Extra Virgin Olive Oil is unique among all the oils because an Olive is really a fruit - yes, like an apple or a pear - whose juice is the Olive Oil. If you take an Olive off a tree branch and press it, what you get is the Oil; the fresh squeezed juice of the Olive.
But freshly squeezed Extra Virgin Olive Oil is a rare commodity. Estimates are that of all the Olive Oil produced worldwide each year, less than 10 percent is really, truly, Extra Virgin Olive Oil.
Choosing a superior quality first cold pressed Extra Virgin Olive Oil can be similar to selecting a good wine, where aroma and texture blends with flavors that are unique, and create very particular characteristics suited for some particular dishes.
In the previous article, we established that Extra Virgin Olive Oil is the highest grade of Olive Oil. Its characteristics can be identified in laboratories which give an indication of the care with which it was produced, packaged, and stored, from the quality of the fruit all the way to its bottling process.
Extra virgin olive oil also has certain organoleptic characteristics: it must be “perfect and free of defects” whilst maintaining desirable flavor and aroma characteristics. This does not guarantee that it will taste good to you; however, with over 260 varieties of Olives grown in Spain alone, you are likely to find some that suits both your personal taste and specific culinary needs.
Having said all that, it is important to recognize that there are huge differences among Extra Virgin Olive Oils in terms of their quality, taste, aroma, color, shelf life, health benefits, presentation, and of course their price. Extra Virgin Olive Oils can be anything from fruity, very delicate, and mellow to Intense, bitter and pungent as much as their anti-oxidant content varies considerably.
For more information about the relevant standards and procedures of farming, Harvest and Milling procedures to obtain this gold liquid, you can visit the VENAKKI brand Harvest and Milling standard & procedure.
The Farming and Harvest
It is my personal belief that “Art & Heart” are needed to create superior handmade quality products, combining tradition & skills and ethical Boutique Mountain farming; of low density trees fields, natural and ecological under the influence of the ideal Mediterranean weather conditions and handpicked olives for obtaining - cold pressed only of natural decantation - superior quality Extra Virgin Olive Oil.
I promote low density tree fields, handpicked Olives and manual procedures where and when possible, to ensure both tree and fruit integrity. The collection made always directly from the tree and never picking Olives found lying on the ground (as these may have damaged their skin exposing the fruit core to oxidization which will interfere with the final quality) and very importantly, a prompt Milling time (within few hours from recollection) to ensure freshness and preservation of all beneficial natural elements in the Olives.
In industrialized olive oil farming, olive trees are planted in high density fields (which deprives the roots of the trees of natural nutrients situation that is industrially compensated by additives and fertilizers). These perfectly lined tree fields are to allow automatized industrial harvesters that pick and deposit the olives in massive containers that under a great deal of amount of olives and weight, obviously crush and break the fruits skin. When the skin is damaged the fruit core is exposed which will elevate acidity levels and interfere with the overall quality.
The Milling and Oil Extraction
The Extra Virgin Olive Oil is extracted by by grinding Olives and producing a paste that is then stirred slowly for another 20 to 30 minutes in a special container (Malaxation), where microscopic oil drops unite into bigger ones facilitating the mechanical extraction.
When the Juice is separated from the paste, either by traditional methods (cold pressed or by more modern processes; by centrifuging and subsequently separating the water from the oil), the result is Extra Virgin Olive Oil. At this point one may choose to have:
“Unfiltered” Extra Virgin Olive Oil by natural decantation. This is truly fresh Olive Oil that has a slightly cloudy appearance and richer aroma and flavor EVOO and is more popular amongst Connoisseurs and Gourmet lovers.
“Filtered” Extra Virgin Olive Oil, by definition, a filter was used and therefore presents a “cleaner” look. These are usually preferred for high temperature cooking as the smoke point is best preserved by the elimination of the fruits organic microscopic particles that cause the smoke.
FILTERED OR UNFILETRED?
The oil’s level of hydration, varietal differences, fineness of the paste and sediment particles, amount of moisture in the fruit, storage temperature, depth of oil in the tank, or even the type of processing machinery used can cause unfiltered oil to either become clearer in time, or remain cloudy. This is not however, an indication of the quality of the oil in any way.
