Olive Oil

Italian Olive Oil 101

 

Olive oil

 

Thanks to the many health-conscious citizens of Europe, olive oil has become a staple in the pantry of millions eager to enjoy healthier, richer tasting food. Unfortunately, the many varieties and blends of olive oil result in a confusing decision process when determining the right olive oil for a particular appetizer, salad or entree. So here's a lesson: Italian olive oil 101.

Olives are a fruit produced by the Mediterranean evergreen tree throughout various regions of Italy and other parts of the world. The evergreen tree, one of the world's oldest cultivated trees, is sturdy and can typically withstand many of nature's elements, but colder temperatures, rain and/or ice can wreak havoc on fruit production and overall tree health. Regular pruning and seasonal fertilizing is required to maintain ongoing olive production.

While an olive begins as a green fruit, the ripening process causes the olive to darken, or turn black. When the olives are deemed ripe, harvesting begins. (More seasoned farmers will settle their nets long before the harvest, usually at the beginning of the season.) Nets and pickers will proceed into the grove for several days of picking and stripping olives from their natural habitat. Since many families refuse to modernize the process of harvesting olives, this ritual is completed by hand until the last succulent piece of fruit has been picked or shaken from the tree onto the awaiting nets. Many pickers endure cuts, bruises and uncomfortable pain during the harvest. But their efforts result in a more plentiful bounty.

Olive Oil moving in shape of bubbles in water on white

Once the olives have been picked, they are moved to a processing facility, usually a local mill or perhaps located on the same farm where the evergreen trees reside. Now begins the most critical time for the olive; the time spent between picking and pressing. The fruit is prone to mold and decomposition now that it has been removed from the tree. If pressing will take place over several days, the olives may be turned to ensure the skin does not spoil. Despite the time-honored tradition of hand picking olives, the sorting and pressing process has been modernized in an effort to save precious time. Once leaves, twigs and any other remaining debris have been removed, next comes the actual press, where the entire olive - including the stone / pit - meet the press. The entire press process is rather cumbersome, including grinding and mixing, as well as separating the oil from the water, then further processing the oil.

Olive Oil and the Fresh Green Basil.Old Styled

Following the press, the resulting olive oil is considered "non-filtered" or "cold pressed" simply identifying the oil as what was first pressed from the olive. (Cold pressed often is the most expensive variety of olive oil.) Some also may refer to first-pressed olive oil as "virgin" since the oil has not been filtered, modified or altered in any way. However, a virgin olive oil also may contain unique aromatic and taste traits specific to the region of origin. More specifically, for an olive oil to be classified as "virgin" it must contain not more than 2% acidity. (The acidity is in reference to oleic acid; a monounsaturated fatty acid.)

The extra virgin olive oil classification demands similar quality as the virgin classification, but requires it must not contain more than 1% acidity. (Some purists specify acidity must not exceed 0.8%.) "Ordinary" or "pure" virgin olive oil contains not more than 3.3% acidity. Then there is refined olive oil; a derivative of virgin olive oil. Anything beyond virgin and extra virgin classification requires specific processing treatment.

Many factors may affect the taste, color and aroma of olives and their

Photo of a bottle of olive oil

resulting oil such as soil, fruit maturity, extraction process and climate. When tasting olive oil solely is its pure form, the most common terms used to express the flavor are fruity, fresh, buttery, astringent, peppery, sweet or green. You may desire an olive oil tasting to experience the multitudes of flavors and aromas. Simply pour a small amount of olive oil (usually about a tablespoon) into a small, clear glass (a cordial glass is the perfect size). Carefully swirl the oil around the glass to coat the entire surface. Hold the bowl of the glass in your hand in order to delicately warm the oil, thus releasing the oils natural aroma, and then inhale the fragrance using your nose. To actually taste the oil, you may sip the oil directly from the glass, or dip a small piece of unsalted bread (white French bread is best) into the oil. Should you choose to dip the bread, you will want to discard the oil from that particular glass.

