The Qualities of a Fine Olive Oil

There are so many regarding olive oil: What is the difference between an extra virgin olive oil, a 100 percent pure olive oil, and a simple virgin olive oil? How should olive oil be stored? How long does it keep? What are the various uses for olive oil? There is an answer for each of these questions to quiet the minds of olive oil users everywhere.

The key traits that characterize olive oil are its smooth and fragrant bouquet to the nose and its delicate non-oily flavor on the tongue. The types of olive oil are based on which pressing they come from. The first cold press, which is the first press of the olive without the use of any heat, produces the first press of olives. The second press is where virgin olive oil comes from. The third and final press involves the use of heat or even chemicals and produces what is simply olive oil.

When it comes to talking about storage, always remember to store your olive oil in a cool dark place away from sunlight, which can turn your oil more rancid in a shorter time. Most Italian producers recommend that olive oil be used within eighteen months of bottling in order to enjoy its best flavor. Nowadays, we see bottles with a “use by” date more often, and this is being practiced by more and more producers.

So what kind of olive oil works best for what? There are several good tips that one must remember when using olive oil; for drizzling, it is best to use a good quality extra virgin olive oil – on top of vegetables, meats, and salad dressings. For sautéing, 100% olive oil works well. Most chefs prefer to use this kind of olive oil for frying since it has a higher heating point than extra virgin olive oil and is, of course, considerably cheaper.

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How to Sautee, Deep Fry, and Bake with Olive Oil

There is one hard-and-fast rule to Mediterranean cooking: extra-virgin olive oil. You can add a Mediterranean touch to every meal by using extra-virgin olive oil in place of other types of fats, lards, and oils while you are sautéing, marinating, braising, basting, brushing, grilling, drizzling, some frying, and even baking. This is not only quite tasty, but healthy as well.

Uncooked Olive Oil

There are two things to remember when using olive oil as a dressing, a sauce, or a condiment. The first is that the higher the quality of the oil, the better the taste. Second, if you want to maintain the natural olive oil flavor, it is best to use it raw since heating can change its flavor and scent. It is easy to use raw olive oil as a salad dressing or as a bread sauce, so anyone can enjoy olive oil in its natural state. You can also offer raw olive oil as a condiment at the dinner table so that your family or guests can drizzle it on soups and pastas in order to add more depth and flavor to the dish.

Sautéing with Olive Oil

Sometimes it is hard to cook the inside of your food without burning the outside. This is where sautéing comes in. In order to sauté Mediterranean-style, all that you have to do is pour some olive oil into a skillet or wok, add some minced garlic, and allow the oil to heat up until a drop of water sizzles in the pan. After the oil is heated, carefully pour thinly sliced meats and vegetables into the oil mixture and then stir it until it is cooked through. By stirring it almost constantly you are keeping it from burning on the outside. After just a few minutes of stirring, check the meats to make sure that they are cooked through. Once they are, you have a yummy meat and vegetable mixture that can top salads, pastas, bread slices, or that can be enjoyed alone.

Deep-Frying with Olive Oil

Deep-frying with olive oil is a somewhat controversial subject because there are some safety concerns and economic worries. Olive oil reaches the smoke-point at a much lower temperature than other oils which means that it may begin smoking before it is hot enough to deep-fry breaded items. Also, it is much more expensive than other oils and since 2 or more cups of oil are usually needed when deep-frying.

If you do wish to deep-fry using olive oil, consider using only regular or virgin olive oils since extra-virgin oils are more expensive than their lower-quality counterparts. The quality of the oil does not matter as much when frying because you will not be savoring the raw flavor and aroma of the oil.

No matter which oil you choose, though, there are some important things to keep in mind when deep-frying. The first is that you should only use the oil once. This is because the foods, especially if they are breaded, leave particles in the oil after they have been removed from the pan. If you reuse the oil, the particles will burn the next time they are cooked and this will leave your new dish covered in tiny burnt particles which will lead to a burnt taste. Also, remember to batter or bread the foods right before the oil is ready. If you do this too early, the foods will get soggy and gooey before you are able to fry them.

