Thomas Jefferson
Olive Oil
Olive oil is a fruit oil obtained from the olive (Olea europaea; family Oleaceae along with lilacs, jasmine and ash trees), a traditional tree crop of the Mediterranean Basin.
The olive tree originated in Asia ans soon spread as far as Africa, Australia, Europe, Japan and China. Olive Oil is commonly used for cooking, cosmetic and pharmaceutical products as well as soaps and various traditional oil lamps.
The Market
Over 750 million olive trees are cultivated worldwide, 95% of which are in the Mediterranean region. Most of global production comes from Southern Europe, North Africa and the Middle East. World production in 2002 was 2.6 million tonnes, of which Spain contributed 40% to 45%. In 2006, Turkey accounted for about 5% of world production, similar to the Spanish province of Jaen alone, well known for the biggest olive groves in the world. Of the European production, 93% comes from Spain, Italy and Greece.
Greece devotes 60% of its cultivated land to olive
growing. It is the world's top producer of black olives and has more
varieties of olives than any other country. Greece holds third place in
world olive production with more than 132 million trees, which produce
approximately 350,000 tons of olive oil annually, of which 82% is
extra-virgin (see below for an explanation of terms). About half of the
annual Greek olive oil production is exported, but only some 5% of this
reflects the origin of the bottled product. Greece exports mainly to
European Union countries, principally Italy, which receives about
three-quarters of total exports. Olives are grown for oil in Greece,
with Peloonnese being the source of 65% of Greek production, as well as
in Crete, the Aegean Islands and Ionian Islands.
Among the many
different olive varieties or cultivars in Italy are Frantoio, Leccino
Pendolino, and Moraiolo; in Spain the most important varieties are the
Picual, Alberquina, Hojiblanca, and Manzanilla de Jaén; in Greece,
Koroneiki; in France, Picholine; in California, Mission; in Portugal,
Galega; in Croatia, Oblica and Leccino. The oil from the varieties
varies in flavour and stability (shelf life).
In
North America, Italian and Spanish olive oils are the best-known, and
top-quality extra virgin oils from Italy, Spain and Greece are sold at
high prices, often in "prestige" packaging. A large part of US olive
oil imports come from Italy, Spain, and Turkey. The US imported
47,800,000 US gallons (181,000 m3) of olive oil in 1998, of
which 34,600,000 US gallons (131,000 m3) came from Italy. The Republic
of South Africa also produces extra virgin olive oil, with production
increasing to meet demand.
Commercial Grades
The grades of oil extracted from the olive fruit can be classified as the following:
Virgin; means the oil was produced by the use of physical means and no chemical treatment. The term virgin oil referring to production is different from Virgin Oil on a retail label (see next section).
Refined; means that the oil has been chemically treated to neutralize strong tastes (characterized as defects) and neutralize the acid content (free fatty acids). Refined oil is commonly regarded as lower quality than virgin oil; the retail labels extra-virgin olive oil and virgin olive oil cannot contain any refined oil.
Pomace olive oil means oil extracted from the pomace using chemical solvents, mostly hexane, and by heat.
Quantitative
Analysis can determine the oil's acidity, defined as the percent,
measured by weight, of free oleic acid it contains. This is a measure
of the oil's chemical degradation; as the oil degrades, more fatty
acids are freed from the glycerides, increasing the level of free
acidity and thereby increasing rancidity. Another measure of the oil's
chemical degradation is the organic peroxide level, which measures the degree to which the oil is oxidized, another cause of rancidity.
In
order to classify it by taste, olive oil is subjectively judged by a
panel of professional tasters in a blind taste test. This is also
called its organoleptic quality.
Retail grades in IOOC member nations
In countries which adhere to the standards of the IOOC the labels in stores show an oil's grade.
Extra-virgin olive oil comes from virgin oil production only, contains
no more than 0.8% acidity, and is judged to have a superior taste.
Virgin olive oil comes from virgin oil production only, has an acidity less than 2%, and is judged to have a good taste.
Pure olive oil. Oils which are labeled as 'Pure Olive Oil Oil' or
'Olive Oil' are usually a blend of refined and virgin production oil.
Olive oil is a blend of virgin and refined production oil, of no more than 1.5% acidity. It commonly lacks a strong flavor.
Pomace oil is refined pomace olive production oil possibly blended with
some virgin production oil. It is fit for consumption, but may not be
described simply as olive oil. Olive- pomace oil is rarely sold at retail; it is often used for certain kinds of cooking in restaurants.
Lampante oil is olive oil not suitable as food; lampantecomes from olive oil's long-standing use in oil-burning lamps. Lampante
oil is mostly used in the industrial market. 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" means that the taste and acidity were chemically controlled.
"Light olive oil" means refined olive oil, with less flavour. All olive oil has 120kcal/tbsp (34 kJ/ml).
