34 - Wednesday, November 18, 1998 — North Shore News of antiquity hasn’t chan: TWO months ago an ancient shipwreck was discovered nearly 3,000 feet beneath the Mediterranean Sea. It seems the ship was lost about 2,500 vears ago. The marine archeologists renamed the vessel Melkarti, atter the Phoenician god of sailors. Remote video cameras panned the wreck and found many large ceramic jars — called amphoras. These jars were usually used by traders as shipping containers carry- ing honey, olive oil, wine, fish sauce, and dyes. For the experts, the styles and shapes of the amphoras date and determine the age and cultur- al origin of, in this case, the Melkarth. This vessel is helieved to be the oldest ever discovered in deep water. Gne traded commodity from ancient time trequently found on such vessels is olive oil. In amphoras sealed with cork, wax, and resin, often the oils, while not consum- able, were discovered to be in remarkably well preserved condition. Among the natural processed food items, the his- tory of olive oil is on the margin of every page of the story of people who inhabit- ed the Mediterranean region. Edible oils are fats, liquid at room temperatures. All of these oils contain different propertions of saturated, monounsaturated and polyunsaturated fatty acids. Olive oil is no exception. An average sample contains: a chef in your kitchen 14% saturated, 9% polyunsat- urated, and 77% monounsat- urated fats. But olive oil is also like no other edible oil. It is marketed in different grades, made with different Processes, and from many countries around the world. Manv of the larger com- panies market several grades of blended oils. The least expensive is not always a good buy. Some are tine for common usage, but, how often do we just create “common” things in our kitchens? It is best to purchase from a busy outlet because the oil must be fresh. At home, keep ic in dark bottles, in a cool, but not cold, place. The maxinuim “at home” shelf life is six to cight months. It is much more fragile than all the other vegecable oils we usc in the kitchen. The finest type available is the extra virgin olive oil. The International Olive Oil Council (IOOC) has an approved scale of “qualitv” for this product. The scale runs from 0 to 9, the latter being a product with no detects whatsoever. Nearly 75% of Greck olive o il is the premium extra virgin olive oil. "Free Thermostat Remote Controls until Nov.30/98. ($279 value) Excellent flame quality, easy to use. north shore news fj? ROOD NEWS pholo Cindy Goodman THE unique taste and aroma of olive oil make it wonderful to cock with. Recently 1 had a most informative chat with Helen Koutalianos, the proprietor of Basil Olive Oi Products in Pirt Meadows. Her family operates an estate olive grove in Greece. Their extra virgin o live oi! ander the name of “Golden Olive Eleni™ is avail- able in numerous food stores in the Lower Mainland. “Our product is a first cold press, extra virgin olive oil, of a single olive oil estate. To the consumer this means Proud to be 100% that thev are getting what thev are paving for: the finest quality cater virgin olive oil - the flavor, aroma, and rich green colar only found in fresh pressed olive ail.” said Koutalianos. “Recently, studies in Europe have shown that extra virgin olive oil is pre tecting people against cancer, heart disease, and osteopora- sis.” Now, three recipes trom the collection of Helen Kottahianos, Lemon Chicken 3-4 Ibs. of chicken (cut in 9 pieces) juice of 2 fresh lemons 4c. extra virgin olive oil 1 Tbsp. crushed oregano leaves 1 tsp. salt (or to taste) ed wi é tsp. ground black pepper 3 cloves of garlic tincly minced 1! tbs. peeled potatoes cut in quarters 1 ¢. water or chicken stock Method: Blend oil, lemon juice together, add the spices. Select a baking pan, preheat oven to 375 degrees F. Toss the chicken pieces and pota- toes, place in’ baking pan. Rake in oven until golden and the chicken: picces are well cooked. Serves 4.0 Present with a green salad. Olive Oil Dip Appetizer % ¢. extra virgin olive oil 5-6 cloves of garlic crushed balsamic vinegar to taste 4 Tbsp. parmesan cheese (Parmigiano Reggiano if possible) ! RIKEN Po T a Special only °4.95 each reg. *5.95 baked or unbaked 1 Westlynn Bakery [1199 LYNN VALLEY AD., LYNN VALLEY CENTRE all fresh beef Campbell’s soup vegetable, chicken noodie or cream ‘s mushroom a ieee Whats happening this winter on your i Discover for yoursely November 29. oreitaiaee a: WWH.OSHOWS. 285-1622 ith time Method: Mix alb ingredi- ents. Cheek for flavour, Serve onside plates with crusty French bread. Serves 4. Aioli 3 fresh yarlic cloves 3 egg volks 1% cup extra virgin olive oil juice of one half lemon salt to taste feeshly ground pepper to taste Method: Crush the garlic cloves. Ina stainless steel bow], whisk together the gar- He and the egg volks, tor a few minutes. Slowly add the oil, and whisk. About halfway add the lemon juice, and the rest of the oil, The tinal product should look like a good may- onnaise, Makes 14 ¢. Use this classic sauce on broiled tish or vegetables, Is great. Offer sutid Nov (9-25/98 | —— oe ae oe oo om 2491 MARINE DRIVE, WEST VAN STORE ONLY B.C. owned & operated Korean mandarin oranges $499 Chef Boy. canned Prices effective November 18-21, 1998 Com ardee asta (while supplies last - we reserve the right to limit quantities.)