Frequently asked questions
Olive oil truly is liquid gold with its many health benefits. Considered the most important component of the traditional Mediterranean diet, this extraordinary fruit juice and its effects are still not fully understood. Yet some of the ways olive oil can preserve and improve human health have been firmly established. Here most of the questions asked by the majority of recent consumers.
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What is the best olive oil and what is its origin?
More than 97 percent of world production of olive oil comes from the Mediterranean region. The people of these regions enjoy the benefits of this oil since 6000 BC the beginning of the growing olive trees.
The choice of an olive oil is a matter of taste. Like wine, flavor, color and aroma of extra virgin olive oils vary depending on certain factors: olive variety, climate, soil conditions, harvest and storage.
Ultimately, the "best" Olive oil is the one you like the most in terms of flavor and price. You can organize a tasting of olive oil with family and friends, and suggest retailers to taste samples of various oils. The most important thing is to rely on your personal taste. You will probably come to the conclusion that it is better to have several varieties handy for your different culinary needs.
What is the difference between the various categories of olive oil?
Extra virgin olive oil is the best category of olive oil and the most natural and tastiest of all oils. She is a virgin or not treated and must have an acidity of no more than 0.8 percent. The oil must also have a flavor, color and aroma and perfect be free of defects. A low acidity always gives a higher quality oil, flavor and distinct aroma.
Olive oil extra virgin is more expensive because it is produced in small quantities from selected olives and it offers a wider range of flavors. Like wine, the flavor and aroma of extra virgin olive oil depends on several variables: the olive variety, growing conditions, the timing and method of harvesting and finally, the care taken with olives during processing, bottling and storage of the finished product.
The olive oil is produced by mixing a variety of oils which have been refined to balance the acidity, flavor and taste. Refining makes colorless oil, odorless and tasteless. Then a small amount of extra virgin olive oil (between 5 and 25 percent) to give it a bit of character. The olive oil should have acidity less than 1.5 percent. Though less flavorful and aromatic than extra virgin olive oil, olive oil is rich in monounsaturated fat and remains a healthy choice as cooking oil.
Olive-pomace oil is extracted from the "residue" (residue obtained after pressing) using solvents. This oil undergoes a refining making it colorless, odorless and tasteless.
What does "first pressing" and "cold pressed"?
These terms are interchangeable and were once used when the initial pressure presses with hand produced only a limited amount of olive oil from the olive paste. To extract more oil, was applied to the hot water in the oil paste to increase the outflow of oil, where the terms "first pressure" and "cold pressed".
Today, some producers use these terms on their labels to reaffirm extra virgin olive oil is an unrefined natural product that has undergone very little processing and preserves its nutritional value.
How to explain the large price differences of the extra virgin olive oil?
Like wine, olive oil is made by small private producers and large commercial enterprises. Actual production of "craft" is generally distinguished by superior growing conditions, harvesting and production. These oils are best for your health, but they offer consumers a wider variety of flavors and complex aromas.
The largest producers benefit from economies because of their size, which allows them to offer a high quality product at a lower price.
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How to explain the large price differences of the extra virgin olive oil?
Like wine, olive oil is made by small private producers and large commercial enterprises. Actual production of "craft" is generally distinguished by superior growing conditions, harvesting and production. These oils are best for your health, but they offer consumers a wider variety of flavors and complex aromas.
The largest producers benefit from economies because of their size, which allows them to offer a high quality product at a lower price.
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Are all olive oils taste the same?
Not for all. While olive oil extra virgin is defined as having a flavor, color and aroma perfect, there is a very wide range of tastes and flavors depending on the variety of olive or olives, Mediterranean region where the olives were extensive and growing conditions.
Styles range from very sweet and fruity oils with very bitter and spicy oils with pepper which carries the mouth.
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Does the price is a good criterion for selection?
Not always. The price range and flavors of olive oils are so complex and varied as that of wines to satisfy everyone's needs. Olive oils "artisanal" are usually more expensive than those of large commercial producers. Let yourself be guided by your palate and choose an olive oil whose quality and price are best for your portfolio.
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Should we keep the olive oil in the refrigerator like other oils?
No. Refrigeration does not harm the olive oil, but it makes it thick and cloudy. If this is the case, simply let warm to room temperature. The best way to store olive oil is to keep it in an airtight container in a dry place, away from heat and light. So olive oil can be stored two years. After this period, the oil loses its freshness and should be used as soon as possible. Leave a small container of olive oil on the table or on the kitchen counter where you can use at any time.
