Olive Oil

Olive oil is a fat obtained from the pressing of whole olives, a traditional tree crop of the Mediterranean areas of southern France, Italy, Greece, and Spain.  Oil has been extracted from olives for over 5000 years.  It is mentioned throughout the Bible and in the history of ancient Greece.  Olive oil was used as a fuel source for lamps, a medicine, used in religious ceremonies and a foundational cooking ingredient.  In fact, the word oil, comes from the Latin oleum, meaning the oil from olivae or olives.

Olive oil is graded according to the acidity levels produced by oleic acid.  The level of oleic acid in olive oil indicates the degree to which the fat has been broken down into fatty acids.  The percentage of fatty acids determines the smoke point of the oil.

Extra-Virgin Olive Oil–Olive oil produced by the first cold pressing of high-quality olives and with an acidity of less than 1%.  Extra-virgin olive oil will have the lowest smoke point.  High temperature cooking, like frying should be avoided.

Virgin Olive Oil–Is the next highest quality and is also the result of the first pressing of high quality olives but with an acidity of no greater than 3%.  Virgin olive oil has a higher smoke point and can be used in frying, sautéing, and baking.

Pure Olive Oil–Pure olive oil comes from the second or third pressings of olives along with up to 10% virgin olive oil added and having an acidity of no more than 4%.  Pure olive oil is more highly refined, has a longer shelf-life, less flavor and color. It is a good cooking oil with a mild flavor and a high smoke point (410˚F).

Light Olive Oil–Is a highly refined olive oil that is more is almost transparent and is virtually tasteless.  It is not, as the name might suggest, lower in calories.  It also is good for cooking, imparting no flavor and with a high smoke point (410˚).

Like wine grapes, high-quality olives are influenced by where and under what conditions they grow.  Olive oils vary widely in color, aroma, and taste.  Colors range from a golden yellow to bright green.  Flavors and aromas range from slightly sweet, delicate, and nutty to grassy or peppery.