"From hand-picked olives" implies 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" is generally a purely commercial wording with no
factual meaning. It suggests that the oil in bottles with this label is
the "first oil that came from the first press" of the olives and that
no heat is used. This is not correct.
First of all, "cold" does not
define any precise temperature. A certain exception is made for the
European regulation which requires that the processing temperature be
below 27 °C in order to be named "cold pressed". In cooler regions like
Tuscany or Liguria the olives collected in November and ground often at
night are too cold to be processed efficiently without heating. The
paste is regularly heated above the environmental temperatures, which
may be as low as 10-15 °C, in order to extract the oil efficiently with
only physical means. Olives pressed in warm regions like Southern Italy
or Northern Africa may be pressed at significantly higher temperatures
although not heated. While it is important that the pressing
temperatures be as low as possible (generally below 35 °C) there is no
international reliable definition of "cold pressed".
Furthermore there is no "second" press of virgin oil, so the term "first press" is meaningless.
The
label may indicate that the oil was bottled or packed in a stated
country. This does not necessarily mean that the oil was produced
there. The origin of the oil may sometimes be marked elsewhere on the
label; it may be a mixture of oils from more than one country.
Evidence
from epidemiological studies suggests that a higher proportion of
monounsaturated fats in the diet is linked with a reduction in the risk
of coronary heart disease.
This is significant because olive oil is considerably rich in monounsaturated fats, most notably oleic acid.
In the United States, producers of olive oil may place the following health claim on product labels:
Limited and not conclusive scientific evidence suggests that eating about 2tbsp (23 g) of olive oil daily may reduce the risk of coronary heart disease due to the monounsaturated fat in olive oil. To achieve this possible benefit, olive oil is to replace a similar amount of saturated fat and not increase the total number of calories you eat in a day.
This decision was announced November 1, 2004, by the Food and Drug Administration after application was made to the FDA by producers. Similar labels are permitted for foods rich in omega-3 fatty acids such as walnuts and hemp seed.
There is a large body
of clinical data to show that consumption of olive oil can provide
heart health benefits such as favourable effects on cholesterol
regulation and LDL cholesterol
oxidation, and that it exerts
antiinflamatory, antithrombotic, antihypertensive as well as
vasodilatory effects both in animals and in humans.
But
some clinical evidence suggests that it is olive oil's phenolic
content, rather than its fatty acid profile, that is responsible for at
least some of its cardioprotective benefits. For example, a clinical
trial published in 2005 compared the effects of different types of
olive oil on arterial elasticity. Test subjects were given a serving of
60 g of white bread and 40 ml of olive oil each morning for two
consecutive days.
The study was conducted in two stages. During the
first stage, the subjects received polyphenol-rich oil (extra virgin
oil contains the highest amount of polyphenol antioxidants). During the
second phase, they received oil with only one fifth the phenolic
content. The elasticity of the arterial walls of each subject was
measured using a pressure sleeve and a Doppler laser. It was discovered
that after the subjects had consumed olive oil high in polyphenol
antioxidants, they exhibited increased arterial elasticity, while after
the consumption of olive oil containing fewer polyphenols, they
displayed no significant change in arterial elasticity. It is theorized
that, in the long term, increased elasticity of arterial walls reduces
vascular stress and consequentially the risk of two common causes of
death - heart attacks and stroke. This could, at least in part, explain
the lower incidence of both diseases in regions where olive oil and
olives are consumed on a daily basis.
Another health benefit of olive oil seems to be its property to displace omega-6 fats, while not having any impact on omega-3 fats. This way, olive oil helps to build a more healthy balance between omega-6 fats and omega-3 fats.
Culinary use
Extra-virgin olive oil is mostly used for salad dressings and foods to be eaten cold. Used cold, its strong flavor is able to stick out while not being compromised by heat. It is also used for sauteing ingredients.
The higher the temperature to which the olive oil
is heated, the more one should prefer the use of refined olive oils.
When extra-virgin olive oil is heated above 350 °C (662 °F), the
unrefined particles within the oil get burned. This leads to
deteriorated taste and even toxicity. Also, the pronounced taste of
extra-virgin olive oil is not a taste most people like to associate
with their deep fried foods. Refined olive oils are perfectly suited
for deep frying foods and should be replaced after six uses.
Choosing a cold-pressed olive oil can be similar to selecting a wine. The flavor of these oils vary considerably and a particular oil may be more suited for a particular dish. Also, people who like lots of tannins in their red wines might prefer more bitter olive oils.
An
important issue which is often not realized in countries that do not
produce olive oil is that the freshness makes a big difference. A very
fresh oil, as available in an oil producing region, tastes noticeably
different from the older oils available elsewhere. In time, oils
deteriorate and become stale. One-year old oil may be still pleasant to
the taste, but it is surely less fragrant than fresh oil. After the
first year olive oil should be used for cooking, not for foods to be
eaten cold, like salads.
