All About Olive Oil
As one of the most common cooking oils with healthy benefits, olive oil is a kitchen ingredient that a lot of chefs simply couldn’t live without. This beloved oil comes with plenty of benefits and varieties, so let’s dive in all these details to know all about olive oil, once and for all !
What is Olive Oil?
Generally speaking, olive oil is simply the oil that’s obtained from the fruits of olive oil tree.
After olive fruits are harvested, they undergo the process of washing, crushing and extracting olive oil. This may sound simple, but there are different ways of oil extraction, which will determine the types of olive oil – along with additives used and the level of oleic acid.
Santagata – Extra Virgin Olive Oil Selezione Oro (750ml) Rp.195.000
Different Types of Olive Oil
In summary, there are 5 different types of olive oil :
- Extra Virgin Olive Oil
Only the best olive oil with certain production process can be labeled as extra virgin olive oil. As the highest grade and best tasting olive oil, these are the criterias of extra virgin olive oil :
- Processed through first pressing fresh olives, normally 24 hours of harvesting
- No chemical or mechanical involved in the process
- Minimal heat during processing ( below 27C)
- Acidity level < 0.8%
- Have perfect taste and aroma
Frantoio Portofino – Extra Virgin Olive Oil (500ml) Rp.254.000
- Virgin Olive Oil
Almost similar to extra virgin olive oil, these are criterias of virgin olive oil :
- Processed through first pressing
- Acidity level < 2%
- No additives
- Reasonably good flavor and aroma
- Refined Olive Oil
Just like the name suggests, this is the type of olive oil that’s been refined by using acids, alkalis and heat to extract maximal oil during the process. The olives used are the pulp that remains after first pressing. Here are the characteristics:
- More acidic
- Lacks taste, aroma and natural antioxidant
Pay attention to labels such as “ pure” , “ 100% pure” , or “ light” which is another way to sell this type of olive oil.
- Olive Pomace Oil
The lowest grade of olive oil made from the remains of extra virgin olive oil production, the process often involves skins, seeds and pulps that are heated and extracted using chemicals. The taste is usually bland and has very low antioxidant properties.
- Lampante Oil
This is defective olive oil that’s not fit for human consumption, unless is further refined.
How To Choose A Good Olive Oil
Now that you’ve known the different labels and processes of olive oil in the market, you’re a step nearer to the best selection of olive oil. Aim to only purchase extra virgin olive oil with these few additional guidelines when shopping:
- Origin : Good extra virgin olive oil should be grown, pressed and packaged in a single country. So it’s not about which country it comes from, but rather the whole process should be done in just one country. Read up on the label to see this information.
- Cold Pressed : Cold means no heat ( below 27C) used in the process which preserves the healthy benefits of olive oil, retains the flavors and aromas.
- Color : Color does not determine the quality of olive oil since it can range from green to yellowy gold.
- Taste : Good olive oil can have different flavor profiles but it should always taste clean and fresh on your tastebuds. There should be no waxy residue when swallowed.
Aromatic Extra Virgin Olive Oil – Basil (250ml) Rp.95.000