Olive oil is one of the healthiest oils because of its high monounsaturated fat content and relatively low saturated fat content. Recently, the use of olive oil as cooking oil is becoming a trend. The most commonly used and heard of olive oil is “extra virgin.” Extra virgin, along with the standard virgin olive oil, is extracted directly from the olive fruit by grinding the olives in thermal conditions which preserves the natural taste. The method for extracting the oil is what is known as “cold pressed,” which keeps the oil from losing its flavour when exposed to high temperatures. Extra virgin olive oil comes from the first pressing of the olives, and is considered the finest and having the freshest, fruitiest flavor. According to experts, extra virgin olive oils, the fruit of the olive trees, has to be disease-free, harvested at the right time and processed immediately. The chemical composition of the oil has to pass a large number of tests and meet a range of strict standards.
Pure olive oil which doesn’t meet all of these standards may have originated from fruit that wasn’t harvested properly. If the olives were picked from the ground instead of from the tree, for instance, the quality of the final oil is compromised. Taste is affected and sometimes rancidity means the oil isn’t good enough to consume at all. Pure or refined olive oil is used when frying with lack of taste.
“Pure,” “light’ and those simply labeled as “olive oil” are those which have been refined. Refining is a complex process that involves the use of acids, alkalis, steam and other deodorising agents. The refining process removes all of the aroma and flavour substances out of olives, including its natural antioxidants. Artificial antioxidants such as butylated hydroxyanisole (BHA) and the related compound butylated hydroxytoluene (BHT) need to be added back to give the refined olive oil a reasonable shelf life.
Extra virgin olive oil deteriorates over time. The further away it has to travel and the more it has to be handled, the likelier it will be that the quality and freshness will be compromised.
