About Olive Oil

Olive Oil Grades:

Extra-Virgin Olive Oil
Olives are handpicked, cleaned with pure water, crushed or cut, malaxated and finally “cold pressed”.  The process of “cold pressing” is typically completed by a horizontal decanter, where the oil, water and solids are separated by centrifugal force. From the decanter, in some processes, the oil can travel to a vertical centrifuge where the remaining water is extracted. Therefore: Extra virgin olive oil is derived from the first cold pressing of olives without refining or temperature rise above 86 degrees Fahrenheit. The oil is extracted from the olives by mechanical means (pressure or a centrifuge) which do not modify its basic properties. This results in a completely natural product, which maintains the taste plus chemical and biological characteristics of the olive. It is characterized by an acidity level of less than 0.5%. It is considered the finest and fruitiest of all olive oil.

Virgin Olive Oil
This oil is of lower quality, and is also derived from the first pressing. Refined pumas oil is sometimes used for blending. It has an acidity level between 0.5% and 2 percent.

Olive Oil
This grade contains refined oils in significant portions. They have low nutritional value as well as the inclusion of chemicals that are harmful to the human body. May contain other oils such as: conola oil, soy oil or chestnut oil. Be sure to read the ingredients.

"Light and Extra Light" Olive Oil
The term "light" or "extra light" refers to the lighter color, fragrance, and flavor obtained by an extremely fine filtration and refining process and not to the amount of calories that the oil contains.  They are industrial products of very low quality. May contain other oils such as: conola oil, soy oil or chestnut oil. Be sure to read the ingredients.

How to Choose Olive Oil:

A few tips from Dr. Andrew Weil Choosing olive oil 

IOOC Tasting Panel:

There are many organizations worldwide that certify oils as Extra Virgin. All are affiliated with the International Olive Council (IOOC). In the United States, the California Olive Oil Council (COOC) evaluates and certifies California oils as Extra Virgin.

The International Olive Oil Council has created the taste standards. The IOOC is an intergovernmental agency with headquarters in Madrid, Spain, charged with the international coordination of the production, industrialization, and marketing policies of olive oil. These standards are considered to be the best in the world. The COOC has mirrored these standards for their certification process, therefore qualifying and certifying California olive oils as some of the best in the world.

COOC Tasting Panel:

The California Olive Oil Council in cooperation with the University of California at Davis has created the first official olive oil Panel of Tasters in the United States. The panel is the only officially recognized group in the United Sates to receive certification from the International Olive Oil Council in Madrid. This recognition was received in 2001.

A formal Panel of Tasters was selected after a rigorous and extensive period of training and testing. The Panel of Tasters ascertains defects as well as desirable attributes of extra virgin olive oils. The tasters have undergone a training and certification program. The program follows the guidelines of the International Olive Oil Council in Madrid. The initial training at UC Davis was conducted by Juan Ramón Izquierdo; a Master Olive Oil Taster employed by Spain's Agricultural Ministry. This very gifted team meets twice each month for the dual purpose of selecting oils for the California Olive Oil Council's Seal Program and for continual training.

What is “extra virgin?”

Want more information? A great online source is:
www.oliveoilsource.com
Find pretty much anything about olive oil or olives here.

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Have a Question about olives or olive oil? Feel free to email us, we would be happy to hear from you.