Types of Olive Oils
Olive oil is a fruit oil that has many cooking uses, including dressings, sautéing and basting. According to an article in Science Daily, olive oils are rich in antioxidants that help the body rid itself of harmful cell growth. There are several different types of olive oil, and which one is used is largely a matter of taste preference, though some oils are considered more desirable and flavorful than others. Does this Spark an idea?
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History
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The Mediterranean Basin, specifically Greece and Crete, has been cultivating olive trees since about 3500 B.C. Crete started exporting olive oil to Greece, Africa and parts of Asia around 2000 B.C. Olive oil was not only seen as a cooking oil; ancient Mediterranean cultures viewed olive oil as a liquid with medical and symbolic uses as well. Winners of the Panathenaic Games in ancient Greece were awarded olive branches and large quantities of olive oil. Olive trees and olive oil spread throughout the world with the Roman and Turkish occupations of Greece. The International Olive Council (IOC) was established in 1959 in Madrid, Spain, to implement desirable standards for olive tree and olive oil production (the council was known as the International Olive Oil Council, or IOOC, until 2006).
Extra Virgin
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Extra virgin olive oils are the most flavorful and most expensive variety. The IOC has strict standards regarding what is classified as extra virgin olive oil. First, it must be extracted by machines only. No chemicals or hot water extraction methods are allowed in the production of extra virgin oil. The oil must come from cold pressing, which means the olives are pressed with a mechanical or hand press to draw the oil out from the olive paste. The most important factor in determining whether oil can be classified as extra virgin is its acidity level. Extra virgin olive oils must have an oleic acidity level of less than one percent. Due to its intense flavor and superior aroma and texture, extra virgin oil is typically used in dressings.
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Virgin
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Virgin olive oil is similar to extra virgin, but it has a milder taste. Virgin olive oils are obtained from cold pressing, like extra virgin oils. The difference between the two is the allowed acidity levels. Virgin olive oils may contain no more than 3.3 percent oleic acid. Most Mediterranean producers, however, aim for no more than two percent acidity to maintain as much flavor as possible. Virgin olive oil is more temperature resistant than extra virgin oil, making it better suited to low-heat sautéing, as well as dressings.
Pure
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Pure olive oil is generally referred to as "olive oil," though labels often state "pure" or "100% pure." Pure oils are a mixture of virgin olive oil and refined oil. Refined oil has very little vitamin E, so the virgin oil helps bring out flavor and aroma. Pure oils are well suited to high-heat cooking and warm storage, and they are less expensive than virgin and extra virgin oils.
Olive Pomace
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Olive pomace oil is the lowest-quality olive oil available. Pomace is the portion of the olive that remains after the removal of the oil and water during the pressing process. Some residual oil is left in the olive, and virgin olive oil is mixed with this remaining pomace oil. Olive pomace oil contains less virgin oil than pure oil, making it less flavorful. It is not suitable for dressings or most marinades, though it can be used in high-heat cooking and is relatively inexpensive.
Lite
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Lite oils are olive oils that are light in color, indicating that the olives used in the oil were black and ripe. Lite oils actually contain the same calorie and fat content as other olive oils, though they are sometimes marketed as healthier than regular olive oils. They contain very little virgin olive oil, and some contain none at all. Lite oils have a blander flavor and are only suited for high-heat cooking, like other lower quality oils.
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References
Resources
- Photo Credit foodistablog; http://farm4.static.flickr.com/3651/3543531750_cfca76631d.jpg?v=0
