FACT: 70% of all olive oils sold in supermarkets are fake?
Read on and learn which are the best to buy.
Many historians believe that olive oil originated in the Mediterranean basin or somewhere in the Middle East and like this Italian Diva, and many individuals across the globe, you have a bottle of olive oil stocked in your pantry. If so, you know olive oil is a perfectly delicious and versatile culinary ingredient for tomato sauces, salad dressings, marinades, bread dipping and much more. But did you know that olive oil has been a staple food for dozens of cultures for over 1000 years?
Early historical records indicate that olive oil was first produced for fueling lamps. Shortly after, olive oil was cultivated for cooking and medicinal purposes. This culinary ingredient was used for foods, ointments, and even religious ceremonies. In ancient Greece, it also represented victory, peace, wisdom, and health and became very essential to their economy. The ancient Romans grew olive trees and produced and sold olive oil across the vast Roman Empire establishing producers in Italy, Spain and other regions.
By the 16th century, Europeans began venturing across the ocean to the new world and brought the practice of olive oil cultivation with them. In several medical studies, EVOO has proven health benefits and is widely recognized as a healthy dietary fat.
Olive oil is much more expensive than your common cooking oils, but do you really know the difference? Or, do you just buy whatever is the cheapest or on sale?
Here are some tips:
1. Always buy olive oil in a dark green bottle as light will destroy the quality.
2. Olive oils are graded according to the amount of acid they contain and whether they are processed with heat and with or without chemical solvents.
3. Do not purchase more olive oil than you can consume in 3 months as it becomes rancid after that.
4. Keep it in a cool place as in wine, heat quickly destroys olive oil and the quality.
So, which olive oil is the best?
Fresher is better.
Olives are harvested and pressed from October to March and are in their prime in its first year of life. So, when buying premium oil look for a harvest date, therefore, do not buy premium oils without an indication of the year of production.
Do not be fooled by a bottling date. Producers can hold on to the olives for a year or more before bottling. If lacking a harvest date, check the best before date, usually set two years after harvest.
Extra-Virgin Olive Oil (EVOO)
Describes oil with less than 1% acid and that it had been processed without heat and/or solvents.
Virgin Olive Oil
This olive oil is not only higher in acid levels but the olives are gathered after they have fallen from the trees. However, they have not been treated with heat or solvents.
Pure Olive Oil
Describes oils treated with solvents and in some cases heat which destroys all the nutrients that natural olive oil possesses.
Light Olive Oil – This marketing ploy tries to convince their consumers that it contains less calories than regular olive oil. A myth! There is no difference. But more importantly, the oil has been treated to remove taste and color. Don't waste your money or your palette on it.
Cold-Pressed Olive Oil - (Best to purchase)
This describes oils that are produced without the use of heat or chemicals. As we all know, heat destroys the vitamins. And isn't that why we're consuming food, because of the nutrition? Cold extraction involves crushing olives into a paste then applying force by mechanical press or centrifugation to separate the oil from the pulp.
Final Note: According to a study, 70% of all olive oils in supermarkets are FAKE! It is the most counterfeit product on the shelves with countries (including Italy and Spain) producing fake olive oils mixed with other oils such as safflower oil, peanut oils, sunflower oils, etc.
The following list are the only olive oils that have tested as the real deal:
Kirkland Organic (available at Costco)
California Olive Ranch
Corto Olive
Ottavio
Omaggio
Bariani Olive Oil
Lucini
Lucero
Olea Estates
McEvoy Ranch Organic
Cobram Estate
For recipes and schedules of my cooking classes go to www.theitaliandiva.com
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