The taste of the olive
oil is influenced by the soil that the olive trees grow on, but also by
the moment when the olives have been harvested and ground.
Olive
oil has more uses than just consuming, it also works as a natural and
safe lubricant. For example, lubricating the machinery that is used
within the kitchen (grinders, blenders, cookware, etc.)
Skin care
In addition to the internal health benefits of olive oil, topical application is quite popular with fans of natural health remedies. Extra Virgin Olive Oil is the preferred grade for moisturizing the skin, especially when used in the oil cleansing method (OCM). OCM is a method of cleansing and moisturizing the face with a mixture of extra virgin olive oil, castor oil (or another suitable carrier oil) and a select blend of essential oils. Olive oil is also used by some to reduce ear wax build up.
Olive oil can be used as an effective shaving oil
to shave facial and other body hair giving results that are equivalent
to expensive commercial products.
Studies on
mice showed that application of olive oil immediately following
exposure to UVB rays has a preventive effect on the formation of tumors
and skin cancer.
Jeanne Calmet who holds the record for the longest confirmed lifespan, reportedly attributed her longevity and relatively youthful appearance to olive oil, which she said she poured on all her food and rubbed into her skin.
Medicinal use
Olive
Oil is unlikely to cause allergic reactions, and as such is used in
preparations for lipophilic drug ingredients. It does have demulcent
properties, and mild laxative properties, acting as a stool softener.
It is also used at room temperature as an ear wax softener. Olive Oil
is also a potent blocker of intestinal contractions, and can be used to
treat excessive Borborygmus.
Oleocanthal from olive oil is a
non-selective inhibitor of cyclooxygenase (COX) similar to classical
NSAIDs like ibuprofen. It has been suggested that long-term consumption
of small quantities of this compound from olive oil may be responsible
in part for the low incidence of heart disease associated with a
Meditteranean diet.
Olive Oil & Cultural Passion
The olive tree has been celebrated and referenced in the cultural works of every society.
Thomas Jefferson wrote:
“The olive tree is surely the richest gift of Heaven.”
Aldous Huxley wrote:
“...I like them all, but especially the olive. For what it symbolizes, first of all, peace with its leaves and joy with its golden oil.”
Federico Garcia Lorca wrote:
“Angels with long braids and hearts of olive oil.”
Lowrence Durrell wrote in Prospero's Cell,
“ ...the entire Mediterranean seems to rise out of the sour, pungent taste of black olives between the teeth."
"A taste older than meat or wine, a taste as old as cold water. Only the sea itself seems as ancient a part of the region as the olive and its oil, that like no other products of nature, have shaped civilizations from remotest antiquity to the present.”
The Olive tree is regarded as a symbol of euphoria, purification, victory and honour. The foliage of the olive tree has been used for centuries to honour victory, wisdom and peace. In Genesis, an olive branch was returned to Noah on the ark by a dove, signalling the end of the great flood.
The Olympic Games winners in ancient Greece were given olive -wreaths from Kroneio as trophies. The olive and its oil have always engaged the intellect, the senses and the passions of the world for the past four thousand years. Olive oil always held a sacred place in the solemn rites of the Greek religious life. The ancient Greek gods were believed to be born under the branches of the olive trees.
Time Line Chronology
6000 BC The olive tree is first cultivated in Syria 3000 BC Traders fro the Middle East bring the tree and knowledge of its cultivation to Asia Minor, Cyprus, Greece and North Africa
2000 BC Ancient Israelites set aside olive oil as a tithe to God, and use the oil for lighting consecrated lamps in the temples and in preparing anointing oil
1700 BC The olive tree is introduced to Egypt by traders from the Middle East. Tutankhamen wears a garland of olive branches as a mark of honour
1500 BC Olive Oil becomes a major commodity in the trade of Crete
1000 BC For the Greeks, olives and olive oil are not only important foods but also symbols of holiness, courage and life
400 BC The Greeks are major exporters of olive oil to western Mediterranean countries including Italy, France and Spain
100 AD Romans are expert producers of cured olives and olive oil, developing several different types of oil for cooking
325 AD Constantine the Great establishes the Byzantine Empire, and the religious, culinary and economic importance of olive oil flourishes
1300 AD Olive oil is a food staple among the cultures throughout the Mediterranean world
1503 AD Spanish explorers bring olive tree plants to Americas
1600 AD Olive trees are grown in Peru, the West Indies, Chile, Argentina and Mexico
1785 AD Franciscan missionaries bring the olive tree to Alta California, Mexico ( present-day California, United States)
1920 AD European immigrants the U.S. Incorporated olive oil into American cooking
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