Much like choosing a bottle of wine, when it comes to olive oil, choosing the right one is about more than simply choosing the ‘best’ (extra virgin, right?).
Each type of olive oil is best suited to a different purpose, and an understanding of the differences between them will help you match the right olive oil to the right meal.
Olive oil is produced primarily in Mediterranean regions as well as in areas of the US and Australia. It is made by the process of crushing (or ‘pressing’) the olive fruit into a paste and then separating the oil. The different types of oil relate primarily to the degree to which the olives are processed. The flavour of the oil will also vary according to the region the olives are harvested. It is also possible to buy olive oil infused with different flavours such as chilli, rosemary and garlic.
Extra virgin
Extra virgin olive oil is of the highest quality, made from the first ‘pressing’. The pale, yellow-green oil is flavoursome, but the flavour is degraded when the oil is heated. It is therefore best-suited to salad dressings and marinades.
Virgin
Virgin olive oil has a slightly higher level of acidity compared with extra virgin. It has a higher acidity content (1-4%) that extra virgin olive oil so it retains only some of its natural aromas and flavors.but can be used in much the same way, as well as in cooking.
Pure
After the virgin oil has been removed, the remaining oil is refined, processed and blended with a small amount of virgin oil to make pure olive oil. It has a mild flavour and is a good cooking oil.
Light and extra light
A common misconception about light and extra light olive oil is that it is lower in fat compared with other varieties. The lightness actually refers to the colour and flavour of the oil. It is suitable for cooking.
Keep olive oil in an airtight bottle in a cool dark place.Olive is best consumed within 12 - 18 months. Ensure that the use-by date is well within the time that you will be able to cook with it.
Decide the reason you want your olive oil. If it is for salads, choose virgin or extra virgin olive oils. It is often a good idea to purchase a very small amount of virgin or extra virgin olive oil and keep it aside just for salads. If you are cooking, just plain olive oils are the best choice. If you are creating a cleaning product, such as furniture polish, use the light or extra light oil
Each type of olive oil is best suited to a different purpose, and an understanding of the differences between them will help you match the right olive oil to the right meal.
Olive oil is produced primarily in Mediterranean regions as well as in areas of the US and Australia. It is made by the process of crushing (or ‘pressing’) the olive fruit into a paste and then separating the oil. The different types of oil relate primarily to the degree to which the olives are processed. The flavour of the oil will also vary according to the region the olives are harvested. It is also possible to buy olive oil infused with different flavours such as chilli, rosemary and garlic.
Varieties
Extra virgin
Extra virgin olive oil is of the highest quality, made from the first ‘pressing’. The pale, yellow-green oil is flavoursome, but the flavour is degraded when the oil is heated. It is therefore best-suited to salad dressings and marinades.
Virgin
Virgin olive oil has a slightly higher level of acidity compared with extra virgin. It has a higher acidity content (1-4%) that extra virgin olive oil so it retains only some of its natural aromas and flavors.but can be used in much the same way, as well as in cooking.
Pure
After the virgin oil has been removed, the remaining oil is refined, processed and blended with a small amount of virgin oil to make pure olive oil. It has a mild flavour and is a good cooking oil.
Light and extra light
A common misconception about light and extra light olive oil is that it is lower in fat compared with other varieties. The lightness actually refers to the colour and flavour of the oil. It is suitable for cooking.
Storing
Keep olive oil in an airtight bottle in a cool dark place.Olive is best consumed within 12 - 18 months. Ensure that the use-by date is well within the time that you will be able to cook with it.
How to choose the right olive oil
Decide the reason you want your olive oil. If it is for salads, choose virgin or extra virgin olive oils. It is often a good idea to purchase a very small amount of virgin or extra virgin olive oil and keep it aside just for salads. If you are cooking, just plain olive oils are the best choice. If you are creating a cleaning product, such as furniture polish, use the light or extra light oil
- Choose olive oil encased in dark glass. The dark color helps to prevent oxidation of the oil, which can quickly lead to deterioration of the oil and rancidity.
- Choose for the oil quality, not the color. Olive oils vary considerably in color range, from dark green to a light golden color. The colors are not indicative of quality - the labels as described above are the quality indicators.
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