For those curious how to most effectively pair olive oil with food and cooking, here are some recommendations:

  • Always use quality olive oil. (Think of olive oil and wine the same. We're told to never cook with a wine we wouldn't drink on its own. The same practice holds true for olive oil,)
  • Extra virgin or cold pressed olive oil is the highest quality olive oil available and used widely among restaurant chefs. Keeping price and quality in mind, this oil is used more sparingly. Extra virgin olive oil variety is best used over salads or for dipping bread.
  • Virgin olive oil contains less flavor and aroma than extra virgin and is best used for frying, grilling and oven roasting. Ordinarily or pure virgin olive oil contains less flavor and aroma than virgin olive oil and may be used in recipes when flavor from the olive oil is not desired.
  • Olive oil is not wine! Many think that it gets better with age, but it's not like that at all. It is a fresh product and must be consumed quickly onece you open the bottle.
  • Olive oil bottles must be kept in a cool, dry storage. Your cupboard is fine, the ledge of your sun drenched window is not.
  • Good extra virgin Olive oil is a very healthy food, but never forget that it's a kind of fat and contains a lot of calories. Its fat is however better than other kind of vegetal or animal fat, because of its high content of monounsaturated fatty acids as well as high content of antioxidative substances.
  • Olive oil helps lower bad cholesterol and helps with good cholesterol. Ask your doctor if and how include it in your diet if you are having cholesterol issues.

 

While olive groves and oil production have reached as far west as the United States, Italy is still considered the foremost producer of high quality olive oil. Some of the same groves and estates of Italy have been producing olive oil for hundreds of years, continuing a time honored family tradition appreciated throughout the entire world. It's easy to taste the difference.

By Melissa A. Tyson

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Comments

Monday, February 08TH, 2010 by Guest

Probably the most important to know about Italian Extra virgin olive oil is that often it isn't Italian. Italian law allows oil to be bought in from all over the world (mostly Spain and Northern Africa) and provided that it is blended with some EVOO from Italy it can be called product of Italy. Not very romantic, but them's the facts! The official statistics (consumption vs production vs export volumes vs import volumes) have always shown this.


Other than that:


Virgin olive oil is defined by the International Olive Council as one having a high acidity and a taste defect, usually rancidity.
EVOO MUST have an acidity lower than 0.8%. European law changed about 6 years ago, reducing the level from 1% and
Despite the fact that Italy has thousands of presses, the majority (volume wise) of EVOO made in Italy is made using high speed centrifuges (like everywhere else in the world outside Northern Africa).

Tuesday, August 24TH, 2010 by Guest

The way I heard it, is that the inclusion of "Product of Italy" on the label means all the olives used to make the olive oil in the bottle are from Italy. "Imported from Italy" or "Packed in Italy" means some of the the olives used could be originally from other countries such as Spain, Tunisia, Greece, Turkey, etc. If this is not correct, somebody please provide a source that tells us the facts.

Wednesday, June 29TH, 2011 by Guest

I really like Portuguese olive oil. I find the taste to be stronger than Italian, and more green in color. Wonderful taste.

Tuesday, January 03TH, 2012 by Guest

Dear Richard G., you are right!

The best olive oil, without a doubt, is the one from Spain

Monday, January 09TH, 2012 by Guest

In all the articles on olive oil, this one doesn't seem to stand out. This article needs a major edit and more information. By the way, olive oil is very common and frankly, i don't think there should be an article about it on this site, since it really isn't one of the major highlights in Italian cusine.

Tuesday, February 14TH, 2012 by Guest

The best olive oil is still produced in Italy.
Of course, not by the major industrial manufacturers, but by small farmers who
grow olives with passion and respect for tradition.
When you buy Italian olive oil, make sure it says 'da olive
coltivate in Italia' on the bottle.
Olive oil IS a major highlight and intrinsical part of Italian culinary traditions.
Chi dice il contrario non ha capito nulla.

Tuesday, July 03TH, 2012 by Guest

Can you list some of the fines tolive oil brands in Italia .Thank you !

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my mail : guoshusheng416@126.com     Thank you !

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