Frequently Asked Questions - Olive Oil

The best olive oils come from the Mediterranean basin where there is a more than 6,000-year tradition of olive oil production.

Olive oils, both Extra Virgin and Pure, vary widely in taste due to differences in climate, soil and the 60 varieties of olives grown for olive oil production.

Traditionally produced “Extra Virgin Olive Oil” (EVOO) is made from the first pressing of the olives and is essentially little more than the juice of the olive. Technically, “Extra Virgin” is a grade of olive oil, usually indicating the highest quality and it is distinguished by its naturally low levels of free oleic acid. To qualify as “Extra Virgin” an olive oil must have a free acid count of less than one percent.

No. The only way – and the best way – to tell how an olive oil is going to taste is to actually taste it. Colors range from a light golden tint to a rich deep green, but there is no rule of thumb about how each will taste. The qualities of the oil are therefore yours to discover.

These are somewhat outdated terms left over from the days when farmers would first press for sale, and then for their own table use, using heat to extract more olive oil from the crushed olive paste. Now, all oils are derived from a single pressing done at room temperature.

Yes, “cold pressed” refers to the technique used to extract the best oil from the olives. To get the highest quality oil, the presser cannot use any heat. Cold pressed olive oil is of superior quality because it retains not only all of its sensitive aromatic properties, but also the antioxidants and nutrients which are often diminished by the high speed machinery and elevated temperatures used in modern oil extraction methods.

A tablespoon of olive oil contains 120-125 calories, the same amount as other oils, but a little bit goes a long way toward adding body and flavor. Thus, you may find yourself using less olive oil than you would another type of oil.

No. In fact, olive oil is a mono-unsaturated fat, which reduces the level of “LDL” (which causes cholesterol to collect in the blood.) Unlike poly-unsaturated fats, olive oil does not affect the “HDL” which protects the arteries from cholesterol build-up.

No. Olive oil contains no trans fat.

Absolutely. And olive oil can withstand frying temperatures up to 400 degrees Fahrenheit without breaking down.