The olive oil fact file

Olive is a fruit, and grows particularly well in hot, Mediterranean countries.
There are two types of olives- green and black.
Three European nations account for nearly 80% of all world olive oil production.
The key producers are Spain (36%), Italy (24%) and Greece (17%)
Each country and even regions within a country may use a different variety of olive to produce their oil.
For example Central Italians favour the Frantoio olive for its green colour, Umbrian’s prefer the Moraido, the Greeks- the Kalamata and the French -the Picholine.
Oils from different countries have certain characteristics - Italian oils tend to be fruity, Greek oils have a grassy taste and Spanish oils tend to have a peppery taste.
Most extra virgin olive oils are blended from a variety of olives that come from different regions allowing a consistency in flavour/taste.

Olive oil- The health benefits

Olive oils contain Vitamins A, B, E and K.
Olive oils contain high levels of antioxidative substances.
Olive oil is a monounsaturated fat which contains no cholesterol.
Olive oils protect against heart disease, reduce bad cholesterol (LDL) and increase good cholesterol (HDL).
Olive oils reduce the risk of some cancers and the risk of diabetes.
Olive oils aid the passage of food, reduce the risk of gallstones and have a beneficial effect on ulcers.
Olive oils beautify the skin, hair and nails.
Olive oils help reduce body fat around the abdomen.
Olive oils allow everyone to enjoy the benefits of a healthier Mediterranean diet. This diet is thought to account for a lower level of deaths per capita compared to North European averages.

Olive oil -How olive oil is made

Once picked the olives are cleaned.
They are crushed.
Ground in to a paste.
Mixed to increase the yield.
Placed on to circular mats and pressed to squeeze the oil out.
Oil and water is separated from the fruit (Pomace).
The oil is separated from the water.
The oil is processed for further extraction.
Storage, bottling, tasting and rating then takes place.

Olive oil - How it is classified

This is initially carried out by the producer who takes samples judging colour, smell and taste. This is then carried out independently by a panel of 12 tasters under the European community regulation Number 2568/91
Broadly speaking there are three types of olive oil

1. Extra Virgin Olive Oil - is the highest quality oil, made from the first press, which is often cold so it does not destroy the quality of the oil. This oil which is a natural product undergoes little processing and has a low free acid count of less than 0.8 %. Extra Virgin Olive Oil is yellow/green in colour and has the strongest flavour and aroma of all olive oils.

2. Olive Oil - This oil has been chemically refined and the fruit is often heated to yield more oil. The oil is then mixed with between 5- 30 % of Extra Virgin oil. This oil has a free acid count of less than 1 % and has a yellow/green appearance and a milder flavour than Extra Virgin.

3. Pomace Oil - This oil has been made from the ground flesh and pips of the olives which have been pressed. It is treated with solvents to extract the remaining oil and is then mixed with 5- 10 % of Extra Virgin oil. This oil has a free acid count of less than 1 %.

Refining through the form of neutralisation, deodorisation and decolourisation and using heat often destroys the specific characteristics that one looks for in olive oils such as delicate flavours, natural anti oxidants, vitamins and pigments.

Legislation

A number of EC regulations are in force that cover the production, description and marketing of olive oils. Olive oils are available in a number of grades each with a strict definition and chemical specifications. The current grades are:

Extra Virgin Olive oil - oil obtained from pressing with an acidity of less than 0.8% and flavour with a maximum level of imperfections.
Virgin Olive oil- as above, but with an acidity of less than 2%.
Lampante Virgin Olive oil- oil with poor flavour and or where the acidity exceeds 2%.
Refined Olive oil- oil obtained by refining virgin oil. The acidity is less than 0.3% and the flavour is bland.
Olive oil- Oil obtained by blending Refined Olive oil and virgin olive oil (usually Extra Virgin olive oil) with a maximum acidity of 1 %.
Crude Olive Pomace oil- oil obtained from solvent extraction of the olive pulp.
Refined Olive Pomace oil- Oil obtained by refining Crude olive pomace oil. Bland flavour and a maximum acidity of 0.3%
Olive Pomace oil- Oil obtained by blending refined olive pomace oil and virgin olive oil. Maximum acidity 1%.

