We continue to hear and read all over the media that we should eat olive oil for all it’s health benefits. Those magic Polyphenols, an antioxidant, are said to do magic things, including lowering your cholesterol and dare I say, slowing down the aging process. So great, lets all eat lots of olive oil. Now how do you choose which one?
There are many olive oils available to you in the supermarket, the specialty stores, farmers markets etc. Some are very inexpensive while others cost a bit more. Have you ever wondered what the difference is between the store brand olive oil and the expensive bottle? If it’s all made the same way, from the same fruit, why would you pay more for the one on the higher shelf? If I told you that mass-produced 'lesser oils' are often manufactured using heat or chemical methods, which destroy the Polyphenols, the very thing those health folks are telling you to consume more of, would you consider paying a bit more? What if I told you there really is a difference in flavor?
When I taught in a culinary school, I did tastings several times per week, in which I lined up the same food item but from different sources. Olive oil was one of the items we tasted. I bought cheap store bought olive oil, some in between and at the end we tasted a couple varieties of what I feel are Artisan products. I witnessed the same thing each time. The students were amazed at how much better the Artisan EVO oil tasted and were even more excited when I talked about how lucky we are that many of these products are crafted right here in California. Although many states are following suit, the California climate is ideally suited to produce fine olive oil.
First, lets get some terminology out of the way. Virgin oil is oil that was processed using some mechanical method, like a press, rather than heat or chemicals. The word Extra is added if the oil is tested for purity from chemicals and has also passed for its quality of flavor. Unfortunately, there aren’t any current FDA regulations monitoring the use of these terms so what you buy as a commercial mass produced product may say Extra Virgin when it’s not. My suggestion to solve this is to focus on the amazing Artisan Olive Oil products available from California. If you aren't from California, jump online and have them shipped.
How can you be sure you are getting olive oil that contains all the nutrients the olive fruit has to offer? For starters, you can look for the California Olive Oil Council (COOC) logo on the bottle. This ensures the oil is Extra Virgin according to the International Olive Council (IOC) standards, something not all Extra Virgin olive oils measure up to.
Electing to belong to the COOC means the producer is voluntarily being held to the highest quality standards. To be deemed extra virgin, and to receive the right to use the COOC seal there are four basic criteria:
- The oil must be extracted from olives free from any treatment other than washing, decantation, centrifugation, or filtration (no chemical processing)
- It must be “cold-processed” (at a temperature less than 27 degrees centigrade)
- It must not exceed certain oleic acidity levels (0.5% according to COOC, which is more stringent even than the IOC standard of 0.8%)
- It must have an aroma and flavor judged as worthy by a certified panel of official tasters
The health benefits of Olive Oil are now known
worldwide. Unfortunately, the average consumer isn’t aware
that not all olive oils are created equal. With so many to
choose from, deciding what to put on your family table can be a
daunting task. During these tough economic times, we are all
concerned about how we budget our money, but for me, the extra
money I spend on high quality olive oil is worth it.
I know people who cook with lower quality olive oils and use the
higher quality oils for raw applications, such as salads, bread
etc. For me, I just can’t be bothered with it. I buy a
bottle and it lasts for a month or so, I make pizza, pour it
on vegetables, bread, salad, everything. I figure if I
eat out 1 less time per month, I have made up the difference in
price. I am willing to do that because watching my son pour
it on his pasta, knowing how healthy it is, makes it all worth
it.
In any case, I would encourage you to check out one of your local specialty stores or shop online. There are many high quality artisan producers out there. Based on the olive varietal, they all have different flavors. Look for some of the smaller sized bottles to try them and see which one suits your taste the most, and if one makes you begin to age backwards, by all means, PLEASE let me know!! I wouldn't mind some of that! For more, visit us at www.theculinaryworks.com
