What is Olive Oil?
What is Olive Oil?
Olive oil is pressed from fresh olives and is made mainly in the Mediterranean, mostly in Italy, Spain and Greece. It is available all year-round. Just like in wine-making, several factors affect the character of the oil, including climate, soil and the way the olives are harvested and pressed.
The flavor, smell and color of olive oil can vary significantly, based on its origin and whether it is extra-virgin (finest grade) or not. Generally, the hotter the country, the more robust the oil’s flavor will be.
The U.S. Department of Agriculture (USDA) grades olive oil based on flavor, odor, absence of defects and acidity. Extra-virgin olive oil is described as having an excellent flavor and odor, and a free fatty acid content of ≤ 0.8 grams per 100 grams (0.8 percent). Commonly sold varieties of olive oil include:
- Extra virgin olive oil: The highest-quality olive oil you can get. It is unrefined and contains more nutrients compared to other processed varieties.
- Pure olive oil: Made by combining extra-virgin olive oil and refined olive oil, resulting in a lower-quality product. It is sometimes sold as “refined olive oil.”
- Light olive oil: The word “light” is a marketing term that simply refers to the oil’s lighter flavor. In truth, light olive oil is simply refined olive oil that has a neutral taste and a higher smoke point.
- Olive-pomace oil: This version of olive oil is made from leftover olive pulps, and the remaining liquid is extracted using chemical solvents. Avoid this type of olive oil at all costs.
