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April 19, 1996 - Image 124

Resource type:
The Detroit Jewish News, 1996-04-19

Disclaimer: Computer generated plain text may have errors. Read more about this.


She said, "Blintzes
are like diamonds.
Why settle for a
cheap imitation when
you can have the best?"
Golden Blintzes.

Other brands of blintzes try to copy
our secret recipe and great taste. But
smart people know there's only one
original. For over 40 years we've
been making blintzes with the best
fresh cheese and whole fresh fruit. And
Golden Blintzes have up to 40%
more filling than some brands.
So anytime you want a great low fat
(not including potato blintz) meal or
dessert with as little as 80 calories per
blintz, get Golden. Because nobody
makes a better blintz.


I , I I.I.It: II

C ' R IS I' I•: S

Get real. Get Golden:




•• 36 mo. lease. $999 cap cost reduction, option to purchase
at lease end determined at lease inception. Plus 1st months
payment, security deposit (pyrnt rounded to nearest S50), 5450
acq. fee, tax, title, license. $2,047.54 due at signing. Lessee re-
sponsible for excess wear and tear. 15c per mile over 12,000
miles per year.

"95 Aurora 36 month closed end lease based on approved
credit. Option to purchase at lease end at a price to be de-
termined at inception. 1st month's payment, sec. dep., acq.
fee, tax tittle & plates. Cap cost reduction SO. Total obligation
is payment times term. Lessee responsible for excess wear
and tear. 15c per mile over 15,000.

Tel-12 Mall, Southfield

On Telegraph at the
Tel 12 Mall, Southfield

at the
(810) 354 3300 11 Tel-12 0 Telegraph
Mall, Southfield (810) 354-3300

Make A Pit Stop,
Pick Up Some Olives



t was a sojourn through the
Tel Aviv shouk (market) that
clinched my passion for olives.
Tastebuds only exposed to the
pallid canned varieties were
sharply awakened to the robust
punch of the home-grown Israeli
The stall that made me stop
short was a profusion of color,
textures and mouth-watering
smells wafting from a score of
tubs brimming with olives. They
ranged in color from deepest
blacks, browns and greens to a
blushing pink; their aroma was
intensified by sprigs of basil and
bay leaves swimming in murky
The vendor, typically dressed
in shorts and an American T-shirt,
urged us to taste them all. "Israeli
popcorn," he joked. Tentatively,
I bit into a tiny, black Souri olive,
native to Israel. Piquant and
sharp, even my young sons were
hooked. Like addicts, we worked
our way through the Souris and
Nabali olives to the crinkly, chewy
oil-cured ones. The vendor made
a substantial sale, we were hap-
py, and our purchases did disap-
pear like popcorn.
The silvery leafed olive tree
was first cultivated 6,000 years
ago in Syria and what is now Is-
rael. There were so many olive
trees in the area that it's said the
prophet Muhammad called
Jerusalem "the City of Olives."
The fruity green oil extracted
from these olives was so prized,
it was used to anoint Judean
kings and temples in biblical
Today, health experts recom-
mend oil instead of saturated fats
such as butter. The result: Sales
of olive oil have doubled in the
last two years, making olive oil
the fastest growing oil segment
in supermarkets. Some 98 per-
cent of the world's finest oils come
from Israel and the Mediter-
ranean. However, this year prices
have skyrocketed. Abnormal
droughts in Spain, Morocco and
Israel have given poor olive yields
from the groves.
According to Ehud Yonay,
journalist and author (of Top
Gun, which was made into a
movie), and owner of Greater
Galilee Gourmet Co. in Santa
Monica, Calif., "The reserves of
olives and olive oil, the carryover,
which we normally have, has
been used up and the crisis is
compounded by the high demand
for good quality of olive oil."
Extra virgin and virgin olive
oil is now very expensive. When
you figure it takes 5 to 7 kilos of

olives to make 1 liter oil (11 to 14
pounds to make a little over 1
quart) and if the price of olives is
$1 per kilo before processing, that
adds up to a hefty price. Espe-
cially when the markup is four
times by the time it gets to the
store. But the flavor and aroma
of the best olive oil is worth every
cent, so use judiciously where fla-
vor counts most — in salad dress-
ings or to dunk good breads.
Mr. Yonay imports the tiny,
full-flavored Souri olives and
large, fleshy Nabali olives as well
as an impressive variety of aro-
matic olive oils. Some are laced
with chopped green olives and
chili peppers, other infused with
cumin, mace or tarragon.
Mr. Yonay cures his olives the
old-fashioned way — in a lemo-
ny brine, rather than with lye, as
many producers do. Lye strips
the olives of any bitterness, he
says, but it also takes away the
natural flavor. His olive products
are sold in markets under the
Greater Galilee Gourmet label
and the whole line is certified
Labels ranging from extra vir-
gin to light olive oil may be con-
fusing, but all olive oils are
graded according to their degree <
of acidity. Here's a brief descrip-
tion of production and content of
Extra virgin is the first cold-
pressing from olives by methods
under controlled temperature
conditions to preserve the natur-
al fruitiness and color of the
olives. With only 1 percent acid
(oleic acid is one of the mono-un-
saturated fatty acids), this is con-
sidered the very finest and
therefore most expensive of olive
oils. Color ranges from pale gold-
en to deep cloudy green with the
greener color usually the most
aromatic and flavorful.
Virgin is extracted with sol-
vents, is pale-colored and less in-
tensely flavored than extra
virgin. Acidity is between 1 and
3 percent, still quite low.
Olive oil is the common name
for a blend of refined olive and
virgin oils. Acidity is below 1.5
Olive pomace oil, now ap- <
pearing in some markets, is ex-
tracted from the olive sediment
left after extra virgin and virgin
oils have been removed using sol-
vents in the process. It is then
blended with virgin oil — and is
much cheaper than any of the
other olive oils.
Olive oil has no more calories
than other commonly used cook-
OLIVES page 126

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