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Olive Oil
With world production share in
excess of 35%, Spain is the number one producer of olive oil. The earliest
recordings of olive production date back to the Roman occupation of Spain,
as early as 210 BC, when the Romans used olives for food and olive oil for
various household uses including cooking, lighting, soap and medicines.
Today, over 300 million olive trees produce several varieties of olives
including arbequina, picual, cornicabra, hojiblanca, and lechin. As with
fine wines, each variety takes on distinct characteristics, due to climate
and soil variations of its region. In order to control the quality of
Spanish foods, the Spanish Department of Agriculture utilizes a labeling
process that established Denominaciones de Origen (Designations of
Origin). The applicable board for the specific food performs inspections
into the quality, ingredients, and production processes of each product,
ensuring they satisfy standards set by the corresponding geographic region.
Products labeled with DO are considered to be of superior quality, with
characteristics specific to each geographic region of origin.
Spain’s olive trees flourish in
its Mediterranean type climate, with hot dry summers and cool winters. The
olive trees need temperatures close to zero in winter to induce the dormant
state in which they rest. This sturdy plant can withstand climate extremes,
although olive production levels can be impacted. Slow to grow, the trees
take four to five years to yield their first fruit, ten to fifteen years to
reach full production capacity and can live for many years. Stories record
trees that have stood for up to 1000 years.
Process
The harvest season is from September to March
depending on the region and final use of the olives, as olives or olive
oil. Olives are generally hand picked to ensure optimum ripeness and
reduction of bruising. Once the olives have been harvested, they may remain
in piles for a short time to increase the temperature, which helps to
release more oil. Olives designated for “virgin” oil must, by law, be
pressed within 72 hours of harvesting. Next, the olives are crushed into a
paste, which is in turn subjected to tremendous weight, in order to release
their liquid, which is part olive oil and part olive vegetable water. The
oil is then centrifuged to separate the two. Some producers collect the oil
that results solely from the weight of the olive paste before it is
pressed. This oil, referred to as “yema flor” is of the highest possible
quality. This process is referred to as the first cold pressing, in which
the oil is obtained without the addition of heat or chemicals. With this
process 90% of the oil ix extracted with the first press. The remaining
paste is sent to a refinery to remove the remaining 10%, or pomace oil.
The health benefits of olive oil are well
documented as a key component of the Mediterranean lifestyle and diet.
Olive oil contains several vitamins, minerals and proteins. It is
cholesterol-free, high in monounsaturates and low in polyunsaturates and
saturated fatty acids. A combination that reduces LDL cholesterol (bad
cholesterol), while unaffecting HDL cholesterol (good cholesterol), levels.
These attributes combine to make olive oil one of the most healthful of all
the fats and oils.
Types
The standards for identifying the different
types of olive oil have been established by the International Olive Oil
Council. The olive oil is graded according to its acidity level. The lower
acidity indicating a higher quality oil. The best oil is cold-pressed extra
virgin. All other oils are refined, then blended with extra virgin for
flavor, color and aroma. It is interesting to note that 10% of all olive
oil produced in the world is top quality virgin olive oil. The remaining 90%
is refined to remove impurities, which affect flavor and aroma.
Extra Virgin Olive:
From the first cold press of the olives. Results in a high quality taste
and odor with acidity of less than 1%.
Extra Virgin Organic Olive Oil:
Utilized the same process, the trees, olives and oil are never exposed to
pesticides or chemicals. Results in high quality taste and odor, with
acidity of less than 1%.
Fine Virgin Olive Oil:
High quality taste and odor with acidity of less than 1.5% acidity.
Semi-Fine Olive Oil:
Maximum acidity of 3%.
Olive Oil:
Bend of refined olive oil and virgin olive oil. Maximum acidity of 1.5%.
Refined oil, obtained from virgin oil by a refining method, has no taste or
aroma. The refined oil is blended with virgin oil to give it flavor.
Storage
Olive oil is best used within a year and a half of bottling, however the
higher grade Extra Virgin Olive Oil with it's lower levels of acidity may
maintain much of it's quality for a longer period. Store your
olive oil away from heat, light and air. There is no need for
refrigeration. In fact, it will solidify at 36 degrees Fahrenheit, causing
a harmless, white solid layer to form at the bottom of the bottle. Simply
bring the oil back to room temperature to remove. Beyond the timeframe of a
year and a half, the oil may begin to show signs of oxidation and an evident
deterioration of quality, which can be noted by a distinctive, unpleasant
odor.
Back to Olive Oil
This information
has been compiled from the following references:
Ridgway, Judy. The Olive Oil Companion. New York: Knickerbocker Press, 1996.
Dolamore, Anne. The Essential Olive Oil Companion, New York: Interlink
Books, 1988.
Arenillas, Angeles et al. From Spain with Olive Oil: Industria Grafica,
1988.
Spain Gourmetour, May-August 1996.
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