When you love nature, nature loves you back
At Yad Mordechai we have two great loves: man and the land. Our love of man was absorbed in the place where we were born and stems from the values on which we were raised. Our love of the land is an emotional bond with nature – animate and inanimate alike.
The smell of freshly ploughed earth that sends shivers down your spine, the excitement of a new shoot as it penetrates the surface of the soil, the flow of the seasons, the fruit ripening on the trees, the gratitude and happiness when the beneficial rains come, the daily care and concern. It is a bond that grows stronger as the years go by, a bond that is passed down from one generation to the next, roots that are deeply implanted in the soil. We work the land to feed mankind. When you love your fellow man, your work is a labor of love. You always do your best, never forgetting for a moment that the fruit of the earth that you are cultivating is something that people put in their bodies.
Picking a ripe fruit from the tree is not something we take for granted. Every time a bee takes nectar from a flower we feel the wonder. When the rains come on time and water the olive groves our hearts sing. This gratitude and reverence for the forces of nature and the fruit of the earth are part of our everyday lives as we go about our business, and they are something we want to share with you. We invite you to experience nature and its abundance. Because we believe that when you love nature, nature loves you back.
If you want to clear the honey, you can do this easily by placing the jar/bottle in a basin of hot (not boiling!) water.
Botulism spores are present in the air, water, earth, fish, eggs, and also in honey. Exposing the infant's stomach to these bacteria is liable to be harmful. This is also the reason why, for example, it is recommended to boil water that is to be ingested by babies of less than one year.
Yad Mordechai Apiary is a GMP Certified Company. The apiary is also HACCP certified (the Hazard Analysis and Critical Control Point is a system of safety in food production) as well as for other quality standards such as ISO, the Standards Mark (for quality and safety) awarded by the Standards Institution of Israel, etc.
Cold-pressing refers to the production process of virgin or extra virgin olive oil, a process in which the oil is extracted from the olives without chemical intervention and without the addition of any substances, at a temperature that does not exceed 35°C. Excess heat can increase the quantity of oil extracted, but it compromises its quality and detracts from the natural benefits and healthiness of the oil.
Extra virgin is the highest quality and most flavorful olive oil classification. In chemical terms extra virgin olive oil is described as having a free acidity of not more than 0.8%, and its taste must be free from defects.
Virgin olive oil has a free acidity of not more than 2%. Its taste is slightly blemished.
Olive oil which is cold-pressed, without chemical intervention or additives, may be called "virgin" or "extra virgin".
If the acidity of the oil is less than 0.8% and its taste is free from defects, the oil will be referred to as extra virgin.
If the acidity ranges between 0.8% and 2% and there are slight defects in its taste, the oil will be referred to as virgin.
As this is a natural product, the lower the acidity content, the better the quality of the oil.
Extra virgin olive oil – the highest quality and most flavorful olive oil – has a free acidity content of not more than 0.8%.
It is the variety of olive, along with the maturity of the fruit, that contribute most to the quality of the oil, which is why we are meticulous about using especially high quality varieties and make sure to taste and sense which varieties combine best to create the most superior flavors.
Yad Mordechai has a professional tasting team that ensures that our olive oil is of top quality and has the finest taste.
- Topographic conditions: rainfall quantity, growing region
- Growing conditions: irrigation regime, damage caused by pests
- Maturity of the olive
- The time from harvest to oil production
- The production process: from extraction to bottle
- Storage of the oil after production
The color of the oil is influenced mainly by the time when the olives are harvested and the variety of olive. A green olive picked at the beginning of the harvest will yield an oil that is a darker shade of green, while a dark olive picked at the end of the harvest will yield a lighter green oil.
Incidentally, there is no such thing as green olives and black olives – they are the same olives at different maturity stages, just like tomatoes. For this reason, it's important to buy olive oil from someone you trust rather than simply relying on its appearance, which can be misleading and confusing
Olive oil is a natural product and its composition is perfect not only for seasoning, but also for cooking and frying. Quality olive oil is recommended for spicing, for the preparation of sauces and dressings, and also for cooking and lightly frying fritters, omelets, etc.
The FDA recommends consuming 2 tablespoons of olive oil a day instead of all the other oils we use, to lower the risk of heart disease. Olive oil lowers this risk as well as the risk of a variety of other diseases thanks to its fatty acid composition, and thanks to the natural vitamins and antioxidants it contains.
The oil's tendency to crystallize (or not to crystallize) is due, among other things, to the olive from which it was produced. Tests to determine the quality of the oil are complex, and the only way its purity can be tested is by a qualified laboratory.