Rammah Olive Oil | Premium Egyptian Olive Oil

The Sacred Olive Fruit

Posted on July 25, 2023July 25, 2023 by Ramah Admin

Exploring Olive Oil Varieties

Olives arе onе of thе oldеst fruits in thе world. Olive trees can grow for thousands of yеars, and there are evidence of many anciеnt civilizations documеnting thе usе of olives and olive oil varieties, including the Egyptian Pharaonic period.

Olivеs can bе еatеn as a snack, usеd to makе salads, drеssings, or pressed for olivе oil; onе of thе hеalthiеst and tastiеst oils availablе.

There arе morе than a thousand olivе variеtiеs from all ovеr thе world, еach with its own uniquе quality, color, tastе and oil charactеristics.

In this article, we will explore four of the most popular and widely-cultivated olive oil varieties at Rammah farms in Egypt: Koroneiki, Coratina, Picual and Manzanilla. Wе will comparе thеir origins, appearance, tastе and aroma, as wеll as thе quality and properties of thеir oils.

Koronеiki

Koronеiki is thе most important olivе variеty grown in Grееcе, accounting for 50-60% of thе country’s olivе producing acrеagе. It originatеd in Crеtе and thе Pеloponnеsе, but has sprеad to othеr countriеs such as Nеw Zеaland, Chilе, Spain, and wе also havе a largе crop in Egypt.

Koronеiki olivеs arе small, with an inverted tеardrop shapе and a dark purplе color whеn ripе. Thеy havе a high oil contеnt (up to 28%) and producе excellent quality oil with a fruity, grassy and peppery flavor; one of the best olive oil varieties when it comes to grassy flavors.

Koronеiki olivе oil is rich in polyphеnols, antioxidants that offеr hеalth bеnеfits and stability to thе oil. It also has a low acidity (bеlow 0. 8%) and a high smokе point (410°F), making it suitablе for cooking as wеll as drеssing.

Somе ways to еnjoy Koronеiki olivе oil:

Usе it for a dipping oil for crusty brеad. Just sprinklе with a littlе sеa salt.
Usе Koronеiki olivе oil as a salad drеssing along with a littlе squееzе of citrus.
Koronеiki is brilliant on a Grееk salad of tomatoеs, cucumbеrs, bеll pеppеrs, onions, fеta chееsе and Kalamata olivеs.

Coratina

Coratina is onе of Italy’s most popular variеtiеs, originating from thе Puglia rеgion in thе south of thе country. It is grown in Argеntina, Australia, and California, as wеll as othеr parts of Italy. Thеsе precious olives grow in Egypt, widеly in Natroun and Alеx-Dеssеrt Road rеgions.

Coratina olivеs arе mеdium to largе in sizе, with an oval shapе and a grееn color that turns black whеn ripе. Thеy havе a high oil contеnt (up to 25%) and producе oil with a robust flavor and aroma, with notеs of grееn tomato, citrus, artichokе and almond.

Coratina olivе oil is also rich in polyphеnols, еspеcially Olеacanthal; which has anti-inflammatory propеrtiеs and givеs olivе oil a sharp sеnsation in thе throat. Coratina olivе oil has a low acidity (lеss than 0. 5%) and a high smokе point (410°F), making it idеal for frying and drizzling.

Somе ways to еnjoy Coratina EVOO arе:

Usе it to fry or roast mеats or vеgеtablеs such as potatoеs, carrots or zucchini.
Usе Coratina olivе oil to makе pеsto saucе with basil, garlic, pinе nuts and Parmеsan chееsе.
Coratina is dеlicious on bruschеtta with frеsh tomatoеs and mozzarеlla chееsе.

Picual

Picual is thе most widеly cultivatеd olivе variеty in thе world, mainly in Spain whеrе it accounts for morе than half of thе country’s production. It is also grown in othеr countriеs such as Portugal, Francе, Morocco and Australia.

Egypt is also a big producеr of Picual olivеs, but it’s bееn mainly usеd as tablе olivеs for thе past yеars. As Rammah farms wе plantеd many of thе Picual olivе trееs yеars ago; as wе saw how valuablе it is to juicе thеsе olivеs for thе quality of EVOO thеy producе.

Picual olivеs arе mеdium-sizеd, with an еlliptical shapе and a pointеd obliquе tip. Thеy havе a black color whеn ripе and a high oil contеnt (up to 28%).

Thе olivе oil thеy producе is fruity and aromatic with buttery notеs of fig lеaf, applе and banana. Picual olivе oil is also rich in polyphеnols, еspеcially Hydroxytyrosol, a powеrful antioxidant that protеcts oil from oxidation. Picual olivе oil has a low acidity (lеss than 0. 4%) and a high smokе point (410°F), making it perfect for cooking and flavoring.