Baking with Olive Oil

Believe it or not, extra-virgin olive oil is actually a staple when it comes to Mediterranean baking. Many Italian desserts, such as castagnaccio, along with pastries, cookies, and other tasty dishes are made with extra-virgin olive oil instead of other fats, such as butter or shortening. Olive oil is not only important in achieving the proper texture and flavor, but it is also much healthier than other types of fats traditionally used in baking.

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If you or any member of your family is prone to cardio vascular disease, you should make sure that you always have olive oil in your kitchen.

Olive oil, after all, is highly known as a healthy oil, among the many different kinds of oils available in the market. It is very rich in mono-unsaturated fat. In addition, olive oil also brings a lot of flavor into your food. A lot of Mediterranean dishes make use of olive oil.

It is useful to have two kinds of olive oil in your kitchen at all times. Extra virgin olive oil is for making salad dressings, as well as times when the oil does not have to undergo cooking. Extra virgin olive oil is the most expensive kind and it will be a waste to use it to cook. The process of cooking burns the olive oil particles and as a result, the food tastes off.

Another type of oil you should have in your kitchen is for sautéing and other cooking purposes. We suggest that you have light olive oil or pure olive oil on hand. Take note that when you say “light” it does not mean it is lighter in calories. It does not also possess fewer mono-unsaturated fats. “Light” means that it has less flavor and lighter in color.

Here is a recipe that will surely make you feel as if you’re out dining in your favorite restaurant. Get a piece of crusty loaf of bread and make a dipping sauce such as the one stated below. Dipping sauces can be made with just plain olive oil. You can also make a combination using cheese and herbs. However, we give you the recipe below to provide you with guidance if you are not that confident experimenting with the cheese and herbs.

Olive Oil and Balsamic Vinegar Dipping Sauce

Ingredients:
3 tbsp Parmesan cheese, freshly grated
1 clove of garlic, minced
½ tsp dried Italian seasoning
½ tsp sea salt
½ tsp pepper, freshly ground
¼ cup olive oil, the extra-virgin kind
2 tbsp balsamic vinegar
1 16-ounce loaf of multi-grain bread, unsliced

Procedure:
1. In a shallow bowl, mix the first five ingredients together. Slowly pour the oil and vinegar so that it is evenly placed over the cheese mixture. Stir while drizzling.
2. Heat the bread in the oven 350 degrees. Make sure to place it on the lower oven rack. Heat it for 15 minutes or until the bread is thoroughly heated. Cut the bread into slices 1 inch thick. Dip the bread into the mixture.

The sauce is good for 6 servings.

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Growth and appearance of cancer cells diminished from using olives

A study of the properties of the olive leaf and skin has been carried out by a team of researchers from the University of Granada. Their findings revealed that the properties found that maslinic acid, a substance found in the crushed olive pulp actually reduced the risk of carcinogens and associated processes.

The results of the research from the University of Granada have demonstrated what action maslinic takes when applied to the development of the cells of cancerous tumours. As an enzyme that hydrolyzes proteins, Maslinic acid is important in the regulation of the growth of cells. As a treatment for cancer it is beneficial because maslinic acid controls hypertrophy, the excessive development of an organ or cells, and hyperplasia a condition common to cancer sufferers.

Professor L Cara, from the department of Biochemistry and Molecular Biology, directed the work of PhD student Fernando Zurita. They summarised their findings by describing the three distinct advantages of the use of maslinic acid in the field of oncology. Firstly, highly cytotoxic is created naturally and therefore less toxic than other anti cancer products that contain chemicals. Its second advantage is that it only affects cells that are carcinogenic and have higher levels of acid in their pH. And thirdly, it protects and inhibits the appearance of cancer in cells that are more predisposed to becoming cancerous.

