Olive Oil
- Gradings of Olive Oil
- Flavour of Olive Oil
- Colour of Olive Oil
- Frying with Olive Oil
- Olive Oil and Health
- Lupi Olive Oil
The unique history of the humble olive has been documented for 6,000 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:
^ topTraditional 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.
Gradings of Olive Oil:
^ topVirgin 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:
^ topThe 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:
^ topOlive 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:
^ topOne 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.
Olive Oil and Health:
^ topFor 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.
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.
And the anti-oxidants help prevent harmful chemicals occurring as a result of too much poly-unsaturated fats.
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.
Lupi Olive Oil:
A Time Honoured Italian Tradition
^ topThe sunny climate of a bountiful land, Italy, and the tender care and dedication of one man, Giuseppe Lupi, created in 1880 a unique oil - Lupi olive oil. A tradition that is still alive today. Over the years Lupi olive oil production has increased in terms of quantity, but its quality has remained the same. This is because the selection criteria and processing methods used for the olives are still the same.
The label still proudly bears the gold medals won by Lupi olive oil at international expositions. Lupi olive oil - quality and flavour for over 100 years.