This EVOO is the most balanced of the olive oil varieties we offer, and here is how you can enjoy Picual EVOO :

Usе it to makе mayonnaisе saucе with еggs, garlic and lеmon juicе.
Usе Picual olivе oil to marinatе mеat or fish with hеrbs and spicеs.
Picual is pеrfеct on salads with grееns, nuts and chееsе.
Picual EVOO is еxcеllеnt for bakеriеs and dеssеrts.

Manzanilla

Manzanilla is anothеr popular typе of olivе in Spain, nativе to thе Andalusia rеgion. It is also grown in othеr countriеs such as Argеntina, Australia, and thе Unitеd Statеs.

At Rammah, wе usе thеsе olivеs in our olivе blеnds such as our (Farm Standard, Robust and First Harvеst) to cut through thе intеnsity of thе othеr variеtiеs, which crеatеs a morе balancеd EVOO.

Manzanilla olivеs arе small to mеdium sizеd, round and grееn in color, turning black whеn ripе. Thеy havе a low oil contеnt (up to 18%) and producе oil, with flavor and aroma with almond, applе and hеrb flavors.

Manzanilla olivе oil is not rich in polyphеnols, but is high in Olеic acid, a monounsaturatеd fatty acid that can rеducе cholеstеrol and improvе cardiovascular hеalth. Manzanilla olivе oil has a low acidity (lеss than 0. 8%) and a mеdium smokе point (375°F), making it suitablе for baking and flavoring.

Verdict

As you can sее, thеrе arе significant differences between Koronеiki, Coratina, Picual and Manzanilla olivеs and thеir oils. Our Egyptian lands and atmosphеrе arе vеry vеrsatilе; allowing most of thеse olive types to grow and prospеr.

Each of the olive oil varieties has its own charactеristics and is suitablе for many usеs. Thе bеst way to find what you likе bеst is to try it yoursеlf and try different recipes and dishes. You can mix and match different oils to create your own mix and flavor. Thе possibilitiеs arе endless!

Wе hopе you enjoyed this articlе and learned somеthing nеw about olives and thеir oils.

Rammah Eats – Bruschetta With A Twist

Posted on April 26, 2023May 1, 2023 by Ramah Admin

Bruschetta With A Twist!

We love to cook on the farm; a lot of signature recipes are born with Rammah extra virgin olive oil. We thought to share one of our favorite Bruschetta recipe with you.

A quick, healthy and flavorful snack, our take on Italian Bruschetta will be your favorite new dish using our extra virgin olive oil.

What You’ll Need

200 gms cherry tomatoes.
Garlic head (Unpeeled).
Extra virgin olive oil (We recommend using our First Harvest or Koroneiki variety).
Mozzarella cheese.
Fresh basil leaves.
Loaf of bread (Preferably sour-dough).
Salt.

What You’ll Do

Cut your bread into slices (Not too thin).
Add some extra virgin olive oil to a hot pan (medium heat).
Add the bread and toast for 2 minutes on each side, until golden brown.
Remove the bread and add your cherry tomatoes and peeled garlic cloves.
Add a generous amount of extra virgin olive to the mix, turn the heat down and leave to slowly cook for 10 minutes, stirring occasionally.
Once your garlic and tomatoes soften and change color (confit), remove them from the heat, and add to a separate bowl with the oil.
Now let’s assemble these heavenly Bruschetta bites: Add garlic and tomatoes to the toasted bread and spread it evenly, then top with fresh mozzarella, basil leaves, a sprinkle of sea salt and optional microgreens. You can also add any toppings of your choice, this is how we prefer it at Rammah!

Serving Suggestions

For finishing, drizzle some First Harvest or Koroneiki EVOO for their herbaceous aroma and grassy taste. Enjoy these, hearty and delicious Bruschetta treats as fresh as they are served.

Let us know how it all goes and follow our Instagram page for more content, information and fresh updates https://www.instagram.com/rammaholiveoil

A Look Inside the Rammah Facility

Posted on February 12, 2022March 5, 2023 by superadmin

Who We Are

We’re people that like food. Same as you. But we think it’s safe to say that we’re doing a lot more than most to make food even better. We can’t tell a story in every drop without doing everything right. That includes what goes on in our boardrooms, our factory floors, and between each other as people.

Aside from the technicalities, our company culture is a collaborative, understanding and mutually loved endeavor. Everyone’s interested in what we do; they enjoy each other’s company and work ethic; and we all have our goals laid out in front of us at Rammah.

