What is Olive Oil?
Olive Oil is a fruit juice extracted from the Olive fruit.
How do you get the oil out of the olive?
You squish the olive! Actually you remove the leaves and branches, crush the olive pit and all and then separate the oil from the rest of the crushed paste. Crushing the olive can be accomplished “old world” style using a traditional stone mill, or with a modern mechanical crushing device such as a hammer mill or tooth grinder. After crushing, the paste is mixed (“malaxed“) for a period of time to allow the oil to come together. Through the miracle of chemistry and physics the oil droplets begin to combine when mixed. Pulling the oil from the paste is typically done with a centrifuge (a device that spins rapidly). Because the individual ingredients in the paste (oil, water, and solids) all have different densities, they form layers and separate easily.
What should olive oil cost?
This question is like asking what a car should cost. Like almost any product you get what you pay for. Lower quality, mass-produced oils will fetch a far lower price than small batch artisan extra virgin product of a higher quality. One benchmark used at the store is that an extra virgin quarter liter of olive oil (250 milliliter or 8.5 oz bottle) should retail for a minimum price of $15. If we extrapolate this out, a half liter of quality olive oil should at a bare minimum command a price of $30, and a full liter would sell for $60. Demand, small production, olive variety, certifications (organic, COOC seal, awards, etc.), country of origin, quality, grade, and other variables all affect price. A bad weather system that decimates the olive crop within a specific region of the world will influence the price as well. Seeing a jug of “extra virgin imported Italian Olive Oil” at your local supermarket for $6.99 should tell you something about the quality of that oil!
What are the grades/types of Olive Oil?
Olive Oil can be classified into nine different levels or grades. At the top is extra virgin olive oil and at the absolute bottom is Pomace oil. In order from best to worst they are: extra-virgin olive oil, virgin, ordinary, lampante (lamp), refined, olive oil, crude pomace oil, refined pomace oil, and olive pomace oil
.What is Extra Virgin Olive Oil?
Olive oil is considered extra virgin when it is a pure olive oil that has an acidity level of less than 0.8% (international standard), has not been extracted with excessive heat or chemicals, and has NO identifiable taste defects as determined by an independent taste panel. Acidity level (free fatty acid level) is a crude measure of the quality of an olive oil. The free fatty acid acidity levels increase as a result of poor quality olives, improper storage techniques, excessive time between harvest and pressing, damaged olives, and substandard extraction methods.
What about Olive Oil that is not labeled Extra Virgin?
Other grades of olive oil decrease in quality to the point that they are not fit for human consumption. These oils are lower quality, have higher acidity levels, have notable defects, and have more often than not been extracted using excessive heat and industrial solvents. It is important to note that extra virgin olive oil that has been flavored cannot be considered extra virgin, by definition. This does not mean that flavored oils are lower quality. In many cases, high quality extra virgin olive oil when favored still results in a tasty, high quality olive oil it just can't be called extra virgin because it is no longer pure olive oil. Additionally, an extra virgin olive oil may not be the most economical choice for some operations. Although extra virgin does have a high smoke-point, increasing the heat destroys the aroma and flavor. The higher priced EVOO may be great on a salad, as a bread dipper, for light pan frying, or as a finisher, but is not the number one choice for deep frying a turkey. Another form of oil (canola, vegetable, peanut, etc) would be better suited to this need.
What is “first press”?
When the paste is placed on layered mats and compressed to extract the oil. This can be done with an old world style corkscrew (the screw is tightened to press the mats together, extracting the oil) or can be done hydraulically. If you've ever been to a rustic apple cider mill, chances are you've seen this done. The “first press” of the paste was considered the best as the oil was of a better quality than subsequent pressings. Because use of a centrifuge for extraction is the most common modern method, the term “first press” in no longer applicable in many cases. The term is still used however, largely as a marketing ploy.
What is “cold press” or “first cold press”?
Heating the olive paste before it is pressed typically allows more oil to be extracted. After the “first cold press” the remaining paste can be heated or treated with chemicals to facilitate the release of additional oil. Excessive heat or the use of chemicals affects the delicate flavor and changes the characteristics of the oil. By definition, extra virgin olive oil cannot be treated with excessive heat or chemicals. As mentioned previously, since modern olive oil extraction is usually done with a centrifuge and not a press, the term is largely used as a marketing ploy. Additionally, placing the word “cold” on a bottle of extra virgin is redundant in the sense that all extra virgin olive oil is “cold extracted” by definition.
How is Olive Oil flavored?
Flavoring is added to Olive Oil by mixing it with an oil derived from another product (like garlic) or by crushing the other product with the olives (Lemons, Oranges, Basil, etc.) Each method imparts a distinct flavor to the olive oil.
My Olive Oil is “cloudy”. Should I throw it out?
Not necessarily. Check the label for the term “unfiltered.” Sediment and/or cloudiness occurring within a bottle of olive oil is typically normal.
How long does Olive Oil “keep” before going bad?
Olive oil begins to breakdown (“oxidize“) the moment it is pressed. Most experts recommend consuming a bottle of olive oil within 24 months to exact the most flavor and health benefits. Of course, consuming the oil with two to three months is ideal. Having a harvest date or bottle date on the label (or asking us in the store) is a good practice to verify you are purchasing the freshest oil. Personal challenge: the next time you are at the supermarket check for the harvest, bottle, or expiration date. I'll bet you'll find one with an expiration date many years ahead of the current date. Set that bottle DOWN! Remember, twenty-four months.
Does anyone regulate Olive Oil?
