- February 2013 (2)
- April 2013 (1)
- May 2013 (1)
- June 2013 (4)
- July 2013 (11)
- August 2013 (2)
- September 2013 (2)
- October 2013 (2)
- December 2013 (1)
- January 2014 (9)
- February 2014 (6)
- March 2014 (10)
- April 2014 (7)
- May 2014 (8)
- June 2014 (7)
- July 2014 (3)
- August 2014 (15)
- September 2014 (10)
- October 2014 (7)
- November 2014 (2)
- December 2014 (6)
- January 2015 (3)
- February 2015 (6)
- March 2015 (6)
- April 2015 (5)
- May 2015 (5)
- June 2015 (3)
- July 2015 (1)
- September 2015 (1)
- October 2015 (1)
- November 2015 (7)
- December 2015 (7)
- January 2016 (12)
- February 2016 (7)
- March 2016 (9)
- April 2016 (8)
- May 2016 (5)
- June 2016 (6)
- July 2016 (8)
- August 2016 (8)
- September 2016 (5)
- October 2016 (7)
- November 2016 (1)
- December 2016 (6)
- January 2017 (3)
- February 2017 (3)
- March 2017 (1)
- June 2017 (1)
- July 2017 (1)
- August 2017 (2)
- September 2017 (3)
- November 2017 (1)
- December 2017 (1)
- January 2018 (1)
- February 2018 (1)
- May 2018 (1)
- June 2018 (3)
- August 2018 (3)
- September 2018 (3)
- October 2018 (5)
- November 2018 (2)
- January 2019 (1)
- February 2019 (2)
- March 2019 (3)
- April 2019 (3)
- May 2019 (5)
- June 2019 (2)
- July 2019 (4)
- August 2019 (5)
- September 2019 (5)
- October 2019 (5)
- November 2019 (4)
- December 2019 (6)
- January 2020 (6)
- February 2020 (4)
- March 2020 (7)
- April 2020 (5)
- May 2020 (4)
- June 2020 (3)
- July 2020 (5)
- August 2020 (5)
- September 2020 (4)
- October 2020 (7)
- November 2020 (4)
- December 2020 (3)
- January 2021 (3)
- February 2021 (5)
- March 2021 (8)
- April 2021 (4)
- May 2021 (5)
- June 2021 (7)
- July 2021 (4)
- August 2021 (5)
- September 2021 (3)
- October 2021 (2)
- November 2021 (2)
- January 2022 (3)
- February 2022 (1)
- March 2022 (2)
- April 2022 (1)
- May 2022 (4)
- June 2022 (6)
- July 2022 (7)
- August 2022 (6)
- September 2022 (4)
- October 2022 (3)
- November 2022 (1)
- December 2022 (1)
- January 2023 (3)
- February 2023 (2)
- March 2023 (5)
- April 2023 (3)
- May 2023 (3)
- June 2023 (5)
- July 2023 (2)
- August 2023 (1)
- September 2023 (3)
- October 2023 (2)
- January 2024 (2)
- February 2024 (4)
- April 2024 (2)
- May 2024 (2)
- June 2024 (19)
- July 2024 (2)
- August 2024 (1)
- September 2024 (4)
- October 2024 (4)
- November 2024 (5)
Olive Oil 101
Monday, March 10, 2014
My team and I at Strippaggio are often asked by our customers to explain what “extra virgin” and “first cold pressed” olive oils mean. Simply put, extra virgin is a quality classification and first cold pressed is a milling process. We, at Strippaggio, revel at the chance to guide our customers in understanding those labels and in learning the difference between olive oil typically found in supermarkets and other retail outlets, and the premium-quality, authentic, extra virgin olive oil that we sell at Strippaggio.
Let me first start by saying that not all olive oil is created equal. The problem is that most consumers are accustomed to lower quality olive oil so they don’t know how to distinguish the 'good stuff' from the bad. I assure you, once you smell and taste a real extra virgin olive oil, you will immediately understand the difference. As we like to say at Strippaggio, "you’ll be ruined and never go back to poor quality olive oil again." It's true!