Where The Magic Happens

No matter how expensive or expansive our facilities may be; it all starts with the seed. We put a fair bit of effort into our cultivar selection. We can’t make the best oils in town without the best olives you can get your hands on, after all.

We’re based in the beautiful and criminally underrated town of Sadat City. A lot can be said for where we are, like the simple fact that it’s a pretty strategic location in the regional olive oil industry. Simply put, we’re based in the biggest concentration of olive trees in all of Egypt. This nearly miraculous little slice of Egypt brings together the combined fertility and flavor of Alexandria, Natrun Valley, and Marsa Matrouh.

Besides our main base, we also operate in the Minya, West Asyut, and Banu Suif areas; the veritable hub of Egyptian olive oil production. This helps us get the best quality and quantity of olives that Egyptian soil has to offer.

Through our industry experience throughout the years, we’ve gained the ability to identify the quality of an olive, and in turn, its oil at a distance and at a glance. Olive trees are many and varied; our experience allows us to more thoroughly vet what can give us the best possible product.

The Process at A Glance

The basic principle of the whole olive oil production thing is to squeeze as much juice out of the little treasures. We make sure to harvest everything manually, and we put extra care into separating all the stuff that isn’t olives, from the actual olives.

Once our start is as good as it can be, it goes into the processing… process. All that wonderful work we put into our little, juicy gems is further amplified down the line. Our olives are cleaned, sorted, crushed, filtered a fair few times to make sure we’re dealing with nothing but the juice.

After the messy work is sorted, our (way too) extra virgin olive oil at this stage undergoes rigorous screening and testing by our dedicated Quality Assurance and Quality control teams. Our labs test for all sorts of allergens to eliminate any undesirable experiences. We didn’t earn those ISO 22000 and 9001 certifications for nothing; we make sure that our family’s product is nothing but healthy and pure for your consumption.

More Technical Bits

We take what we do seriously. No more is this apparent than our choice of equipment, gear, machinery, and all manner of complicated technical jargon. You can’t be the best without doing your best, and our production line is ever evolving with the best that European ingenuity has to offer.

Our Choice of Machinery for our Olive Olive Plant

Turkish manufacturer Polat Makina Sanayi A.S provides our factory with cutting-edge olive oil treatment technology. We use the company’s PMS 470/PX olive oil machinery plant, comprising 9 phases in total.

Phase 1 – The Conveyor

Once we gather only the finest olives that our unique cultivars can produce, and after a lengthy initial QA analysis; we ship everything over to the plant. First off, it all falls into the Conveyor, which is essentially a giant escalator of sorts taking the olives down to a banker. The olives then pass through the Leaf Aspirator, which diligently separates all the light material we don’t want, such as leaves, grass, debris, and anything that isn’t a Rammah olive. Once this is done, it’s onto the washing phase

Phase 2 – The Washing Machine

Hygiene and food safety begin from the moment we plant our olives, to the moment they reach our plant. Once the Conveyor transports the selected olives further down, they are greeted by our friendly olive washer. This system is designed in a way which provides continuous water circulation within the machine, allowing water to fill the chamber and thoroughly wash each olive. It’s entirely inox (AISI 304), and has enough power to wash 4-6 tons of olives in a single hour.

Phase 3 – The Olive Feeding Conveyor

Another conveyor? Little did you know; the universe runs on conveyor belts, Excel sheets, coffee machines, and angry emails. Business aside, this particular conveyor shuttles our olives up to the next phase of the process of creating liquid memories (AKA good olive oil). It’s a bit rough, though.

Phase 4 – The Paste Prepare Unit

Once all the washing up is done, our olives move over to the Paste Prepare Unit, beginning with the crushing phase. The olives are firmly crushed and then fed through the Continue Mixer. It’s essentially a giant sorting, mixing and (say it slowly at first) homogenization machine. Basically, it mixes everything up, heats it with warm water, and works on achieving the ideal oil separation density in about 35 to 46 minutes. This is all necessary for improving the overall olive oil yield.

Phase 5 – The Decanter

Once the initial wet work is done, our (extremely) virgin olive oil is then passed through the Decanter. This very complex and frankly terrifyingly efficient piece of tech ultimately removes all the things that don’t contribute to the quality of the olive oil. This means all the leftover crude paste, water, debris, and anything else from the oil. This, again, enhances overall yield, and through a variety of nozzles, sieves and rotating drums, the result is a much more refined olive oil ready for further processing. We’re skimming over a lot of technical stuff, but really, we’re just trying to spare you the pain of science.

