Posted by Ch. Enung Martina
Extra virgin is the highest quality and most expensive olive oil classification. Critical Information for Olive Oil Decision Makers
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The olive oil must be found to be free from defects while exhibiting some fruitiness.
Olive oil tasters describe the positive attributes using the following terms:
Ripe fruit yields oils that are milder, aromatic, buttery, and floral. Green fruit yields oils that are grassy, herbaceous, bitter, and pungent. Fruitiness also varies by the variety of olive.
Recent studies have compared the anti-inflammatory benefits of extra virgin olive oil (EVOO) obtained from the first pressing of the oil to the anti-inflammatory benefits of virgin olive oils (non-EVOO) obtained from later pressings. Mediterranean Diet studies have long associated olive oil intake with decreased risk of heart disease. Olive oil has long been recognized for its unusual fat content. In terms of monounsaturated fat, the closest common culinary oil to olive is canola oil, with about 60% of its fat coming in monounsaturated form. By contrast, the fat in soybean oil in only 50-55% monounsaturated; in corn oil, it’s about 60%; in sunflower oil, about 20%; and in safflower oil, only 15%. When diets low in monounsaturated fat are altered to increase the monounsaturated fat content (by replacing other oils with olive oil), research study participants tend to experience a significant decrease in their total blood cholesterol, LDL cholesterol, and LDL:HDL ratio. Recent research studies have taken these heart-healthy effects of olive oil one step further. Olive oil’s monounsaturated fat content (specifically, its high level of oleic acid) has now been determined to be a mechanism linking olive oil intake to decreased blood pressure. Cancer prevention has been one of the most active areas of olive oil research, and the jury is no longer out on the health benefits of olive oil with respect to cancer. Olive oil has seen a surge in popularity as well. The only oil to be pressed from a fruit, olive oil is praised for its distinct flavor and light body. Olive oil is also quite versatile in the kitchen, substituting easily for most any other oil.
The use of olive oil is said to have originated in Syria where the first olive trees were cultivated. The uses of olive oil extended well beyond the kitchen. Italy is perhaps best known for her olive oils and she counts among the major producers. Greece is famous for their Kalamata olives, and her inhabitants are the largest consumers of olive oil in the world. Spain, France, Portugal, Morocco, Tunisia, and Algeria also have important olive oil industries.
The cultivation of olives has produced over 900 varieties of olives from which to press oil. Olive trees are prorogated from cuttings. Mature olives are black with a wrinkled skin. The flavor of olive oil depends on the time at which the olives are harvested. According to the California Olive Oil Council, green olives picked before maturity produce a rich and fruity oil. The more mature the olive, the more mild the oil flavor, although the amount of actual oil produced upon pressing is much higher than with green olives. The type of olive also adds to the oil’s flavor, but most oils tend to be blends of several varieties.
Olive oil not properly removed from the mats will turn rancid, souring an entire oil batch. More modern presses have come to rely on the centrifuge to separate the olive solids from the oil. Virgin olive oil is the first pressing of the olives with an acidity level no higher than three percent. Extra virgin olive oil is the first pressing of the olives with an acidity level no higher than one percent, and no heat or chemical processing. Both virgin and extra virgin olive oils are considered 100% unadulterated olive oil. Virgin olive oils are said to have better flavor then pure olive oil, which is also less expensive.
Olive oils are typically used as a basis for oil infusions. The California Olive Oil Council considers the best infused oils to be the ones where the olives and additional extracts (citrus, herbs, etc.) are crushed together. Also, if virgin olive oils are used, the flavor is far superior than those made from low-grade oils.
Choosing an olive oil is much like choosing a fine wine. The oil’s bouquet should smell like fruity olives. Grilled chicken might require heartier oil than delicate seafood. Never judge oil by its color. Many cooks are looking to olive oil to fulfill many of their modern cooking needs. Olive oil is reported to reduce cholesterol levels making olive oil a healthy choice. Olive oil is not, however, lower in calories or saturated fat compared to other oils. One ounce of olive oil contains 251 calories, 28.4 total grams of fat, and 3.8 grams of saturated fat. Canola oil has 251 calories, 28.4 total grams of fat, and 2.0 grams of saturated fat.
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