What is Extra Olive Oil?
Extra virgin (EVOO) olive oil is made from fresh olives through a mechanical process that avoids excessive heat, additives, or solvents. Theolives arecrushedandpressed to extract the oil. The term "Extra” in EVOO signifies the highest-quality olive oil. Olive oils can be classified based on acidity, with "Extra” virgin olive oil containing less than 0.8% free fatty acids (FFA).
Aren’t Extra Virgin Olive Oils supposed to be good for health?
Most extra virgin olive oils naturally contain higher monounsaturated fats and antioxidants, such as polyphenols and tocopherol. They also naturally contain plant sterols, which are thought to lower cholesterol levels. The health-conscious seek out these attributes.
Some producers state that their oils are robust, mild, or fruity. What does this mean?
Robust oils have strong bitterness and/or pungency (pepper), and as they are usually made from greener olives, they typically display herbaceous aromas and flavors. Mild oils, on the other hand, have low bitterness and pungency. Mild oils are best used on delicately flavored foods such as white fish and mayonnaise, while robust oils complement intensely flavored foods such as roast meats and flavorsome soups. Regarding bread dipping, either can be used, but most people prefer one style over another. 'fruity' is more of a marketing than a style term. An oil can be fruity but represents either a mild, medium, or robust style.
What is the significance of a high monounsaturated fat level in olive oil?
Firstly, olive oils are typified by their high level of monounsaturated fats compared with nearly all other edible oils. Monounsaturated are preferred by the health conscious. Oils high in monounsaturated are also more resistant to oxidation and, as such, have a longer shelf life. Incidentally, the primary monounsaturated fat in olive oils is oleic acid. Extra virgin olive oils contain between 65% and 85% oleic acid. As a result of selective breeding, some sunflower and canola oils also contain high levels of oleic acid. But these have no aroma, flavor, or health-giving antioxidants as they are refined oils. EV olive oil is the only high-monounsaturated oil that makes your food taste better.
Extra Virgin Olive Oil contains less omega-3 three fat than, say, flaxseed Oil. Is this true?
Yes, it is, but omega-3 fatty acids are in the family of polyunsaturated fats. These fats oxidize rapidly, so high oils in them tend to have a very short shelf life unless they are protected with artificial preservatives such as BHA and BHT. Also, refined seed oils lack the aroma, flavor, or health-giving properties of the polyphenols naturally found in extra virgin olive oil.
Does the color of the Olive Oil say anything about its quality?
The color of olive oil is related to the amount of chlorophyll it contains. Olives are picked early in the season and tend to make green-colored oil as they contain higher levels of chlorophyll. Olives harvested late in the season typically produce more golden-colored oils due to a higher level of naturally occurring carotene-like substances. Both oils may be technically equivalent in quality but very different in style. Many examples of green-colored oils that taste remarkably ripe and golden oils have strong grassy herbal characteristics. To make matters more complex, many firmly green-colored oils will turn golden when stored. So, place little emphasis on color. Incidentally, if you purchase a very green-looking oil, ensure it is stored in a dark bottle in a dark place. The stuff that makes it green (chlorophyll) helps start the reaction that makes oils rancid, but only in the presence of light.
Some olive oils are cloudy. Are they better for me?
The cloudiness arises from tiny particles of olive that remain after processing. These particles do not convey any additional health benefits or flavor. Cloudy olive oils generally have shorter shelf lives, and if the cloudiness settles into the base of the bottle, the resultant sediment can form off characters. Incidentally, most clear oils get that way not by being filtered but simply by allowing the oil to settle naturally in a tank under the force of gravity. The clear oil is removed from the sediment at the bottom of the tank and is bottled.
What do I look for in a retailer of Extra Virgin Olive Oil?
A good retailer knows the oils he or she stocks and, most importantly, sees olive oil as an essential part of the culinary experience. Good merchants should be able to advise you on the right style of extra virgin olive oil for your intended use, can recommend good examples of that style, have a high turnover, and ideally only stock new season oils.
What does Free Fatty Acidity (FFA) mean? Is it good or bad?
Free fatty acidity is a chemical parameter of the oil. It is a comprehensive indicator of its quality, or at least how sound the olives were and how carefully they were processed. Extra virgin olive oils range from 0 to 0.8%. The lower the percentage, the better. The average FFA of Australian oils in 2008 was around 0.25%, with very few exceeding 0.5%. From a practical point of view, oils with lower FFAs begin to smoke at a higher temperature when heated. This property makes them a little more versatile in the kitchen. Oils with high free fatty acidity also tend to go rancid more rapidly. However, regardless of the oil's acidity, it cannot be tasted as the acids in olive oil are very weak.
Can I use extra virgin olive oil for frying?
Yes, but refined olive oils (that is, those labeled as 'Pure' or 'Light') are a more cost-effective alternative when more than shallow frying. Refined olive oils also begin to smoke at a higher temperature than most extra virgin olive oils, making them more suited to deep frying. However, extra virgin olive oils are a far better alternative when shallow frying. Extra virgin olive oil is commonly thought to be smoked at a low temperature. However, it is a fact that the lower the free fatty acidity (FFA), i.e., better oils, the higher the temperature at which the oil will begin to smoke. Therefore, if you purchase high-quality oil with an FFA of less than 0.2%, it will start to smoke at a temperature around 20C higher than your average supermarket EV imported from the EU.
What are Polyphenols?
Polyphenols are a class of antioxidants found in extra virgin olive oils. They help protect cells from damage. Hydroxytyrosol—found only in olive leaves and olive oil—is a potent polyphenol vital in slowing the skin's aging process. A higher concentration of polyphenols lends extra virgin olive oil a higher smoking point.
What is the smoke point of Olive Oil?
Extra Virgin Olive Oil - 325-375°F/165-190°C
Regular/Pure/Virgin Olive Oil - 420°F/216°C
What does the first cold press mean?
Also known as cold extraction, this process describes the temperature at which the oil was obtained. Temperature is crucial because it affects olive oil quality. When high temperatures are applied, more volatile aromas are lost, and the rate of oil oxidation is increased, producing lower-quality oils. In addition, higher temperatures reduce the chemical content of antioxidants and vitamins present in the oil.
What are the health benefits of Extra Virgin Olive Oil?
High in monounsaturated fat – the “good” fat – olive oil may prolong life by combating coronary heart disease and different types of cancer. Up to 80% of olive oil is made of monounsaturated fatty acids, which resist oxidation and help keep HDL (good cholesterol) and LDL (bad cholesterol) levels down. Additionally, the presence of phenols and other natural antioxidants in olive oil prevents the formation of certain free radicals that may cause cell destruction within the human body. Olive oil contains no salt and is cholesterol-free.
Should one cook with EVOO?
Extra Virgin Olive Oil is perfect for sauces, sautés, marinades, and vinaigrettes. It can also be used as a delicate finishing oil or simply as a dipping sauce for bread.
What is the “shelf life” of Extra Virgin Olive Oil?
Most high-quality EVOOs, if stored properly, will maintain their integrity for at least one year. Freshness provides key taste attributes; after 12 months, you will lose that fresh taste. Additionally, the vitamin E content will decrease naturally after the first year.
- Palate: Moderate bitterness & pungency
- Aroma: Fresh and fruity notes of tomato leaves and unripe tropical fruits
- Acidity: Always < 0.5%
- Usage: Grilling, salad dressing, dipping bread
- Rich in monounsaturated fats
- Contains potent antioxidants
- Promotes heart health
- Reduces LDL cholesterol
- Supports brain health
- Anti-inflammatory properties
Highest quality, cold-pressed within six hours of harvesting