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Olive Oil Q&A with Olive Oil Divine - Learn about olive oil production, olive oil benefits, and more olive oil nutrition facts from Paula's friends at Olive Oil Divine!
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0:00
(Paula chuckles)
0:01
- Hey y'all, today's video we're not gonna be cooking,
0:04
but we're gonna be talking about it y'all
0:06
because I have the pleasure of being
0:09
with Greg and Shirley and they started a company
0:15
called Olive Oil Divine.
0:19
Is that how you told me to say it, Greg?
0:21
- Divine. - Divine.
0:22
(Paula laughs)
0:24
And I have to tell you,
0:26
their olive oils and vinegars are so very good.
0:32
But being a southerner, when I think about putting...
0:35
Using any kind of fat, I think of butter
0:38
and to me, in my head I think people that live
0:42
in the northern part of the US
0:45
would use more olive oil than butter maybe.
0:49
But that's just in my head and that's just what I think
0:51
'cause I think about all the Italians, you know,
0:55
that live in the northern part.
0:58
But anyway, I wanted to do a little tutorial
1:02
while I've got Greg and Shirley here
1:04
to answer some questions that will help those of us
1:08
that don't really know as much as I would like to know
1:15
about using olive oils.
1:17
So I have some questions- - Okay.
1:19
- Because I'm in a stage
1:20
where I could forget what I wanna ask.
1:23
But the first thing is, how did y'all get in this business?
1:28
- That was a God moment, Paula.
1:32
Greg and I have talked about moving to the ocean
1:36
and we went to look at a couple businesses in Hilton Head.
1:40
- Really?
1:41
- And one of those was a novel store.
1:43
And Greg and I went in and met with the owners
1:46
and it was a franchise and we thought,
1:48
well, we would be interested in that.
1:50
So we met with the owners and we did our research
1:56
and on the way home we decided
1:58
we were gonna buy that business.
1:59
- That's great so you actually bought a franchise?
2:02
- No, we did not. - Okay.
2:03
- What happened was, when we made our offer,
2:06
two hours before that offer expired,
2:09
someone walked in and made a cash offer.
2:11
So we got home and kinda disappointed we lived in Tennessee
2:16
because we always wanted to move by the water.
2:19
But God closed those doors twice on us
2:22
and he gave Greg the idea, well open up your own business.
2:26
So we did open up Olive Oil Divine
2:29
in Johnson City, Tennessee.
2:31
We stayed in the mountains and we've been growing
2:35
for the last 10 years that we've been.
2:37
- So y'all's business is 10 years old.
2:39
- Mm-hmm.
2:40
- Well, that's amazing and you know what?
2:43
I'd like to encourage anybody
2:45
that's got a burning in their gut to do something.
2:49
Can't never could. - That's correct.
2:52
- You know and you have to take risk in life,
2:55
but hopefully they're calculated risk
2:59
and ones that you got a good chance to succeed in.
3:03
And obviously y'all's passion
3:06
wouldn't take no for an answer.
3:09
So that's wonderful, I love those kind of stories.
3:14
Do either of y'all know where olive oil originated,
3:19
where it actually came from?
3:22
- Well there's a lot of concepts out there.
3:24
Olive oil has been around for thousands
3:26
and thousands of years and in fact it's-
3:28
- [Paula] Yes, it's mentioned` in the Bible.
3:29
- Yeah over a hundred and 150 some times in the Bible
3:33
the world olive and olive oil is.
3:34
- [Paula] Wow.
3:35
- And it was used primarily first for a lamp oil.
3:39
- [Paula] Okay.
3:40
- And lamp oil comes from the-
3:42
- [Paula] So it would burn if you get-
3:44
- Oh it's a very clean burning oil.
3:45
Oh yeah, that's why they used it so well,
3:48
and the oil that that is pressed from the olive,
3:52
you've heard the term first cold press.
3:56
- Yes, yes.
3:57
- Okay that's obviously the first time they press it.
3:58
That's where the best oil comes out
4:00
is from the first pressing.
4:01
- Really?
4:02
- That's what you consume
4:04
and that's what is in your bottles of-
4:06
- Would that be considered a lighter of the olive oil
4:09
or would that be an extra virgin?
4:12
- No there's light olive oil really is just a sales gimmick.
