DO YOU KNOW? A one-liter bottle of extra virgin olive oil requires 5 to 6 kilogram (kg) of olives to be pressed into oil – EXTRA VIRGIN olive oil that is.
For EARLY-HARVEST extra virgin olive oil, the olives needed to press to oil are more than what’s required for fully ripe olives, between 8 to 10 kg of green olives.
LIQUID GOLD
In the olive-rich countries of the Mediterranean, EXTRA VIRGIN olive oil is known as “liquid gold.”
OLIVE JUICE
Good quality extra virgin olive oil is also often referred to as “olive juice,” because unlike other vegetable or seed oil, extra virgin olive oil is extracted simply from the olive fruit without using any heat and chemical solvent. In fact, the heat generated from the extraction is maintained below 27ºC.
As such, we can drink a tablespoon or two of extra virgin olive oil directly – It is good for our health and heart, – in addition to being used for salads, bread dipping, and for various cooking and frying.
DO YOU KNOW? The country that produces the most olive oils in the world is Spain, not Italy.
Spain is responsible for approximately 50% of the world’s olive oil production, with Andalusia in the south contributing around 80% of Spain’s output. The provinces of Jaén and Córdoba are particularly notable for their high-quality olive oil, having earned numerous prestigious awards at international competitions. Their olive oils are highly regarded by the global food industry.
QUALITY
Among the various types of olive oil available to the consumers, including pure olive oil, olive pomace oil, and extra light olive oil, EXTRA VIRGIN olive oil stands out as the highest quality. It offers the most health benefits, due to the presence of the polyphenols, and is the most flavourful, without any taste defects.
HOW DO WE KNOW THE QUALITY? The International Olive Council defines a set of chemical parameters that EXTRA VIRGIN olive oil must meet.
ACIDITY
One of them is the acidity level of the EXTRA VIRGIN olive oil. For a quality extra virgin olive oil, the acidity must be less than 0.8%. Premium quality extra virgin olive oil is even more stringent, typically having an acidity level below 0.3%. Lower acidity means fresher oil, and the olive oil can retain its healthy properties for a longer time.
Acidity is merely a chemical quality parameter and is tasteless. Therefore, you cannot use it to determine the taste quality of olive oil.
However, when the acidity level is between 0.5% and 0.8%, extra virgin olive oil is more likely to exhibit taste defects.
REFINED OLIVE OIL
DO YOU KNOW? Refined olive oil has a low acidity level. Pure olive oil, extra light olive oil, and olive pomace oil are all types of refined olive oil. These oils undergo a refining process, which results in very low acidity levels. Does low acidity suggest high-quality extra virgin olive oil?
PEROXIDE
SET OF CHEMICAL QUALITY PARAMETERS. In addition to acidity, we must also consider the peroxide value of the olive oil, which measures primary oxidation right after milling. For EXTRA VIRGIN olive oil, the peroxide value should be 20 meq O2/kg (milli-equivalent oxygen per kilogram) or less.
High-quality extra virgin olive oil normally is below 12 and premium quality less than 9 meq O2/kg. Higher peroxide value means oxidation has happened and hence the olive oil is likely to be not as fresh.
WAX
Wax content is also a crucial quality indicator. Inferior quality extra virgin olive oils contain more waxes than high-quality ones. Typically, wax content in extra virgin olive oil should not exceed 150 mg/kg. Higher wax content may suggest that the olive oil has been adulterated with pomace oil.
Other chemical parameters are K232, K270, ΔK. Low values correspond to good quality olive oils. High values suggest that the olive oil lacks freshness and has been oxidised, and/or has been adulterated with refined oil. Delta K (ΔK) is used mainly as a test for purity.
We must present these chemical quality parameters as a set, meaning we cannot list just one of them, such as acidity, alone.
TASTE
Beyond chemical parameters, EXTRA VIRGIN olive oil is also evaluated based on the strength of its three positive attributes and the absence of five common defects (frostbitten, fusty, musty, rancid and winey).
These three positive attributes are fruitiness, bitterness and pungency. Its presence indicates that the EXTRA VIRGIN olive oil has been made with fresh olives and is full of polyphenols.
Fruitiness is determined by an oil’s aroma and taste. It is often described as fresh, green, mature and ripe. On the other hand, bitterness is perceived on the tongue. Pungency is a stinging sensation felt in the back of the throat. It is associated with oleocanthal, a polyphenol with anti-inflammatory properties. Oleocanthal is found only in extra virgin olive oil. It has been linked to beneficial impacts on cancer and dementia.
COOKING
You can use extra virgin olive oil for high-heat cooking. High-quality extra virgin olive oil has very low free fatty acids and a high smoke point of up to 210ºC, making it suitable for short periods of cooking or frying, and 180ºC for longer periods. It is also resistant to spoilage during the cooking and heating process. Additionally, extra virgin olive oil is an excellent choice for baking.
Due to its health benefits and exquisite flavour profiles, extra virgin olive oil is a staple in chefs’ kitchens. Depending on the dish, you should select a delicate, medium, or robust oil, based on its fruitiness, for food pairing. Here are a few rules of thumb for pairing food and extra virgin olive oils.
ENJOY
If we want to enjoy the taste of EXTRA VIRGIN olive oil and reap its health benefits, we should consume the olive oil as soon as the bottle is opened.
Be it opened or not, EXTRA VIRGIN olive oil should be kept in a cool, dark place, away from light and heat. Or it would be oxidised over time and may not taste as fresh.
While EXTRA VIRGIN olive oil is an essential ingredient in our pantry, it is important to note that not all EXTRA VIRGIN olive oils are created equally.
