Extra Virgin Olive Oil - What is it?

·       Extra Virgin Olive Oil is the highest grade of olive oil.  It is made mechanically, without the use of chemicals or excessive heat. 

“Cold pressed” means the oil is not heated above 30°C (86°F) during milling.

·       To be labeled extra virgin, the olive oil is supposed to meet certain levels of chemical and organoleptic standards.  Unfortunately, there is no single international standard to which all countries adhere and to which all producers are independently tested.

·       California has the strictest standards with its Grade and Labeling Standards for Olive Oil, Refined-Olive Oil and Olive-Pomace Oil.  The standards include random testing for producers of over 5,000 gallons of oil annually.’

·       Chemical characteristics of extra virgin olive oil give indications about the oil’s quality, from how it was made and stored to how the fruit was grown, harvested, milled, and transported.

·       Organoleptic evaluation (think taste and mouthfeel) determines the taste qualities such as bitterness, fruity or grassy aromas, buttery sensation on the palate, and taste defects which can result in undesirable taste traits such as briny, fusty, like stale nuts, and more.

Just as with wine, there are huge differences among extra virgin olive oils in terms of their quality, taste, aroma, color, health benefits, shelf life, presentation, and price.  They range from very delicate and mellow to quite bitter and pungent.

·       Free Fatty Acids (FFA) are natural components formed during the breakdown of olives from the tree to the press.  High-quality olive oil has low FFA levels, indicating freshness and proper processing.

·       Each batch of olive oil will have a different amount of “free fatty acid”.  By law all California EVOO must be below 0.5% (international limit is 0.8%). Our oil at Oleaceae has a limit of 0.4% so all of our EVOOs are below that.

·       Best By dates are a recommendation for the optimal period during which the oil is expected to retain its peak flavor and aroma.  They serve as guidelines rather than expiration dates. Storage conditions (temperature, light exposure, and air exposure) play a significant role in determining how long olive oil will maintain its quality. Properly stored olive oil, kept in a cool, dark place away from heat and direct sunlight, can often remain good beyond the “Best By” date. Olive oil will be safe for consumption after the “Best By” date, but its flavor and aroma might not be as enjoyable. “Best By” dates relate to an unopened bottle of oil.  Once a bottle of olive oil is opened, the exposure to oxygen accelerates the decline in quality of peak flavor and aroma.

·       Cooking with olive oil

People in Italy, Spain and Greece have been cooking with olive oil for thousands of years.

More on all forms of cooking with olive oil -coming soon.