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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Most people think of shiraz and/or chardonnay when they talk about Australia, yet this huge country with many climates produces a significant amount olive oil.

This industry is relatively young compared to Mediterranean countries, but growers have made good use of up-to-date research conducted by European scientists and selected the most suitable lands and climates to plant their olive groves.

Moore River Region, Margaret River and Great Southern Region in Western Australia, the Fleurie Peninsula in South Australia, North, Central, and Western Victoria, northern slopes of New South Wales, Hunter Valley and the Murray Irrigation Area and South eastern Queensland are the most densely planted. Tasmania also has some groves.

The preferred varieties are – frantoio, correggiolo and lecino, all of which are of Italian origin.

Many producers use olive harvesting machines, but a few prefer the more gentle hand picking.

Olives are pressed within 24 hours of harvest to ensure freshness of the end product.
Extra virgin, virgin, regular, and pomace oils are produced.

Inj view of the fact that Australia has no olive oil tradition, many manufacturers produce and market flavoured olive oils i.e chile, herbs, spices, saffron just to name a few.

Although Australia imports olive oil, it also exports to the U S A, China, New Zealand, even to Italy and Spain.

Australian olive oil is more expensive than Mediterranean products mainly because olive oil groves are much smaller and the government does not have financial support programmes unlike European jurisdictions.

Australian olive oils taste slightly less vacuous than those from Mediterranean countries, but from a flavour perspective can stand their own ground against any on the world.

Canada does import Australian olive oil but so far marketing efforts have been very sporadic and inconsequential.

If and when you visit Australia taste and see for yourself. You may even bring back a few bottles and hope more companies will import them and at prices the average consumer can afford.

Kailis Organic Olive Oil Groves and HJOI export to Canada but are not widely distributed.

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Caring chefs employ a range of oils in their cooking; some prefer olive oil for sautéing, salad dressings, marinades and pan-frying. Some albeit in Italy only, use olive oil for deep-frying. Then some chefs use avocado- or walnut oil for dressings or brushcetta. The list goes on. There is no end to the creative cooking and usage of different oils.
With a myriad of uses from a pantheon of oils, it’s helpful to have some guidance in selecting the right oil for the purpose intended.
All oils have a smoke point and should be used accordingly (See sidebar).
The highest smoke point of any oil belongs safflower (265 C Approximately 550 F), and the lowest lard (183 – 205 approximately 400 to 430 F).
Peanut oil has a high smoke point and relatively neutral taste, hence preferred by Chinese chefs fro stir-frying; olive oil has also a high smoke point. When oil starts to smoke, it signals that it is breaking down, and will soon be catching fire. Deep-frying requires oil with a high smoke point.
Soybean-, corn-, peanut-, sunflower- and safflower oil are suitable for deep-frying.
The best and most neutral of all oils, is soybean oil.
Smart Fry company of North Carolina specializes in the production of soybean oil, that is widely distributed in the U S A, and now also in Ontario.
To obtain crisp, golden and greaseless results, heat the oil to 175 C
(Approximately 370 F) before adding the food. Once you add the first piece, pending on the volume of the oil, the temperature drops by 20 C (approximately 50 F), reaching an appropriate cooking temperature. It is very important never to overload the deep fry basket, and allow the oil to recuperate after removing one load.
Breaded food is best when this technique is used – briefly deep fry for colour and crispness then finish the cooking in a hot oven. This prevents charcoalization and burning.

For sautéing, clarified butter or virgin olive oil is recommended.
Roasting and baking leave room for experimentation. Try roasting beef and lamb with pecan and walnut oil for a rich and deep flavour.
Drizzle or on roasted vegetables with citrus flavoured olive oil.
Canola or soybean oil is best for baking due to their neutral taste.
Harvard University researchers established that the type of oil in the diet is more important than quantity used – the worst being hydrogenated oils., followed by saturated fats. The most beneficial oils are olive, grape seed, peanut, pecan and canola.
Next time you shop look for two types of oil – for cooking and dressings.
For cooking, peanut, virgin olive oil or canola is recommended. For dressings use extra virgin olive oil or hazelnut oil.

Oil essentials

Peanut oil – Mild to assertive flavour pending on region of production.
Corn oil. Neutral in flavour and inexpensive.
Olive oil – Extra virgin recommended for dressings, and drizzling on bread. Virgin and regular olive oils are fine for sautéing or stewing.
There is a lot of fraud in olive oil packing. Select a reputable company’s product and stick with it.
Canola – neutral in flavour. Appropriate fro deep fat frying and /or sautéing.
Vegetable oil – Smoke point 155 C (approximately 380 F) neutral in flavour. Suitable for baking and inexpensive.
Hazelnut oil – Smoke point 190 C (400 F). Deeply flavoured, recommended for marinades, dressings, drizzling over grilled or roasted foods.
Pecan oil – Use for dressings, drizzle over roasted meats or vegetables.
Palm oil – Recommended for marinades and dressings, for delicate green salads i.e. butter head (Boston bib lettuce); escarole.
Grape seed oil – Recommended for sautéing, and dips.
Sesame seed oil – Recommended for roasted meats, fish and cookies.
Almond oil – Recommended for dressings.
Flavoured oils generally have a relatively low smoke point and are best used for dips, for drizzling on roasted meats or vegetables, and in dressings.
The following flavoured oils are available in gourmet grocery stores: garlic, lemon, truffle, rosemary, thyme, basil or chili.

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