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Olive oil, has been a symbol of Italian food and of the history of Italian cuisine for the longest time. Today, itÌýhas become a staple in the pantry of millions eager to enjoy healthier, richer tasting food. Unfortunately, there areÌýmany varieties and blends, a factor that often makes the daily process of choosing the right oneÌýfor a particular appetizer, salad or entréeÌýrather difficult.

So here’s a lesson: Italian olive oil 101!

Olives

Olives are a fruit produced by a MediterraneanÌýevergreen tree throughout various regions of Italy and the whole Mediterranean basin. Olive trees areÌýone of the world’s oldest cultivations: they areÌýsturdy and can typically withstand many of nature’s elements, but colder temperatures, rain and/or ice can wreak havoc on fruit production and overall tree health. Regular pruning and seasonal fertilizing is required to maintain ongoing olive production.

While an olive begins as a green fruit, the ripening process causes itÌýto darken, or turn black. When the olives are deemed ripe, harvesting begins. (More seasoned farmers will settle their nets long before the harvest, usually at the beginning of the season.) Nets and pickers will proceed into the grove for several days of picking and stripping olives from their natural habitat. Since many families refuse to modernize the process of harvesting olives, this ritual is completed by hand until the last succulent piece of fruit has been picked or shaken from the tree onto the awaiting nets. Many pickers endure cuts, bruises and uncomfortable pain during the harvest. But their efforts result in a more plentiful bounty.

Olives harvesting and olive oil production

Olive Oil Classifications

Following the press, the resulting olive oil is considered “non-filtered” or “cold pressed:” both nomenclatures simply identify what is the first, less refined result of olives pressing. Because of its purity and integrity, cold press olive oil is often more expensive than others.

SomeÌýmay also refer to cold pressedÌýolive oil as “virgin” since the oil has not been filtered, modified or altered in any way. However, to be classified as virgin, itÌýcannot contain more than 2% of acidity, where the acidity refers to the presence ofÌýoleic acid,Ìýa monosaturated fatty acid).ÌýInterestingly,Ìývirgin olive oils, naturally more aromatic than their highly refined counterparts, often contain unique taste characteristics, which associate them to their own region of origin.

Extra virgin olive oil classification mirrors that ofÌývirgin olive oil: to be considered extra virgin, olive oil must not contain more thanÌý1% acidity. (Some purists specify acidity shouldÌýnot exceed 0.8%.) “Ordinary” or “pure” virgin olive oil contains not more than 3.3% acidity.

Then there is refined olive oil,Ìýa derivative of virgin olive oil. Anything beyond virgin and extra virgin classification requires specific processing treatment.

How to classify Olive Oil by its flavor

Olive oil flavor is not only determined by its degree of acidity. External factors, such as soil, fruit maturity, climate and extraction process, can influence it, too. The most common terms used to describe and characterize itsÌýflavor are fruity, fresh, buttery, astringent, peppery, sweet or green. Having an olive oil tasting experience is an easy and interesting way to understand and get to know this special nectar and its multitude of flavors and aromas: simply pour a small amount of olive oil (usually about a tablespoon) into a small, clear glass (a cordial glass is the perfect size). Carefully swirl the oil around the glass to coat the entire surface. Hold the bowl of the glass in your handÌýto delicately warm the oil, thus releasing the oil’sÌýnatural aroma, and then inhale itsÌýfragrance. To actually taste the oil, you may sip itÌýdirectly from the glass, or dip a small piece of unsalted bread (white French bread is best) into it. Should you choose to do so,Ìýyou will want to discard the oil from that particular glass.

Olive Oil and Food

For those curious, here is some advice onÌýhow to most effectively pair olive oil with food and cooking.

• Always use quality olive oil. (Think of olive oil and wine as following the same rule:Ìýwe areÌýtold to neverÌýcook with a wine we would notÌýdrink on its own. The same practice holds true for olive oil).
• Extra virgin or cold pressed olive oil is the highest quality olive oil available and it is used widely among restaurant chefs. Keeping price and quality in mind, this oil is used more sparingly. Extra virgin olive oil variety is best used over salads or for dipping bread.
• Virgin olive oil contains less flavor and aroma than extra virgin,Ìýand is best used for frying, grilling and oven roasting. OrdinaryÌýolive oil contains evenÌýless flavor and aroma than virgin olive oil,Ìýand may be used in recipes whereÌýflavor from the oilÌýitself is not desired.
• Olive oil is not wine! Many think that it gets better with age, but it isÌýnot like that at all. It is a fresh product and must be consumed quickly once you open the bottle.
• Olive oil bottles must be kept in a cool, dry storage place. Your cupboard is fine, the ledge of your sun-drenched window is not.
• Good extra virgin olive oil is a very healthy food, but never forget that it isÌýa kind of fat and contains a lot of calories. Its fat is however better than other kind of vegetal or animal fat, because of its high content of monounsaturated fatty acids, as well asÌýantioxidative substances.
• Olive oil helps lower bad cholesterol and increaseÌýgood cholesterol. Ask your doctor if and how include it in your diet.

While olive groves and oil production have reached as far west as the United States, Italy is still considered the foremost producer of high quality olive oil. Some of the same groves and estates of Italy have been producing olive oil for hundreds of years, continuing a time-honored family tradition, appreciated throughout the entire world. It isÌýeasy to taste the difference.

By Melissa A. Tyson

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