• Definitions
• How do I store it?
• Is colour important?

Definitions:

These are the main types of olive oil found on Australian supermarket shelves. Look carefully at the labels as they are not necessarily arranged together and different types of the same brand may have very similar labels.

Extra Virgin: “THE BEST”

This oil is the top of the range in terms of health benefits, and amount of fruity olive flavour. This should be the main olive oil consumed. 

Extra Virgin Olive Oil (EVOO) is made from perfect olives crushed as soon as possible after harvest and processed without the use of excessive heat, thus maintaining the flavour, aroma and health benefits of the olive fruit. These oils are sometimes called “cold pressed” but this term is also being phased out as pressing is now often replaced by centrifugation.

To make the grade of Extra Virgin, the oil must have an absolutely perfectly balanced flavour and aroma with a free acidity level of no more than 1%. There are other types of virgin oils but these are not common in Australia, Extra Virgin accounts for most of the olive oil produced in Australia. 

Another type of olive oil sometimes available in the food industry is Olive Pomace Oil. This is a blend of refined olive pomace oil with a small amount of virgin oil. Pomace is the residue left behind after virgin olive oil is made, consisting of the pulp, skins and stones of the olive. It contains about 4% to 10% oil which is usually extracted with the aid of solvents.

Olive Oil:

This is the middle of the range oil which can be used as an all purpose oil in salad dressings, sautéing, stir frying and deep frying. This is sometimes called 100% pure olive oil but that term is being used less and less. This oil is actually a blend of refined oil with some virgin oil and has a mild olive flavour.

Extra Light:

This is refined oil which is very light in colour, odour and taste.  It is suitable for making cakes, biscuits, pastry, desserts and other foods where you require very little olive flavour. It is not light in kilojoules having the same number as the other types of olive oil, 485kj (115 calories) per tablespoon. This oil is a good starting point if you want only a hint of olive taste.

Why is olive oil good for me? 

Olive oil contains a wide variety of valuable antioxidants that are not found in other oils.  Epidemiological studies suggest that olive oil has a protective effect against certain malignant tumours in the breast, prostate, endometrium and digestive tract.  Research has revealed that the “type” rather than the “quantity” of fat seems to have more implications for cancer incidence. This could be related to oleic acid, which is the predominant mono-unsaturated fatty acid in olive oil.
It has been demonstrated that the addition of olive oil to a diet that is not changed in any other way has a lowering effect on blood pressure.

An olive oil rich diet is not only a good alternative in the treatment of diabetes; it may also help to prevent or delay the onset of the disease by preventing insulin resistance and its possible harmful implications by raising HDL cholesterol, lowering triglycerides, and ensuring better blood sugar level control and lower blood pressure.

Like all other fats and oils olive oil is high in calories which could suggest that it would contribute to obesity.  However, evidence shows that there is less obesity amongst Mediterranean people, who consume the most olive oil in the world.  It has been demonstrated that an olive oil rich diet leads to greater and long lasting weight loss than a low fat diet. Olive oil  tastes good and it is a stimulus to eat vegetables and pulses.

Olive oil bolsters the immune system against external attacks from microorganisms, bacteria or viruses.  The fatty acids in olive oil are good allies in lowering important immunological parameters.

Olive oil is also good for the stomach, hepato-bilary system, pancreas, and intestines.  It helps with anti-aging, osteoporosis, cognitive function and skin damage.  It is also beneficial to consume olive oil during pregnancy and whilst breast feeding. 

For more detailed reports on the above claims, visit the International Olive Oil Council website  www.internationaloliveoil.org

 
How do I store it?

Olive oil does not improve with age like wine. Peppery oil will sometimes mellow a little, but olive oil can oxidise and become rancid under the best storage conditions in a few years. Air, light and heat are its enemies. Store your oil in dark containers, in a cool cupboard. 

Rancidity is the most common fault in olive oil it causes the oil to smell like “stale walnuts” and have an off taste with little or no fruit flavour.

Is colour important?

The colour of olive oil is dependent on the pigments in the fruit. Green olives, harvested early in the season, give green oil because of the high chlorophyll content. Ripe olives, harvested later in the season, give yellow oil because of the carotenoid (yellow-red) pigments. The colour of the oil is influenced by the exact combination and proportions of pigments.