An Insight Into The Tastiest Thing On Bread (And It’s Not Butter)
The source of much happiness
When growing up, olive oil was used more than salt when cooking. It was not only the oil we used to make our salad dressings, but to fry our eggs and dip our bread into. I don’t ever remember seeing a brand of olive oil, I only remember it’s smell. The kind of smell that brings you to a place where the sun hits all day long and the dry Mediterranean air caresses you with a soft embrace. So where did we get our olive oil you ask? The garage. Yes, the garage. I remember running downstairs, filling up our plastic Naya bottle with the aromatic, dark green substance from large aluminum tins. I would later find out that our accountant (a long time friend) owned (and still owns) an olive grove in Kalamata, Greece which produces not only the finest olive oil, but the most nostalgic in my case.
A Greek olive grove = Heaven
But for those unfortunate souls that do not have access to olive groves (which the majority of the population) here is a quick 101 when picking olive oil.
When reading an olive oil label, you should pay attention to:
- Family’s name
- Country of origin (should say made in, not product of; the latter may mean the oil comes from elsewhere and is only blended in the country)
- Cultivars used
- Address of estate and production (this is important because the estate and mill should be in close proximity; the sooner a picked olive is milled the better)
- Importer’s information
- Best-before date
- Lot number; European Union and/or country-of-origin, region-of-origin classification
- Amount of monounsaturated fat (should be about 75 per cent of total fat content
Virgin & Extra Virgin
Various Greek Olive Oils
In my opinion, one should only buy virgin oil. It subject to no manufacturing or refining process. It has been traditionally ground, pressed, decanted, centrifuged and filtrated. The only difference between virgin and extra virgin comes when the oil separates in the stainless steel decanters. The extra virgin oil has a organoleptic organolepetic (very technical and confusing term for a score based on the taste, colour, odour and feel) of 6.5 or higher, and an acidity level below 0.8 per cent (0.8 grams per 100 grams).
Three Major Producers
Italy, Spain, Greece lead the pack in production
Italy leads the world in olive oil production, ranging in flavor from fruity to nearly throat-catching peppery. Spain (which surprises me) holds second place in olive oil production-known for their rich, slightly nutty, and fruity oils. Greece is the third largest producer with a smooth, well-rounded, and not too heavy olive oil. They are easy to find and relatively inexpensive.
Health Benefits
The olive tree could has been called a veritable fountain of youth. Olive oil is good for bones, being rich in calcium, and its fatty acids are beneficial to the brain. Olive oil also regulates blood pressure, aids digestion, is nourishing for the skin and hair. Warm olive oil gently in gently in the microwave and apply to hair for a wonderfully nourishing and shine-enhancing treatment. To aid the digestion of a heavy meal, swallow one or two spoonfuls of olive oil and lemon juice before eating. Source
Good post, I remember my stay in Italy last year and my good friend’s family produced their olive oil themselves. It was incredible! I wish we could do that here!