Guide to Olive Oils: Top Varieties, Origins, and Labels
In your culinary quest, there's nothing more daunting than picking the perfect olive oil. With kitchen shelves brimming with options, it's tempting to grab the first bottle that catches your eye. But trust us, it's worth investing time to snag a high-quality bottle of the golden elixir.
From everyday meals to exotic vacations, olive oil sets the tone for a plethora of dishes. And considering the wealth of evidence supporting the Mediterranean diet, now's the time to splurge for a bottle you truly love.
So, how can you traverse the labyrinth of olive oil aisles like a pro? Follow these simple guidelines for an expert-approved, lip-smacking selection.
Step 1: Classifying the Grades
First, let's break down the various grades of oil:
Extra Virgin (and Cold-Pressed)
Oil in this category is the crème de la crème. Opt for these grades for dishes where olive oil is the star, such as salads, dips, or olive oil cakes. Extra-virgin olive oil boasts a natural charm with no more than 0.8 grams of oleic acid per 100 grams and no sensory defects. All oils need to undergo cold pressing to qualify as extra virgin, which means olives stay below 86 degrees during the pressing process. Even though some brands may not advertise their oils as cold-pressed, rest assured that all extra-virgin oils have gone through this method.
Virgin
The next step down is virgin olive oil. While slightly more acidic, it's still unrefined and suitable for similar dishes as extra-virgin varieties. If the spotlight isn't on the oil, this grade is a great choice.
Pure (Refined)
Commonly labeled as just plain "olive oil," pure or refined olive oils have undergone processing or chemical treatment and are often mixed with a bit of virgin olive oil at the end. They're an excellent option for dishes featuring eggs or stir-fries due to their lighter flavor.
Pomace
Avoid pomace oil, which is made from leftover olive pulp. This oil is produced using chemicals and heat and is generally not considered olive oil. It's sometimes used for deep-frying but has been the subject of dishonest labeling practices.
Step 2: Casting a Glance at Consumptive Countries
Ever wondered if the country of origin matters for your olive oil? Here's the scoop:
- Single-Source Olive Oils: These are pressed, packed, and exported from the same country.
- Multi-Country Olive Oils: Oils blended from olives harvested across countries list all countries of origin. While not necessarily lower in quality, single-source oils tend to be fresher.
As far as the best-producing countries go, Italy, Spain, and Greece are popular contenders. Recent standouts include Croatia and Turkey. In the United States, California is a heavyweight, while Texas, Arizona, and Georgia are also up-and-coming suppliers. Keep in mind that cultivar, climate, ripeness of the olives, and other factors influence the taste of the oils.
Step 3: Staying Vigilant with Certifications
Although there are no mandatory olive oil certifications, here are a few voluntary ones to keep an eye out for:
- Italy: Look for the "100% Qualità Italiana" label from Unaprol, the Italian consortium of olive oil producers.
- California: California oils can be certified as extra virgin by the California Olive Oil Council (COOC). The North American Olive Oil Association also tests supermarket oils against standards set by the International Olive Council.
Step 4: Narrowing Down and Snatching Your Favorite Bottle
Turned into a connoisseur? Great! Sample before you buy to make sure you're selecting a flavor you'll love. If sampling isn't an option, consider buying smaller quantities for fresher oil. Keep an eye on the harvest date, which shouldn't be more than a year prior. Also, opt for dark bottles, as they help keep out sunlight and preserve the oil's freshness.
Wondering which brands reign supreme? Professionals and home cooks alike adore California Olive Ranch, Costco's Kirkland Signature Organic, and Graza olive oils due to their superior quality. Other trusty brands include Filippo Berio, Bertolli, and Colavita.
In conclusion, don't let the world of olive oil intimidate you. Experiment with a variety of grades, origins, and brands to discover a new favorite. The culinary adventure awaits!
- For dishes where olive oil is the main ingredient, such as salads, dips, or olive oil cakes, choose extra virgin or cold-pressed olive oils, which have no more than 0.8 grams of oleic acid per 100 grams and no sensory defects.
- Single-source olive oils, pressed, packed, and exported from the same country, tend to be fresher than multi-country blends, which are oils blended from olives harvested across countries.
- In the United States, California is a heavyweight olive oil producer, while Croatia, Turkey, Italy, Spain, and Greece are popular contenders in global production.
- To ensure the quality and authenticity of your olive oil, look for certifications such as the "100% Qualità Italiana" label from Unaprol (for Italian oils) or certification by the California Olive Oil Council (for California oils).
