Saturday, January 6, 2018

Olive oil


Olive oil provides excellent flavor both in salads and cooking.  It is mainly produced in the Mediterranean countries of Spain, Italy and Greece as well in southern parts of France and increasingly in Australia and California.  Wherever wines are made, you will also find olives and their oils. 

In general Spanish oils have a stronger flavor, Greek oils  have a thicker texture/consistency, Italian oils have a nutty flavor and French oils are quite fruity. Olive oil has a slightly lower heating point and it is therefore not suitable for deep frying.  It is more expensive as well thus making its use more selective.  


The beneficial health effects of olive oil are due both to the monounsaturated fatty acid content and the high incidence of antioxidant substances. 

Olive oil is an integral part of the Mediterranean diet, which appears to be better at helping to prevent high blood pressure than typical western diets.  


The following list describes attributes of the various olive oil types: 
  • Extra Virgin Olive Oil -Virgin Olive oil with pure flavor and aroma, acidity of no more than 1%.
  • Virgin Olive Oil-Virgin Olive oil with pure flavor and aroma, acidity of no more than 2 %. 
  • Ordinary Virgin Olive Oil -Virgin Olive oil with pure flavor and aroma, acidity of no more than 3.3%.
  • Pure Virgin Olive Oil -Virgin Olive Oil with pure flavor and aroma, acidity of no more than 2%.
  • Refined Olive Oil -Olive oil obtained from generally defective virgin olives by refining techniques acidity of 0.5% or less.
  • Olive Oil- A mixture of refined Olive Oil and Olive Oil which is not pure, having an acidity of 1.5% or less. 
  • Olive Pomace Oil- Pomace is the ground flesh and pits after pressing.  It has a free acidity of not more than 1 gram per 100 grams. Use for bulk purposes.  

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