| Olive oil has been with us for almost as long as | | | | - From hand-picked olives - There is no evidence |
| the olive, which is at least 6,000 years. It is | | | | that manually picking olives produces better oil |
| mentioned numerous times in the Christian Bible, | | | | than the traditional tree-shaking method. The |
| singled out as holy by Mohammed the Prophet of | | | | implication is that there are no olives picked off |
| Islam, and celebrated by the Jewish holiday of | | | | the ground ("windfall olives") used in the making of |
| Hanukkah. Considered the best of all oils, it is the | | | | the oil, which is a very good thing since windfall |
| traditional oil for anointing kings, bishops, and | | | | olives increase the acidity of the oil and require |
| temples in western culture. | | | | more washing of the olives before pressing, and |
| Olive oil is easy to digest and helps our bodies | | | | that the olives are hand selected after being |
| assimilate vitamins and minerals. It aids the | | | | inspected by the picker - also a very good thing. |
| digestive system by stimulating the gall bladder. | | | | - First cold press - You will see this on many |
| Olive oil is cholesterol free and is made up of 70% | | | | bottles of extra virgin olive oil, because EVOO |
| monounsaturated fatty acids, which reduce bad | | | | comes from the first cold press by definition. If |
| cholesterol (LDL). It contains chlorophyll which aids | | | | you don't see it, don't worry about it as long as |
| the metabolism, stimulating cellular growth and | | | | you trust the brand and believe them when they |
| speeding the healing process. And it contains no | | | | say the oil is extra virgin. First press means that |
| trans fats. | | | | this oil came from the first press of the olives - |
| The olive tree flourishes in Mediterranean-type | | | | some companies use a second press for lower |
| climates with hot, dry summers and cool winters. | | | | grade oils. Cold means no additional heat is applied |
| Spain, with over 300 million olive trees, is the | | | | during pressing. |
| number one producer of olive oil with 44% of the | | | | - Estate Grown - All the olives in the oil come |
| world market. Much of Spanish olive oil production | | | | from the same grove. This typically means less |
| is shipped to Italy, both for consumption and to | | | | time to transport the olives to the mill, which |
| be repackaged for sale abroad as Italian olive oil. | | | | means less time from picking to pressing, which |
| The region of Andalucía accounts for 75% | | | | results in superior oil. |
| of Spanish olive oil production. | | | | - Unfiltered - Most olive oils are filtered to remove |
| Selecting the right olive oil can be a daunting task | | | | sediments that occur naturally during pressing. |
| - the terminology used on labels is sometimes | | | | Some, however, retain the sediment in the final |
| confusing and often misleading, and the | | | | product. This is thought by many to strengthen |
| differences between oils are usually not made | | | | and improve the flavor of the oil, and some |
| clear. Here is everything you need to know to | | | | connoisseurs seek out oils with the most |
| choose the right olive oil for your table or kitchen: | | | | sediment in the bottle. If nothing else, unfiltered |
| Grades - Olive oils that come from countries that | | | | oils undergo one less step in processing and are |
| are members of the International Olive Oil Council | | | | therefore one step closer to being an |
| (of which Spain is, of course, one) adhere to strict | | | | unadulterated product. The sediments can go |
| regulations regarding labeling and packaging. The | | | | rancid over time, so use unfiltered oils within 3 - 6 |
| grades defined by the IOOC are as follows: | | | | months of purchasing them and store them in a |
| - Extra Virgin Olive Oil comes from the first | | | | cool, dark place. |
| pressing of the olives, has an acidity of no more | | | | - Blended Oil - The olives in a particular grove can |
| than 0.8%, and has been judged to have superior | | | | change in flavor from year to year. In order to |
| taste. Extra virgin olive oil can contain no refined | | | | achieve a consistent flavor, manufacturers will |
| oil. | | | | blend oils from different types of olives. |
| - Virgin Olive Oil has an acidity of less than 2% | | | | Sometimes olive oil will be blended with canola or |
| and has been judged to have good taste. Virgin | | | | vegetable oil to improve the flavor or for |
| olive oil can contain no refined oil. | | | | marketing purposes. These oils should be clearly |
| - Pure Olive Oil is a blend of virgin olive oil and | | | | labeled. |
| refined olive oil, and has an acidity of no more | | | | - Flor de Aceite - Flower of the Oil in English. This |
| than 1%. | | | | is a process where the olives are crushed but not |
| - Ordinary Olive Oil is also a blend of virgin and | | | | pressed, and the oil is decanted through gravity |
| refined olive oils, and has an acidity of no more | | | | alone. It takes twice as many olives per liter to |
| than 3.3%. | | | | produce oil in this way, which is one reason this |
