This precious, healthy, ancient oil has been the cooking staple of Mediterranean cooks and housewives for millennia. It was not only used for cooking, but also as medicine for constipation, skin diseases, and body maintenance, to name just a few functions. Olive oil is a natural juice that preserves the taste, aroma, vitamins and other properties of the olive fruit (drup). It is high in antioxidants, and monounsaturated fats, enhances the immune system, controls blood pressure, helps prevent gallstones, and is high in oleic acid (omega9).
Despite all these proven attributes for unexplainable reasons North American health authorities have never allowed these claims to be placed on back labels of olive oil bottles.
In Northern Europe, and generally in countries with cool weather, butter replaced, and still replaces olive oil with negative health consequences, if used liberally.
In Finland cardiovascular diseases are extremely high due to the diet of the population that prefers butter and cheese to olive oil.
Olive oil became popular in the 1970’s in North America with a study conducted by Italian scientists, and widely distributed by agencies promoting olive oil. The study linked high incidents of cardiovascular diseases to butter, or more generally saturated fats that were preferred over other fats including olive oil.
Since then, olive oil consumption in North America and in north European countries has increased significantly.
Olive oil is produced in temperate-climate regions namely the Mediterranean basin, Australia, Chile, the U S A, and Peru.
Italy is considered one the best olive oil producing countries in the world.
North American importers bring in enormous quantities of olive oil from Italy, but according to experts, this country’s total production is much too small to export such quantities, and satisfy internal demand.
Consumers should know that Italy is one of the biggest olive oil importer in the world importing in bulk form Greece, Tunisia, Turkey, and others inexpensive sources.
Italy also produces some of the best and most memorable estate olive oils in Tuscany, but for a price. If you are addicted to Italian olive oil, and some people are, first study the labels – it must contain the words Made in Italy or Product of Italy NOT imported from Italy; the name of the estate and the address, and a lot number. Without all of this information on the label you can safely say that the oil is not fully made of Italian grown olives. Needless to say the bottle must sport an official seal.
The best way to judge the quality, and taste of olive oil is the “drink” it by slurping so that air can run over the liquid to “liberate” the flavour and to create the all important retro-nasal effect.
Then evaluate the flavour on your tongue and pay attention to the finish after you swallow.
At first the ordinary consumer may not be able to detect any flavour nuance, but after tasting a few different oils, differences become obvious.
Some oils taste slightly bitter, others like green tea, hay, chilli peppers, cucumber, mint, artichoke, or tobacco leaf.
Caramel or coffee tastes indicate that the oil was “burned” during pressing, acquired unnatural flavours like bacon, salami or blue cheese. All indicate faults and are the results of either faulty manufacturing processes and/or storage shortcomings.
Unfiltered olive oil has more depth than those filtered; but should be consumed within a year of pressing.
The taste of olive oil, much like wine, depends on terroir) combination of soil, climate, and aspect of the olive grove). Mediterranean oils are grassy and more aromatic, those from North Africa more viscous and sweetish. California olive oils then to be sweet and soft, i.e lacking acidity.
High-quality olive oil has a complex and satisfying taste.
Look for extra virgin, and cold pressed oils. Price is a good indication for quality, but there are always exceptions. Those that are least expensive should be viewed with suspicion. The best way the judge quality is to taste.
Do not forget to explore Spanish, Australian, Chilean, Lebanese, Tunisian or Greek oils. Some are extraordinary and well worth the attention of gourmets everywhere.

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This entry was posted on Sunday, December 20th, 2009 at 06:00 and is filed under Food & Wine, Products we like.. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.