Olive Oil 101: Bring The Mediterranean Home

History of Olive Oil

To the people of the Mediterranean, olive oil has been a staple of life for thousands of years. Traditionally, the people of this region have found a use for olive oil in virtually every aspect of their lives including medicine, religion, economics and government.

In fact, olive oil is so deeply rooted in the history, economics and culture of the Mediterranean that Homer, the legendary Greek poet referred to it as “liquid gold”, ancient Greek athletes rubbed it over their bodies, and early Christians poured it over the graves of dead saints and martyrs.

Today, the olive tree has embedded itself into our psyche as a symbol of peace, glory and abundance. In the times of the ancient Greeks olive trees and the precious oil they produced were believed to have the power to confer strength and youth. As such olive crowns and branches were routinely offered to deities and powerful figures in return for favors of power, wealth, health and youth.

Many historians believe that the perceived magical powers of olive oil, in ancient times, stemmed from the fact that olive trees are virtually indestructible. Olive trees thrive under the harshest conditions. In fact, olive farmers name factors such as drought and harsh winters as the ideal conditions for plentiful harvests.

Though modern consumers are not as likely to believe in the magical powers of olive oil, the ancient Greeks were not entirely wrong in placing such high esteem on this life-sustaining global commodity. That is because today, with the aid of modern science, we are just beginning to understand the amazing health benefits of olive oil. For example, modern science has proven that the ancient Greeks were not wrong in believing that olive oil is capable of conveying youth and health to its users since this super food is composed of 70% monounsaturated fats that protect us against heart disease and cancer by raising the levels of “good” cholesterol in the body and helping reduce the levels of “bad” cholesterol. Likewise, modern science has linked the consumption of olive oil to longevity due to the antioxidant effects of its phenols.

Fact: The people of the Mediterranean equate cooking with olive oil to cooking with wine. As such, you should never cook with olive oil that does not taste or smell good enough to be poured over a salad.

Fortunately, today this exotic ingredient has begun to charm its way into the American homes. As thus, there is still some confusion amongst home cooks regarding how to select, use and store this unique oil.  It is important to remember that even though olive oil is not an ingredient traditionally found in the pantries of American kitchens incorporating it into an all-American-diet is simple. Understanding the subtle differences between the many different kinds of olive oils is the first step towards incorporating this healthy fat into your diets.

Fact: Olive oil is only made from green olives.

Extra Virgin Olive Oil: Oil derived from the first pressing of the olives is termed “extra virgin”. This unrefined, minimally processed oil is of the highest quality and as thus it also carries a high price tag. This form of olive oil loses much of its distinctive aroma and taste when heated. To bring out the best flavors of this oil use it on fresh salads, or infuse it with oregano, red pepper flakes and basil and use it as a dipping oil for fine Italian breads.

This short video demonstrates how easy it is to make delicious herb-infused olive oil dips at home:

Today, we also treasure extra virgin olive oil for its nutritional and salutary value. That is because with the help of modern science we have discovered that this super food is the most digestible of the edible fats. Not only does it help our bodies assimilate vitamins A, D and K, but it also helps slows down the aging process and improve intestinal functions.

Virgin Olive Oil: This oil is essentially low-grade extra virgin olive oil as it is produced from slightly riper olives than those used in the production of extra virgin olive oil. Virgin olive oil is a high quality all-purpose oil suitable for both cooking and using in cold dishes. Virgin Olive oil is also less expensive than extra virgin olive oil. So, if you plan on keeping just one type of oil on hand in your kitchen virgin olive oil is a wise choice.

Olive Oil: This commercial grade oil, often referred to as pure olive oil is attained from the second cold pressing of the olive mash left over from the first pressing. The “pure” refers to the fact that no non-olive oils are mixed in with this oil. This oil is much lighter in color and taste which makes it an excellent choice for frying, sauteing and baking.

Use the following conversion chart to create healthier versions of your favorite recipes using olive oil instead of butter:

Light Olive Oil: The title “light olive oil” is highly misleading as this type of oil has the exact same number of calories as regular olive oil. The term “light” refers to the fact that this oil is highly refined and as such it has a very light color and taste. Since this oil is a mixture of refined olive oils derived through the chemical processing of the lowest quality olives it is not suitable for use in cold dishes. This neutral-tasting oil is best suited for baking.

Pomace Olive Oil: The term “pomace” refers to the paste of ground olive flesh and pits left over after pressing. Olive pomace oil is the oil obtained from the treatment of olive pomace with solvents. This oil is not fit for human consumption. However, it is excellent for soap and candle making.

Fact: Olives are fruit. Thus, olive oil is a fruit juice.

How to Properly Store Olive Oil

Olive oil should be poured in a tinted, air-tight bottle or stainless-steel container and stored in a cool place. Never store olive oil in plastic containers. Since olive oil is a fruit juice exposure to air, heat and light will cause it to change flavor. You may also refrigerate lower-grade olive oils to extend their life. However, refrigeration is not recommended for expensive extra virgin varieties of olive oil as it may cause them to condense and change flavor.

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