Olive Oil Archives

EXTRA VIRGIN OLIVE OIL IS GOOD FOR YOUR HEALTH

Most of us buy quality extra virgin olive oil because it is delicious but we also believe it is good for your overall health. If this is the case, you are absolutely right on both counts. Extra virgin olive oil is rich in antioxidants that are good for your health as well as being delicious.

 

It is important to note that quality extra virgin olive oil should be used within eighteen months of pressing. Why is that so? Unlike fine wine, good olive oil does not improve with age. The health benefits of antioxidant-rich oils wane if the oils are stored for too long or not properly.

 

What does storing ‘properly’ mean? Antioxidants remain in the olive oil if the bottle is not exposed to heat and/or light. This is one of the main reasons why any producer of good olive oil would never bottle the oil in a clear bottle. This means you are well advised not to purchase olive oils bottled in clear bottles. Any merchant who sells extra virgin olive oil in clear bottles clearly does not understand the importance of bottling olive oil. Why would any producer of good olive oil put it in a clear bottle?

WHY LOW ACIDITY IS IMPORTANT IN OLIVE OIL

We often hear about the importance of low acidity, that is below 0.08%, in extra virgin olive oil. What is low acidity and why it is so important are important questions. It is important because the lower the percentage of oleic acid, the higher the quality of the olive oil. The term oleic means related to, or derived from, oil or olive. Oleic acid is a naturally-occurring mono-unsaturated omega-9 fatty acid found in various animal and vegetable sources. The degree of acidity referred to in extra virgin olive oil refers to the proportion of free fatty acids, not to the taste. To be truly great extra virgin olive oil it must

be virtually free of acidity. The higher the content of acidity the more unpleasant is the flavor of the oil. Different factors are responsible for the level of acidity in the production of olive oil, but quality of the soil is of utmost importance. Good harvesting and pressing practices are also important.  Olives should not be harvested from the trees and not picked off the ground.  Pressing equipment should be kept clean and olives should be processed shortly after picking in order assure low acidity and better overall quality. Incidentally, purchasing your olive oil from a trusted merchant is also crucial!

THE HEALING POWER OF OLIVE OIL

The ancients had it right. Olive oil, first discovered and pressed from olives over 6,000 years ago, has played an important role in a healthy diet. Recent studies have shown that olive oil helps in the prevention of cardiovascular diseases, has a cleansing effect on the digestive system as well as promoting healthy cell development. It also offers protection against many illnesses such as arthritis and cancer. Olive oil falls into the category of oils which are touted for their monounsaturated fats which have been shown to have a protective effect on the entire body. Olive oil is made up of 77 percent of this good fat. Research has also shown that olive oil may lower the risk of heart disease since it reduces LDL (bad cholesterol) while leaving HDL (the good cholesterol) intact.

BERGAMOT INFUSED OLIVE OIL IS TRULY SPECIAL

In the past certain flavored olive oils have gotten a bad reputation. This is due to the fact that unscrupulous producers have added chemically produced flavorings to the oil. Not so with Dr. Laleli’s flavored oils. Our favorite, and indeed most unusual, is the Laleli Bergamot Olive Oil. Bergamot is the ingredient in Earl Grey tea that gives the tea its wonderful flavor and ethereal aroma. Lovers of Earl Grey tea will relish this oil. We like to refer to this as “the Earl Grey of olive oils.” The next time you make insalata caprese (tomatoes, fresh mozzarella and fresh basil), drizzle this oil onto it. With the addition of a little pepper and salt the bergamot olive oil is the only other ingredient you will need. Grape tomatoes, rather than beefsteaks, sliced in half add a new and outstandingly delicious twist to this favorite.

Cloudy Olive Oil is Not a Problem

If you store your fine extra virgin olive oil in a refrigerator you may note that when you remove it for use, it has turned cloudy. Do not worry since this is not going to affect taste or quality. So what causes the cloudiness? Olive oil contains an abundance of polyphenols. These occur naturally in oils which are minimally processed. It is the polyphenols that solidify under refrigeration. Return the olive oil to room temperature. The polyphenols will dissolve and the oil will return to normal. To avoid this cloudiness it is best to store the olive oil in a cool dark place rather than refrigerating. If you are not going to use up your olive oil within three months then it is best to store under refrigeration. Otherwise there is no need to refrigerate.

All Olive Oils are Not Alike

Most Americans are familiar with olive oil purchased at supermarkets and other mass outlets. For the most part there is very little difference in these oils from year to year. Why? For starters these oils are blended. What does that mean? Essentially olive oils from different regions and even countries are carefully blended to produce a consistent taste profile. Year to year there is very little difference in these oils because producers know that the average consumer expects the olive oils they purchase to have the same taste profile. On the other hand extra virgin olive oils from different estates and regions have their own distinctive taste profiles. Some might be buttery, others grassy or fruity, while others are very light and delicate (no not ‘light’ as labels on some supermarket olive oils suggest.) These oils are generally much more expensive, but well worth the price since only a small amount is necessary for your favorite vinaigrette or drizzling on meat and seafood. Of course these extra virgin olive oils are never used for frying or sauteeing.  

Olive Oil rules - at last!

The US is finally catching up to many nations which have stringent olive oil rules and standards. The state of Connecticut is the first in the nation to set quality standards for olive oil. All too frequently unscrupulous producers and importers have been allowed to deceive consumers into thinking they were buying 100% extra virgin or virgin olive oils when in fact they weren’t. In some cases a mixture of soybean and pomace oils (the oil collected from ground pits and olive skins after pressing), have been passed off as quality olive oils. This is why it is important to purchase your olive oils from a quality seller because it is a guarantee that you will always be getting genuine extra virgin olive oil. At OliveNation and JR Mushrooms & Specialties high standards have always been in place and customers always have the assurance they are getting genuine extra virgin olive oils.

Extra Virgin olive oil contains peroxide!

In ancient times people used olive oil in many different ways. It was used as fuel in lamps, as a skin balm and of course as a food ingredient.  An explanation for its widespread use as a skin balm was probably unknown to them. The fact that peroxide, a naturally occurring component in olive oil, might have been one of the reasons for olive oil’s wide-spread use as a soothing skin balm might have accounted for its popularity as a healing agent.  After all, peroxide is still widely used as a topical solution for cuts and scrapes.

 

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