4:17
There is no such thing as a light olive oil.
4:19
- Oh, really?
4:20
- You have your first, your second, or your third pressing.
4:22
- Okay.
4:23
- So a light oil is probably,
4:26
they're just using a very low flavored olive
4:29
to press that from a cheap olive.
4:32
- Well, who knows? - I bet.
4:34
- Who knows?
4:35
And that's a whole nother topic
4:37
about what you buy in the store.
4:39
- Yes and I'll share this with you, Greg.
4:41
Extra virgin olive oil is a little strong for my taste.
4:46
So before we started carrying the products that y'all make,
4:54
I bought a light olive oil,
4:56
anything it doesn't have any flavor or anything.
4:59
- Paula that's the misconception in today's market.
5:02
There is no...
5:04
An extra version of olive oil that was heavy for your taste,
5:07
you just had the wrong variety of olive.
5:10
There is a very light tasting,
5:12
extra virgin olive oil called a mission olive,
5:14
which is probably something that you would enjoy more.
5:16
So it's not necessarily a light.
5:19
- Well I have my own line of olive oil now
5:21
so thank you, I don't need to find anybody else's.
5:24
- Now I promise you this extra virgin's
5:25
and the first cold press but where I was going with that
5:28
was the second press is a little bit deeper into the olive
5:32
and that's gonna have a different flavor profile.
5:34
It's gonna be a little more bitter
5:35
and not as pungent.
5:38
Then the third press is where I was getting to
5:40
was the lamp oil, that's where they get the lamp oil from,
5:42
is the oil that's around the seed of the pit of the olive
5:46
that's called lampante oil
5:47
and you wouldn't want to eat that
5:48
'cause it doesn't taste very good.
5:49
- Yeah.
5:50
- It doesn't smell good either.
5:51
- It doesn't.
5:53
Well you know, I've always heard of
5:55
the first press, the second press.
5:59
Excuse me, what do they press that with?
6:02
What do they use to press those olives?
6:03
- Well, in old days it used to be an actual millstone.
6:06
You've seen TV shows probably or documentaries
6:09
of a mule pulling that around a wheel.
6:12
- [Paula] Right like our maple, like our cane syrup.
6:15
- And so sometimes the way they put the...
6:17
Right they'll put the olive in there
6:18
or they'll put it in sacks and...
6:22
- Beat it with a hammer.
6:23
- Press them in the sacks and then they'll...
6:25
Right and then they'll compress those sacks
6:27
and it squeezes oil out.
6:29
But nowadays it's all done with actually
6:31
through machines that use centripetal force,
6:34
and they spin the olive to a certain RPM,
6:36
at a certain speed and it simulates
6:39
the light enough pressure to get to the first press.
6:41
- The way it used to. - It's a lot faster.
6:43
- Yes, I bet.
6:46
Now I have also heard as far as benefits that olive oil,
6:53
and I've heard two different things.
6:56
I've heard that olive oil is better
6:58
for our diet over butter,
7:00
but then I've heard that they're almost the same.
7:08
What do you think?
7:11
- Well, I wouldn't necessarily say butter is bad for you.
7:14
Everybody needs some of that good, that butter.
7:16
That's a good staple but for those who are-
7:19
- I think the same thing.
7:20
- Who are averse to the butter perhaps
7:23
or maybe not educated enough to understand
7:27
how much butter is good for them
7:29
and they want to use something different.
7:31
Olive oil it's a non...
7:36
Mono saturated fat rather, it's a good fat that you want.
7:39
And as you know, we can flavor olive oil
7:43
with an enzyme outta a sweet potato
7:45
and make it taste just like butter.
7:47
- Wow.
7:48
- And you can use that in your baking and cooking
7:51
just like you with butter as you have found out.
7:54
- I love the butter olive oil y'all that they have made.
8:01
And I'm out of butter olive oil.
8:05
- Not today.
8:06
- [Bobby] You got a whole thing.
8:07
- Good! - Should we leave you some, Paula?
8:09
- Good, good, good.
8:11
So you kind of explained the difference
8:13
between olive oil and extra virgin or the virgin kind.
8:17
Right, you kind of explained the difference about that.
8:22
The extra virgin comes from the first press?
8:25
- Correct. - Okay.
8:27
- And then the second press is called virgin.
