Olive (Olivo)

The olive is an evergreen shrub or tree. Trees grow upto heights of 10m, they have persistent dark green leaves, its trunk is very twisted and its grey and smooth crust that cracks with ages. Growth is slow and it is a very hard wood. It produces small white flowers whose fruit are edible and usable for the production of oil (aceite). The fruit is a small drupe 1-2.5 cm long, thinner-fleshed and smaller in wild plants than in orchard cultivars. Olives are harvested at the green stage or left to ripen to a rich purple color (black olive). Canned black olives may contain chemicals that turn them black artificially. Olive trees can be cultivates by seeds or cuttings.

HISTORY

The olive tree (Olea Europea) is one of the few trees that can still produce fruits even in rocky and unproductive land. Olea’s main characteristic is its longevity and the preservation of its productivity.

The olive tree has been the symbol of wisdom and peace. The olive tree was the sacred tree of goddess Athena and Athens, the capital of Greece, took its name from the goddess. Zeus had decreed that the city should be given to the god who offered the most useful gift to the people. Poseidon gave them the horse. Athena struck the bare soil with her spear and caused an olive tree to spring up. The people were so delighted with the olive that Zeus gave the city to Athena and named it after her. Athena is often shown with an olive branch, a symbol of peace and plenty.

At the Ancient Olympic Games, winners were presented with a simple olive tree branch which was cut with a gold-handled knife from a wild olive tree. The Greeks believed that the vitality of the sacred tree was transmitted to the recipient through the branch.

HEALTH

The olive oil is still being used for medical purposes and religious purposes and it has been proved to be an essential ingredient of a healthy diet. As a monosaturated fatty acid, olive oil does not have the same cholesterol-raising effect of saturated fats. Olive oil is also a good source of antioxidants. Olive oil, unlike seed oils, remains stable in its chemical structure at relatively high temperatures because of its antioxidant and high oleic acid content.

GRADES OF OLIVE OIL

These grades or types of olive oil were developed by the International Olive Oil Council:

Extra-Virgin Olive Oil also known as 'the queen of oils'.

The A+ of oils. This is the oil that results from the first pressing of olives. To qualify as extra virgin, the oil must be cold pressed, with no chemicals or hot water added during the process. Also, acidity levels must be lower than 1%, and the oil must have an excellent flavor and aroma. Extra virgin olive oils are sometimes treated like fine wines, and, as with wines, some people will argue that no two olive groves will produce extra virgin olive oils that taste alike. The seasoned palate is able to detect distinctions in taste and aroma, and these subtleties are extensively discussed and intensely debated.

To be certified for the “extra virgin” label, an olive oil should satisfy four criteria: 1) it must be produced by mechanical extraction methods (no chemicals or hot water applied), 2) it come only from first cold-pressing, 3) it should have an oleic acidity level of less than 1%, 4) it must have a perfect taste.

Acidity level is the most important factor that determines its grade. This is a measure of the percentage of free fatty acid content: the best oil has the lowest acidity. The oil should also be free from perceptible defects in taste or smell. Extra virgin olive oil is valued for its perfect balance in terms of flavour, aroma, colour, and acidity level.

One reason extra virgin olive oil is prized so highly is its high content of vitamins and nutrients. Also, it is pure and without any additives. The fruitiness of its taste and the complexity of its aroma give it universal appeal. The light, delicate consistency of extra virgin olive oil makes it perfect for dressings. It is also the preferred oil for use in cooking by more discerning users.

Extra virgin olive oil comes in four sub-types:

Extra virgin olive oil (regular), Organic extra virgin olive oil, Protected Designation of Origin (PDO), Protected Geographical Indication (PGI). Different extra virgin olive oils may share the same characteristics but there is marked variation in taste. There are many nuances, and connoisseurs categorise its flavours as mild (delicate, light, or buttery), semi-fruity (stronger, with more taste of olive), and fruity (oil with a strong olive flavour).

If you wish to become familiar with the different olive oil flavours, you should try to taste as many of them as possible; one cost-effective way to do that is to split several large bottles of different extra virgin olive oils with your friends.

Virgin Olive Oil It results from the first oil pressing, but the fruit can be of slightly lower quality. It is also produced without refining. In a technical sense, virgin olive oil may have an acidity level of up to 3.3%, however, industry practice in the producing countries is to maintain under 2% acidity. Its flavour intensity can vary and its taste is less mild than extra virgin olive oil.

Pure Olive Oil The most common oil used, it is chemically refined to strip away undesirable taste and aroma. It is usually a combination of virgin olive oil mixed with refined olive oil. This is now simply called olive oil and is a blend of virgin olive oil and refined olive oil. Its label will bear the designation “pure” or “100% pure”. However, refined olive oil has very little vitamin E content. This is why producers need to add unrefined virgin olive oil to impart some of flavour, colour and aroma into the blend. The proportions of the two components may vary from one producer to another, depending on the flavour the producer desires to create.

Pure olive oil actually has the same acidity level as virgin olive oil, and for that reason it has good resistance to high temperatures. Its lower nutrient content than virgin olive oil makes it less expensive. It cannot be used for dressings and is better suited for heavy-duty, high-heat cooking.

SOME TO AVOID

To make things somewhat simple for those of you that do not know much about olive oil, stay away from the following types of olive oils:

Pomace Oil

Pomace oil is the lowest grade of olive-based oils. Pomace is that part of the olive that remains after all the oil and water in it has been removed by pressuring or centrifuging processes. With the use of certain solvents, there is still some residual oil that can be extracted from the olive pomace. This oil may then be refined, which results in a product bereft of any specific taste or colour; it also contains none of olive oil’s vitamins.

To make pomace oil acceptable to consumers, the producer blends it with virgin olive oil. As with pure olive oil, the producer may vary the proportions between the pomace oil and virgin olive oil; however, the virgin olive oil content is generally quite low. The blended product is called olive pomace oil. Like pure olive oil, it is suitable for use only in high-heat cooking.

Lite Oils

There are certain light-tasting, light-coloured oils containing minute proportions, if at all, of virgin oils. These are pure rectified oils called lite oils. They are being marketed with a particular slant that would have people believe that they are buying oils that have lower in fat or calorie content. The truth is, lite oils have 125 calories per tablespoon – exactly like all olive oils, and all fats, for that matter.

Grading of olive oil is done, to a less significant degree, based on colour. Most olive-based oils have colours ranging from pale yellows to deep cloudy greens. The latter colour may indicate that the oil is from green, barely ripe olives – but not always. It is possible that an excess of olive leaves slipped into the crusher, sometimes inadvertently sometimes not, resulting in pale oils acquiring a deeper aura (which can give it a better price). The authentic green colour should indicate a wholesome, intensely fruity taste and freshness.

Yellow oils mean that the olives were black and ripe when picked late in the season, yielding a sweeter, rounder oil. However, a lighter colour may also signify oxidation arising from exposure to sunlight. If that happens, the delicate aromas and vitamin E content in such oils generally have suffered, and the oil may taste rancid.

In general, olive oil is a good source of vitamin E and is rich in monounsaturated fats. However, extra virgin olive oil has the highest content levels of these healthful nutrients and has the most exquisite flavours. It should come as no wonder that extra virgin olive oil is known as the queen of oils.

Also best to avoid Extra Light Olive Oil, Light or Lite Olive Oil, Pure Olive Oil, Refined Olive Oil, Olive Oil Cake Refined and Olive Oil.