Olives are a unique food. One of only a few which contain all the macro nutrients and lots of micro nutrients. This is why we hear so much about the health benefits of olives and their oil. The oil has been highly valued for thousands of years and is now an important commodity all over the world. This inevitably leads to vast differences in quality and sometimes fraud. Buying small batch extra virgin olive oil ensures higher quality, better taste and a healthier product.
There are several types of olive oil. They range from first press extra virgin which is the best quality down to light olive oil which is refined. Basically the less processing the better. Refinement removes lots of the beneficial nutrients and with them, the flavor.
Large scale production is a different matter. Harvesting is done by machines which often group the fruit together and fail to remove rotten ones. Once in the factory the oil is extracted by crushing using steel blades instead of stones. Solvents are often used to take out more oil from the olives and residues of these end up in the finished product.
Small batch producers are the ones who take the most care over making this oil. They typically hand pick the fruit and select the best ones for the extra virgin oil. They are then pressed to extract the pure juices. Large producers use a mechanized process which is not nearly so gentle and harvesting with machines means rotten fruit can be mixed in producing rancid oils.
Olive oil is big business. This means that producers of ten cut corners or actually cheat. It is not uncommon for them to adulterate the pure oil with other cheaper ones. Researchers have found canola, soy and peanut oils in test batches. This is not good for people with food allergies as peanut and soy can both cause dangerous reactions. It is also unfair for consumers as the taste is not as good and the health benefits are fewer.
Identifying the real stuff is not so hard and it is worth knowing how to do it. Many of us have been eating impure versions for years so may not be sure what the real ones taste like. The best way to know is to check the smell and then taste it. You should look for aromas of grass, fruity notes and of course olives when sniffing the oil. To taste it take about a tablespoon into your mouth, roll it round and then swallow it. As it passes the back of your throat you should get a bitter taste. This is from the polyphenols which give rich flavors and are also full of antioxidants so great for health.
The benefits of the Mediterranean diet are now widely promoted, particularly in relation to heart health. Olives and their delicious oil are an intrinsic part of that lifestyle. The olive tree has a mythic status in the region and for good reason. The people know that it gives them life and helps them stay healthy through to old age. Cheap, adulterated oils will not give these advantages, in fact they are probably harmful.
Cooking with olive oil is all about pleasure. The best oils are a wonderful dip for some fresh bread. The complex taste excites the taste buds and changes as you eat it. Salad is not the same without it and it is also a wonderful addition to dips and purees.
There are several types of olive oil. They range from first press extra virgin which is the best quality down to light olive oil which is refined. Basically the less processing the better. Refinement removes lots of the beneficial nutrients and with them, the flavor.
Large scale production is a different matter. Harvesting is done by machines which often group the fruit together and fail to remove rotten ones. Once in the factory the oil is extracted by crushing using steel blades instead of stones. Solvents are often used to take out more oil from the olives and residues of these end up in the finished product.
Small batch producers are the ones who take the most care over making this oil. They typically hand pick the fruit and select the best ones for the extra virgin oil. They are then pressed to extract the pure juices. Large producers use a mechanized process which is not nearly so gentle and harvesting with machines means rotten fruit can be mixed in producing rancid oils.
Olive oil is big business. This means that producers of ten cut corners or actually cheat. It is not uncommon for them to adulterate the pure oil with other cheaper ones. Researchers have found canola, soy and peanut oils in test batches. This is not good for people with food allergies as peanut and soy can both cause dangerous reactions. It is also unfair for consumers as the taste is not as good and the health benefits are fewer.
Identifying the real stuff is not so hard and it is worth knowing how to do it. Many of us have been eating impure versions for years so may not be sure what the real ones taste like. The best way to know is to check the smell and then taste it. You should look for aromas of grass, fruity notes and of course olives when sniffing the oil. To taste it take about a tablespoon into your mouth, roll it round and then swallow it. As it passes the back of your throat you should get a bitter taste. This is from the polyphenols which give rich flavors and are also full of antioxidants so great for health.
The benefits of the Mediterranean diet are now widely promoted, particularly in relation to heart health. Olives and their delicious oil are an intrinsic part of that lifestyle. The olive tree has a mythic status in the region and for good reason. The people know that it gives them life and helps them stay healthy through to old age. Cheap, adulterated oils will not give these advantages, in fact they are probably harmful.
Cooking with olive oil is all about pleasure. The best oils are a wonderful dip for some fresh bread. The complex taste excites the taste buds and changes as you eat it. Salad is not the same without it and it is also a wonderful addition to dips and purees.
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