Olive Oil Facts

FIRST COLD PRESS

Represents the first pressing of an olive into oil and no heat is added, that’s it! In some countries, producers take the pomace, the remaining skins and pits that remain after the first press, and press the pomace a second or third time to extract 100% of the oil.
 

EXTRA VIRGIN OLIVE OIL CAN BE USED FOR ANY TYPE OF FOOD PREPARATION, FROM BAKING TO Frying, AND IS ONE OF THE HEALTHIEST OPTIONS. HERE’S MORE INFORMATION ABOUT OTHER OILS YOU MIGHT SEE ON THE SHELF. 

IS EXTRA VIRGIN OLIVE OIL SIMILAR TO WINE?

 

There are many similarities between wine and extra virgin olive oil. Since people are more familiar with wine than olive oil, we thought a comparison might shed some light on the properties of extra virgin olive.

 

CHARACTERISTICS

EXTRA VIRGIN OLIVE OIL

WINE

A FRUIT JUICE

YES

YES

STORE AWAY FROM HEAT AND LIGHT

YES

YES

AGED IN THE “PRODUCTION’ PROCESS

NO

YES

AGE AT HOME

NO

YES

COMSUMER IMMEIATLY ONCE OPENED

YES (1-3MO/S.)

YES (1WK.)

HIGH QUALITY PRODUC GROWN IN CALIFORNIA

YES

YES

VARIETAL OF FRUIT INFLUENCES THE FLAVOR AND PORPERTIES

YES

YES

HAVESTED BY PICKING AND CRUSING THE FRUIT

YES

YES

 

 

Olive the Facts

·         Extra Virgin Olive Oil is a certification process that oil has passed an extensive chemistry analysis and passed a master taste panel evluation. All Ivy &Forte olive oils are certified extra virgn

·        

        Black or Green- Olives change color as they ripen, progressing from green to black. Some are ripe when green. Like some apples,while others are completely dark skinned but not ripe.  The color  depends on the variety.

·          Olive Varietals- There are abount 1,000 olive varieties around the world.

·         Fruit or vegetable? Olives are a stone fruit. The pit is wood and does not affect the flavor of the oil during milling. So, olive oil is really fruit juice.

·         Olive trees are in a grove not a forest or orchard. Evergreen trees from a grove.

Deciduous trees form an orchard.

·         Color of olive oil- Green or golden- color is due to the type of olive and ripeness at harvest. It has little relation to the taste of the oil.

·         Time from harvest to mill should be only a few hours far super premium oil. But if the weather is cold. You can harvest one day and mill the next. In all cases, we would prefer to mill within 24 hours of harvest.

·         Why is olive good for you? Olive oil is really fruit juice.It comes from processing the olive, which is a stone fruit.Olive oil has antioxidants, which protect the oil and you from oxidation.

·         How much oil comes from the olive? The oil olives is only about 15% of the mass by weight, so the rest is a by-product and can be used for compost or animal feed.

·         What is the best way to taste olive oil? First smell the for olive fruit then taste the oil for fruitness, bitterness, and pungency, It should all be in balance. Think of how you would pair each oil with food.

·         Pungency- At back of throat are special receptors on the surface of the cells. The receptor is a protein called TRPA1. It is particularly sensitive to extra virgin olive oil and Ibuprofen. The pepper sensitive in your throat is clled pungency. It may even cause you to cough. Europeans even rate their oils by one, two, or three coughs.

·         When are olives ripe enough to mill?-Olive mature generally from mid-October to perhaps as late as the end of January. The variety of tree and the time of harvest affects the taste profile.

·         The Hardy Olive Tree- Olive trees are very durable and cansurvive poor conditions and minimal care. Olive trees are evergreen and store much of their energy in their leaves during winter. Trees will produce a few olives each season even when very young. They will hit their pace  at about 5 to 10 years of age and produce for many hundreds of years.

·         How many olives does it take to make oil? It takes about 20-25 pounds of olives to make one quart of olive oil but this depends greatly on the variety of olive.

·         Raw olives are natually very bitter. Do not try to eat one from the tree. You will only do that once!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

·        

           First pressed? Not anymore! The process of getting oil from olives is called milling not pressing. The modern process utilizes centrifuges to separate the oil from the other olive material. In the old days, olives were pressed on straw mats. Besides no one has a stable of donkeys any more to turn the press!!!

·         First cold press. This term is also not relevant anymore as we use centrifuges to mill the olives.This statment comes from a time when you pressed multiple times and heated the paste after the press to get out more oil. Today, it’s used as a marketing quote.

·   

        Adulteration is a big problem today but, in truth, has been so for millennia. Making good oil is complicated and expensive. Some people add cheap seed oil to extend the volum of their olive oil so they can make more money or undercut the real producers. Ask to see the chemical profile of the oil. The best way to protect yourself is to learn what extra virgin oil tastes like.

·         Storage- Keep your oil in a cool place out of direct sunlight and heat, use dark bottles. The perfect temperature is about 61 Fahrenheit temperature.