How to derive the greatest benefit from cold pressed Olive oil

"Except the vine, there is no plant which bears a fruit of as great importance as the olive." Pliny (AD 23-79)

Choose your type of Olive Oil very carefully

The oil that comes from the first pressing of the olive is extracted without using heat (a cold press) or chemicals, and has no bitter flavour is awarded the extra virgin status. The less the olive oil is handled, the closer to its natural state, the better the oil. Only if the olive oil meets all the criteria, it can be designated as extra virgin.

What is the difference between first pressing and cold pressing? These terms are interchangeable and have been used in the past when initial pressure applied by hand produced only a small amount of olive oil from olive paste. To extract more oil, hot water was added to the olive paste to improve the extraction of the oil.

Choice of Olive oil

The olive oils of some small producers are valued and priced just like fine vintage wines.

Extra-Virgin Olive Oil

All olive oils that have less than 1% acidity and produced by the first pressing of the olive fruit through the cold pressing process is called extra-virgin olive oil.

Virgin Olive Oil

It is made from olives that are slightly riper than those used in the production of extra-virgin oil. Virgin olive oil is produced in the same way, but it is somewhat defective or lower grade than extra virgin oil. This oil's acidity is of a slightly higher level than 1 or 2%.

Refined Olive Oil

Olive oil known as "refined olive oil" is made by refining the virgin olive oil. The final product is essentially tasteless. The acidity level is higher than 3.3%. It also has an unpleasant door.

Pure Olive Oil

Pure olive oil, usually called just olive oil, comes either from the second cold pressing or the chemical extraction of the olive mash left over after the first pressing. This grade is also called commercial grade oil. Pure olive oil is much lighter in colour and blander in taste than virgin olive oil. It is a general-purpose (all-purpose) olive oil. Pure refers to the fact that no other oils have been added.

Light & Extra Light" Olive Oil

The olive oil that you see on the supermarket shelf advertised as light or as Extra Light olive oil contains the exact same number of calories as regular olive oil! It is a mixture of refined olive oils that are derived from the lowest quality olive oils available through chemical processing.

Light olive oil is a marketing concept and not a classification of olive oil grades. It is completely unregulated by any certification organizations and therefore has no real precedent to what its content should be. Sometimes, the olive oil is even cut with other vegetable oils.

How to taste your olive oil

1. Pour a small amount of olive oil (approximately 1 tablespoon) in a small glass.

2. Cover the glass with one hand, swirl the oil in the glass until the oil adheres to the entire inside surface.

3. Warm oil in the glass with your hands until it is close to body temperature.

4. Lift the glass to your nose and breathe in slowly and deeply. Repeat. Different oils have different aromas. Some are flavoured with garlic, or peppers or herbs.

5. Take a small sip. Roll the olive oil around in your mouth for a few seconds and then spit it out. The oil should touch all areas of the mouth so that the various tastes and sensations can be revealed.

6. Clean your palate with French bread between tastings. Avoid wine, drink only water so as not to overstimulate your taste buds.

Care for your olive oil

Keep olive oil in a cool and dark place, tightly sealed. Oxygen promotes rancidity. Olive oil is like other oils and can easily go rancid when exposed to air, light or high temperatures.

“The whole Mediterranean, the sculpture, the palm, the gold beads, the bearded heroes, the wine, the ideas, the ships, the moonlight, the winged gorgons, the bronze men, and the philosophers -all of it seems to rise in the sour, pungent taste of these black olives between the teeth. A taste older than meat, older than wine. A taste as old as cold water.”Lawrence Durrell (1912-1990) Prospero's Cell (1945)

Cold pressed Olive Oil Recipes