The Bottle and Storage
When choosing to buy a Extra Virgin Olive Oil, take into consideration the bottling and presentation.
· Dark glass keeps the light out, allowing the oil to last longer.
· Metal Containers made of Food Grade Stainless Steel - a safe, nonreactive metal - can also be used for olive oil storage. Avoid reactive metals such as copper or iron, because of potential chemical reactions that can make the oil unsafe.
· Do not store your olive oil in plastic, because the PVC (polyvinyl chloride) from the plastic can be absorbed by the oil and in fact PVC does allow light and air to flow through its walls affecting the overall performance and quality of Extra Virgin Olive Oil.
· Unlike wine, Olive oil does NOT improve with age. I often hear people tell me they are saving their best, estate EVOO for special occasions. But there is an old, Italian proverb - “olio nuovo, vino vecchio” meaning “it is best to consume young oil but old wine”.
· Storing EVOO so that it remains fresh, retains flavor, and doesn’t become rancid is important. The four enemies of olive oil are heat, light, air and time, which all contribute to rancidity. When stored in a cool, dark place and in a sealed container, your olive oil can last, often, up to two years.
· The best temperature to store olive oil is at 14ºC (57º Fahrenheit), but a room at 21ºC (70 degrees Fahrenheit ) is fine especially if you use a dark tinted or opaque container.
CONCLUSIONS
· Good quality information allows you to take informed decisions
· Buy products elaborated ethically and by credible and knowledgeable producers.
· Buy in reputable retailers such as Pacific Gourmet
· Buy Quality and you will be rewarded in both pleasure and health
Words of advice:
· Place your olive oil in a kitchen cabinet away from the stove and oven.
· Store olive oil in a cool, dark place away from light and heat.
· Stay away from plastic containers as the oil can absorb the chemical polyvinyl chloride.
· Make sure the container has the ability to be resealed tightly.
· Don’t refrigerate Superior Quality EVOO. Buy in smaller quantities if you are concerned about shelf life.
But freshly squeezed Extra Virgin Olive Oil is a rare commodity. Estimates are that of all the Olive Oil produced worldwide each year, less than 10 percent is really, truly, Extra Virgin Olive Oil.
Choosing a superior quality first cold pressed Extra Virgin Olive Oil can be similar to selecting a good wine, where aroma and texture blends with flavors that are unique, and create very particular characteristics suited for some particular dishes.
In the previous article, we established that Extra Virgin Olive Oil is the highest grade of Olive Oil. Its characteristics can be identified in laboratories which give an indication of the care with which it was produced, packaged, and stored, from the quality of the fruit all the way to its bottling process.
Extra virgin olive oil also has certain organoleptic characteristics: it must be “perfect and free of defects” whilst maintaining desirable flavor and aroma characteristics. This does not guarantee that it will taste good to you; however, with over 260 varieties of Olives grown in Spain alone, you are likely to find some that suits both your personal taste and specific culinary needs.
Having said all that, it is important to recognize that there are huge differences among Extra Virgin Olive Oils in terms of their quality, taste, aroma, color, shelf life, health benefits, presentation, and of course their price. Extra Virgin Olive Oils can be anything from fruity, very delicate, and mellow to Intense, bitter and pungent as much as their anti-oxidant content varies considerably.
For more information about the relevant standards and procedures of farming, Harvest and Milling procedures to obtain this gold liquid, you can visit the VENAKKI brand Harvest and Milling standard & procedure.
The Farming and Harvest
It is my personal belief that “Art & Heart” are needed to create superior handmade quality products, combining tradition & skills and ethical Boutique Mountain farming; of low density trees fields, natural and ecological under the influence of the ideal Mediterranean weather conditions and handpicked olives for obtaining - cold pressed only of natural decantation - superior quality Extra Virgin Olive Oil.
