by Susan on 11/25/09 at 4:32 pm
It's still liquid gold to us
What is Olive Oil?
Olive oil, very simply, is the juice obtained from the fruit of olive trees. Referred to as “liquid gold,” by the Greek poet Homer, olive oil has been a staple of the Mediterranean people for centuries, possibly going back as far as 6,000 B.C., after archaeological excavators found primitive tools used for extracting the valuable oil. Although olive oil is primarily known as an essential component in food preparation, the people of the Mediterranean have been using it for applications that go beyond diet and cooking. Over the years, olive oil has been valued and revered for its use in medicinal and curative applications, cosmetic procedures and products, and even in religious ceremonies. Today, olive oil has risen to the top as a preferred fat or flavoring ingredient for many recipes.
Producing Olive Oil
It takes about 10 pounds of fresh olives to make one liter of olive oil. The method of extracting the oil from olives is called “pressing,” which is a mechanical process that naturally releases the oil. The olives run through a mill (or commercial machinery such as grinders) which turns them into a paste. That paste is put under pressure to extract the oil. The oil is then separated from any residual water, and bottled. This oil is called “virgin,” because it is made through a mechanical process without the use of heat, chemicals or artificial substances to help release the oil. This is also known as a cold pressing, or first pressing process.
Olives should be pressed as soon as possible after being picked. Younger olives produce less acidic oil, but if olives are not pressed quickly after picking, the acidity climbs, which adversely affects the quality and flavor.
The International Olive Oil Council developed classifications for the olive oil produced in most of the world. More than 90 percent of the olive-oil producing countries are members of the Council, and adhere to and follow their guidelines. It is puzzling that the United States is not one of them. Still, much of the olive oil sold in the U.S. is imported and even some American producers will label their products using the IOOC’s classifications.
Grading Olive Oil
Extra Virgin Olive Oil – Most of us are familiar with what we affectionately call “EVOO.” Extra virgin olive oil is produced from the first pressing of the fruit and contains less than 1 percent acidity. Extra virgin is a chemical requirement and not an indicator of quality of taste, even though extra virgin products are usually the highest quality and best tasting oil you can get.
Virgin Olive Oil – Virgin olive oil is produced from olives that are slightly older and riper than those which are pressed for extra virgin olive oil. Because the olives are older, the acidity level is higher, at 1 ½ percent. It is usually a lower grade of oil than extra virgin is.
Pure Olive Oil – Usually labeled as plain “olive oil,” this product comes either from the second cold pressing or through a chemical extraction of the leftover olive compound from the first pressing. This general-purpose oil is also called “commercial grade” oil. It is lighter in color than and not as strong as virgin olive oil. Because no other oil products are combined with the olive oil, it can be called “pure.”
Refined Olive Oil – This oil is produced through processes that may include heat and chemicals, and yields a product with an acidity level that is above 3.3 percent.
Light & Extra Light Olive Oil – This product is a mix of refined olive oils that are derived through chemical processing. They are considered the lowest quality oils available to consumers. Despite the words “light” or “extra light,” their caloric content is the same as regular olive oil and they range from tasteless to mediocre.
Choosing Olive Oil
With all of the olive oil products on the market, it can be a confusing process deciding which one to choose for your salads or sautéing. Tasting experts recommend this method for testing the flavor of olive oils.
- Pour about 1 tablespoon of olive oil in a small glass, and gently shake it until the oil coats the inside surface. Warm the glass in your hands.
- Raise the glass and sniff the glass three times, raising your nose between each sniff. You should be able to discern an aroma.
- Take a small sip and roll the oil around in your mouth for about five seconds, making sure it reaches the tongue and all areas of the mouth. Do not swallow the olive oil! Make a note of the different taste sensations, and then spit the oil out.
- Before tasting the next oil, drink a glass of water and eat some plain crackers or a piece of bread to clear your palate.
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