as a chance to perform during the festival's peak period.
However, six dance groups from various regions including Yogyakarta and Kalimantan, resigned from the competition, despite making it to the finals, due to financial constraints, head of dance competition Nungki Kusumastuti said.
"There is a sad story. Only 27 can come to Jakarta [for the finals]. Apparently they still needed funds," she said.
The dance festival will also feature international names such as Tang Fu Kuen from Singapore and Daisuke Muto from Japan, as well as choreographers from various nations, including Germany, France, Tunisia and Cambodia.
Highlights in the festival include various dance and multimedia collaborations, event director Maria Darmaningsih said.

THE future of a much-vaunted $30 million Australian project to protect Indonesian forests for their carbon is in doubt after an independent review found it is not the best use of the money.