One of the oldest foods known to mankind comes from the olive tree, native to Mediterranean regions. The olive tree is mentioned frequently in the Bible, also in the Garden of Gethsemane and well-known in the Jewish tradition, where the oil miraculously burned for eight days. Olive oils occupy a major place today, a subject of cooking delights, winning praises from nutritionists as a healthy way to avoid cholesterol problems.



A lot of countries where olive trees thrive declare that the olive oils they produce locally is superior. There are different class, with different uses suitable to a given gastronomic application. To the average cook, the subject of olive oils may prove unclear. When do you use cold-pressed, extra virgin oil? To dress your salad perfectly, which kind of oils is suitable? What's best for general cooking? Spanish or Italian? Let's take a quick look at what's offered and try to clarify some of the mystery.

All olive oils are missing one component you can find in almost every other type of oil - cholesterol. As a starting point, you know you're making a healthy diet choice when you opt for olive oils.

Now let's talk about country of origin? Italy, Spain, Greece and France all have prolific olive producing regions, and compete with one another for the top rank in quality and purity.

The truth is that every olive producing region has climate and soil conditions, giving a distinctive character to the oils produced and doesn't have much to do with an inherent level of quality that can be identified as inferior or superior. Climate and soil makeup procure a distinctive flavor, amounting to simple preference or affinity of special oils to foods within the same locale.

The grading of olive oils is another story. The refinement of the product is defined by grading, mostly noticeable in the acidity.

The "extra virgin" label is designated to the first "cold" pressing of the olives. This designation prescribes a maximum of 0.8% acidity, suitable for the finest salad dressing, where the top flavor of the cold pressing is recognised.

Oils called "virgin" are known to be a lower class, but still an acceptable salad dressing quality. Virgin olive oils must not contain more than 2% acidity, and must not contain refined oil. As the delicate flavor will be lost in cooking, virgin oils should not be wasted in cooking.

Products just labelled "olive oil" do not aspire to strong or refined flavours and are best suited to cooking. Likewise, a label that says "100% pure" or "Imported from Italy" could be misleading, implying a degree of quality that is not warranted. Such labels indicate the lower end of quality, composites of oils from many countries, suitable to frying without the fine distinctive essence and low acidity of virgin olive oils.

Among chefs, olive oil is a cult thing. It's important to understand the grades if you want to get the most from your cooking. Anyhow, remember that these oils have no cholesterol and it will do your heart good to understand the fine points. So here you go, I hope you will look at olive oils in a different way from now on. Take care of your health now, do not wait.