How to Buy and Care for Italian Olive Oil

The 'Made In Italy' label is not always a guarantee to that effect. A 2002 European Union law states that Made In Italy could also indicate that the olives came from Italy, but the work was done elsewhere. A new law is being implemented to allow producers to label the exact provenience of the product, thus assuring that the consumer could obtain the true Made in Italy olive oil.

When purchasing Italian olive oil, look for the DOP mark. The DOP (Denominazione di Origine Protetta) is an organization that defines the various grades of olive oil. Color, taste and smell all vary according to the region which the olives are cultivated in.
The DOP seal assures that the oil was produced and bottled in the same geographical area.

In Italy, a new law prohibits restaurants from placing olive oil on tables in anonymous bottles. I wish this would be implemented in the States as well…

The olive oil business is not about to dry out anytime soon. In fact, China has recently 'discovered' the Italian Extra Virgin Olive Oil, thus increasing export and upping the demand by 137% compared to last year!

A quick guide to the types of oil:

Extra Virgin: made from ripe olives pressed immediately after the first harvest, the extra virgin oil is known for it's perfect flavor. This oil must have 1% acidity, and the color will usually be dark, close to green. I use this for salad dressings, vegetable dishes, meat, soups, sauces and basically anything I could possibly need oil for, aside for omelets and pastries.

Virgin Olive Oil: not as pure as the extra virgin, but still contains only 2% acidity.

Pure Olive oil: this one is made with a blend of refined oil and virgin oil. It usually has a light color and light aroma.

These are the basic varieties. You could also purchased refined olive oil, or light and extra light which are in demand in America. I am of the opinion that a tablespoon of pure extra virgin olive oil won't do much harm to your diet, but people like to purchase 'light' as a feel-good solution.

Olive oil must be preserved away from the heat and light. The cold will not spoil the oil, although it could cause it to partially solidify. A sealed bottle may stand for as long as 18 months, but once open don't stretch it's life for too long.

It is best to purchase olive oil that comes in tinted glass bottles, as a way to protect the content from the light.

A favorite recipe of mine: crush garlic in olive oil and use as dip for bread. Perfect aperitivo!

For quick and delicious pasta, fry finely diced carrots, peppers and tomatoes in olive oil, with crushed garlic, pepper and salt. Cook spaghetti and mix in the vegetables, making sure to get all the oil from the pan. Delicious, and light enough to let you savor the pasta!