8:30
And then the third press is called lampante.
8:32
- Okay.
8:33
- So when you see a light oil...
8:34
Lot of oil like you were talking about,
8:35
it's just it's extra virgin more than likely.
8:39
Hopefully but it's probably from a olive
8:42
that produces a light tasting flavored oil.
8:45
- Closer to the seed.
8:47
- No, no it's just the variety of olive.
8:49
That's what changes the flavor.
8:50
- Oh okay yeah.
8:51
- And you have your soil and climate too,
8:55
because that plays a factor in how your oils taste too.
8:59
- Absolutely and to me that's, you know,
9:04
I think of so many God links
9:06
and we were talking earlier about these bees,
9:12
the honey, the different honeys, y'all,
9:15
it depends on what plant they're sucking on
9:18
and getting the nutrients from and to me that is amazing.
9:23
So olives are basically the same way, right?
9:27
- It depends on the climate where they're grown.
9:28
- Yes, yes. - The country.
9:30
You know, you mentioned you're not sure about
9:32
people in the south using olive oil
9:34
but right down in southern Georgia and northern Florida,
9:37
there's a lot of olive groves in that area.
9:39
- Really?
9:40
- So it's actually, they're relatively young
9:42
considering the age of the groves over in Italy and Greece,
9:46
and so forth but they're there.
9:47
And they're progressing well
9:49
and we're actually following 'em quite closely with hope so-
9:51
- Wonderful.
9:52
- Being able to use some of them.
9:53
- In our house, the big house that we sold,
9:58
I had a lot of olive trees
10:00
and they were loaded with olives.
10:02
So I decided one day I was gonna
10:05
make some fresh olives, black olives.
10:10
I think I carried around a five gallon bucket
10:13
for three or four weeks.
10:16
And I said, "Oh, this is...
10:17
Bobby's gonna love this."
10:20
Oh man, I jarred those things
10:22
that was the nastiest stuff I've ever put in my mouth.
10:26
- Don't pick an olive right off the tree and eat it that's-
10:28
- Yes. (everyone laughs)
10:30
- Well, when I wined and dined those olives
10:33
for I know a month and it didn't help.
10:36
(everyone laughs)
10:40
Speaking of picking olives off the tree,
10:44
what kinda shelf life does olive oil have?
10:47
- Your olive oil has a shelf life
10:48
of two years from the press date.
10:52
And it can still go a little longer than that
10:54
but you're gonna lose those health benefits
10:57
and you're going to either smell it or taste it.
10:59
It's gonna taste bad.
11:01
But a good way to store your olive oil
11:03
is in a cabinet away from
11:05
heat and sunlight- - Where it's dark.
11:06
- Right, in the dark place that's why a lot of our...
11:09
we sell our olive and green bottles.
11:12
It actually does filter the light.
11:14
- Yes, I love that and you know the old drug stores
11:19
and pharmaceutical stores back in the day, you know,
11:23
they put it in those sapphire blue jars
11:25
because it was so dark. - Yeah.
11:28
- And apparently it helps, you know, preserve them.
11:31
I do wanna tell y'all, these two folks
11:34
can answer all of the questions you may have
11:40
and you can go to Olive Olive Divine...
11:44
- .com. - .com, that's it?
11:47
Just- - That's it.
11:47
- Okay that's real easy, OliveOliveDivine.com
11:53
and they are loaded with all kind of information.
11:56
And if you're in Pigeon Forge or Nashville, Tennessee
12:00
or Myrtle Beach or Branson, Missouri.
12:03
Did I miss anybody?
12:05
- [Bobby] Savannah.
12:06
- Savannah the mothership here in Savannah.
12:10
You know, y'all check out these wonderful,
12:13
beautiful olive oils and we have these two to thank
12:18
for those delicious oils and vinegars.
12:21
- Well, thank you for- - Thank you for-
12:22
- Thank y'all so much.
12:24
- Thank you. - Thank you.
12:26
- You're a jewel.
12:27
- Oh thank you, you're so sweet,
12:28
would you tell my husband please?
12:30
Love and best dishes, y'all.
12:36
Hey, y'all, it's Paula Deen.
12:38
Now, if you enjoyed this video, be sure to like it
12:42
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12:45
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12:49
Love and Best Dishes Y'all.
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