Did you know? – The Smoke Point of Olive Oil

Despite what you might have heard, did you know that it is actually quite OK to fry with top-quality extra virgin olive oil like Mason’s Creek? The unique chemistry of every EVOO means that each has its own smoke point; The higher-quality the olive oil (and lower the free-fatty acid content) the higher smoke point.

Top quality extra virgin olive oils with FFA of between 0.1-0.2% (such as Mason’s Creek Olive Oil) have smoke points at 210C, well above that which is required to fry foods (180C).

Olive Oil Chocolate Mousse – coming soon!

Olive Oil Chocolate Cake – coming soon!

Home-made table olives (small volumes only) – coming soon!

Roman Bruschetta – coming soon!

Moroccan Mussels

  • 4 dozen mussels
  • 1 cup water
  • 3 cloves garlic
  • ½ cup parsley
  • 1/3 cup fresh coriander leaves
  • 1/2 teaspoon cumin
  • 1 teaspoon sweet paprika
  • 1 chopped chilli or some cayenne pepper
  • 1 tablespoon tomato paste
  • 1/3 cup Mason’s Creek extra virgin olive oil
  • 2 teaspoons white vinegar
  • Juice of two lemons or limes
  1.  Remove the beards from mussels if necessary. Heat the cup of water in a large saucepan and add the mussels when it’s boiling. Shake the saucepan over the heat, removing the mussels as they open. Strain the liquid into a bowl.
  2. Put garlic, parsley, coriander, cumin, chilli and paprika into a small electric chopper and chop/mix until fine. Put in a large saucepan with about half the mussel liquid. Stir in tomato paste and olive oil. Add vinegar and lemon juice.  Add mussels and leave over very low heat for about ten minutes. Turn into serving bowl, pouring the liquid/sauce over the mussels.
  3. Serve with couscous, or with crusty bread and a green salad.



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