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About Olive Oil
The unique history of the humble olive has been documented for 8,000 years. Although olive trees have been growing in Italy for centuries, the olive was first cultivated in what is now Israel, Lebanon and Syria. From here it was traded throughout the Mediterranean to Egypt and Greece and then onto most other countries in the region. Thousands of years later it has found its way into almost every home in the western world. Such is the appeal of this versatile oil.
Today throughout the world, there are well over 24 million acres planted with in excess of 880 million olive trees 98% of which are located in the Mediterranean countries. Olives vary according to:
• The variety cultivated
• The climate
• The soil
• Irrigation method
Olive oil is the generic name given to the product obtained from the fruit of the olive tree. About 100 kgs of olives are required to obtain 20kgs of oil. Most olive oils are produced from a single "cold pressing". The harvested olives are cleaned and ground to a heavy paste using large granite (or occasionally, stainless steel) wheels. The paste is subjected to pressure to release the oil by either one of two methods:
Traditional method - the paste is spread over straw mats which are stacked about 1.8m and then pressed using hydraulics to extract the liquid.
Modern method - using centrifugation to separate the liquid.
The extracted liquid consists of oil and water. It is filtered and the oil and water are separated by decanting naturally or the mixture is centrifuged and the oil poured off. No chemical extraction or heating occurs.
Olive Oil and Health
For centuries the people of the Mediterranean have believed in the healthy virtues of olive oil. But it has only been in recent history that these beliefs have been confirmed with exhaustive research.
It has been found that olive oil contains vitamin E, mono-unsaturated fats and anti-oxidants. Combined, these assist the body's metabolism providing a balanced and complete source of nourishment.
Most other vegetable oils are high in polyunsaturated fat, which reduces both the bad and the good cholesterol. Extra Virgin Olive Oil also contains natural antioxidants including vitamin E and polyphenols, which play an important role in maintaining optimum health. The vitamin E assists the digestive system and provides valuable nutrients for our bodies internally and externally. The mono-unsaturated fats lower the types of cholesterol that can cause heart disease.
Studies have linked the Mediterranean Diet to a reduced risk of many chronic diseases, including heart disease, diabetes, cancers, allergies and the development of degenerative diseases such as Parkinson's and Alzheimer's. The natural antioxidants in Extra Virgin Olive Oil are believed to play a key role in providing these health benefits.
The Mediterranean diet as illustrated below in the food pyramid takes the form of a guide, rather than specifying strict quantites.
With all these unique and healthy properties, it's no wonder that olive oil has played such an important role throughout the history of the Mediterranean and its neighbours.
Gradings of Olive Oil
Virgin olive oil is, by definition, the oil obtained from the fruit of the olive tree solely by mechanical and physical means, without the use of heat.
After production, olive oil is tasted by a panel and rated according to the criteria determined by the International Olive Oil Council. There are three major grades of oil:
"Extra Virgin" olive oil is virgin olive oil of absolutely perfect taste and aroma and an intense fruity flavour with a maximum acidity of 0.8% (in terms of oleic free fatty acid).
"Virgin" olive oil has good flavour and aroma with a maximum acidity of 3%.
"Olive Oil" or "100% Pure Olive Oil" is a blend of refined olive oil and virgin olive oil.
Virgin olive oil, which does not meet the requirements of the International Olive Oil Council regarding acidity and organoleptic parameters, is subjected to a refining process. This refining process minimises the characteristics of colour, aroma and acidity. The refined oil is blended with "Virgin" or Extra Virgin" olive oil to restore the distinctive flavour, colour and aroma of "Olive Oil". ("Extra Light" or "Light" olive oil is also a blend, but with less "Virgin" or "Extra Virgin" olive oil to produce a lighter colour and more subtle flavour).
Flavour of Olive Oil
The flavour of olive oil can be categorised as:
• Mild (delicate, light or 'buttery')
• Semi-fruity (stronger with more taste of the olive)
• Fruity (full-bodied olive flavour)
Colour of Olive Oil
Olive oil varies in colour from light golden or green to deeper hues of green and gold. The darker, more intensely coloured olive oil often has a stronger more fruity flavour. Like wines, some olive oils are blended from different varieties and changes in growing conditions can affect colour and flavour.
Frying with Olive Oil
One of the most important characteristics of the molecular structure of olive oil is its resistance to high temperatures. In fact olive oil has one of the highest smoking points of all cooking oils at 210° Celsius. By comparison, sunflower oil will "smoke" at 170°. Normally, food fries at a temperature of 180°. Deep-frying in olive oil at 180° gives food a crisp, crunchy coating which prevents the oil from being absorbed into the food.
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