| - Olive-Pomace Oil is very rarely found in | | | | method is rarely used. |
| markets, but is sometimes used in restaurant | | | | There is also the matter of the bottle itself. Some |
| cooking. Made from the residue of the production | | | | olive oils come in clear bottles, others in green |
| of higher grade olive oils, olive-pomace oil is fit for | | | | bottles or even cans. Why is this? One reason a |
| consumption but not very tasty. | | | | manufacturer may choose not to use clear glass |
| It is important to note that these grade definitions | | | | is that there is some evidence that this may |
| apply only to olive oils manufactured in countries | | | | enhance shelf life - same reason some beers |
| that are members of the IOOC, which means | | | | come in dark bottles. Unfortunately, this prevents |
| that American olive oils may or may not meet | | | | you from seeing the oil before you buy it. Using |
| these criteria. The USDA doesn't recognize any of | | | | green glass also gives the appearance of deep |
| the above terms, instead using terms like "fancy" | | | | green colored oil, which many see as a sign of |
| and "choice" as they have been since 1948, so | | | | higher quality. |
| you could put the words extra virgin olive oil on a | | | | Which brings us to color. Green oils are from |
| tub of strawberry pudding and still be legal in the | | | | olives picked early in the harvest and have a |
| US as long as the ingredients list is correct. | | | | peppery, fruity, ripe flavor in addition to higher |
| Notice that taste is only a consideration for | | | | levels of antioxidants and polyphenols. Gold oils are |
| classifying extra virgin and virgin olive oil. These | | | | from later in the harvest and tend to be smooth |
| are the only two grades you would want to use | | | | and mellow. Green oils have a shorter shelf life |
| when the flavor of the oil is important to the | | | | than gold oils - figure around 8 to 9 months |
| outcome of the dish. | | | | instead of 12. Color isn't an indicator of the quality |
| Other things you may see on an olive oil label | | | | of the oil, though it does have a value all its own. |
| - 100% Pure Olive Oil - This is a bit misleading if | | | | So, which olive oil should you choose? Depends on |
| you don't know what it means. Pure olive oil is | | | | what you are going to use it for. |
| actually the lowest grade available in retail stores, | | | | Unfiltered oils are great for salad dressings, |
| though the word pure might lead some to believe | | | | dipping, or to drizzle on soups or pastas. They |
| it's the highest. No question, pure olive oil is an | | | | should never be used for cooking, because the |
| excellent choice for some uses, which we will get | | | | sediments reduce the smoke point to a very low |
| to shortly. | | | | level and you are likely to wind up with a burnt |
| - Made from refined oils - The word refined is | | | | taste to your food. |
| often associated with increased purity, but in the | | | | Use virgin or extra virgin oil for dipping, garlic |
| case of olive oil it means that the taste and | | | | toast, to finish sauces, anywhere you will be able |
| acidity were altered by artificial means. Refined oils | | | | to taste the oil. |
| invariably start with lower quality olives, and | | | | While the rule of thumb is to only use expensive |
| suffer from a lack of the true taste of the olive. | | | | virgin or extra virgin oils in cold dishes or right at |
| They undergo thermal and chemical treatments | | | | the end of cooking, you can also use them to |
| to reduce acidity, subjected to an extremely fine | | | | sauté. They cost more, but many of us |
| filtration process to remove any residual | | | | only have one bottle of olive oil in the house at a |
| chemicals, and then fortified with a small amount | | | | time. Keep in mind that these oils have a relatively |
| of virgin or extra virgin oil to give them some | | | | low smoke point, so keep an eye on them. |
| flavor and color. The agricultural equivalent of | | | | Refined or light olive oils are great for baking. |
| making a silk purse out of a sow's ear. | | | | Their lack of flavor is actually a plus in baked |
| - Lite Olive Oil - or Light Olive Oil. All olive oils have | | | | goods, and you get many of the health benefits |
| 120 calories per tablespoon, lite olive oils included. | | | | of unprocessed oils. |
| Lite olive oils are refined olive oils that have not | | | | And use pure olive oil for deep frying - its higher |
| been fortified with virgin or extra virgin oil, and | | | | smoke point (410 degrees) and less intense flavor |
| therefore lack any semblance of taste or color. | | | | make it perfect for this type of cooking. |
| This type of oil can be used for baking or other | | | | Store your olive oil in a cool, dark place and pay |
| forms of cooking where you don't want the oil to | | | | attention to the date on the bottle. Olive oil is |
| flavor the food at all. Just don't expect it to help | | | | fresh food and can and will go rancid over time, |
| you lose weight. | | | | especially if not stored properly. |