So, what does "extra virgin" and "first cold pressed" really mean and why does a great quality extra virgin olive oil taste so darn good? Let me tell you.
For an olive oil to earn extra virgin status, it must meet rigorous sensory and chemical standards.
The sensory standards are:
- Aroma
- Taste
- Mouth texture
Here are some of the questions we teach customers to ask themselves when they are at Strippaggio's olive oil tasting bar:
- Does the oil smell like fresh olives?
- What flavors can you identify when you taste the oil?
- What textures did you feel in your mouth as you sipped the oil?
Chemical standards involve the evaluation of olive oils to measure the fatty acid chains, the oxygen levels, the polyphenol levels and a host of other measurements. These chemical measurements can be taken when the olives are newly bottled and even later off-the-shelf to make sure this natural, fruit oil is still up to the standard listed on the bottle.
Yet even before sensory and chemical testings take place there are many important conditions that play significant roles in the outcome of a great olive oil: Some of these are variety of olive, growing conditions, harvesting and storage conditions.
#1 Time of harvest plays a dramatic role in the outcome of olive oil quality and flavor. Depending on variety, olive fruit that is young and green can yield grassy and vibrantly bitter (bitter is a good thing) flavors to an olive oil. That same oil will have the distinct aroma of fresh olives. A more mature, slightly rosy-hued olive will yield a softer, milder flavored oil. The trick is not to harvest too late or the oil will not qualify as extra virgin even though it may still be milled using the first cold pressed process.
#2 As with all agriculture, growing conditions have an enormous effect on olive oil quality. Conditions like amount of rainfall, pest infestations (the olive fly is a huge problem causing the fruit to rot), disease, and temperature impact the finished product. For example, too much rain at the time of harvest leaches the beneficial polyphenols from the fruit making for a less-vibrant oil.
#3 Storage matters too! Once the fruit is harvested it should be stored in bins that allow for ventilation. Just like any organic matter, if not allowed to breathe, olive fruit waiting to be milled will begin to overheat. Overheating starts the fermentation process which breaks down the fruit allowing it to rot and mold. It is a good rule of thumb for olive growers to remember, olive fruit should be milled within 24 hours of harvest and ideally within eight. After milling, the oil storage conditions are now very important. If storage bins are too hot the newly extracted oil will quickly become rancid. Olive oil that is stored with too much fruit pulp in it risks fermentation disasters. The last resting home for oil that doesn't survive the harvest, milling and storage is the refinery where it is cleaned, deodorized and even though it is edible, doesn't maintain any of the health benefits of extra virgin olive oil.
#4 The type of olive or olives used for a single-varietal or blended extra virgin olive oils plays a big part in the taste of the oil. There are several thousand olive varieties which grow around the world and several hundred in common commercial production use. Each has its own distinct flavor profile. Some are fruity while others are grassy and still others pungent, bitter and spicy. There is an olive varietal for every taste preference and certainly as a complement to any dish.
As you can see, extra virgin olive oil production is a blend of skill, art and science. Flavor profiles range from mild and buttery to nutty, grassy, robust and peppery. When paired with food, it is important to consider the intensity of the other ingredients in your recipe in order for the olive oil to complement the dish. For example, Mission olive oil, which tends to be mild and buttery, is great on shellfish in place of butter. It brings out the briny flavor of any crustacean. I also use Mission olive oil (available in the G&G Local Market) in sautéing. For vinaigrettes, depending upon the type of vinegar I use, I look for medium-intensity olive oils such as Manzanillo and Koroneiki since neither overpowers a well-balanced balsamic or wine vinegar. Tuscan varietals such as Leccino, Pendolino or Frantoio are great in pasta dishes or in vinaigrettes. The choices are almost limitless and it's fun to experiment. Not unlike wine, incorporating an excellent extra virgin olive oil into your culinary adventures can have a dramatic impact on your final creation.
For further information on extra virgin olive oil varietals and blends, visit us at Strippaggio – Artisan Oils, Vinegars & Specialty Food where we can take you on a guided tour of the many selections we offer.