Treating cancer of all types

The research directed by Professor L Cara focussed entirely on the treatment of colon cancer by studying the effects of maslinic acid when used on affected cells. The study was carried out using transgenic mice but the research group under Professor Cara are still considering the likelihood that it may be possible in the future to apply this treatment to human cancer patients.

High concentrations of maslinic acid can be found in olive skin wax, as a pentacylic terpene it acts as not only an anti inflammatory and antioxidant but is anti-carcinogenic.

The Faculty of Sciences in the University of Granada is the only place in the world where maslinic acid is produced at semi-industrial levels.

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Use Olive Oil to make the most of your natural beauty

In winter skin and hair suffer from the cold and dry atmosphere. Many of us spend inordinate amounts of money to remedy this with jars of miracle creams that promise to banish all those problems. However, thanks to the healing properties of olive oil chapped lips, dry skin and hair can be reversed at much less expensive.

As a beauty treatment olive oil can be used in many different ways and can make the most of your natural beauty. It can be applied directly on to chapped lips or use as part of your bathing routine to moisturize your
skin. Add a little olive oil combined with any type of essential oil to your bath and allow the combination to do its work. If taking a bath before going to bed you may find lavender oil is more relaxing. This simple beauty treatment will result in pampered supple skin, and works perfectly every time.

For very dry hair that is crying out for moisture you can use olive oil as a deep treatment by applying warmed olive oil all over your hair, working from the root to the tip, ensuring that the driest areas are well covered, then cover your hair with a plastic shower cap and relax. The longer you leave the warm oil treatment the better but an hour should be the minimum.

You have taken care of your exterior by applying olive oil as a beauty treatment but by using olive oil in your diet you can bring out your inner beauty. Olive oil contains anti-oxidants that fight against free radicals which are known to damage skin so it makes sense to use olive oil wherever and whenever possible. Enjoy olive oil with salads or vegetables and the results will be seen in an improvement in your skin, hair and nails, not to mention a healthy heart.

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Pairing Olive Oil with Food

The quality of any extra-virgin olive oil is dependant on several factors; namely the climate, variety of olive, method of harvesting and production process. Extra-virgin olive oils come in many different varieties and the aroma,  taste and color of each varies from region to region.

Generally speaking, the Liguria and Lake Garda regions in Veneto produce some of the lightest Italian olive oils while Tuscan and Umbrian olive oils are richer and fruitier and Sicilian, Sardinian and Calabrian oils are
lighter but fuller. Oils from the same region can differ widely in terms of taste and flavor. Conditions such as the type of processing method used and the time at which the olives are harvested all contribute to the eventual flavor of the final product. Tasting the various olive oils available in the market and deciding which one would suit your cooking best is always a fun activity. There are, however, some general guidelines that you should follow in order to ensure good results when you use olive oil to cook or as a dressing.

You should treat olive oil in the same manner as you treat wine. Using low grade wine in cooking would give food an unpleasant taste. The same applies to olive oil. Also, you must make sure that the taste and flavor of the olive oil you choose is suitable for the type of food that you are preparing. The three flavor classifications – mild, fruity and fruity-spicy – are each suitable for certain  types of food. Mild olive oil goes well with delicate preparations that do not contain garlic. Pasta sauces with garlic, herbs, spices and salads all taste excellent when paired with fruity olive oils. Fruity-spicy olive oils work best with grilled meats and roasts, dishes containing generous amounts of garlic and spices and aged cheeses. Before you decide to cook with it, you should always taste the olive oil in order to determine what sort of food will be best served with it. Always remember that the taste of olive oil is most intense when it is used raw.

Remember, cooking and serving quality ingredients offer the best results of your food preparation, especially so with olive oil. 

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Tasting Olive Oil The rule is to finding a good extra-virgin olive oil is simple  – simply sample various olive oils and choose whichever one you like the most. If, however, you wish to e more discerning about your choice of olive oils, then you must think like an Italian would. There are three basic classes of extra-virgin olive oil and you must know them intimately, for each one goes best with certain specific dishes and methods of preparation. The three classes are:

• Texture – smooth, thick, sticky, pungent

 • Aroma and flavor – grassy, fruity, rancid, peppery, bitter, earthy,
  nutty.

