In the last days I have been testing and researching olive oils because I want the good taste and the nutritious effect as a healthy boost for my body. I decided to share it with you.
I NEED SOME FACTS because some of the olive oil producers labels are very informative, but many are NOT. And since there is such a difference in having an extra virgin olive oil compared to what some call “lamp oil” = the normal plain olive oil – I got totally confused! I needed to find the facts about olive oil.
The area (soil, weather etc.) and the kind of plant means a lot to the olives quality and color and are influencial on the taste of the oil and the complexity of the vitamins, and all the healthy ingredients the oil contains. I found out you can almost compare choosing a bottle of wine with choosing a bottle of Extra Virgin Olive Oil. I found this very interesting. I have Never thought of that.
SO MANY NAMES
“Extra virgin olive oil” is directly from the pressed olives. Pure oil directly from the olives. Period. Which I probably thought was the same for all bottles of oil. But … oh no …
“Virgin olive oil” = pressed from the leftovers from the first bottles “extra virgin olive oil”. Sometimes mixed with thinner reduced “olive oil” mentioned below.
“Olive oil” = an ultra reduced version = a mix with all the above’s leftovers. Often a mix of oils from many different farms, regions, countries. And some calls this oil “lamp oil”.
HEALTHY CHOICE + full taste = the most nutritious choice for your body and food: avoid plain light colored olive oil in a big clear bottle. Buy the cloudy green pure olive oil = extra virgin olive oil. Buy from a single farmer (terrior – specific area).
TASTE to avoid bitter taste: good quality often gives you a more soft taste. Taste, taste and taste, we are all different and one oil suits seafoods, others veggies etc. You have to taste and compare and match with your needs and taste.
USE the oil before one month after opening. To avoid it get bitter (old!). Buy oils in a small, dark bottle – the dark glass/can protects the oil from the light + getting old too soon (it will get a dreadful bitter taste).
QUALITY not quantity: less and goooood! Small bottles.
BE AWARE OF REGION – it not easy to find out on the labels, as mentioned before. Oils from a certain region or country, should be named “made and produced in”… not just “tapped” or “from”… Those terms on are very fluffy and then you cannot know for certain where the olive oil comes from or if it is a mix of oils. An oil “tapped in…” is often a mix with “lamp oils”! I was surpriced how clever the producers are.
A HEALTHY bottle of great extra virgin olive oil is pure good for your body and cheaper than the most trendy fancy fitness nutritionists’ oils.
REMEMBER do not heat up olive oil but use it for salad dressings etc. All the good effects in the oil breaks up in the heat. Use some canola oil, coconut oil or butter on the pan instead!
FINALLY I got a bit more vise in my search for the healthy green oil boosts and the bottles above would be in my cart if I come by Dean&Deluca. Minor detail: I’m in CPH – but one can dream of a Spring Break in NYC ;o)
Dean&Deluca’s webshop enjoy here
TOP from Italia: Santa Chiara Extra Virgin Olive Oil
MIDDLE bottle from La France: Castelas Extra Virgin Olive Oil
BOTTOM from Spain: Picual de Envero Extra Virgin Olive Oil