Did you know that Olive oil is a fruit-juice? Olives are a fruit and olive oil is cold pressed olive juice. Cold pressed means that the olives are picked and squeezed and are not boiled before squeezing. The quality and taste is influenced by geographical factors (i.e. land or region) where the olives are grown. The quality depends of the good care of growers and producers and the growing season weather. Olive Oils vary considerably, from mild to strong taste, some are spicy, others have a grass or nutty flavor. No olive oil is the same. Fruiter oils work best for cooking, while the peppery stronger oils are better suited as a finishing oil. The Olive Oil’s color reflects the time of season the olives are harvested not the quality. Because olives grow in a warm environment and the fruit has to protect itself from heat and sunshine, olives contain a lot of fenol-like substances. These substances may possibly play a role in the prevention and cure of thrombosis and arteriosclerosis. The use of olive oil has a positive effect on the cholesterol level in our blood. In the Mediterranean countries of Europe people have always consumed a lot of olive oil. It is very common to eat bread or toast just dipped in olive oil. Because of this daily use of olive oil people that live in these countries suffer less from heart diseases than people of other countries. In the US the buzz around Olive Oil has been more recent. Increased travel to Mediterranean countries, as well as, food celebrities extolling the benefits (both taste and health) of EVOO, have lead to increased use. Our consumption has risen sharply, however it still doesn’t compare to the consumption of Mediterranean people. Comparing areas, such as the Mediterranean, where olive oil is the main fat used, to regions, like the United States, where other fats such as animal fats, hydrogenated fats and vegetable oils dominate, it shows that people who use olive oil regularly, especially in place of other fats, have much lower rates of heart disease, atherosclerosis, diabetes, colon cancer, and asthma.

There are three types of olive oil:

Extra Virgin:
The purest oil with an excellent taste, it must be pressed and have a low acidic level , max. of .8% acidity (IOC - International Olive Council) (used on salads, as a finishing oil, or for dipping). The term 'first cold press' describes better oils, in traditional methods where the best oil came from the first pressing, subsequent pressings release more oil, but of inferior quality. In addition, addition pressure will result an increase in temperature. As the temperature rises (above about 35 degrees C (95 F), the quantity of oil goes up, but quality goes down. So the "first, cold press" oil is the best.

Virgin:
Oil with a very good taste and a maximum of 2% acidity

Normal Olive Oil:
This consists of a mix of refined olive oil and an oil between extra virgin and virgin olive oil (maximum of 3% acidity), it has a good to normal taste. In the U.S., flavorless (refined) oil is sold as "lite" or "light" oil . The "light" designation refers to flavor, not caloric content, as all olive oil has the same amount of calories. The term “Pure oil” is a misleading. This term actually means the oil is a blend of refined and virgin olive oils ( these work well for sautéing).

Olive oil is a delicate product and needs to be stored carefully to preserve its flavor & health benefits. Phenols, are the main antioxidants in virgin olive oil, and also responsible for its distinctive rich flavor, drop considerably after 12 months storage. Olive Oil should be stored in a clean, dry, dark place. Month-old oil is at its peak, it gradually loses aroma and intensity. Purchase only the amount of Olive Oil that you will use in 3-4 month. After 2 years it should be thrown away. Before you purchase olive oil, pay attention to where it has been shelved, those stored under bright lights or near windows should not be purchased. It should be stored in cans or tinted glass bottles. Look for the harvest and expiration date. Never refrigerate bottles of olive oil.

Remember, cook with regular olive oil (tins in the supermarket labeled as "pure olive oil" or "olive oil"), and for finishing dishes once they are off the heat (or for cold dishes)– use an Extra virgin oil that has appropriate flavors for the dish you're making. When cooking with Olive Oil pay attention to the smoke point, these temperatures are for avoiding the production of harmful substances that can be created through heating of the oil. These smoke points do not apply to Extra Virgin Olive Oil because of the oxidation of nourishing substances found in extra virgin olive oil. For these reasons, a much stricter heating standard should be applied of very little or no heating at all with EVOO.

We are fortunate to have online access to numerous high quality olive oil producers (so many wonderful resources in California) see the Food411 Oil/Vinegar section & Gourmet Resources.

If you are in Napa Valley, take a break from Wine and learn about Olive Oil. Olive Oil Tours & Tastings - Long Meadow Ranch, McEroy Ranch , and Round Pound all offer tours of their Olive groves, education on the process & tastings! On a biking trip to Tuscany, we toured Badia a Coltibuono, the well-regarded wine and olive oil producing estate. What an experience to actual see the entire process and discover the nuances of fine Tuscan olive oils!