Olive Oil
Types of Olive Oil
Olive oil is fruit oil obtained from the olive, a traditional tree crop of the Mediterranean basin. Rather than having types of olive oil, we have grades of olive oil. The IOOC (International Olive Oil Council) regulates olive production and ensures that tight grading procedures are carried out. The following grades are shown below:
- Extra-virgin Olive Oil comes from the first pressing of the olives, and contains very little acidity. This is the regarded as the superior oil, with superior taste.
- Virgin Olive Oil this has an acidity of less than 2% and is pleasant to taste. This is slightly cheaper than extra-virgin.
- Pure Olive Oil these oils contain a mixture of two. Refined olive oil in addition to one of the above.
- Olive Oil - is a blend of virgin oil and refined oil, containing no more than 1.5% acidity. It commonly lacks a strong flavor.
- Olive-Pomace Oil - is a blend of refined Pomace olive oil and possibly some virgin oil. It is fit for consumption, but it may not be called olive oil. Olive-Pomace oil is rarely found in a grocery store; it is often used for certain kinds of cooking in restaurants.
- Lampante Oil - is olive oil not used for consumption; Lampante comes from olive oil's ancient use as fuel in oil-burning lamps. Lampante oil is mostly used in the industrial market.
History of Olive Oil
Homer called it "liquid gold." In ancient Greece, athletes ritually rubbed it all over their body. Its mystical glow illuminated history. Drops of it seeped into the bones of dead saints and martyrs through holes in their tombs. Olive oil has been more than mere food to the peoples of the Mediterranean: it has been medicinal, magical, an endless source of fascination and wonder and the fountain of great wealth and power. The olive tree, symbol of abundance, glory and peace, gave its leafy branches to crown the victorious in friendly games and bloody war, and the oil of its fruit has anointed the noblest of heads throughout history.
Regions of Olive Oil
95% of the worldwide cultivation of olive trees occurs in the Mediterranean region alone. Most of the oils come from regions with a warm climate; Greece, Spain and Italy. However they are grown in other places such as in the Middle East and North America. Italian olive oil however has reigned supreme with explosions in demand throughout the entire globe. The Italian government also has checks and balances in place to ensure the quality of the oils is preserved, and the correct grading and labelling maintained.
How it's made
The most traditional way of making olive oil is by grinding olives. First the olives are ground into an olive paste using large millstones. The olive paste generally stays under the stones for 30-40 minutes. After grinding, the olive paste is spread on fibre disks, which are stacked on top of each other, then placed into the press. Pressure is then applied onto the disk to further separate the oil from the paste.
This is only a very broad run-down of the process. To read about a more in-depth description of the process, visit our affiliates page, here on our website on the homepage Terra Rossa.
How to enjoy
Olive oil is an extremely diverse ingredient. It can be used for finishing off salads, as a tidy presentation element or simply drizzled over tuna or humus. It also has an even larger part to play in day-to-day cooking. Olive oil is the perfect substitute for butter, and can be used in cakes and light-frying etc.
