 Olive Oils
Olive
oil seems to have spread throughout western Europe by way of Greece. As
a matter of fact, there seems to be some evidence of cultivation of the
olive tree on the island of Crete as far back as 2500 B.C. Olive oil is
mentioned in Greek mythology, and in the Bible as well. It has been
used in many religious rituals and to anoint monarchs at their
coronations. And at some point in time, one must assume that people
started to put the oil "into" their bodies as well as "on" their
bodies. Oh, happy day!
The Grading System
Since
olives are grown and oil is processed in so many different places and
in so many different ways, it stands to reason that each of the
hundreds of varieties that are available for sale today have their own
distinctive flavor nuances. You may want to have more than one type on
hand. For instance, you may prefer one for cooking and another for
salads or drizzling. This is a summary of the olive oil grading system;
it's important that you understand it.
- Extra Virgin Olive Oil Extra-virgin
olive oil from the Mediterranean is graded as such based on four
factors. The first is that it must be made from the mechanical
extraction of olives. That is to say, after the olives have been picked
and washed they are crushed to extract their pulp and juices. The
second factor is that they be cold pressed. This refers to the method
in which they are crushed. They must be crushed with the traditional
stone mill or with a discontinuous hydraulic press. There can be no
added heat or chemicals either of which could alter the oil. The
discontinuous hydraulic press is one driven by water. The olives are
processed in batches where the pressure from the hydraulic press on the
olives produces a liquid which is then centrifuged. This separates the
oil from the water. The third factor needed to qualify for the
extra-virgin olive oil label is that the acidity level be less than 1%.
And the forth factor is, in essence, a taste test by expertly trained
professionals who must verify that there are no gustatory or olfactory
defects. The olive oils from California generally must meet the same
standards for grading with the exception of the the taste test.
- Virgin Olive Oil This
is also virgin or unpressed olive oil which must have perfect aroma,
taste, and color. However, it may contain an acidity level of up to two
per cent.
- Olive Oil Olive oil
(without the "extra virgin" or "virgin" prefix) is basically oil that
is derived 100% from olives. It's acidity level must be less than 1.5
per cent. It is generally a blend of refined and virgin oils and costs
less than the extra-virgin varieties.
- Pomace Oil This
is the lowest grade of olive-based oil. Solvents are used to extract
whatever oil may be left in the olive paste after the finer grades of
oil have been made. Like olive oil, it basically has no taste or smell
of its own. It acquires these from the addition of small quantities of
extra-virgin olive oil. It is used more commercially than domestically,
and and does, of course, cost much less.
Other Factors Affecting Quality And Price
You
will notice that even within each grade, there can be a large price
range. Especially within the extra-virgin olive oils there are some
valid reasons for this.
 Olives
grow on trees. To process them, they must be removed from the branches.
How this occurs can affect the price. They can be picked off the ground
after having matured. They can be captured in nets set below the
branches to keep the olives from bruising. The olives may be left to
fall into the nets as they mature or they can be "combed" into the nets
by workers on ladders who gently comb the trees with wooden rakes. How
long the olives remain in the nets before being gathered and processed
will also impact the taste. Obviously, some methods will produce less
bruising of the flesh, and therefore less of the oxidation that might
negatively affect the taste. However, those methods are also the most
expensive for the grower and will, therefore, affect the price.
 It
takes an olive tree four to five years to yield its first fruit, and
another 10 to 15 years to reach its full production capacity. Young
trees must receive plenty of care to insure that they reach maturity.
For example, the tree picture to the right has to be carefully staked
and tended while it is still young. All of this must be factored into
the cost. And as with all other fruits and vegetables, the harvest of a
particular year will come into play. An early frost, or strong winds
during budding can sometimes destroy an entire crop.
Color And Taste
The
color of olive oil usually ranges from light yellow to green. Keep in
mind that a green olive has not yet ripened, a black one has. The
yellow oils probably come from a riper olive, picked later in the
season, and are usually a bit sweeter.
The green oils come from olives picked earlier, when they are still green. These usually have a fuller, fruitier taste.
Various
olive growing regions have a tendency to pick the olives at different
stages of ripeness. For instance, the Tuscan oils seem to favor an
early harvest.
 The
type of olive will also make a difference in color and taste. Many oils
are made from a blend of various olives. However, recently, the
"Single-Estate Oils" are gaining in popularity. Rather than combining
their olives with other growers to produce a sort of generic oil, many
growers are producing oil from a single variety of olive grown on their
own estates. These oils are acquiring a very good reputation and are
becoming increasingly popular. It's also interesting to note (but not
surprising) that many olive growers also grow grapes and freely mix the
two in their fields as depicted in this picture of a Tuscan vineyard.
The
best way to become knowledgeable about the particular taste associated
with a certain type of oil is to actually taste it. You may want to try
the same oil in different dishes. You may also want a different oil for
cooking than you do for salads or dipping. Many fine brands will offer
information based on the formal tastings, and will describe the oils as
light, peppery, fruity, etc. This may be a good way to start if you
cannot actually taste the oils before buying.
Once
purchased, store the oil in a cool, dry place away from light. Since
olive oil, once bottled, does not improve with age, it is best to
consume it within a year to eighteen months of the harvest date in
order to avoid disintegration and loss of flavor. Refrigeration is not
recommended.
Health Benefits
Olive
oil, like all other fats, is made up of saturated fatty acids,
monounsaturated fatty acids and polyunsaturated fatty acids. Saturated
fats are thought to be at least in part responsible for the blockage of
arteries that leads to coronary heart disease. Both of the other two
types of fatty acids may actually protect against this disease by
lowering the blood cholesterol levels.
Cholesterol in
found in the blood in two forms, high-density and low-density
lipoproteins. The high-density (HDL) is the helpful kind of cholesterol
and the low-density (LDL) is not. Of the unsaturated fats listed above,
the polyunsaturated variety lowers both kinds of cholesterol, however
the monounsaturated fatty acids lower only the LDL, leaving the HDL or
"good" cholesterol intact. Olive oil is made up of 70% monounsaturated
fatty acids.
Studies are beginning to show other
potential health benefits such as improving digestion and augmenting
the assimilation of vitamins and minerals. The Mediterranean diet in
general is proving to be a very healthy one. The predominance of olive
oil in this cuisine seems to be a main factor.
Also, see our background information on Agrumato Oils, which are uniquly flavored olive oils made in conjunction with lemons or oranges.
A Gentle Plug For Our Store...
Our
shoppingmallsgalore.com online store offers many fine olive oils of different
types and price ranges and from different countries. Simply stroll
through the Olive Oil Aisle to view our selections.
|