Phase 6 – The Separator

A very daunting title for such a cheerful and helpful little (big) machine. The Separator, as its name may suggest, works on separating even more minute debris and unwanted materials from the processed (or rather processing) oil. How does it do this? Why, with the magic of centrifugation, of course. Nobody likes sediments, especially all of us at Rammah Olive Oils.

Phase 7, 8 and 9 – Trade Secrets

What, did you think we were going to tell you everything? We’d love to, but then we’d be out of business.

Suffice it to say that our production line is an evolving process

The Result

What you get out of all this science and hard work is the best extra virgin olive oil that Egypt is going to experience for a long and flavorful time. Our lines are strong, and we keep thinking up more ways to get the most out of each olive. And at the end of the day, we just want everyone involved to feel good about the world we live in, and the country we belong to.

If we’ve managed to catch your attention this far, perhaps you’d like to see the rest of our blog? Yes. You do.

Real Talk: What Olive Oil Actually Does

Posted on February 11, 2022April 26, 2023 by superadmin

You like food.

Good food.

Food that leaves a lasting memory. The kind of memory you go back to when you want to feel warm, happy, and safe. The kind of stuff you think only restaurants make.

Good food takes effort, but it doesn’t feel like it at all. Doubly so when you pick the proper ingredients. Everything you put into a dish comes back to you in terms of flavor and health.

Good Food = Good Ingredients

And that includes everything from start to finish. From your choice of cookware all the way to the garnish.

As with anything you want to build in life, though, you have to start with a good foundation. When it comes to food, we usually start with a good, flavorful oil. Given where you are now and who we are; you know where this is going.

Good Oil = Olive Oil

Or is it?

We know you’ve searched for this topic at least 13 times in your lifetime. We’re also going to assume that you think olive oil:

Is good for your heart.
Is brimming with nutrients.
Doesn’t make you fat.
Makes your skin and hair glow
Improves all food taste.
Probably gives you flight, X-ray vision and super speed or something.

Some of this info is pretty accurate. But for the grand majority of us, misinformation and sales talk hides actual scientific data. We’re not going to drag you into the lab and explain every chemical bond in our olive oils. We are, however, going to tell you the bare truth behind what olive oil actually, truly, genuinely does for you.

Maybe you’ll invest more in the right kinds of oil. Perhaps you’ll skip this whole thing and go order a burger. In all cases, you’ll walk away a bit smarter, and perhaps a lot healthier.

What is Oil Anyway?

That’s a big question, and all we really know is olive oil. So, we’ll give you the most basic definition of cooking oil is.

In essence: cooking oil is just plant, animal or synthetic fat used in frying, roasting, baking, seasoning, garnishing, and anything to do with the preparation of food.

In our case, the juice of an olive is essentially what olive oil is. There’s no magic behind it; you just squeeze really hard, and you have something to cook with. Of course there’s more to it than that, but we did say basic.

Isn’t Fat Bad?

Not really, no. Not as long as you remember that too much of anything is a bad idea.

But to be real (and not too complicated) with you: there are mainly two types of fat.

Saturated Fat

A type of fat with a high ratio of fatty acid molecules without double bonds. Without getting too deep into what chemical bonds are, saturated fat is the stuff you want to be careful around. It increases LDL cholesterol, which is pretty much directly linked to weight gain, cardiovascular (heart) disease.

Saturated fat is typically solid at room temperature. And although many will tell you it mainly comes from animal products, you can find it in coconut oil, palm oil, and certain nuts or seeds.

Unsaturated Fat

The “good guy” fat that every health-conscious individual holds dear. Unlike saturated fat, the fatty acid molecules in unsaturated fat all have single bonds. In an almost cosmic twist of fate, unsaturated fat works against cardiovascular disease and associated inflammation by increasing HDL cholesterol.

Unsaturated fat is typically liquid at room temperature. It mainly comes from pressing fruits (like olives), vegetables, nuts, and seeds. Eating too much of it can still give you a bad time.

Fun-ish Fact

As it stands, the human body can easily turn unsaturated fats into saturated fats if it needs them, but it can’t desaturate a fat. What you really want to watch out for are trans fats: synthetic, hydrogenated oils you’ll find at any supermarket. Trans fats are plant fats that are saturated by the magic of chemistry for better taste & shelf life, but the human body doesn’t process them very well.

Great. What About Olive Oil?

Seeing as olive oil is essentially the fatty juice of a squeezed olive, it’s unsaturated and typically “good” for you. But again: too much of anything is a bad idea.

Not Every Olive Oil Is Created Equally

Most people use regular olive oil, which is typically a mix of refined or processed olive oil and virgin or extra virgin olive oil. It’s not exactly the best, but it gets the job done for 90% of folk.

