Varying grades available
for ‘liquid gold’ of olive oil

---

Like fine wine, olive oil is evaluated on many levels of taste, aroma and color. The everyday consumer may choose to use olive oil because of its monounsaturated quality, but for the connoisseur, the oil is likened to "liquid gold" and is treated as such.

The basics: Olive oil has been in use since biblical times and was believed to have had powerful and magical qualities. Ancient Greek athletes routinely used the oil as a body rub. The oil's importance to the Mediterranean region is unprecedented.

Olive oil is obtained by pressing a variety of tree-ripened olives. Among the many grades, the most coveted is extra-virgin, drawn from the initial pressing of the olives. No heat or chemicals are used, so the process is labeled natural or "cold-pressed." The oil is then separated from the olive paste using a centrifuge or spinning device.

Other grades of oil are characterized by the amount of acidity present. Flavor varies from fruity to peppery, depending on the type of olives used and the growing conditions.

Bottles labeled simply "olive oil" or "pure olive oil" are a mixture of refined olive oil and some cold-pressed virgin oil, and may be treated with chemicals as well as heat-filtered. This grade can be used in place of extra-virgin, but the flavor will be more bland and less distinctive.

Light olive oil is another popular grade. It is not lighter in calories, but flavor. Light olive oil is generally obtained from the last pressing.

A refining process removes most of the deep flavors of olive oil, but makes this oil perfect for cooking at high temperatures.

Selecting: Choosing a particular bottle from among the many grades and brands, both domestic and imported, depends on personal preference, taste and intended use. Some specialty food stores will allow you to sample fine extra-virgin oils before purchase.

Storing: Olive oil may be stored in a cool, dark area for up to six months. It can be refrigerated for longer storage, but it will turn cloudy and thick.

The oil will have to be brought back to room temperature before it is pourable.

Use: Extra virgin olive oil is best for dipping, salad dressings and marinades or sauces. The flavor tends to break down in high heat.

Pure olive oil and light olive oils are perfect for high-heat frying or sautéing because of their high smoke point.

Where to buy: Olive oil is sold in all supermarkets, priced from $5 to $15 a bottle depending on quality and quantity. Fine olive oil selections can also be found at various gourmet stores around town.

Eleanor Nakama-Mitsunaga is
a free-lance food writer. Contact her
online through features@starbulletin.com

BACK TO TOP