 | Italian Olive Oil, Virgin Olive Oil and Extra Virgin Olive Oil | |
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OLIVE OIL
is an oil obtained from the olive (Olea europaea L.), a traditional tree crop of the
Mediterranean Basin. It is used in cooking, cosmetics, soaps and as a fuel for traditional oil
lamps. Olive oil is regarded as a healthful dietary oil because of its high content of
monounsaturated fat (mainly oleic acid) and polyphenols.In the United States, producers of
olive oil may place the following health claim on product labels:
GRADES AND CLASSIFICATION OF OLIVE OIL
The International Olive Oil Council (IOOC) sets standards of quality used by the major olive oil
producing countries. It officially governs 95 percent of international production, and holds
great influence over the rest. IOOC terminology is precise, but it can lead to confusion
between the words that describe production and the words used on retail labels. Olive oil is
classified by how it was produced, by its chemistry, and by its flavor. All production begins by
transforming the olive fruit into olive paste. This paste is then malaxed to allow the microscopic
oil droplets to concentrate. The oil is extracted by means of pressure (traditional method) or
centrifugation (modern method). After extraction the remnant solid substance, called pomace,
still contains a small quantity of oil.
RETAIL GRADES OF OLIVE OIL
Since IOOC standards are complex, the labels in stores (except in the US -- see below) clearly
show an oil's grade:
Extra-virgin olive oil comes from the first pressing of the olives, contains no more than
0.8% acidity, and is judged to have a superior taste. There can be no refined oil in extra-virgin
olive oil.
Virgin olive oil with an acidity less than 2%, and judged to have a good taste. There can be
no refined oil in virgin olive oil.
Olive oil is a blend of virgin oil and refined virgin oil, containing at most 1% acidity. It commonly
lacks a strong flavor.
Olive-pomace oil is a blend of refined pomace olive oil and possibly some virgin oil. It is fit
for consumption, but it may not be called olive oil. Olive-pomace oil is rarely found in a grocery
store; it is often used for certain kinds of cooking in restaurants.
Lampante oil is olive oil not used for consumption; lampante comes from olive oil's ancient
use as fuel in oil-burning lamps. Lampante oil is mostly used in the industrial market.
ITALIAN OLIVE OIL
Italian olive oils are categorized according to the following D.O.P.s (denominations of
protected origin): Aprutino Pescarese, Brisighella, Bruzzio, Colline di Brindisi, Colline DI
Salernitane, Penisola Sorrentina, Riviera Ligure, and Sabina. Olive oil from the Chianti region
has the prestigious denomination of controlled origin (D.O.C.) as well as D.O.P. Among the
many different olive varieties used in Italy are Frantoio, Leccino Pendolino, and Moraiolo.
Extra virgin olive oil is exported everywhere. The oil, specifically from Bitonto, is held in highest
regard. Demand for Italian olive oil has soared in the United States. In 1994, exports to the US
totaled 28.95 million gallons, a 215% increase from 1984. The United States is Italy's biggest
customer, absorbing 22% of total Italian production of 131.6 million gallons in 1994. A 45%
increase in 1995-6 is blamed for a drop of 10% in sales in Italy, and a 10% decline in exports
to the US Despite shrinkage in production, Italian experts of olive oil rose by 19.2% in 1995 vs.
1994.
OLIVE OIL HEALTH
A health study in 2005 compared the effects of different sorts of olive oil on arterial elasticity.
Probands were given a serving of 60 grams of white bread and 40 milliliters of olive oil each
morning for two consecutive days. The study was conducted in two stages. During the first
stage, the probands received polyphenol-rich oil ("extra virgin" oil contains the highest amount
of polyphenol antioxidants), during the second, they received oil with only one fifth the
phenolic content. The elasticity of the arterial walls of each proband was measured using a
pressure sleeve and a Doppler laser. It was discovered that after the probands had consumed
olive oil high in polyphenol antioxidants, they exhibited increased arterial elasticity, while after
the consumption of olive oil containing less polyphenols, they exhibited no significant change
in arterial elasticity. It is supposed 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 ailments in
regions where olive oil and olives are consumed on a daily basis.
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 (EVOO) 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 EVOO, castor oil (or another
suitable carrier oil) and a select blend of essential oils.
