Facts about Olive Oil!
Olive Oil info & facts
There are lots of good reasons to stock your pantry with olive oil.
Long the most commonly used oil in the Mediterranean (as much as 25
to 40 percent of calories consumed in this region come from olive oil), extra-virgin olive oil's healthful properties come from rich
levels of monounsaturated fat, which promote "good" cholesterol, as
well as abundant polyphenols, powerful antioxidants that may help
prevent cardiovascular disease and lower blood pressure.
But when confronted with dozens of olive oils at the grocery store,
labeled with terms like "cold-pressed" and "unfiltered" on their labels—and priced from $5 to $50, what's a quality-minded, health-
conscious grocery shopper to do?
What the Labels Mean:
• Extra-virgin and virgin olive oils are processed by crushing olives
into a mash, which is pressed to extract the oil (this is called the first press) without the use of heat (called cold pressing). Extra-
virgin oils are of higher quality, as the olives used to make them
are processed within 24 hours of picking—the longer olives go between
picking and processing, the higher their free fatty acid content
(extra-virgin olive oil can have up to 0.8 percent, virgin oils 2
percent). Extra-virgin oils also have more polyphenols than virgin
oils.
• Oils can be filtered—or not. Unfiltered oils have tiny particles of
olive flesh in them, which reduces shelf life, and may appear cloudy
if those particles haven't settled at the bottom of the bottle.
• Pure olive oil or simply olive oil are below extra-virgin and
virgin standards and are heavily processed to remove off flavors and aromas. Though the oil still is a source of monounsaturated fat, its
been stripped of healthful polyphenols.
• "Light," "lite" and "extra-light" are purely marketing terms used
on highly refined oils that refer to mild flavor and/or color, not
reduced calorie content.
• "Product of Italy" means the oil was processed in Italy, not
necessarily that the olives were grown there.
• You can find oils that use solely Italian olives—or olives from
Greece or California. Often made from olives from single estates or
particular growing regions, these high-quality artisan oils have more
distinct flavors—and are more expensive. When seeking out these oils, look for seals and designations as helpful indications of quality.
Denominazione d'Origine Protetta (DOP) in Italy, Appellation
d'Origine Contrôlée (AOC) in France and Denomination of Origin (DOP)
throughout the European Union (EU) identify products produced,
processed and prepared in regions known for expertise in that
particular product. The California Olive Oil Council (COOC) and
International Olive Council (IOC) certify and give their mark to quality extra-virgin olives oils, from California and the EU
respectively, based on taste and quality.
General Shopping Tips:
• Light exposure causes the oil to become rancid and lose its
healthful properties—buy extra-virgin olive oil in dark glass bottles and metal cans and store it in a cool, dark place.
• Bottling and/or expiration dates provide guidance on how long the
oil will keep.
• If you don't use extra-virgin olive oil regularly, buy small
bottles—polyphenols and flavor can diminish as the oil is exposed to
air.
• The color of the oil doesn't indicate its quality—rather the
variety and ripeness of olives used to make it.
