ON OLIVE OIL

There are about 104 different Olive Oils available.  ( New ones coming into supply all the time ).  The Main global producers and consumers are - Spain, Italy, Greece, Turkey, Syria, U.S.A, Tunisia, Turkey, Portugal, Lebanon, Morocco, France.  And now also Australia and South Africa. Here are a few things to consider when selecting yours.

One of the reasons we use Olive Oil, is to reap the health benefits, but large scale commercial enterprises offer a product almost devoid of taste and nutrition.  It is very important that Olives be picked ripe, and optimally pressed within 48 hours, and then stored correctly.

• OLIVE OIL ADOPTS OTHER AROMAS EASILY, SO STORE MINDFULLY. 
• OLIVE OIL SHOULD STORED, LIKE WINE, IN A COOL AND DARK PLACE.
• IDEAL TEMPERATURES  for storage 10-12 DEGREE CELSIUS 
• OLIVE OIL IS BEST STORED IN DARK BOTTLES 
• IF OLIVE OIL IS STORED TO COOL IT CREATES FLAKES AND LOSES SOME OF IT'S DELICATE FLAVOUR. 
• DON’T OVERHEAT OLIVE OIL - THIS WILL CAUSE IT TO LOSE FLAVOUR AND NUTRIENTS VERY QUICKLY. WARM OVER GENTLE HEAT, OR ADD AFTER COOKING. 
• AFTER USE SEAL THE BOTTLE - INTRODUCING OXYGEN CAUSES DETERIORATION. 
• ONLY VIRGIN AND EXTRA-VIRGIN OILS ARE PRODUCED SOLEY BY MECHANICAL MEANS. BE AWARE THAT THE TERMS 'PURE', '100%', 'LIGHT' MOST LIKELY REFER TO CHEMICALLY REFINED OILS. HOWEVER, EVEN THE TERMS 'EXTRA-VIRGIN' AND 'VIRGIN' ARE OPEN TO MISUSE. 
• 'HAND PICKED' GIVES AN INDICATION THAT RIPE OLIVES ARE BEING USED, NOT UNRIPE OR OVER-RIPE ( and possibly mouldy!)
  
  

INDICATORS OF POOR QUALITY OLIVE OIL:

1. SOUR 
2. VINEGAR 
3. METALLIC 
4. MUDDY 
5. RANCID

INDICATIONS OF OF GOOD QUALITY OLIVE OIL:

1. APPLE FLAVOURS 
2. MANDARINS/NAARTJIE FLAVOURS 
3. LEAVES/GRASS FLAVOURS 
4. FRUITY 
5. BITTER 
6. SHARP 
7. SWEET 
8. SLIGHT ARTICHOKE AROMAS 

TRY TO FIND AN EXTRA-VIRGIN OIL THAT IS COLD PRESSED, UNFILTERED AND LOOKS CLOUDY; IN A DARK BOTTLE AND PRODUCED ON A SMALL ESTATE.