- Like grapes, olives and their oil show variations in climate, soil, cultivation, harvesting method and timing, processing and age
- There is a strong movement for organic olive oil but the majority of large producers use nonorganic pest management
- ‘Extra Virgin Olive Oil’ (EVOO) is made from olives that must be off the tree and through the mill in less than 24 hours in order to achieve the required low acidity. It is the highest grade of olive oil, characterised by an extraordinary range of colours and flavours.
- According to Deborah Krasner in her book Olive Oil the term ‘cold pressed’ means nothing these days. It is a marketing tool only. All that matters are the words ‘extra virgin’. Many chefs recommend saving EVOO to dress a finished dish because heat can destroy the special flavours that you have paid extra for.
- ‘Virgin Olive Oil’ has higher acidity and less distinctive flavours so it is often the preferred oil for general cooking purposes and for frying.
- ‘Olive Oil’ refers to chemically refined olive oil, blended with virgin or extra virgin oils. It is sometimes labelled ‘light’ if the amount of EVOO used is low. Light means light in flavour, not calories.
- Store oil away from heat and light.
- Reference: The Flavours of Olive Oil by Deborah Krasner
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