In our case and the case of anyone with a bit more emphasis on flavor, virgin and extra virgin olive oil are king. These oils haven’t seen much in the way of processing; the olives are cold pressed with minimal exposure to heat, giving us a high-quality oil with a suitable low acid content. Virgin oil is largely the same, but it’s a bit more acidic.

Since we deal in premium extra virgin olive oil (which you should use), it’s our main reference for all fact checking and myth busting purposes.

Will it Give Me Superpowers?

No. But it will give you a good time in the kitchen. Good health, a change of lifestyle, or leaning towards a healthier lifestyle are expected. Given that olive oil is used in a lot of middle eastern diet recipes and, to a large extent, everything Italian.

What it’ll give you, besides a lot of scientific amazingness that we’d rather not bore you with (but we could), is a better outlook on life. Whether it’s the many facts about why extra virgin olive oil is a powerful cooking medium, or the psychological aspect of a home-made gourmet; olive oil is power. Raw, untapped power waiting for you to create dishes that last. Not necessarily amount, but in quality, and in turn, memory.

Will it Help Me Live Longer?

Pretty much, yeah.

See, the thing about olive oil is that it’s hardly touched by the elusive hands of chemistry and corruption. At least, that’s how we do things here at Rammah. But besides generally having a lower cholesterol profile, zero trans-fats, optimal concentrations of essential macro and micronutrients, and just tasting great; it’s fruit juice. Literally. That’s all there is to it.

You’re getting the full power of the untainted soil of our little slice of Egypt. The years that we’ve put into each tree, seed, and fruit are there for the taking. Google can be a better guide than we are, but let’s just say that you’re not going to die any time soon with olive oil in your kitchen.

In Closing… So Far

This is just our first dive into the veritably infinite pool of wisdom that olives hold. Which is a fancy way of saying why olive oil matters. We put our heart and soul into our stuff, and we want you to feel that same energy on your dinner plate. Maybe take a trip to the store? Just a suggestion.

Rammah Eats – Shakshouka Done Better

Posted on February 10, 2022April 26, 2023 by superadmin

Simplicity is Everything

We know what you might be thinking: of all the dishes to start introducing their premium Egyptian extra virgin olive oils with, Shakshouka is what they pick?

Yes. Yes it is.

We’ll Tell You Why

Because nothing can instill the kind of mental clarity, emotional relaxation, and physical warmth than a freshly cooked pan of Shakshouka in the morning. Maybe you’ll add some milk tea to the equation; maybe you’ll do something with fancy cheese. You might even phone it in and eat a sandwich.

But you won’t. Not today. And we won’t write about the hike we took along the mountaintops of Tibet before we take you to it either.

Why Our Version Works

Simply put: our oil makes all the difference. The rest is all about technique.

We’re not Gordon Ramsay, but we never lose energy when it comes to perfecting our favorite dishes. Whether it’s the specific cut, the secret ingredient (it’s our oil BTW), or the heat management; we’re here to make breakfast better for you.

What You’ll Need

Rammah Farm Standard Extra Virgin Olive Oil
1 onion, peeled and diced
1 red pepper, deseeded and diced
1 green pepper, deseeded and diced
2 garlic cloves, peeled and sliced
1 red chili, deseeded and chopped
1 teaspoon cumin seeds
5 ripe tomatoes, roughly chopped (add a pinch of sugar if the tomatoes aren’t ripe)
4 eggs
Sea salt and freshly ground black pepper

What You’ll Do

Heat a heavy-based frying pan over a medium heat. Add a dash of Farm Standard Extra Virgin Olive Oil and sweat the onion for 5 minutes until soft.
Add the peppers and continue to sweat for 5 minutes, then add the garlic and chili and fry for 1–2 minutes until soft and tender.
Add the cumin and fry for 1 minute, then add the tomatoes, season and cook for 15–20 minutes until the tomatoes have completely collapsed (add 3–4 tablespoons of water to the mixture if the tomatoes aren’t that moist).The mixture should be the consistency of a thick sauce. Stir to mix well, taste and adjust the seasoning.
Make 4 wells in the tomato mixture and break an egg into each well.
Cover the pan and cook gently over a medium-low heat for 5–6 minutes, or until the egg white is set and the yolk is still a little runny.
Serve sprinkled with coriander leaves and chopped spring onion, plus plenty of crusty bread on the side to mop up any juices.

Serving Suggestions

Our own personal touch on this classic Shakshouka dish is easy and effective. Drizzle some Farm Standard Olive Oil at the end and over top to reach that signature Rammah full-bodied Middle Eastern flavor.

Let us know how it all goes, and stick with us for more Rammah Eats on our instagram page https://www.instagram.com/rammaholiveoil