Olive Product Info Olive Oil
What is Extra Virgin?
Many people ask, "is it the same as cold pressed?"
Olive Oil is a fruit juice. The olives are squashed, made into a paste and churned which combines the oil droplets released by the rupturing of the fruit cells. There are no chemicals used in the process - simply a natural process of time and agitation to combine the oil which is then separated from the paste.
The confusing terms with Olive Oil.
Extra Virgin Olive Oil.
This is the higest grade and finest olive oil. Cold pressed, first press, Extra Virgin describes oil that is fresh, has an excellent aroma, colour and flavour. Meets International Olive Oil Council specification for chemical and organoliptic qualities. This oil is considered to have the best health benefits, it is rich in vitamin E and a storehouse for vitamins A, D and K. Extra Virgin Olive Oil is also CHOLESTEROL FREE, and helps reduce harmful cholesterol levels, thus reducing the risk of heart disease.
Virgin Olive Oil.
A lower grade than Extra Virgin still cold pressed, first press oil. The difference between Extra Virgin and Virgin is really about quality standards. The Virgin Olive Oil has a acid content greater than .8% but no more than 2%. It is still however a good oil, as long as it has good aromas and flavour.
Ordinary Virgin Olive Oil.
An oil that is still cold pressed, first pressed but is considered very low quality. Ordinary Virgin Olive Oil does not meet the standard of Extra Virgin or Virgin Olive Oil. It has a acid content of greater than 2% up to 3.3%. The oil is still however considered fit for human consumption. It does not have the aroma or flavour qualities of Extra Virgin or Virgin Olive Oils.
Refined Olive Oil (PURE, LIGHT)
Refers to Virgin Olive Oil obtained by the use of varied refining methods (heat,chemical extraction) A blend of refined and Virgin oils with a acid content of not greater than 1% that is considered fit for human consumption. Light = Light on flavour, antioxidants and nutritional value.
Lampante Oil.
Virgin Olive Oils that are not fit for human consumption are designated lampante virgin olive oil.
DID YOU KNOW?
Not all olive oils have the same colour or flavour. Choose an oil that suits your taste and cooking requirements. Some oils are quite bitter and peppery (Robust) and suit salads, vegetables, stews and soups. Where as other olive oils are milder and suit grilled and steamed dishes such as veal, chicken and fish.
One of the many benefits of cooking with olive oil is that it can be heated to a higher temperature than other oils without adversely affecting your health, and because olive oil is stable at relatively high temperatures, it can be used for longer than other oils.
Even though quality olive oil contains no preservative it will keep longer than other edible oils, particularly if it is kept in an air-tight container and is protected from heat and light.
It is best not to keep olive oil in the fridge because it tends to thicken and become cloudy.