Olive oils differ with the variety of olives, the climate and soil in
which the olives are grown, and the method by which they are processed The
colour of olive oil can vary from pale gold to jade green, but it is not
an indication of quality. Any good oil, however, will have a distict
olive-like bouquet. Designations of quality vary from one country to
another, and oil from the same producer may differ from year to year.
Taste a number of oils and decide for yourself what you like. You
may find you prefer a fuity Sicilian oil, a lighter Tuscan product, or perhaps
one of the French, Greek, Spanish or American oils. In any case, always
choose a product labeled 100% OLIVE OIL, and look for one that is pressed
where the olives are grown.
Traditionally, EXTRA-VIRGIN is the designation for olive oil
of the highest quality. Although criteria vary, extra-virgin usually
means that the oil is from the first cold pressing - without heat or further
refining - of the finest hand-picked olives.
Extra-virgin is low in acidity and therefore gentle on the palate. It
can be expensive but worth the price.
The less expensive grades of oil - SUPERFINE-VIRGIN - and - FINE-VIRGIN
- are good for everyday use and better for cooking than extra-virgin as they
stand up to the heat better. A general rule is to use the finest oils
for salad dressings and delicate, uncooked dishes, or as an addition to cooked
dishes such as soups, but only after they are removed from the heat. Use
fuller flavoured oils for robust sauces, meat dishes, and highly spiced
foods.
Extra-virgin olive oils fine flavour, low smoking point, and high
general cost make it unsuitable for frying. However the lower grades
of oil ( those labeled simply PURE ) are more refined and can safely be heated
up to about 400 degrees; this makes them suitable for sauteing and even for
deep frying. Remember, though, that olive oil will always add a distinctive
flavour to the food cooked in it . In Italy today, the trend is to
use olive oil only when it will enhance the food; if the oils flavour will
be negligible or overpowered by stronger seasonings, Italian cooks prefer
to use a neutral vegetable oil.
Olive oil keeps well - for up to a year - if stored in a cool, dark
place. Leave it in it's original bottle or tin, tightly capped, or,
if you prefer, decant a small amount into a smaller glazed ceramic or glass
container ( a half-size wine bottle is good ) and keep it accessible for
daily use. Do not use plastic containers, which may alter the taste
of the oil. It is not desirable to refrigerate olive oil, as it will
thicken and become difficult to pour.