Source: Wikipedia
is an oil obtained from the olive (Olea europaea L.), a traditional tree crop of the
Mediterranean Basin. It is used in cooking, cosmetics, soaps and as a fuel for traditional oil
lamps. Olive oil is regarded as a healthful dietary oil because of its high content of
monounsaturated fat (mainly oleic acid) and polyphenols.In the United States, producers of
olive oil may place the following health claim on product labels:
GRADES AND CLASSIFICATION OF OLIVE OIL
The International Olive Oil Council (IOOC) sets standards of quality used by the major olive oil
producing countries. It officially governs 95 percent of international production, and holds
great influence over the rest. IOOC terminology is precise, but it can lead to confusion
between the words that describe production and the words used on retail labels. Olive oil is
classified by how it was produced, by its chemistry, and by its flavor. All production begins by
transforming the olive fruit into olive paste. This paste is then malaxed to allow the microscopic
oil droplets to concentrate. The oil is extracted by means of pressure (traditional method) or
centrifugation (modern method). After extraction the remnant solid substance, called pomace,
still contains a small quantity of oil.
RETAIL GRADES OF OLIVE OIL
Since IOOC standards are complex, the labels in stores (except in the US -- see below) clearly
show an oil's grade:
Extra-virgin olive oil comes from the first pressing of the olives, contains no more than
0.8% acidity, and is judged to have a superior taste. There can be no refined oil in extra-virgin
olive oil.
Virgin olive oil with an acidity less than 2%, and judged to have a good taste. There can be
no refined oil in virgin olive oil.
Olive oil is a blend of virgin oil and refined virgin oil, containing at most 1% acidity. It commonly
lacks a strong flavor.
Olive-pomace oil is a blend of refined pomace olive oil and possibly some virgin oil. It is fit
for consumption, but it may not be called olive oil. Olive-pomace oil is rarely found in a grocery
store; it is often used for certain kinds of cooking in restaurants.
Lampante oil is olive oil not used for consumption; lampante comes from olive oil's ancient
use as fuel in oil-burning lamps. Lampante oil is mostly used in the industrial market.
ITALIAN OLIVE OIL
Italian olive oils are categorized according to the following D.O.P.s (denominations of
protected origin): Aprutino Pescarese, Brisighella, Bruzzio, Colline di Brindisi, Colline DI
Salernitane, Penisola Sorrentina, Riviera Ligure, and Sabina. Olive oil from the Chianti region
has the prestigious denomination of controlled origin (D.O.C.) as well as D.O.P. Among the
many different olive varieties used in Italy are Frantoio, Leccino Pendolino, and Moraiolo.
Extra virgin olive oil is exported everywhere. The oil, specifically from Bitonto, is held in highest
regard. Demand for Italian olive oil has soared in the United States. In 1994, exports to the US
totaled 28.95 million gallons, a 215% increase from 1984. The United States is Italy's biggest
customer, absorbing 22% of total Italian production of 131.6 million gallons in 1994. A 45%
increase in 1995-6 is blamed for a drop of 10% in sales in Italy, and a 10% decline in exports
to the US Despite shrinkage in production, Italian experts of olive oil rose by 19.2% in 1995 vs.
1994.
OLIVE OIL HEALTH
A health study in 2005 compared the effects of different sorts of olive oil on arterial elasticity.
Probands were given a serving of 60 grams of white bread and 40 milliliters of olive oil each
morning for two consecutive days. The study was conducted in two stages. During the first
stage, the probands received polyphenol-rich oil ("extra virgin" oil contains the highest amount
of polyphenol antioxidants), during the second, they received oil with only one fifth the
phenolic content. The elasticity of the arterial walls of each proband was measured using a
pressure sleeve and a Doppler laser. It was discovered that after the probands had consumed
olive oil high in polyphenol antioxidants, they exhibited increased arterial elasticity, while after
the consumption of olive oil containing less polyphenols, they exhibited no significant change
in arterial elasticity. It is supposed 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 ailments in
regions where olive oil and olives are consumed on a daily basis.
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 (EVOO) 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 EVOO, castor oil (or another
suitable carrier oil) and a select blend of essential oils.
Source: Wikipedia
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