Olive oil - Factors influencing the type of oil produced

The soil type, climate, and latitude.
The health of the fruit.
The maturity of the fruit.
How the fruit is harvested.
How the fruit is stored and how long it is stored for.
How the oil is extracted and at what temperature.
How the oil is stored prior to packing and what it is put in to - glass/stainless steel tins.

Olive oil - Identifying a good olive oil

Olive oil is judged like wine- there are three key issues to consider

Its colour - the colour can be tinged green by green olives or yellow by mature olives.
Its bouquet - is determined by the alcohols and hydrocarbons in the oil. Badly stored or improperly made oil will lose its aroma.
Its taste - whether it’s salty, acidic, bitter or sweet. Mediterranean oils can be strongly flavoured causing a bitter sensation in the mouth or a peppery bite which may force a cough.

However unlike wine, olive oil does not age well and should be enjoyed sooner rather than later and at least two years after it has been harvested.

Olive oil -What you should look for

Well made oil should exhibit an olive fruity note, followed by pungent green and bitter notes decreasing in strength.

Desirable flavours to be found when tasting an oil can include:

Almond.
Apple.
Artichoke.
Astringent.
Bitterness but not overpowering.
Fresh with a significant aroma.
Fruity.
Ripe Fruity.
Green Fruity.
Grass.
Green leaf.
Hay.
Musky, Nutty, Woody - but not overpowering.
Peppery - forcing a cough.
Suave- aftertaste has a sweet tendency.
Rotund - full bodied taste.
Sweet.

Undesirable flavours one can detect when tasting an olive oil can include:

An over powering bitter taste.
A salty taste.
Dirty - with an unpleasant odour and flavour.
Flat- with no aroma or taste.
Burnt- caused by excessive heating during processing.
Metallic.
Rancid- due to over exposure to air and heat.
Winey “sour” or acidic taste.

Olive oil - Different oils for different cooking applications

Extra-virgin oils are best used for salads, dressings, dips and vinaigrettes or drizzled over slices of crusty bread. They are also good for making sauces and using with raw ingredients e.g. Extra Virgin olive oil tastes great on cooked vegetables or brushed on to fish or meat before serving.
Use a cheaper olive oil like pomace when sautéing or frying or a straight olive oil as the subtleties of a good oil all but disappear when it is cooked.

Olive oil - Storing your oil

Air, heat and light will cause your oil to turn rancid.
The ideal temperature for storing olive oil is 57°F or 14 degrees C, although a normal room temperature of 70ºF works very well if the olive oil is stored in a dark area where the temperature remains fairly constant. A kitchen cabinet located away from the stove and away from direct sunlight will work quite well.
Olive oil is best stored in tinted glass, porcelain, or stainless steel, never in plastic containers as the oil can absorb PVCs.
Lower grades of olive oil with higher levels of acidity are likely to go off more quickly.

Olive oil - doing the taste test

Pour a little olive oil (approximately 1 tablespoon) in to a small glass. Cover the glass with one hand, shake it delicately with the other until the oil adheres to the entire inside surface. Warm oil in the glass with your hands until it is close to body temperature.
Lift the glass to your nose and sniff rapidly and deeply three times (raising your nose up and away from the oil between each sniff). Olive oils have aromas just like wine.
Tasting: Take a sip; roll the olive oil around in your mouth for approximately 6 seconds, the oil should touch all areas of the mouth so that the various tastes and sensations can be noted. Then spit it out.
Between tasting each kind of olive oil, drink lots of water and eat a small piece of bread to cleanse your palate.

Frequently Asked Questions - about olive oils

Here you can find the answers to the most frequently asked questions about olive oil. Please select a topic to find the information you are looking for.

What is the difference between extra-virgin olive oil and pure olive oil?
The extra-virgin olive oil is produced from the single pressing of the olives and does not receive any manipulation before being packed. To be classified as an extra-virgin olive oil, it has to have a natural acidity of less than 0.8% at the time of packing. Pure olive oil is instead a blend of refined olive oil and virgin olive oil.

What is acidity?
Acidity refers to the level of acidity in the oil at the time of packing. The general rule of thumb is, “the lower the acidity the better the quality of oil”. The oil extracted from an olive at its highest point of maturity is not particularly acidic, but it can become so if the oils are stored poorly or for too long. To be classified as an extra virgin olive oil, it has to have an acidity level of less than 0.8% at the time of packing.

