Olive oil is the main cooking oil in countries surrounding the Mediterranean Sea. It is a fruit oil obtained from the olive , a traditional tree crop of the Mediterranean Basin (Europe, Asia and Africa). The wild olive tree originated in Asia Minor, today the countries of Turkey, Syria, and Lebanon. It is commonly used in cooking, cosmetics, pharmaceuticals, and soaps and as a fuel for traditional oil lamps.
Today’s marketplace provides a wide selection of olive oil mostly from Greece, France, Italy, Spain, and California. The flavor, color and fragrance of olive oils can vary dramatically depending on distinctions such as growing region and the crop’s condition. All olive oils are graded in accordance with the degree of acidity they contain. The best are cold-pressed, a chemical-free process that involves only pressure, which produces a natural level of low acidity. Extra virgin olive oil, the cold pressed result of the first pressing of the olives is only 1 percent acid. It is considered the finest and fruitiest of the olive oils and is therefore the most expensive. Extra virgin olive oil can range from a crystalline champagne color to greenish-golden to bright green. In general, the deeper the color, the more intense the olive flavor. After extra virgin, olive oils are classified in order of ascending acidity. Virgin olive oil is also a first press oil with a slightly higher level of acidity of between 1 and 3 percent. Fino olive oil is a blend of extra virgin and virgin oils (fino is Italian for fine). Products labeled simply as olive oil contain a combination of refined olive oil, and virgin or extra virgin olive oil. The new light olive oil (an American marketing term) contains the same amount of beneficial monounsaturated fat as regular olive oil and it also has exactly the same number of calories.
The most traditional way of making olive oil is by grinding olives. Green olives produce bitter oil, and overripe olives produce rancid oil, so care is taken to make sure the olives are perfectly ripened. First the olives are ground into paste using large millstones. The olive paste generally stays under the stones for 30–40 minutes. The oil collected during this part of the process is called virgin oil. After grinding, the olive paste is spread on fiber disks, which are stacked on top of each other, then placed into the press. Pressure is then applied onto the disk to further separate the oil from the paste. This second step produces a lower grade of oil.
Extra-virgin olive oil is mostly used for salad dressings and foods to be eaten cold. Used cold, its strong flavor is able to stick out while not being compromised by heat. It is also used for sauteing ingredients.
The higher the temperature to which the olive oil is heated, the more one should prefer the use of refined olive oils. When extra-virgin olive oil is heated above 350 °C (662 °F), the unrefined particles within the oil get burned. This leads to deteriorated taste and even toxicity. Also, the pronounced taste of extra-virgin olive oil is not a taste most people like to associate with their deep fried foods. Refined olive oils are perfectly suited for deep frying foods and should be replaced after six uses.
Choosing a cold-pressed olive oil can be similar to selecting a wine. The flavor of these oils vary considerably and a particular oil may be more suited for a particular dish. Also, people who like lots of tannins in their red wines might prefer more bitter olive oils.
An important issue which is often not realized in countries that do not produce olive oil is that the freshness makes a big difference. A very fresh oil, as available in an oil producing region, tastes noticeably different from the older oils available elsewhere. In time, oils deteriorate and become stale. One-year old oil may be still pleasant to the taste, but it is surely less fragrant than fresh oil. After the first year olive oil should be used for cooking, not for foods to be eaten cold, like salads.
The taste of the olive oil is influenced by the soil that the olive trees grow on, but also by the moment when the olives have been harvested and ground.
Olive oil should be stored in a cool, dark place for up to 6 months. It can be refrigerated, in which case it can last up to a year.
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