Olive Oil Types
At Olive the Senses, we strongly believe that extra virgin olive oil is like fruit juice: highly perishable, healthier and more flavorful when consumed fresh. This is one of the reasons why we post the Harvest Date on every oil we offer.
In addition to the harvest date, we are extremely particular when it comes to the chemical composition of our olive oils. The chemistry, of a particular oil is a story in itself. It explains the polyphenol count (antioxidant value), the measurement which dictates flavor intensity, to whether it’s suitable for high heat cooking, based on its unique free fatty acid measurement and fruit condition. We also measure oleic acid in our oils, the monounsaturated fat in Olive Oil that makes it so healthy.
Fused Olive Oil is uniquely created during the pressing process. Traditionally called the agromato method, the fresh citrus fruit or chili peppers are crushed simultaneously with the fresh olives, right off the tree. These olive oil are incredibly flavourful, fragrant and packed with every ounce of essence from the fruit used in the fusing progress. Creating fused olive oil is true art, and we feel so privileged to be able to share them with you.
The infused extra virgin olive oils at Olive the Senses are created from freshest extra virgin olive oils available in our collection that are most aesthetically compatible with the natural products we use to flavor them with. This simple mandate requires that the chemistry, freshness and quality of our infused olive oils are second to none. We are not in the business of flavoring a single oil from a single hemisphere to try and mask undesired flavours. We painstakingly move our infused collection to coincide with the fresh crush. It is a labor of love that we hope you find evident in the flavor, freshness and quality of our oils.
EVOO Health Benefits
The Mediterreanen Diet has been encouraged by many in the health care world. Extra virgin olive oil is the centre of that diet. It has been shown that olive oil has many health benefits like improving the immune system. In addition to bolstering the immune system and helping to protect against viruses, olive oil has also been found to be effective in fighting against diseases such as:
The phytonutrient in olive oil, oleocanthal, mimics the effect of ibuprofen in reducing inflammation, which can decrease the risk of breast cancer and its recurrence. Squalene and lignans are among the other olive oil components being studied for their possible effects on cancer.
Olive oil helps lower levels of blood cholesterol. This leads to lowering risk of heart disease.
Olive oil is rich in antioxidants, especially vitamin E, long thought to minimize cancer risk. Among plant oils, olive oil is the highest in mono-unsaturated fat, which doesn’t oxidize in the body, and it’s low in polyunsaturated fat, the kind that does oxidize. Oxidation is a process where cells are destroyed.
Recent studies indicate that regular consumption of olive oil can help decrease both systolic and diastolic blood pressure.
It has been demonstrated that a diet rich in olive oil, low in saturated fats, moderately rich in carbohydrates and soluble fiber from fruit, vegetables, pulses and grains is the most effective approach for diabetics. It helps lower “bad” low-density lipoproteins while improving blood sugar control and enhances insulin sensitivity.
It is important to know if your olive oil is actually fresh extra virgin olive oil. As oil degrades the health benefits are lost. The only way to be sure you are getting the benefits of olive oil is to enjoy fresh extra virgin olive oil. Ask us about the truth of the olive oil industry.
EVOO Myths & Truths
“Olive oil should only be cooked at low temperatures.”
In actual fact, olive oil stands up quite well to high cooking temperatures. Its high smoke point, the point at which the oil begins to break down and smoke, is approximately 210ºC. To compare, the ideal temperature for frying food is about 180ºC. The digestibility of olive oil is not affected when it is heated. If you have an oil labelled as extra virgin olive oil and it is smokes at a low temperature then you may have an oil that isn’t olive oil.
“Olive oil needs to be kept in the refrigerator.”
The best place to store extra virgin olive oil is the back of a cupboard away from the stove. This will prevent it from being harmed by the effects of fluctuating temperatures from a nearby stove or the cold of a fridge as well as the harmful effects of light. That being said, if you are in an aisle and you see a bottle of olive oil under the florescent lights then you aren’t looking at an extra virgin olive oil.
“Olive oil is like a fine wine, it gets better with age.”
This is completely false. Olive oil actually degrades with time. The oil of olives is a fresh fruit juice and like apple juice and orange juice, it will expire. Although, extra virgin olive oil does taste like a fine wine – with complex notes of flavours.
“All olive oils are the same.”
Each olive oil is quite different both in grade and variety. Different olives produce oils with different flavours. From one cultivar of olive to another you can have a completely different sensory experience. More importantly for your health, olive oils also vary in grade. Pure, light, virgin, and extra virgin all mean different things. Extra virgin is recognised by the International Olive Council as the highest grade and also retains all of the health benefits. Virgin lacks most of the beauty of extra virgin (health benefits, flavours, colour) and light olive oil is refined and pure olive oil is most often pomace oil and should not be eaten.
“Every olive oil is healthy for you.”
Extra virgin olive oil is healthy for you but be careful with other grades. As mentioned above, pomace oil is not suitable for human consumption so be careful. That being said, extra virgin olive oil is among one of the healthiest foods. It can help prevent many different diseases from cancers to heart disease. Want to know more? Ask us, we are happy to answer your health related questions.
EVOO ALTERNATIVE USES
One of the biggest myths surrounding olive oil is that it should only be used in cooking. This is not true at all. In fact, olive oil has been at the centre of human life in the mediterranean for thousands of years and has more than great culinary qualities. Here’s a list of some of this versatile fruit oil’s different uses.
EXTRA VIRGIN OLIVE OIL -VS- BUTTER
We’ve all heard that fatty foods are not good for you. We’ve all heard that fat is where a lot of flavour is found. But is there a way we can have great flavour without the dangers of fat? Of course! Olive oil is one of the healthiest fatty oils and is defined by its flavours. It’s high in the good kind of fats that your body needs to make energy and to stay healthy.
Try pan frying eggs in extra virgin olive oil instead of butter. Frying eggs in a robust oil with some curry powder results in a breakfast with some heat and a peppery kick.