The story of Chanukah is well known, and the significance olive oil plays in this story cannot be overlooked.
In the second century BCE, the Holy Land was ruled by the Seleucids (Syrian-Greeks), who tried to force the people of Israel to accept Greek culture and beliefs instead of Jewish observance and belief in one G‑d. Against all odds, a small band of faithful Jews, led by Judah the Maccabee, defeated one of the mightiest armies on earth, drove the Greeks from the land, reclaimed the Holy Temple in Jerusalem and rededicated it to the service of G‑d.
When they sought to light the Temple’s Menorah (the seven-branched candelabrum), they found only a single cruse of olive oil that had escaped contamination by the Greeks. Miraculously, they lit the menorah and the one-day supply of oil lasted for eight days, until new oil could be prepared under conditions of ritual purity (Chabad.org).
To commemorate and publicize these miracles, the sages instituted the festival of Chanukah.
The significance of olive oil for over 2000 years is immense. It has been used for spiritual anointment, soaps, food and light. Metaphorically the olive branch has become a symbol of peace. This can root back to the time of Noah in the Bible- after the flood of forty days and forty nights, he sent a dove in search of dry land. The dove came back with an olive branch in it’s mouth. This symbolism of peace and hope extends to the olive tree itself. The miraculous ancient tree can live for centuries- feeding and nourishing generations of people. The olive tree can regenerate after fire and survive drought. Which brings us back to the story of Chanukah. It’s a holiday celebrating survival, freedom, hope and light.
This holiday season, discover new ways to enjoy this ancient oil. EarthKosher Kosher Certification Agency is proud to certify Bari Olive Oil. EarthKosher provides kosher certification to Bari Olive Oil– Extra Virgin Olive Oils. Their website provides knowledgable information about the various types available, and will soon have the EarthKosher logo on all EarthKosher certified oils!
Bari Olive Oil was originally started in 1936 by the Pantaleo family. At the time, the company was known as the “California Olive Oil Manufacturing Co,” however when the company was purchased in 2008 by the Ugaste family, the name was changed to “Bari Olive Oil Co.”
Despite the name change, we have been a kitchen staple in homes of families across California for over 75 years and we maintain our traditional origins by making sure that the production process and our commitment to quality are never sacrificed.
Our current owners, brothers Kyle and Ryan Sawatzky, are 5th generation farmers who are committed to growing and producing only the finest Extra Virgin Olive Oil available in California.
We are dedicated to providing our customers and growers a range of exceptional services and options, unmatched by any other Olive Oil producer in California. Because of our commitment to providing only the highest quality products, Bari is now an organic processing facility certified by the CCOF.
All of our handmade olive oils are produced using California grown olives, milled at the peak of perfection. Our quality milling process involves a 3.5 Ton/hr Amenduni Mill in which we use to mill our olives. We also offer contracts to local growers as a custom milling and bottling facility.
Our delicious olive oils have won numerous medals and awards at olive oil competitions all across the state of California. We have won prestigious Gold medals in the LA County Fair and also at the California Olive Oil Council competitions and we are recognized the world over as one of California’s oldest and best loved olive oils.
Offering mouth-watering and consistent quality olive oils to our customers has always been our number one standard and upholding the traditions that have laid the foundation for us is something that we will continue to take pride in.
In order to maintain the highest standards in California when it comes to Extra Virgin Olive Oil, we continue to follow the processes laid down by Bari’s founders for creating the most delicious olive oils available.
Unlike so many of today’s mass produced olive oil brands, Bari is still made in small quantities from our locally grown olives. This produces a rich tasting, buttery olive oil that easily rivals the finest olive oil products Europe and the Middle East have to offer.
Once our olives reach their peak age of perfection for taste and quality, our olives are immediately picked, cleaned and sorted. Once clean, our olives are brought to our mill where they are then ground down to a smooth paste. Our milling process involves a 3.5 Ton/hr Amenduni Mill that we use to mill the variety of olives we harvest.
Once our olives have been ground down into a paste, it is swiftly mixed in a pressurized separator. As a result, the oil is extracted from the paste and collected drop by drop. Once all the oil has been extracted, it is ready to be bottled as a delicious signature Bari product.
OLIVE OIL 101
Many people have heard the terms “Extra Virgin”, “Virgin” and “Pure” when it comes to olive oil, but most people are unaware of the meaning behind those terms. Depending upon how an olive is processed to extract the oil determines whether the oil that is produced can be called “Extra Virgin,” “Virgin” or “Pure.”
Here is a brief overview on the differences between these terms and what that means for the oil that you’re purchasing.
EXTRA VIRGIN OLIVE OIL (EVOO):
Extra Virgin Olive Oil has the highest grading standards that must be met in order to be called “Extra Virgin.” Extra Virgin is the highest quality olive oil that can be produced, which means that the oil meets the IOOC standards of having no more than 0.8 grams per 100 grams of acidity. Extra Virgin is usually produced from the first pressing of the olives, which makes it the most pure and the best tasting. In fact, Extra Virgin Olive Oil often has the strongest flavors and is perfect for accenting dishes, or in dressings and vinaigrettes.
VIRGIN OLIVE OIL:
Like Extra Virgin, Virgin olive oil is not blended with any other oils however it has a higher allowance for acidity – up to 2 grams per 100 grams. Virgin olive oil is usually produced from the second pressing of the olives, which makes it the second purest olive oil after Extra Virgin. Like Extra Virgin, Virgin olive oil often has a strong flavor perfect for adding flavor to any dish.
PURE OLIVE OIL:
Pure olive oil is usually a blend of refined virgin olive oil and pomace oil. Pure olive oil is usually cheaper to produce and does not carry as strong a flavor as Extra Virgin or Virgin olive oils. Pure olive oil is normally best suited for frying or sautéing.
This holiday, why not try this amazing recipe, using Bari Olive Oil with kosher certification from EarthKosher!
Lorissa’s Olive Oil Cake
Prep Time: 10 minutesCook Time: 1 hourReady In: 1 hour
3 Whole Eggs, Beaten
2 Cups Sugar
1 1/2 Cups BARI® Fruity Extra Virgin Olive Oil
1 1/4 Cups Milk
1/4 Cup Orange Juice
Zest of 1 Lemon
Zest of 1 Orange
2 Cups Flour
1/2 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
1 Teaspoon Salt
Preheat oven to 350 degrees. Spray or butter a 10 inch round cake pan. Whisk together eggs, sugar, olive oil, milk, orange juice, and zests until fully incorporated. Sift flour, baking soda, baking powder and salt together and add to wet ingredients. Mix until combined. Pour into cake pan and bake for 1 hour.
Holidays are bright, with EarthKosher.