Olive Oil

Olive oil, which is considered a specialty oil, is more expensive than most other vegetable oils. Despite its higher price, olive oil consumption has increased among health-conscious consumers because of its high monounsaturated fatty acid content (78 percent). Unrefined olive oil are also popular in Italian dishes and salad dressings for their full flavor.

Following Italian law, olive oils are classified according to acidity: the lower the acid content, the better the grade. Extra Virgin is the best (less than 1 percent acid content), followed by Virgin (between 1 and 3.3 percent). Extra Virgin and Virgin olive oils are produced from cold pressing. The result is a high-quality oil with a strong olive flavor and a greenish tint from the presence of chlorophyll pigments. Oil labeled only “olive oil” is a blend of refined olive oil and Virgin olive oil, resulting in a lower acidity but also less intense flavor and color than either Extra Virgin or Virgin olive oil.

“Light” or “extra-light” olive oil is a refined oil made to be lighter in color than corn or safflower oil, and almost as mild. In the United States, olive oils labeled “olive oil” or “pure olive oil” account for 70 percent of all olive oils sold. Price does not always reflect quality; olive oils are best judged by whether or not they have a clear, deep color (usually, but not always, green) and a distinct olive aroma and flavor. In Extra Virgin olive oil, some of the compounds contributing to its flavor and aroma are volatile and are lost when heated, so it is best used in cold salad dressings and as a final flavoring to a dish. Milder olive oils are preferred for sauteing.

An oil called Olive-Pomace oil is produced less expensively by extracting the oil from olives through both cold pressing and the use of solvents. The resulting oil is refined and then blended with Virgin olive oil to improve its taste, odor, and color. Olive-Pomace oil may not be called “olive oil”.