Characteristics of the Very Best Olive Oils

Olive oil has been used to prepare food for thousands of years. The very best olive oils are smooth and have their own distinctive flavors, showing off the olives that were used to make them. Premium olive oils are often significantly more expensive than mass-produced brands because of the process and trees used to make the oil. Add this to my Recipe Box.

Features

According to Italian tradition, sun, rocky soil, drought, silence and solitude are essential for excellent olive tree quality. Like many plants, the kind of growing conditions impact how the end result tastes, and olive oils are known to have a wide variety of flavors, depending on their origin. The very best kind of olive oil is generally considered to be extra virgin olive oil, which is made from physical production only (not chemical production) and has been judged to have certain qualities by a tasting panel.

The International Olive Oil Council judges extra virgin olive oil as oil that comes solely from physical production, has no more than .08 percent acidity and is noted by a panel of experts to have a "superior" taste.

Function

The highest quality olive oil is generally used in cuisine where the taste and flavors of the oil matter significantly. Highest quality extra virgin olive oil is often used in dressings and as a supplement or condiment to complement and enhance a bouquet of flavors in the other ingredients of the meal. It can also be used for cooking vegetables, meats or fish. Usually, extra virgin olive oil is not heated above 350 degrees Fahrenheit---the oil has not been refined, and particles in it may burn and change the oil's flavor.

History

Olive oil has been produced for more than 5,000 years and has been a staple in Mediterranean cooking and cuisine. Olive oil production has changed over the years, and although most of it still occurs in Mediterranean countries, such as Italy, Greece and Spain, it is now regulated internationally. Each country has different requirements for labels on olive oil imports. In the United States, the country of origin is required to be displayed on the label.

Geography

Extra virgin olive oil can significantly vary in taste. Olive oils that are produced from olive trees in particularly rocky areas, such as the hills of Tuscany, are often the most expensive. Olive trees whose habitat is pushed to the extreme by rocky soil and hilly conditions are thought to produce the best fruit---but they are also the rarest kind of tree. Ultimately the taste of the oil also depends on when the fruit is harvested and the method that the growers use.

Considerations

When selecting a high quality oil to accompany a dish, considerations should be made as to what your taste is and what the flavors in the meal will be. Some people prefer more bitter olive oils, which are produced when the fruit is harvested early. Typically, Tuscan oils have a strong, grassy taste that is somewhat pungent. Oils produced in the hilly regions of Spain and Greece have different complex notes. Like choosing wine to accompany a meal, personal tastes and complementary flavors should be taken into account when picking high quality olive oil.