Facts About Olive Oil
Facts About Olive Oil
What is Olive Oil?
Olive oil is essentially the pure ‘juice’ from the fruit of the olive tree, referred to in ancient times as ‘the nectar of the gods’. It is one of the oldest trading commodities: an essential spice, central to the early economic development of Mediterranean civilisations, which used olive oil for cooking purposes and as medicine for a number of ailments.
Today, olive oil is still an essential commodity to numerous communities around the world Spain, Morocco, Greece, Argentina, Turkey, Portugal, France, United States, Italy and Australia, to name a few. Each Country grows its own predominant olive varieties, which are best suited to the particular climate and typography of the area. Consequently, each country produces an olive oil that has aromas and flavours unique to their region.
However, it is not just flavour and aroma of an olive oil that varies from country to country, but its quality, in terms of the picking and processing techniques employed. Picking olives at the optimal time and processing within hours produces the freshest most flavoursome oil. Learn more about our Minus 4 Guarantee. Cold pressed oil ensures that natural flavour and aromatic qualities of the oil are maximised.
Present standards and regulations can make it difficult to really know the quality of an olive oil and one must trust the supplier. But, a basic understanding of the various olive oil classifications and some terminology can help you choose an appropriate olive oil to suit the required purpose.
What Is Extra Virgin Olive Oil?
Extra Virgin Olive Oil is extracted directly from the olive fruit by grinding the olives in thermal conditions, which preserves the natural taste. The method for extracting the oil is what is known as “cold pressed,” which keeps the oil from losing its flavour that can be lost when exposed to high temperatures.
Extra Virgin Olive Oil is produced naturally, meaning that the oil is not made from any sort of chemical treatments. Virgin oil is also an indication that the oil is not refined, that they are of a higher quality and retain their natural flavour.
Chemically Extra Virgin Olive Oil has a free fatty acidity of less than 0.8%, which indicates that they have been made from sound olives, processed expeditiously, and made using minimum heat. Extra Virgin Olive Oil is the healthiest choice as the non-chemical extraction process employed in their production, retains the natural antioxidants called polyphenols and vitamin E.
Click here for more information on the health benefits of extra virgin olive oil.