The
fifth part of cooking oil series would focus on olive oil, the most famous
edible oil. It might be accounted for the popularity of Mediterranean cuisine from
people wanting to live healthier. Encouraged by personal accounts of
centenarians and studies that claim how it aid in regulating cholesterol level,
this type of oil had been believed as a healthy source of fat. But before
rushing to grab a bottle, it is diligent to be aware that there are different
varieties of olive oil, to avoid wasting money and harming ones health from
being blinded by health trends, and tricked by misleading labels and/or just
pure forgery.
Olive Oil
The
edible oil is extracted directly from whole olive fruit by cold pressing method,
as all olive oil starts, then water is removed from the mixture leaving the oil. The flavor and color of the olive oil depends on the type of olive, the region and altitude, time of harvest, maturity of fruit
and the extraction process and time of extraction.
Some
claim the best olive oil is a blend of oil from a mixture of red-ripe olives
and smaller ratio of oil from green olives. The less ripe olive gives bitter
and spicy flavor, while ripe olive gives a sweeter taste.
Another
factor that affects the taste and aroma of olive oil is freshness, especially
unrefined types. Over time oil
deteriorates become stale then rancid. Year old oil may still have good flavor
but lack fragrance. After the first year, olive oil should be used for cooking
and not for foods to be eaten cold.
Here
are varieties of olive oil based on the standard of International Olive Council
(IOC):
Varieties of Olive Oil
Extra Virgin Olive Oil or EVOO
This
is the highest quality of all olive oil, which exhibits the true taste of
olives. The color range from crystalline champagne to greenish golden to bright
green; the general claim is the deeper the color, the better and heavier the
olive flavor. This darker coloured olive oil means chemicals were not used to
extract preserving not only unique regional flavor but also the
vitamins, nutrients and minerals
that is revere for. As
mentioned, EVOO is rich and heavy in flavor and that flavor notes range from
grassy, earthy, fruity, buttery and spicy, but greatly dependent to its point
of origin.
Heat
was not applied to squeeze the oil out, it has a lower smoke point
compare to other oils. It burns at a lower temperature, with a smoke point of 374
degrees Fahrenheit. This naturally
produced oil is delicate oil not ideal for high temperature cooking; exposure to high-heat may lose its flavor.
Plus, the availability of some regional EVOOs are limited, thus makes the oil
pricy, so it is better saved it as a finishing oil for dressings, vinaigrettes, and
dipping.
Virgin Olive Oil
The label “virgin olive oil” is a reference to the oil production
method, where the oil is obtained by the use of mechanical means only, no
chemicals. However, this olive oil has a slightly lower quality compare to EVOO.
The flavor and odour are still good, but may include some defects.
It
has a moderate smoke point of 419 degrees Fahrenheit, and may be fine for moderate
heat cooking like sautéing and frying. It is also used as finishing oil for
salads and vinaigrettes.
Olive Oil - “Pure” and “Fino”
“Pure”
and “Fino” olive oils, may also known as just “olive oil”, are other kinds of
oil and totally different from extra
virgin and virgin olive oils, but the name could be misleading. “Pure” is
similar to vegetable oil a composition of different oils, but in this case it
is a blend of either extra virgin or virgin olive oil and refined olive oil. While
“Fino,” meaning fine in Italian, is a blend of extra virgin and virgin olive
oils only.
Manufacturers
combine olive oils to create new flavor and aroma. Other reason would be to
improve the poor quality, flavor and longevity. Some dubious individuals mix
olive oils from over ripe olive and/or already rancid olive oils with other okoy
and/or unexpired olive oils to mask the defective ones and make a dishonest
profit.
Depending on blend, the color, flavor, aroma and
smoke point have vast range. “Fino” olive oils should be used similar to virgin
oils due to lower smoke points. Whereas, pure olive oils have moderate smoke
point, makes it acceptable for moderate to high-heat cooking. Pure olive oils have
light color, lighter taste and flavor is not as remarkable as the virgin
oils, but still can be used for vinaigrettes and marinades.
Refined Olive Oil
Olive oil, from pressed fruit, are processed further
with chemical solvents, hence called refined olive oil, sometimes labeled as
light or extra light olive oil. The
color is lighter and has essentially no flavor or bland hence it is mixed with
other stronger-flavored oil.
Manufacturers
do this when extracted olive oil is of poor quality and refining process would
help improve quality and longevity. The
refining process also gives it a higher smoking point of 435-470 degrees
Fahrenheit, making it a good candidate of high-temperature cooking. This oil
also makes a good choice for cooking or baking where heavy flavor is not
desired.
Note to Self
Olive oil is one of the most commonly counterfeited
foods in the culinary world. The forgery range from mixing non-olive oils, like
sunflower or soy oils, with some olive oils and passed it as pure olive oil.
Another is intentionally mislabeling, like passing a lower quality olive oil as
EVOO. The worst would be selling rancid or spoiled olive oils. A lot of
marketing labels, like light, pure, natural, organic, first pressed, cold
pressed and first cold pressed, are unregulated therefore meaningless and
unreliable.
Check the label for percentage of acidity, grade (variety)
of oil, volume, harvest date and country of origin. Harvest date, not
expiration date, is important, do not buy older than one year. The color of the
glass bottle should be dark, do not buy olive oil in plastic and/or see thru
glass bottles. Store olive oil in a dark and cool place. Some would advice to buy
small amounts and consume it in few weeks.
The level of acidity is also a key factor in choosing
good olive oil, and acidity is directly proportional to the relatioship of color, flavor and aroma. Hopefully would
be explored in another article.
What do you think about the different grades of olive
oils?
Please
share your thoughts and post comments, reactions, inquiries, suggestions and
corrections below. And do not forget to follow to inspire and help this blog
create better content. Thank you!
As
always enjoy learning!
References
1.
Kinkead, E.B., Sehbai, D.S. & Tunney, C.J. (Eds.). (1972). Modern Century Illustrated Encyclopedia
(Vols. 16, 17). Australia: McGraw-hill Far Eastern Publishers
2.
The Editors of Encyclopedia Britannica. (2013). Encyclopedia Britannica. [Website]. Retrieved from https://www.britannica.com/science/fatty-acid
3.
Gunstone, F.D. (Ed.). (2011). Vegetable
Oils in Food Technology: Composition, Properties and Uses (Second Edition).
United Kingdom: Blackwell Publishing Ltd.
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