OLIVE OIL 101: THE ART OF CHOOSING WELL
\
A great olive oil is more than just flavour, it is about finding the perfect balance of freshness and character. Each olive oil has it’s own unique qualities. Understanding the differences of those qualities will help you choose an oil that both compliments and elevates your dish.
\
EXTRA VIRGIN OLIVE OIL
Extra Virgin is the highest quality grade an olive oil can achieve. It must be 100% refined fruit juice by mechanical means without chemicals, high heat or altering treatments. It must meet a free acidity level of less than .08%. Then it must pass a certified tasting panel to prove it has zero sensory defects. That is intense!
\
WHAT IS COLD PRESSED OLIVE OIL?
Cold pressed olive oil is of superior quality because it retains all of it’s aromatic properties, but also the antioxidants and nutrients usually diminished by the high speed machinery and elevated temperatures used in modern oil extraction. A cold pressed olive oil is best used in salads or frizzled over finished dishes.
\
COUNTRY OF ORIGIN
\
SPAIN
- Robust, bitter, peppery (Picual)
- Mild, sweet , buttery (Arbequina)
- World’s largest producer. 40% to 50% of the global oil supply
- Because of massive mechanized production scale, Spanish olive oil often offers high quality at a more accessible price point.
\
\
\
ITALY
- Vibrant, grassy, herbaceous and peppery profiles
- Intense and Punchy (Croatian)
- Light, fruity, buttery (Sicilian Oils)
- 14% of the global supply
- More focused on regional identity and culinary heritage.
- Always look for 100% Italian, or protected designation labels like D.O.P.
\
\
GREECE
- Earthy, pungent, robustly fruity with a pronounce peppery finish
- High in antioxidant counts
- 10% of global oil supply
- Small scale mountainous cultivation
- Early harvest tradition
\
TUNISA
- Mild and sweet
- A significant share of Tunisian olive groves are naturally organic, contributing a large percentage of the world’s olive oil acreage.
\
\
\
\
CALIFORNIA
-Clean fresh and balanced
-Often emulating traditional mediterranean styles
- Always look for California Olive Oil Council (COOC) certification.
\
\
MATCHING OILS TO COOKING
\
FINISHING OILS
-High end, bold, single origin Extra Virgin olive oils for dressings, dipping bread and drizzling over finished dishes.
\
EVERYDAY COOKING
-Use mid priced fruitier Extra Virgin olive oil for sautéing, roasting, and stove top cooking
-Extra Virgin olive oil smoke point is 350 to 410 degrees fahrenheit.
\
\
\
WHAT SHOULD YOU LOOK FOR?
- DARK GLASS BOTTLES OR METAL TINS.
- Light degrades the oil causing rancidity
- Plastic can break down and leak microplastics
- DATES
- Look for specific harvests, pressing or crushing dates
- Choose oils harvested within 12 to 24 months
- Use it within 2 to 5 months after opening.
- Look for quality seals or certifications or protective designations
- Avoid multi region blended olive oils
\
\
DOES PRICING MATER?
- Price does NOT always matter.
- More expensive does not guarantee quality.
\
That was a lot of information! Ultimately the best olive oil is the one that suits your budget, taste and how you plan to use it. Whether drizzled over fresh salads, paired with crusty bread, or used to finish off a favourite dish; A thoughtfully chosen olive oil can add depth and complexity to whatever you bring to the table.
\
\
\