The honey in the jar has become cloudy /crystallized. Has it spoiled?
Honey is a natural beehive product. Its taste, texture and color change according to the seasons of the year and the geographical region. Pure honey may crystallize. This is a natural process and does not mean that the honey has deteriorated. Different types of honey have different tendencies to crystallize. 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. What does the color of the honey signify?
The shade of the honey does not attest to its quality but to the source of the nectar from which it was created. Honey is a natural product, and as such it is influenced by different factors: first and foremost, its shade changes according to its source. For example, pure citrus blossom honey is light in color, while pure avocado flower honey is dark. Can honey go bad?
When honey is stored in a sealed container in a shaded area, it will keep almost indefinitely. Archaeological digs in the pyramids in Egypt uncovered honey which had been buried along with the pharaohs, and it was still fit for consumption. However, if it is not properly stored, honey is liable to absorb moisture from the air and go bad. What is the fluffy foam-like film on the surface of honey?
The "honey foam" is actually air trapped in the honey during production and pouring. Due to honey's viscosity, the air rises to the surface slowly and over time, the foam forms. From what age can children be fed honey?
Honey should not be given to babies under 12 months of age. 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. What is the GMP standard?
The GMP (good manufacturing practice) standard refers to quality. Companies which have proved their compliance with good manufacturing practices are certified accordingly. GMP regulations are managed by the American Food & Drug Administration (FDA) and are considered the most stringent of quality standards applying to the food industry. 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. What does cold-pressed mean?
Pressing is a mechanical process in which the oil is extracted and separated from the olive paste (the rest of the olive). 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. What are the grades of olive oil?
Virgin olive oil is rated according to quality. The grades are determined according to the chemical values of the oil and its sensory properties (taste, aroma). 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. What is extra virgin olive oil?
Extra virgin" is a classification of the quality of the oil. 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. What does the acidity content represent?
The acidity content is a measure of the oil's quality and refers to its free fatty acidity. 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%. What determines the taste of olive oil?
Olive oil is a natural product and its taste is influenced mainly by the type of olive and the production process. The higher the quality of the process and the greater its professionalism, the finer the quality of the olive oil produced. 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. What are the main factors that influence the quality of the oil?
Does the color of the oil attest to its quality?
The main factors influencing the quality of the olive oil are the following:
- 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 olive oil is not indicative of its quality. 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 Which olive varieties do you use at Yad Mordechai?
We harvest some 12 different olive varieties, including Syrian, Nabali, Barnea, and others. Each has its own typical flavor and aroma, and the blend between them is what makes our olive oil so fine and special. Where do your olives come from?
We harvest some 12 different varieties. Each grows in a region where the conditions are the most suited to it. There are olive growing regions in the Negev, in the Golan Heights, the JerusalemMountains and the Carmel. Can olive oil be used for both frying and cooking?
Olive oil has been used for thousands of years as a central ingredient in many cuisines across a variety of cultures, particularly in Mediterranean countries. 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. Is olive oil really healthy?
Olive oil is a natural product known for its health benefits. 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. Can the quality of olive oil be tested at home?
The urban legend claiming that the quality of olive oil can be tested by placing it in the refrigerator is exactly that – a myth! The quality of olive oil cannot be established in this way. 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.