Many countries have adopted the standards of the International Olive Oil Council (IOOC) located in Madrid, Spain. However, compliance is not mandatory. In fact, Olive Oil is one of the most adulterated products on the market. Lack of stringent labeling standards and a voluntary compliance policy can lead to counterfeit products entering the market (i.e. much cheaper hazelnut oil being inappropriately labelled as olive oil). The California Olive Oil Council is a non-profit trade organization that promotes olive oil production and the growing of olives in California. It has adopted a set of standards that, when met, results in a “certification seal". California Olive Oil producers that have the seal affixed to the bottle have provided evidence that their oil meets the following criteria: mechanically extracted without chemicals or excessive heat, less than .5% free oleic acid, and positive taste elements and no taste defects, as determined during a blind tasting.
Why is olive oil so good for you?
Olive Oil contains polyphenols natural antioxidants and is classified as a mono-unsaturated fat. It contains an organic substance known as oleocanthal which has been shown to have anti-inflammatory effects. Additionally, one tablespoon of olive oil provides 8% of the suggested dose of vitamin E. As has commonly been reported, olive oil has demonstrated that it can raise good cholesterol (HDL) levels, while lowering the bad (LDL) levels.
How many calories are in a tablespoon of Olive Oil?
Olive Oil (like other similar fats) contains approximately 120 calories per tablespoon (tbsp).
Antioxidants: What do they do?
Anti-oxidants are nutrients and enzymes that can counteract the effects of free radicals within the body. Well, what are free radicals? Contrary to popular belief, free radicals are not some Peruvian resistance group. Rather, they are chemically active molecules that have one less or one extra electron. Because of this, they are highly unstable and go zipping around your inside trying to steal an electron, or trying to pawn one off to some unsuspecting cell. Free radicals are by-products of normal biological processess like respiration, and can also occur from environmental factors such as pollution, smoking, strenuous exercise, and alcohol.
Mono-unsaturated: What does that mean?
Fat is necessary for many biological functions. The type of fat is extremely important in determining whether it's healthy or not. In turn, the chemical structure of the fat determines how it is metabolized by the body.
Every fat molecule consists of a chain of hydrocarbons with a carboxyl group at one end. A chain of hydrocarbons is simply a carbon atom with at least one hydrogen atom along for the ride. Think of carbon as a male, and hydrogen as a female, both holding hands with one another. In the example below, most of the carbons atoms in blue are attached to more than one hydrogen atom, so this is one guy dating two girls simultaneously. A carboxyl group consists of a carbon atom, an oxygen atom, and an oxygen-hydrogen group. That red stuff at the right that's a carboxyl.
Those little dashed lines are called bonds. Notice that right in the center of the blue there's an equal sign instead of a dash. That equal sign means there's a double bond. Why should you care?
A double bond means that those two atoms share some electrons (2 pairs to be exact). Notice anything different about the carbon atoms on both sides of that equal sign?
They both decided to go monogamous by having only one hydrogen atom instead of two. Ok, so here's the important stuff:
Whenever a double bond occurs, the group on both sides of the bond (which normally has two hydrogen atoms) gets only one. This makes this an unsaturated fat. Why?
Saturated means it holds as much as it can possibly hold. Technically the fat depicted above could really hold two more hydrogens—just like its buddies to the left and right—if it did not have that double bond. In a nutshell that little equal sign makes this fat unsaturated. If it had a dash instead of an equal sign, it picks up two more hydrogen atoms, can't hold any more, and becomes a saturated fat. In fact, a dash instead of an equal sign turns the fat depicted above into butter. What you're looking at above is the chemical structure of a mono unsaturated fat (like olive oil).
Oh wait—forgot to explain the mono part. Mono means that the chain contains only one double bond (only one equal sign). In addition to olive oil, this is also the structure of canola, peanut, and avocado oil. Poly-unsaturated fats mean the structure contains more than one double bond; a characteristic of safflower, sesame, corn, and soybean oil.
A molecule of olive oil can contain a combination of several of these fats (fatty acids). The most common are Oleic acid (mono-unsaturated), Linoleic acid (poly-unsaturated), Palmitic acid (saturated), Stearic acid (saturated), and Linolenic (poly-unsaturated). Oleic acid is most common, comprising 53-85% of olive oil. The linolenic acid is an important measurement because it is used to verify that olive oil is in fact olive oil as values above 1.5% are representative of seed oils.
One more thing—look out for hydrogenated and partially hydrogenated fats. What are they? Someone decided that to increase shelf life it would be a good idea to jam some hydrogen molecules back into that double bond. Anybody who has seen the movie The Fly knows crazy things happen when you go playing with molecular structure. Fully hydrogenated oils are too waxy to put into food so manufacturers partially hydrogenate them by stopping the process when the goo reaches the consistency they want (good example is that clumpy brand name white shortening). The hydrogenation process increases “flavor stability” because unsaturated fats go rancid when exposed to oxygen over time—that is why your olive oil has radically changed after 24 months in the bottle.
The hydrogenation process also changes the molecular configuration into what is known as “trans-fats”. A trans-fat configuration has the fat molecules packed closer together which converts them to solid rather than a liquid.
Converting Butter/Margarine to Olive Oil
| Butter/Margarine | Olive Oil | |
|---|---|---|
 |
1 teaspoon | 3/4 teaspoon |
| 1 tablespoon | 2 1/2 teaspoons | |
| 2 tablespoons | 1 1/2 tablespoons | |
| 1/4 cup | 3 tablespoons | |
| 1/3 cup | 1/4 cup | |
| 1/2 cup | 1/4 cup + 2 tablespoons | |
| 2/3 cup | 1/2 cup | |
| 3/4 cup | 1/2 cup + 1 tablespoon | |
| 1 cup | 3/4 cup |