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Should we reserve olive oil more expensive for "special occasions"?
Some prefer to have more than one under the hand olive oil. Olive oil "everyday" is perfect for cook onions and garlic while Olive Oil "holidays" is superb in cooked dishes that will bring out the finesse. One can also use his favorite olive oil "condiment" for basting grilled vegetables, sprinkle bread, soup or salad, or seasoning a dish before serving.
For best value, you can also choose to keep one close at hand, olive oil "all purpose" to always start the meal in style. Whatever selected olive oil, be sure to use it once you open the bottle. Olive oil is at its best in the two years following its production.
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Can we replace other oils in cooking with olive oil?
Yes. For its flavor and its beneficial effects on health, olive oil is the perfect substitute for regular cooking oil. Use it in all your favorite dishes: soups, salads, stews, meats and barbecue specialties.
Can you use olive oil for frying?
Yes, but do as the great leaders of the Mediterranean countries: use the extra virgin olive oil for cooking at high heat and olive oil for deep frying, because of its relatively high smoke point.
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If a request for recipe "olive oil" which should I use?
It depends on the desired result. Extra virgin olive oil is distinguished by its wide variety of flavors; it can be fruity, sweet, with a slight taste of herbs, pepper or hazelnuts. Go to your preference: light dishes and fine may require a softer olive oil while the richest dishes benefit from more robust oil.
Olive oil extra virgin ads flavor to foods. As against, olive oil, softer, adds no flavor to dishes and remains healthy cooking oil.
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Can one flavor of olive oil with garlic and herbs for gift giving or serving on bread and vegetables?
Beware: olive oils processed garlic and fine herbs improperly stored may develop botulism bacteria, this food poisoning that can be fatal. This bacterium is widespread in nature, but it is dangerous only in an oxygen-free environment and low acidity like a bottle of olive oil. Deterioration can occur without you or visually in the smell, taste or appearance. These flavored oils, for home or restaurant, should be prepared at the last minute and served immediately to eliminate the risk of poisoning. You can refrigerate the rest for several days at a temperature of 4 ° C (39 ° F).
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Does olive oil is a good choice in the prevention of heart disease and cancer?
Olive oil seems to have some advantages over other oils, but common sense prevails: decrease your total fat intake and replace the fat you currently use with monounsaturated fats like olive oil.
Heart disease
Compared to other oils, olive oil contains a high percentage of monounsaturated fat. This kind of fat affect blood cholesterol lowering low-density lipoprotein (LDL or "harmful") cholesterol while protecting or raising high density lipoprotein also called good cholesterol (HDL). Olive oil contains a lot of vitamin E, a valuable antioxidant. Not only does it prevents oil from going rancid, but it may also help to inhibit cholesterol absorption.
Cancer
Published studies show that a high daily intake of fruits and vegetables, and several servings of olive oil seem to reduce the risk of breast cancer. According to Dr. Dimitrios Trichopoulos, "North American could face a 50 percent risk of breast cancer if they were on a diet with lots of vegetables and whether they were replacing other fats with olive oil ".
Does olive oil contain cholesterol?
No. Like all vegetable oils and oils from seeds, olive oil is cholesterol free. Back to questions
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Does olive oil contains more fat and calories than other cooking oils?
All oils have the same number of calories, that is to say 124 calories per tablespoon (15 mL), and they all contain 100 percent fat. However, like olive oil has more taste than other oils, a small amount is enough to add richness and flavor to salads and other foods.
Est-ce que l'huile d'olive " légère " est un bon choix pour diminuer les matières grasses et les calories ?
Non. L'huile d'olive " légère " l'est seulement en termes de goût et de couleur. Elle contient la même quantité de matières grasses et de calories que toutes les autres huiles.
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Does olive oil "light" is a good choice to reduce the fat and calories?
No. Olive oil "light" is just in terms of taste and color. It contains the same amount of fat and calories than any other oils.
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What is the nutritional composition of olive oil?
Olive oil is composed of 9 percent polyunsaturated fat, 76 percent monounsaturated fat and 15 percent saturated fat.
A serving of 2 tbsp. tsp (10 mL) olive oil contains:
80 calories, 9.0 g fat, 1.2 g saturated fat, 6.6 g monounsaturated fat, 0.6 grams of polyunsaturated fat, no trace of cholesterol, 1.1 g of vitamin E (alpha-tocopherol).