I promote low density tree fields, handpicked Olives and manual procedures where and when possible, to ensure both tree and fruit integrity. The collection made always directly from the tree and never picking Olives found lying on the ground (as these may have damaged their skin exposing the fruit core to oxidization which will interfere with the final quality) and very importantly, a prompt Milling time (within few hours from recollection) to ensure freshness and preservation of all beneficial natural elements in the Olives.
In industrialized olive oil farming, olive trees are planted in high density fields (which deprives the roots of the trees of natural nutrients situation that is industrially compensated by additives and fertilizers). These perfectly lined tree fields are to allow automatized industrial harvesters that pick and deposit the olives in massive containers that under a great deal of amount of olives and weight, obviously crush and break the fruits skin. When the skin is damaged the fruit core is exposed which will elevate acidity levels and interfere with the overall quality.
The Milling and Oil Extraction
The Extra Virgin Olive Oil is extracted by by grinding Olives and producing a paste that is then stirred slowly for another 20 to 30 minutes in a special container (Malaxation), where microscopic oil drops unite into bigger ones facilitating the mechanical extraction.
When the Juice is separated from the paste, either by traditional methods (cold pressed or by more modern processes; by centrifuging and subsequently separating the water from the oil), the result is Extra Virgin Olive Oil. At this point one may choose to have:
“Unfiltered” Extra Virgin Olive Oil by natural decantation. This is truly fresh Olive Oil that has a slightly cloudy appearance and richer aroma and flavor EVOO and is more popular amongst Connoisseurs and Gourmet lovers.
“Filtered” Extra Virgin Olive Oil, by definition, a filter was used and therefore presents a “cleaner” look. These are usually preferred for high temperature cooking as the smoke point is best preserved by the elimination of the fruits organic microscopic particles that cause the smoke.
FILTERED OR UNFILETRED?
The oil’s level of hydration, varietal differences, fineness of the paste and sediment particles, amount of moisture in the fruit, storage temperature, depth of oil in the tank, or even the type of processing machinery used can cause unfiltered oil to either become clearer in time, or remain cloudy. This is not however, an indication of the quality of the oil in any way.
The Bottle and Storage
When choosing to buy a Extra Virgin Olive Oil, take into consideration the bottling and presentation.
· Dark glass keeps the light out, allowing the oil to last longer.
· Metal Containers made of Food Grade Stainless Steel - a safe, nonreactive metal - can also be used for olive oil storage. Avoid reactive metals such as copper or iron, because of potential chemical reactions that can make the oil unsafe.
· Do not store your olive oil in plastic, because the PVC (polyvinyl chloride) from the plastic can be absorbed by the oil and in fact PVC does allow light and air to flow through its walls affecting the overall performance and quality of Extra Virgin Olive Oil.
· Unlike wine, Olive oil does NOT improve with age. I often hear people tell me they are saving their best, estate EVOO for special occasions. But there is an old, Italian proverb - “olio nuovo, vino vecchio” meaning “it is best to consume young oil but old wine”.
· Storing EVOO so that it remains fresh, retains flavor, and doesn’t become rancid is important. The four enemies of olive oil are heat, light, air and time, which all contribute to rancidity. When stored in a cool, dark place and in a sealed container, your olive oil can last, often, up to two years.
· The best temperature to store olive oil is at 14ºC (57º Fahrenheit), but a room at 21ºC (70 degrees Fahrenheit ) is fine especially if you use a dark tinted or opaque container.
CONCLUSIONS
· Good quality information allows you to take informed decisions
· Buy products elaborated ethically and by credible and knowledgeable producers.
· Buy in reputable retailers such as Pacific Gourmet
· Buy Quality and you will be rewarded in both pleasure and health
Words of advice:
· Place your olive oil in a kitchen cabinet away from the stove and oven.
· Store olive oil in a cool, dark place away from light and heat.
· Stay away from plastic containers as the oil can absorb the chemical polyvinyl chloride.
· Make sure the container has the ability to be resealed tightly.
· Don’t refrigerate Superior Quality EVOO. Buy in smaller quantities if you are concerned about shelf life.
ALL OLIVE OILS ARE NOT CREATED EQUAL (Part II)
Website > Newsletter > Not all Olive Oils are created equal (Part 1)
