Valencia Oranges

[SpringJim]

Re: Valencia Oranges

Hey Jim,

I sent you a PM to say it arrived safely weeks ago - its nearly all gone by now. Lovely stuff! It was very safely packed, no problem there... hang on, maybe I wrote to XabiaJim by accident. An easy mistake for the terminally confused among us to make

Did you get any mysterious Swiss packages in the meantime by any chance...?

I brought some oil back too in the same containers....absolutely no leakage with the wax seal so I was pretty happy after three flights and all the baggage handling.....

No Swiss packages yet, but I'm expecting....

[Frances]

Re: Valencia Oranges

Hey Jim,

I sent you a PM to say it arrived safely weeks ago - its nearly all gone by now. Lovely stuff! It was very safely packed, no problem there... hang on, maybe I wrote to XabiaJim by accident. An easy mistake for the terminally confused among us to make

Did you get any mysterious Swiss packages in the meantime by any chance...?

[SpringJim]

Re: Valencia Oranges

Oh yes, I do! Yes please! If I may

Postal service? I think I'd just take the regular, oil should last a while, right?

When I was in Texas someone sent me a bottle of whisky for a lark - because I was under 21 at the time (drinking age in Switzerland is 16...) and they thought it would be funny that I'd have to work out how to dispose of it - and it arrived safely in a glass bottle. So I'm sure a plastic bottle could be sent from Spain to Switzerland by regular post.

Frances, did that oil delivery arrive without leaking?

[brokencookie]

Re: Valencia Oranges

Yes, even olive oil can go rancid. Most olive oils can go 3 to 4 years before the taste is affected. The nice part about olive oil is that the "racididy" only affects the flavor. It is not harmful to eat even if it is rancid. Some people prefer the flavor of a rancid olive oil.
The key for the freshest flavor is to control the oxidation of the oil. Just like iron rusts ( converts iron to iron oxide when exposed to oxygen), olive oil oxidizes. The extend the life of your oil do the following.

1. Keep your oil sealed. This prevents fresh oxygen from contacting your oil and keeps the rate of oxidation a minimum.
2. Keep your oil in a dark container or dark place. Light increases the rate of oxidation.
3. Keep your oil cool. Preferably less that 80 degrees F ( 27 degrees C) Heat also increases the rate of oxidation.


Bruce

[Xabia Jim]

Re: Valencia Oranges

[QUOTE=Frances;29625]oil should last a while, right?

QUOTE]

Any opinions on this?

I don't remember throwing out any olive oil.

I asked Juano how long it lasted and he said basically, it's oil and there's no problem....many years?

...but I thought some oils can go rancid.....

keep it cool and dark?

XJ

[Frances]

Re: Valencia Oranges

so you want some of that liquid gold eh?

Oh yes, I do! Yes please! If I may

Postal service? I think I'd just take the regular, oil should last a while, right?

When I was in Texas someone sent me a bottle of whisky for a lark - because I was under 21 at the time (drinking age in Switzerland is 16...) and they thought it would be funny that I'd have to work out how to dispose of it - and it arrived safely in a glass bottle. So I'm sure a plastic bottle could be sent from Spain to Switzerland by regular post.

[Xabia Jim]

Re: Valencia Oranges

so you want some of that liquid gold eh?

fouind a nice plastic bottle with a rubber seal, loaded a liter of the sweet stuff, taped it, dipped it in wax, wrapped in bubble wrap and a plastic bag.....now I need a nice shipping box....

all good tings come to those who wait....

what do you recommend for shipping?
maybe tomorrow...

to your good health!
XJ

[Frances]

Re: Valencia Oranges

Frances, I could definately spare a liter....send me your address.

it tasted sweet!

Hey Jim, I sent you my address via private message... did it arrive yet?

[gjbingham]

Re: Valencia Oranges

XJ - that's what I was thinking - different vintages. Somehow, I can't imagine it turning out yellow unless it was a very poor summer and they just didn't ripen by the normal harvest time.
Wine grapes in the NW are dicey. In a good year, P Noir will ripen by early October. If the rains come early, or if it is an unusually cold summer, the grapes never develop the sugars they need to make a great wine. Vintners compensate by adding sugar to the must, (squished grapes), to improve the total alcohol percent and mouth feel of the wine. Never as good as fully ripened grapes. The latest group of pinots on the market shelves are garbage. An absolute waste of money.

[DrakeRemoray]

Re: Valencia Oranges

Now Drake, you are in CO! Snow is normal there right?

You are right of course, but I am ready for summer...I grew up in Florida and I miss fresh oranges and kumquats. Fresh oil yum!

Don't worry Jim, I don't really hate you...but I AM jealous.

Drake

[Xabia Jim]

Re: Valencia Oranges

George:

I would think it's like wine...different vintages.

we do paella tomorrow and I'll ask.....

XJ

[Xabia Jim]

Re: Valencia Oranges

Frances, I could definately spare a liter....send me your address.

it tasted sweet!

[gjbingham]

Re: Valencia Oranges

XJ,
What's the reason for the differences in colors of the oil?

[Frances]

Re: Valencia Oranges

So, are you bartering olive oil? Or just showing off?

I could offer you some Swiss cheese in return....

[Xabia Jim]

Re: Valencia Oranges

Forgot to mention that this golden oil is distinctively different in color from the previous year's oil which was dark green in color....same trees though!