Following the current trend of cultivating healthy eating habits, let us discuss the “king” of vegetable oils — olive. Actually, the word “oil,” meaning any oil of vegetable origin, according to Webster’s dictionary, comes from the Latin “oleum,” meaning olive oil.
Olives in general, and olive oil in particular, played an extremely prominent role in the diet of the ancient Greeks, who are rightfully considered the progenitors of modern Western civilization. In ancient Greece, olive oil was poured into lamps and anointed on the body and wounds. The exceptional importance of the olive tree is evidenced by the famous legend, according to which Athena and Poseidon claimed the right to become the patron saints of Attica. The one who would present the most valuable gift to the inhabitants of Attica would win. Poseidon struck the rock with a trident, and a spring gushed out of it (although the cynics claim that the water was salty). In response, Athena drove a spear into the ground, which then turned into an olive. The gift of Athena was recognized as more valuable, and she became the patroness of the city named after her.
This plot can be seen on the pediment of the Athenian Pantheon. Olive oil was no less popular among the ancient Romans, and after them, than among the modern peoples of the Mediterranean. In Greece, Italy, Spain and many other countries, it is almost a cult product: it is cooked with, added to salads, soups, sauces and poured over bread.
There is a reason olive oil plays a central role in the so-called “Mediterranean diet,” warmly recommended by many scientists. This diet, which includes cereals, vegetables, fruits, fish and a little wine, is designed not so much for losing weight as for general health improvement. Olive oil is its main source of fat. Quality olive oil is rich in so-called monounsaturated fats, considered beneficial to the body, as well as vitamin E, known for its antioxidant properties. Therefore, its use has a beneficial effect on the state of the cardiovascular system, reduces the risk of related diseases and helps lower blood pressure and cholesterol levels. In addition, olive oil is better absorbed by the body than other vegetable oils.
It is already symbolic that the dove, thanks to which Noah learned “the waters had come down from the earth,” was holding an olive branch in its beak. This oil was also used in religious ceremonies (sometimes mixed with incense) — for anointing kings. It is believed essential lamp oil should be olive oil.
Now let’s learn how to read labels on oil bottles. The International Olive Oil Council has adopted the following classification for olive oil varieties:
Extra Virgin olive oil (in Italian — Olio extra vergine di oliva) — natural extra virgin olive oil with an acidity of around 1%, without additives, preservatives, etc. The acidity standard means that 100 grams of oil should contain no more than 0.8 grams of oleic acid; the lower the acidity, the higher the quality of the oil. Extra virgin oil is the purest oil of the first “cold” pressing, without heating or other artificially induced processes. Such processing is sometimes called “physical.” It is believed that to obtain one liter of oil by cold pressing requires about five kilograms of olives. This is a thick, rather dark unrefined oil, as a rule, with a characteristic light bitterness, rich taste and aroma. It is best suited for dishes with delicate taste, for dressing salads, spreading on bread, etc. It is also considered the most useful. Oil of the first pressing can be heated only to a temperature of a little more than 200 degrees — then it starts to dry. Therefore, it is still better to fry in oil of other varieties.
Virgin olive oil (in Italian — Olio di oliva vergine) — natural olive oil with an acidity of no more than 2%. This is also the first “cold” pressed oil; however, it is produced, as a rule, from olives that are not of such high quality as extra-class oil. They are also good for dressing salads.
Ordinary virgin olive oil — low-quality oil with acidity up to 3.3%. Lower-quality oil with an acidity of more than 3.3% is used mainly for technical purposes — for lighting, or as a raw material for refining. Once cleaned, it can be used for cooking.
Refined olive oil — refined olive oil without the bitterness characteristic of extra virgin, with an acidity of no more than 0.3%. After going through the cleaning process, the oil loses its brightness of taste and smell, but its acidity becomes much lower. Due to the high temperature of combustion, it is good to fry on it.
(Pure) Olive oil (Olio di oliva) is usually a mixture of refined and natural olive oil with an acidity of less than 1%. It is mainly used for preparing hot meals. Make no mistake: just because the label says “100% Pure Olive Oil,” it doesn’t mean that we are talking about the highest quality olive oil! Like wine, olive oil is tied to the place of production. On the labels of Italian and Spanish bottles you can see the “certificate of origin” — a kind of quality mark. In Italy, it is DOP (Denominazione di Origine Protetta), in Spain — Denominacion de Origin. Such a label means that the collection and processing of olives and bottling were carried out in a specific geographical area according to the rules adopted here.
There is no point in talking about “Italian” or “Spanish” oil. It should be borne in mind that two bottles of oil produced in different regions of Italy can be quite different in taste, color, and smell. It depends on the type of olives and the ripening stage in which they were harvested, as well as on the characteristics of the local technology. By the way, the color of the oil (which ranges from bright-yellow to dark-green) and its “haze” actually do not affect the quality. As for the bitterness, it, as already mentioned, is rather a sign of authenticity and quality. It may seem strange, but experienced tasters are able to discern the shades of taste of nutmeg, apple, almond and so on in the oil. With a little experimentation, you can find the perfect oil for a particular dish.
It is not recommended to store olive oil for too long — advisable to use it within a year. Since it easily absorbs odors, it’s best to be stored away from the kitchen — in a cool, dry, dark place and in a sealed glass container. If the oil is kept open or exposed to the sun, it can oxidize and turn rancid. If stored for a long time, the oil may gradually lighten — this is normal.
Hailing from Ukraine, where sunflower oil traditionally dominated, our family got converted to “olive oil only!” in the U.S., and now our every salad is “dressed for success” with the most beneficial of all oils. Whether we are sporting the Spartan-raw Daikon radish the Antioxidant Dainty, grated to be mixed with finely diced sweet red onion, to complement succulent sardines, basking in the brightest combo of tomatoes and mozzarella, or enjoying the jolly joint of salmon, turkey, chicken breast, baked potatoes, sweet carrots, green peas, grated cheese, hard-boiled eggs, pickled cucumbers and sweet red onions, or savoring the sensual trio of sweet beets, tangy feta and grated nuts or almonds (juicy prunes are optional), those delicious dishes get generously sprinkled with dill and salt, and — hallelujah! — poured with the blessing of extra virgin olive oil.
Featured image by Couleur from Pixabay
Edited by James Sutton
