Olive oils come in a variety of different types all with vastly different flavor profiles from all corners of the world. The flavoring varies significantly and it largely depends on environmental factors such as heat, humidity, soil, nutrients, as well as the extraction process. Walking into the supermarket, this becomes apparent by the dizzying amount of different oils available on the shelves from all of the world, choosing the right one might seem like a guessing game. In this blog we will be discussing the Extra Virgin grade of olive oil that carries the highest quality in terms of taste and antioxidants and why its important to make the right choice.
Real Extra Virgin Olive Oil is minimally processed, with low temperature extraction, without use of chemicals, purest grade of olive oil. These types of oils are versatile in cooking however they are typically reserved as a finishing touch and are meant to be enjoyed in their pure form such as dipping bread or over a salad. This type of olive oil can vary in taste from fruity, peppery, buttery, earthy, grassy, or spicy. Many times olive oils can be a combination of these flavors depending on where they are grown. Extra virgin olive oil typically has a much deeper green color than other inferior olive oil and can hint towards a high quality product.
True extra virgin olive oils with high antioxidant profiles will cause a slight burning in the back of the throat, this is a good way to know that the olive oil is of high quality and fresh. Speaking of freshness it is always important to look at the bottle, high quality olive oils will always be in dark glass bottles not plastic. The dark bottles shield the olive oil from from light which speeds up the degradation of the olive oil and the glass ensures that the oil remains without impurities. Always make sure to read the label to determine the origin of the oil, when it was harvested, and also making sure that it says the phrase "extra virgin olive oil" however there are still pitfalls to lookout for.
Unfortunately the name "extra virgin olive oil" is not regulated in the market. This means that many times a bottle might be labelled as extra virgin but in reality it is not. Remember that extra virgin means it is supposed to be the purest grade, minimally processed in low temperature conditions. The reality of the situation is that around 70% of olive oils in the market state that they are extra virgin when in reality they are of lesser quality. What typically happens is that the olive oil is mixed with other types of oil such as sunflower or corn oil or the extraction process uses heat or chemicals to squeeze more oil from the olives in an effort drive the cost down while also marketing it as pure grade extra virgin. This of course is fraud however there is very little oversight in which extra virgin quality can be enforced in the broad market.
While this can seem pretty gloomy being aware of it is incredibly important when on the hunt for a premium grade olive oil. All is not lost however, by being mindful of the olive oil we purchase and paying attention to detail such as where it is grown, the harvest date, the type of bottle it comes in, and dark green coloration we can make the best decision. From a taste perspective high quality olive oil will cause a slight burning in the throat due to the high antioxidant concentration and will have strong fruity, peppery, buttery, earthy, grassy, or spicy flavor profiles. Choosing the right olive oil is not only important in taste but also beneficial for health purposes. Extra virgin olive oil decreases cardiovascular disease due to the healthy fats it possesses, lowers inflammation, lower risk of cancer, promotes brain health, helps maintain a healthy weight, and has various antibacterial properties. Remember that olive oils which have been adulterated will not provide these health benefits and being mindful of the products can help make better decisions for your kitchen and health.