Italian cooking would not be the same without Italian olive oil. Though now extra virgin and virgin varieties are popular throughout Italy, this has not always been true. In general, Northern Italy was too cold for olive trees to grow, therefore much of the population used butter for cooking much like France. It is more popular in Southern Italy, where it is often used for cooking and added to finished dishes for flavor.
Olive oil has become popular recently mainly because of marketers capitalizing on its health benefits, and there are now many different varieties available in the grocery store.
This wonderful oil is not only delicious with a distinct flavor but is one of the healthiest oils you can eat. It is an excellent source of monounsaturated fat; the type of fat which does not contribute to heart disease.
I love to use a good extra virgin olive oil in my cooking and also mixed with garlic and herbs as a wonderful dip for bread. You can also drizzle this flavored oil on cooked vegetables to add instant flavor.
If you are not familiar with this type of oil, it can be very confusing when trying determine which type to buy. Here are some tips for choosing oils and how to use them.
There are four basic types of olive oil: Extra Virgin Virgin Refined Olive Oil Olive or Pure Olive Oil In addition to the basic grades, oils differ depending upon the country or region the olives were grown and the various environmental factors, harvesting methods, and pressing techniques. Here are some general differences in olive oils of different countries: Italy: deep green, peppery, herbal, grassy Spain: golden-yellow, fruity, aromatic, almondy Greece: green, strong, aromatic France: pale, sweet, mild, light Portugal: golden, strong, fully ripe California: mild, light, fruity The term ?virgin? means the oil was produced by the use of physical means and no chemical treatment. To be considered virgin or extra virgin, the oil must be obtained with the use of mechanical processes only. If heat and/or chemical processes are used to produce the oil, it cannot be called virgin or extra virgin.
The term ?cold pressed? means that up to 90% of the oil is obtained from the olives during the first cold pressing. The remaining 10% is extracted in refineries that use heat and/or chemical processes to remove the oil.
Extra Virgin: Extra-virgin oil comes from the first pressing of the olives, contains no more than 0.8% acidity, and is judged to have a superior taste. There can be no refined oil in extra-virgin olive oil. Extra Virgin oil accounts for less than 10% of oil in many producing countries. This is the most expensive, flavorful and rich in color, therefore it is used primarily for on salads, added at the table to soups, and stews and for dipping.
Virgin: Virgin olive oil has an acidity of less than 2%, and is considered almost as flavorful as an extra-virgin grade but is more economical for cooking. As in extra-virgin, there can be no refined oil in the virgin grade.
Refined Olive Oil: Refined means that the oil has been chemically treated to neutralize strong tastes (characterized as defects) and neutralize the acid content. Refined oil is less expensive, lighter in color and flavor, and is considered to be much lower quality than extra or virgin oil.
"100% Pure Olive" or ?Olive Oil?: is often the lowest quality available in a retail store: better grades would have "virgin" on the label. This oil is a blend of virgin oil and refined virgin oil, containing at most 1% acidity. It commonly lacks a strong flavor.
Flavored Oils: Flavored oils are now readily available in your grocery store and are a wonderful way to add extra flavor when cooking. Herbs, garlic, peppers and spices can be infused into the oil to impart their flavor along with the distinctive olive flavor. These infused oils are excellent for dipping bread, in salad dressing or drizzled over meat and vegetables. There is a danger of botulism when making infused oils at home, especially garlic olive oil, so I prefer to buy mine commercially made. How to Read the Label The labeling requirements for oil grades from different areas of the world can be very confusing because there is no international standard for the labeling of the oil. Imported oil from Italy, France, and Spain are guaranteed to be what they are labeled because these countries have the strictest regulations of all the countries that export their oil to the United States.
In the United States, any olive oil labeled "extra virgin" or "virgin" must be oil obtained from the first pressing of the olives. Many of the popular brands sold in food stores in the United States are a blend of bulk oils from one country or several countries, which allows the manufacturer to sell the product at a reasonable price. Any oil that has been obtained through any non-mechanical processes (such as heat or chemical processes) cannot be labeled "virgin" or "extra virgin." Olive oil produced with heat or chemical methods usually has no taste or color and may have a small quantity of extra virgin olive oil added to provide both. It may be labeled "pure" or "100% Olive" or just "Olive Oil, indicating that no other types of oil have been blended with the olive oil.
Oil varieties labeled as mild, light, or lite refer to the flavor of the oil as mild or light but does not mean that the oil is low in calories.
Learn to Cook with Olive Oil... Olive oil can be kept longer than any other edible oil, but it is still delicate and how you store your oil will greatly affect its shelf-life and quality.Air, heat, light, and age all contribute to its deterioration, as well as all cooking oils, through oxidation (rancidity). To slow this oxidation process, store the oil in air tight, glass bottles away from light and heat. If the oil is stored in a bottle, always replace the cap on the bottle and keep it tightly sealed. If it is stored in its original container with a tight lid, your oil should last about a year or more.
I store my extra-virgin and virgin grade oils in the refrigerator. Refrigeration will extend the life of your oil without harming the oil, however, it is the one monounsaturated oil that will become cloudy and solidify when cold, but this will not significantly affect the quality or flavor. I keep small glass bottles of the oil, away from light, in my cabinet ready for cooking. The oil will become a clear liquid when it comes to room temperature. Just refill the small bottles as needed, and place the rest back in the refrigerator.
Do not store this oil in containers made of reactive metals such as copper or iron. The chemical reaction between the olive oil and the metal will damage the oil and may produce toxins. Your oil should not be stored in plastic containers because the oil may absorb PVC's from the plastic.The best containers for storage are glass (especially tinted glass to block light), ceramic, porcelain, or non-reactive metals such as stainless steel.
It is important to store your oil in a cool, dark place such as a wine cellar. However, since many of us do not own wine cellars, it can be easily stored in a kitchen cabinet but make sure it is located away from heat sources (your stove, etc.) and make sure your cabinet has a door to protect the oil from direct sunlight.
Lower grades of oil usually have a shorter shelf life than top quality extra virgin oil because they have a higher oleic acid content than extra virgin, and may become less desirable after only a few months as the acidity level can rise to an unacceptable level.
Rancid oil is not only unpleasant, but unhealthy as well. If any cooking oils have a rancid smell, throw them out and do not use them for cooking. It is best to buy fresh oil, or to warm some of your cold oil in your refrigerator.
Amazing Olive Oil - Learn more about the many ways to use olive oil.
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