Olive Oil

ABOUT OLIVE OIL:
Olives are fruit. Olive oil is natural fruit juice made from green olives. Black olives are very ripe olives just like leaves on the tree change color in their final stages. Quality olive oils have different strong tastes and smells, varying by region. Mediterranean chefs have skilled taste testing methods. Olive oil may be an acquired taste.

STORING OLIVE OIL:
Olive oil can be kept longer than any other edible oil, and if stored properly, will take years before it becomes rancid. Quality oil does matter, as refined oils of lower grades could have a shelf life of 6 months or less. High quality oils are rich in polyphelons which can give a shelf life that is much longer. The best containers are glass (especially tinted), ceramic, porcelain, or non-reactive metals (not copper or iron). The chemical reaction with reactive metals will damage the oil and may produce toxins. Olive oil should not be stored in plastic containers because the oil may absorb PVC’s from the plastic. Olive oil will oxidize rapidly if not kept in a sealed container (Always replace cap). Store in a cool, dark place like cellar (ideal is 57 F.) or where temperature is most constant (70 F. works fine). For kitchen use, store away from stove and not exposed to direct sunlight. The enemy to all oil is air, heat and light. Be conscientious to rotate any stored oil. Aim to use within 1 - 2 years for maximum benefit. If olive oil is consumed after expiration date, it will not be harmful but will have an unpleasant odor and taste. It is no longer desirable for consumption if it tastes or smells rancid (oxidized), metallic, or has absorbed surrounding odors/tastes. Refrigeration does not harm oil but is not recommended. Condensation may develop in the bottle, causing it to congeal and turn cloudy. Usually olive oil returns to its original liquid state when warmed to room temperature again. Keep a small drizzle or corked bottle for convenient kitchen use.

TYPES OF OLIVE OIL:
(*Virgin Oil is the result of a single, simple cold pressing. Cold-pressed is a marketing label rather than a processing technique.)
*Extra Virgin is the highest quality olive oil, first pressing, least processed, perfect (delicate) flavor and odor, max acidity (oleic acid) 1%.

*Virgin or Fine Virgin oil is made from olives that are slightly riper than those used in the production of extra-virgin oil, second pressing. Virgin oil is produced in the same way but is essentially defective or low-grade extra virgin oil. Acidity is 1 ½ - 2%.

Refined oil is refined virgin olive oil (heat & chemicals). It lacks flavor and acidity level is higher than 3.3%. It has an unpleasant odor.

Pure oil is usually just called olive oil. Pure refers to the fact that no non-olive oils are mixed in, often a low-cost blend of refined and virgin. It is often found in large quantities at discount food warehouses. It comes from the second cold pressing or the chemical extraction of the olive mash left over after the first pressing. This grade is also called commercial grade oil.

Light & Extra Light olive oil contains the exact number of calories as higher grades. Light refers to the taste and is a mixture of refined olive oils that are derived from the lowest quality olive oils available through chemical processing.

Pomace oil, olive cake, and lampante (lamp oil) refers to the pounded olive residue and is lower-quality oil. It’s not intended for human consumption and is generally used for industrial or technical purposes such as soap making.

BENEFITS OF OLIVE OIL: (due to high content of monounsaturated fatty acids and high content of antioxidants.)
+Vitamins E, K, and A, as well as polyphenols, squalene, oleocanthol, triterpenes and hundreds more micronutrients.
+Oleic Acid (omega 9) make up 55-80% of fatty acids in olive oil. Don=t confuse this with the amount of FREE oleic acid which is the main factor used to determine grade of oil in which lower is better.
+Olive oil is not hydrogenated oil. Hydrogenation creates dangerous trans-fats found in margarine and many packaged foods.
+Extra virgin olive oil is high in polyphenols (powerful antioxidant) and monounsaturated fat which contributes to lowering bad cholesterol.
+A diet rich in olive oil has been shown to reduce the incidence of colon, breast, and skin cancers.
+Studies indicate extra virgin olive oil may help to lower blood pressure and is obviously heart healthy.
+Alzheimers is associated with clogged arteries caused by cholesterol and saturated fat. Replacing other fats with olive oil helps reduce risk.
+Olive oil promotes secretion of bile and pancreatic hormones naturally and lowers incidence of gallstones.
+May act as a natural pain reliever as researchers have discovered an anti-inflammatory ingredients much like ibuprofen or aspirin.
COOKING WITH OLIVE OIL:
Olive oil helps carry flavor and satisfies the appetite. Despite health benefits, don=t overdo it since it has nine calories per gram. An oil=s smoke point is the temp at which it smokes when heated. Any oil is ruined at its smoke point and is no longer good for you. Although virgin olive oils stand up to heat remarkably well, they work best uncooked on salads or bread. They are delicious drizzled on pasta, vegetables, mashed potatoes or as a marinade. To avoid smoke point (about 400), always heat skillet on medium-high before adding oil. When skillet is hot, add olive oil and let it heat 30 - 90 seconds, just below smoke point. Food should sizzle when added. Always pat food dry before putting into hot oil to avoid popping. May as well use lower grade oil for deep frying. Baking with olive oil is a great replacement for saturated fats. You may prefer light or mild flavor for baking. You=ll also use less fat, substituting 3/4 cup oil for 1 cup butter, 3/4 tsp. For 1 tsp. Butter, etc. Heaving olive oil during cooking does not convert it to saturated fat. There is much type about canola oil (rapeseed) over olive oil. Olive oil is superior and has been around for thousands of years where refined canola oil is a relatively recent development. Original rapeseed crops were unfit for human consumption due to high content of a dangerous fatty acid called euric acid. Olive oil is a very beneficial preparedness item.