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Getting the right olive oil flavor. Salad dressing, bread dipping sauces, grilled fish and vegetables – these healthy foods all have one thing in common. Until recently, the use of this one thing in everyday cooking was quite a taboo; but, scientists and doctors have realized the health-benefits that it can have. Now, what is it? You may have guessed, olive oil! Unlike some of the more unhealthy fat products, olive oil is very healthy and even nutritious since it offers cancer-fighting antioxidants, vitamins, and minerals. It is a monounsaturated
fat, which explains its healthy traits. The fact that it can actually lower bad cholesterol in the body makes it a heart-healthy food.Olive oil is sold in three different varieties – extra virgin olive oil, virgin olive oil, and olive oil. For the average consumer shopping in the grocery store, the only obvious differences between these three varieties is color and flavor. These differences, though, are caused by several things.

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Attitudes in the U.S are changing when it comes to olive oil, where it could scarcely be found 20 years ago. And this growing trend is having a positive impact on our health. Contained within olive oil are antioxidants, minerals and vitamins, and research has shown that these have the capability of lowering bad cholesterol levels, thus reducing the risk of heart disease. It is also believed that the antioxidants found in extra virgin and virgin olive oils may protect against cancer, another good reason to start using olive oil. The same certainly can not be said about butter.

The most common types of olive oil include extra virgin olive oil, virgin olive oil and olive oil. The extraction method used, and the fatty acid content determines how each oil is classified. When an oil is extracted and bottled without any other processing taking place, it is classed as extra virgin or virgin olive oil. If a combination of refined virgin olive oil and olive oil is bottled, it is known simply as olive oil. This mixture is sometimes known as pure olive oil. Labeling of olive oil is regulated by the International Olive Oil Council (www.internationaloliveoil.org), so you can be assured of what you are buying.

Olive oil flavor is heavily influenced by the area the olives are grown in, and the season that they are harvested in. Olive oil flavor comes from a combination of the olives, free fatty acids, minerals, sterols and pigments and vitamins. The highest percentage of these, and therefore the olive oil with the most flavor, is extra virgin olive oil. To get the best from this olive oil flavor, it is best used uncooked in salad dressings, poured over cooked foods or as a dipping condiment. For a slightly milder olive oil flavor, try virgin olive oil. For cooking and baking, pure olive oil should be used, as it has the least flavor, and is generally the least expensive.

Over time, olive oil will go rancid, and this process will be sped up if it is exposed to air, heat and light. Rancid olive oils are not harmful if consumed, but obviously they lose the flavor that they are usually bought
for. To help ensure a long shelf life, store olive oil in a cool, dark place, and never near the stove. Dark colored bottles and metal cans provide the best storage containers, and large containers can be decanted into smaller containers. If you live in a warm area and don’t utilize air conditioning, you can store olive oil in the refrigerator. However, the oil will begin to take on a solid, cloudy form. The olive oil is still usable, it just needs to be returned to room temperature.

Instead of chocolates or wine, consider a good bottle of olive oil the next time you are invited as a guest to someone’s house. If you cook extensively, invest in an expensive bottle of extra virgin olive oil, and you will immediately notice the flavor difference.

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Olive oil health benefits are attributed to olive oil’s high content of monounsaturated fatty acids and also its high content of antioxidants. Extra virgin olive oil, from the first pressing of the olives, contains higher levels of antioxidants, particularly vitamin E and phenols. No other naturally produced oil has as large an amount of monounsaturated as extra virgin olive oil, specifically oleic acid. Most other vegetable oils may need to be detoxified and refined. Another of the health benefits of olive oil is that cold, or fresh pressed extra virgin olive oil can be consumed immediately and will retain the natural olive variety flavor, minerals, vitamins, and antioxidants of the ripe olives. It is important to know many smaller estate olive producers hand pick the olives to preserve their freshness and maintain a high quality of harvest.

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