Quick Facts About Olive Oil

In most kitchens today olive oil is truly an essential oil that comes in scores of varieties. Knowing your olive oils means venturing into terrain as complex and jargon-filled as the world of wine. Finding out about the basics of olive oil production and types will help you to find the one suited to your household needs.

History:

Used since prehistory, olive trees were domesticated in the Neolithic period. Olive oil was a favourite of the Greeks and other ancient civilisations. The words for olive and oil come from the same root. An olive press can be seen at the site of Pompeii (c. 79 AD).

Uses:

Mainly culinary, but olive oil is also valued in Islamic, Judaic and Christian traditions. Its medicinal and health-giving properties rest on the fact that it is higher in monounsaturates than other oils, though it is still high in fat and hence calories. The active ingredient oleocanthol is thought to have properties similar to ibuprofen. Polyphenols in olive oil seem to have antioxidant properties. Health benefits apply especially to uncooked olive oil, since heating alters its properties. Lower grade olive oil is used in industry in soaps and cosmetic creams.

Culinary recommendations: High quality extra virgin olive oil with high organoleptic (aroma, taste) ratings is preferred for cold use on salads or vegetables or in delicately-flavoured dishes. The flavour dissipates with heating, so virgin, ordinary or blended olive oils are best for frying and everyday cuisine.

Olive oil varieties:

Extra virgin: Naturally produced without heating, chemical processing or additives. Free acidity (oleic acid content): < 0.8%.
Virgin: As above; free acidity (oleic acid content): < 2%.
Olive oil: Free acidity (oleic acid content): 3.3 %.
Blended (1): Olive oils mixed to achieve a particular taste or flavour balance
Blended (2): Olive oils blended with other oils, such as canola oil.
Refined (1): Oil filtered to correct flavour defects. Free acidity: Refined (2): Oil refined from olive-pomace oil.
Olive-pomace: Oil retrieved from pulp and pips with chemicals and solvents.
Used industrially, not for consumption.
Lampante: low grade oil originally used as fuel.
Used industrially, not for consumption.

Principal olive oil producers:

Spain, Italy, Greece, Turkey, Tunisia, Syria, Morocco, Portugal, USA, France

Labelling and terms:

Regulator: The International Olive Oil Council and regional (e.g. EU) directives.The US has its own system.
Cold-pressed: The industry standard, referring to oils produced without added heat, typically at temperatures less than 27 degrees Centigrade.
First pressing: Refers mainly to traditional processing when the first crush produced the best oil. Centrifugal extraction means olives are only pressed once.

Harvests:

Oils made from early (autumn/fall) harvests and late (winter harvests) have different qualities as a result of different ripeness and polyphenol quantities.

Storage:

Keep capped, store out of sunlight, use quickly. Oils deteriorate with air, light and time.

References and recommended sites:

International Olive Oil Council. www.internationaloliveoil.org
The Olive Oil Source. www.oliveoilsource.org