UNWINED EATS: For The Love Of Olive Oil

Olive Oil is something I love and use liberally in my cooking, perhaps going through as much as 15 liters per year. Olive Oil is like wine in the fact that it has so many aromas and flavors. I have always had an insatiable appetite to learn anything and everything about food and wine so it just made sense to get my Master of Olive Oil certification.

The history of the olive oil tree dates all the way back to Asia minor where it spread to Iran, Syria and the rest of the Mediterranean Basin. It is a nearly 6,000 year old tree with examples of it being grown before the written language. It is also worthy to note that it is a fruit so it shall have fruity flavor profiles as well. I shall attempt to give you a basic understanding of the different types of olive oil, its different uses and what to look for when purchasing it. I will break down olive oil from the different countries that are readily available in the USA. Also all of these olive oil types must have not undergone any other treatment other than washing, decanting, centrifuging, and filtering.

Please note that the International Olive Oil Council (IOOC) has a United Nations charter to develop standards and criteria for the quality and or purity of this fruit.

Extra Virgin Olive Oil or EVOO

The highest quality oil but not all EVOO are great but all great olive oils ARE EVOO. A certified taste panel must say that it has zero defects and has some fruitiness. It must also have a free acidity percentage of less than 0.8%. It also must have clear flavor characteristics that reflect the fruit from which it was made. It is important that all the fruit comes from one particular region on the label to eliminate blending and fraudulent oils. This is what you might want to use for finishing and drizzling on different fruits, vegetables and proteins to add an extra level of flavor. This is also what I use on my bread and pastas because the taste is pure and full of depth.

Virgin Olive Oil

This is oil with a sensory analysis rating of the mean of having defects less than 2.5% and a free acidity of less than 2% and conforms to all other standards. Great for sauteing, frying and grilling. It is the lowest quality I will use in my house for high volume use.

Ordinary Virgin Olive Oil or Lampante

This is oil that has a free acidity of no more than 3.3%. It is an inferior olive oil with notable defects!............ Please click here to explore the different countries and usages of olive oil.