How can we recognise a quality Extra Virgin olive oil?
Three quality parameters can be directly checked by consumers:

An extremely low price should alarm a careful consumer.
The acidity percentage indicated on the label, which is necessary but not sufficient.
The sensorial evaluation, that is to say, the presence of an intense olive taste together with more or less intense bitter and spicy sensations; the evidence of a fresh olive taste; the prescence of defects due to excessive ripening of the olives or bad oil extraction.

Are there organoleptic differences in the extra-virgin olive oil produced in Italy?
Extra-virgin olive oil is produced in every region of Italy. Each oil has its own unique colour, aroma and taste. The characteristics of a particular oil are influenced primarily by the soil conditions and by the variety of olive tree used for production. For example, the oils from Liguria along with oils from Sicily and north of Puglia are known as “sweet” oils because of their mildly sweet taste. The oils from the hillsides of central Italy and some areas in Puglia are called “harmonic” oils because they have a more full bodied consistency with a robust taste. The oils produced in Tuscany and some other parts of Sicily are called “fruity” oils because they have a great aroma with a strong fruity personality.

When are olives harvested?
In the Italian regions, olives reach maturity between November and February, depending upon the latitude, the growing conditions and the variety of olive tree. The timing of the harvest can vary in the Mediterranean depending upon the weather conditions and the latitude. Some countries harvest their crops too early, while others may harvest the olives too late. Italians make it an art, monitoring trees every day and allowing the olives to reach full maturity.

What types of olives are used to produce olive oil?
Olives vary by geographic region. Here are the most popular types in different areas of Italy: Taggiasca in the north, Frantoio and Leccino in the centre - the Leccino variety holds up well in cold weather. The Coratina variety is prevalent in the south (especially in Puglia and Molise) together with Ogliarola variety. The Biancolilla variety is the most common one in Sicily.What is the best way to store olive oil?
It must be stored in places not exposed to light directly and away from ovens or heat sources. Cold weather makes the oil thick, but it does not affect its quality; heat and direct light, however, accelerate its oxidisation increasing rancidity.

What is the colour of a good extra-virgin olive oil?
Colour is not the only indicator of an extra-virgin olive oil quality. It depends on the olive type, its degree of ripeness and its chlorophyll and carotene content. The colour of a good extra-virgin olive oil can therefore vary year after year from green to yellow to yellow-greenish.

Is an oil with solid particles in the bottle bad for you?
The presences of solid parts - similar to grains of rice - indicate that the oil was stored at a low temperature and it has frozen. This fact does absolutely not alter its quality; on the contrary, it guarantees that the product was stored away from heat. Once the bottle is kept in a room temperature such as that of your kitchen, it will slowly return crystal clear.

Is the olive oil good for frying?
Since it contains fatty acids which are more stable than those contained in seed oils, olive oil is ideal for frying. In fact, its critical frying temperature is definitely higher than the usual frying temperature of food. The critical temperature of other fats, such as butter and margarines, is considerably lower and when frying these fats can cause the formation of acroleins and other oxidation derivatives harmful to health.

Critical Frying Points of Oils and fats:

PALM 240 °C
PEANUT 220 °C
OLIVE OIL 210 °C
IDEAL FRYING TEMPERATURE 180 °C
LARD, COCONUT 180 °C
SUNFLOWER, SOYA BEAN 170 °C
GRAPE SEED, COLZA AND CORN 160 °C
MARGARINE 150 °C
BUTTER 110 °C

The critical temperature of olive oil is higher than the ideal frying temperature of 180 °C for perfect frying. The critical temperatures of oils extracted from coconut, sunflower, soya beans, grape seeds, colza (or mixed seed oils), lard, corn, margarine and butter are, on the contrary, lower; that’s the reason why these oils and fats are not indicated for frying. From the above table you can see that the critical temperatures for peanut and palm oils are higher, that is why they have a better resistance. Yet, these fats are richer in saturated fatty acids (cholesterol) and from a nutritional point of view they can block the arteries and provoke the formation of thrombi, which are the usual causes of pathologies such as cerebral thrombosis and infarction.

The olive oil fact file

Health benefits, classification, production, uses, storage etc.