All About Olive Oil

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History
Olive oil’s origins date back more than 5,000 years to the Mediterranean, where 95 percent of olive trees still grow today. Although too bitter to eat off the tree, over 750 million olive trees are cultivated mostly in Spain and Italy for their natural juices that preserve the taste, aroma and vitamins of the fruit.

Process
After being picked, olives are brought to a mill as soon as possible so the acidity level doesn’t climb too high and affect the flavor. After being cleaned, they are milled into a paste which is then put under pressure to extract the liquid.

Premium olive oil is cold pressed, which means the paste is room temperature and the pressing is done when it’s cold. This technique retains flavor, avoids losing taste, and increases the yield of oil.

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Variations
Extra virgin olive oil, which comes from the first pressing of the olives, is the highest quality and contains greater levels of antioxidants. This rich and intense oil is perfect for salad dressings, marinades, and dipping bread.

Virgin oil comes from the second pressing. The term means the olives are pressed with a mechanical technique and without the use of heat, steam, or chemicals.

Regular or pure olive oil is a blend of oils that have been chemically-refined and filtered to neutralize strong tastes and high acid content. This low-quality oil is usually the least expensive and best for frying or when flavor is not crucial.

The color of olive oil depends on the variety of olive and its maturity at the time of harvest. Early-picked olives yield a dark, greener oil, while riper olives produce an oil that is lighter and more yellow in color. The extraction process can also affect color and taste. Greenish oils do not necessarily have a grassy aroma and yellow oils aren’t always buttery.

Flavor
Flavors range from mild and citrusy to spicy and peppery. Factors influencing taste include the type of olive, region, maturity, processing, and age. With more than 200 different varieties of olives, an extensive range of flavor profiles is to be expected. Olive oil is unusual because two qualities that can be questionable in other foods – bitterness and pungency (olives’ peppery bite in the back of the throat) – are positive qualities. Another desirable trait is fruitiness and actual olive flavor.

Benefits
At 120 calories per tablespoon, olive oil contains significant vitamins and nutrients that support healthy digestion and are thought to lower blood pressure. According to the Food and Drug Administration, consuming 2 tablespoons per day may reduce your risk of heart disease. Containing a high concentration of monounsaturated fatty acids, the oil also supports good cholesterol (HDL) while lowering bad cholesterol (LDL). In addition to natural health remedies, it can be used in household cleaning along with personal care to moisturize skin, hair and nails.

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Selection

Our very own D.O.P. Chianti Classico Extra Virgin Olive Oil is one of the most famous and best appreciated olive oils in the world for its origin, quality, and limited quantity available. Four varieties of hand-picked olives from Chianti, in the heart of Tuscany, produce this first cold extraction within 24 hours of picking. The D.O.P. certification is very strict and given to no more than 50 percent of oil produced in Chianti. Recommended uncooked to better express its best taste characteristics, this oil is delicious on dishes like bruschette bread, salads, and roasted and grilled meats.

The Tenuta Del Numerouno Extra Virgin Olive Oil is the juice of olives grown on the Bicocchi estate in the coastal Tuscan town of Grosseto, Italy. Produced without the use of pesticides or chemical agents, the olives are picked and selected by hand to be cold pressed. The mild seaside climate protects them from harsh weather. Naturally low in acidity, Numerouno is exceptionally dense, fruity and praised for its complexity, sublety and mildness. It should be a staple in the pantries of chefs and amateurs alike.

All About Olive Oil dipoil All About Olive Oil Infusion is a method of flavor enhancement that adds the essence of herbs or fruits into olive oil through crushing the produce along with the olives. The St. Helena Tuscan Dipping Oil is seasoned with capers, Kalamata olives and sun dried tomatoes that make it a flavorful drizzle for pizza and pasta. Since oils can become rancid from exposure to light and high temperatures, remember to store all your olive oils in a cool area, away from any contact with heat.