Liquid gold: things you never knew about olive oil

Olive oil is one of the most delicious, accessible, and versatile ingredients you can have in your kitchen. It's not just for dipping bread or drizzling over salads! Olive oil has been used for thousands of years in both cooking and medicine, which partly explains why it's so widely popular to this day. But how much do you really know about olive oil? The truth is that there are so many different types out there— and they all taste different — that it can be hard to know where to start. So, we're here to help answer some common questions about this beloved fat: Is it really "healthy fat"? Is extra-virgin really better than regular olive oil? And what exactly does "cold pressed" mean anyway?

Things you should know about olive oil

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Olive oil is a staple of the Mediterranean diet, which has been found to promote good health and reduce the risk of heart disease.
It's also incredibly versatile—it can be used in everything from salad dressings to cooking or baking.
The secret is in its healthy fats and Omega 3s: olive oil is high in monounsaturated fat, which improves cholesterol levels and blood sugar control; it also contains polyphenols that fight inflammation and improve heart health.
Olive oil is also used to make soap, cosmetics, and perfume. There are entire shops and production lines dedicated exclusively to olive-oil-based lotions, make-up, and haircare products

Olive oil quality is all about the picking and pressing process

The quality of your olive oil is dependent on the picking and pressing process. It's all about the olives.

The first step in producing olive oil is to gather ripe olives from the trees, which are usually picked from October to December. The olives are then crushed, or pressed, and their pulp (the flesh of the fruit) is separated from its pit. This produces a greenish-yellow liquid called "first press."

Next, the oil is filtered to remove any remaining pieces of fruit. Depending on the olive variety that is used to produce it, olive oil may have a more delicate and discreet taste (like the one produced in central Italy) or a stronger, fruitier, more intense one, which is typically found in southern Italy. As a rule of thumb, when buying olive oil, remember that the paler and more transparent the liquid is, the blander it is likely to taste. And, of course, the darker and murkier the oil, the stronger its taste and personality! Guess which ones we use in our restaurant?

With the right equipment, olive oil can be extracted from olives in a matter of hours. But the good stuff takes time. It's all about patience.

Spain and Italy produce the most olive oil worldwide.

Spain and Italy are the largest producers of olive oil worldwide, accounting for more than half of all olive oil produced. Spain is the largest producer by far, producing 35% of all the olive oil in the world, followed by Italy and Greece.

'Extra-virgin' means it's of good quality, but you can't always trust the label.

Extra-virgin is the highest quality olive oil, and it's made from the first pressing of ripe olives. It's cold-pressed, which means it hasn't been heated or chemically treated. This process ensures that all the good stuff from your olives is extracted into your extra-virgin olive oil (or EVOO).

So, what does 'extra virgin' mean? In short: "it's cool." But there are different kinds of EVOOs depending on how they're processed and where they're grown.

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Cooking with olive oil is healthy.

Olive oil is a great choice for cooking but has a low smoking point, which means it can be used for stir-frying, but it should not be used for deep-frying.
Olive oil is high in monounsaturated fat, which is good for your heart.
Olive oil contains antioxidants that help reduce inflammation and lower your risk of developing heart disease.
Raw olive oil tastes great on practically everything. Including dark chocolate. Yes, really.

Health benefits of olive oil

Olive oil is rich in monounsaturated fatty acids, which are known to reduce the risk of heart disease.
It has strong anti-inflammatory properties.
Olive oil is not associated with weight gain and obesity.

Storing it in a dark, cool place will keep it fresh for longer.

The next time you purchase olive oil, remember to store it in a cool, dark place. This is the best way to keep your precious liquid gold fresh for as long as possible.

When storing your bottle of olive oil at home, make sure that it's well protected from light and heat. Light can cause the color and flavor of your olive oil to deteriorate more quickly than they would otherwise. Additionally, if there is too much exposure to heat, this can also cause degradation over time—which means less tasty dishes! To ensure that this doesn't happen in your kitchen cabinet (or wherever else you may choose), keep the bottle closed tightly whenever possible.

Once opened, try to use it within 6 months so that any remaining product will stay fresh throughout its lifespan.

Whether you’re looking for an alternative to butter, or just want a healthier cooking oil, olive oil is a great option. It can be used both in cooking and as an ingredient in salad dressings. This article should have given you some great insight into this versatile product and its origins!