Olive Oil - Constituents

Olive oil is composed mainly of oleic acid and palmitic acid and other fatty acids, along with traces of squalene (up to 0.7%) and sterols (about 0.2% phytosterol and tocosterols).

Olive oil contains a group of related natural products with potent antioxidant properties which give extra-virgin unprocessed olive oil its bitter and pungent taste and which are esters of tyrosol and hydroxytyrosol, including oleocanthal and oleuropein.

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Olive Oil Tasting at the Italian School of Cooking in Dublin

Olive Oil - Extraction

The most traditional way of making olive oil is by grinding olives. Green olives produce bitter oil, and overly ripened olives produce rancid oil, so care is taken to make sure the olives are perfectly ripened. First the olives are ground into an olive paste using large millstones. The olive paste generally stays under the stones for 30–40 minutes. The oil collected during this part of the process is called virgin oil. After grinding, the olive paste is spread on fibre disks, which are stacked on top of each other, then placed into the press. Pressure is then applied onto the disk to further separate the oil from the paste. This second step produces a lower grade of oil.

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Olive Oil - Druze Village

Olive Oil - Global Consumption

Greece has by far the heaviest per capita consumption of olive oil worldwide, over 26liters per year; Spain and Italy, around 14 L; Tunisia, Portugal and Syria, around 8 L. Northern Europe and North America consume far less, around 0.7 L, but the consumption of olive oil outside its home territory has been rising steadily.

Price is an important factor on olive oil consumption in the world commodity market. In 1997, global production rose by 47%, which replenished low stocks, lowered prices, and increased consumption by 27%. Overall, world consumption trends are up by 2.5%. Production trends are also up due to expanded plantings of olives in Europe, Latin America, the USA, and Australia.

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Tips on How to Make Pasta Sauce: Olive Oil

Olive Oil - Label Wording

Olive oil vendors choose the wording on their labels very carefully.

"100% Pure Olive Oil" is often the lowest quality available in a retail store: better grades would have "virgin" on the label.

"Made from refined olive oils" suggests that the essence was captured, but in fact means that the taste and acidity were chemically produced.

"Light olive oil" actually means refined olive oil, not a lower fat content. All olive oil has 120 calories per tablespoon (34 J/ml).

"From hand-picked olives" may indicate that the oil is of better quality, since producers harvesting olives by mechanical methods are inclined to leave olives to over-ripen in order to increase yield.

"First cold press" means that the oil in bottles with this label is the first oil that came from the first press of the olives. The word cold is important because if heat is used, the olive oil's chemistry is changed.

"Bottled in Italy" or "Packed in Italy" does not necessarily mean that the olive oil originated in Italy. Back or side labels indicate the origin of the olive oil which is often a mixture of oils from several nations.

Shop The Olive Hut! The Olive Hut features an excellent assortment of olives, olive oils, olive products, nuts, fresh produce, and specialty items.

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Olive Oil for Health