Olive oils are made from a variety of different olive trees, the most common in Tuscany being frantoio, leccino and moraiolo. Some olive oils are "single-estate oils," that is, an oil from a single variety of olive. Many olive oils are a mix of several varieties of olives and the result will change according to the proportion used.
The best olive oils are made from hand picked olives just before they turn ripe to get the perfect balance between the oil and acidity. Olive oil differs from other oils because it is extracted from a fruit, not a grain or seed.
It is basically 'fresh squeezed' from the fruit of the olive tree, without deviation of the color, taste, and nutrients or vitamins. Based on distinctions such as growing region and the crop`s condition, the flavor, color and fragrance of olive oils can differ dramatically.
Frequently, chlorophyll or other coloring agents are added to achieve a robust green color that, though mistakenly believed by many to be the indication of real extra virgin, is practically never seen in the bona fide item. With few exceptions, unadulterated extra virgin oil is primarily golden in color.
Essential to maintaining purity is harvesting the fruits in the proper manner. The time that elapses between harvesting the olive and extracting its oil is one of the most critical factors in making high quality olive oil. Modern olive orchards such as those in Australia are generally better equipped to harvest olives on time and have them processed quickly than traditional European farms.
Like wines, extra virgin olive oils can vary dramatically in taste, depending upon the producer of the oil, the type and quality of the fruit that is pressed, the time of harvest, the weather during the growing season, and the region (nature of the soil) from which the olives were produced.
Top quality oil is a handcrafted product and the price will reflect that. Olives must be handpicked one by one to produce the highest quality olive oil.
Olive oils will go rancid more quickly if stored in a warm environment, and light hastens the loss of the health giving vitamin E like compound tocopherol over the shelf life of the oil. The oils should be stored in a dark and cool environment to ensure that they maintain their quality and aroma.
The International Olive Oil Council (IOOC) sets quality standards that most olive-oil-producing countries use, but the United States does not legally recognize these benchmarks. Every grade has a distinct quality and flavor, making each suitable for different uses and cooking methods.
More Information:
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