Question 1

01. What is the best olive oil and what is its origin?

Accepted Answer

More than 97 percent of world production of olive oil comes from the Mediterranean region. The people of these regions have enjoyed the benefits of this oil since 6000 BC, the beginning of the growing of olive trees.

The choice of an olive oil is a matter of taste. Like wine, flavor, color and aroma of extra virgin olive oils vary depending on certain factors: olive variety, climate, soil conditions, harvest and storage.

Ultimately, the "best" olive oil is the one you like the most in terms of flavor and price. You can organize a tasting of olive oil with family and friends, and ask retailers to taste samples of various oils. The most important thing is to rely on your personal taste. You will probably come to the conclusion that it is better to have several varieties handy for your different culinary needs.

Question 2

02. What is the difference between the various categories of olive oil?

Accepted Answer

Extra virgin olive oil is the best category of olive oil and the most natural and tastiest of all oils. It is a virgin or untreated oil and must have an acidity of no more than 0.8 percent. The oil must also have a perfect flavor, color and aroma and be free of defects. A low acidity always gives a higher quality oil, with distinct flavor and aroma.

Extra virgin olive oil is more expensive because it is produced in small quantities from selected olives and it offers a wider range of flavors. Like wine, the flavor and aroma of extra virgin olive oil depends on several variables: the olive variety, growing conditions, the timing and method of harvesting and finally, the care taken with olives during processing, bottling and storage of the finished product.

"Olive oil" is produced by mixing a variety of oils which have been refined to balance the acidity, flavor and taste. Refining makes the oil colorless, odorless and tasteless. Then a small amount of extra virgin olive oil (between 5 and 25 percent) is added to give it a bit of character. The olive oil should have acidity less than 1.5 percent. Though less flavorful and aromatic than extra virgin olive oil, olive oil is rich in monounsaturated fat and remains a healthy choice as cooking oil.

Olive-pomace oil is extracted from the "residue" (residue obtained after pressing) using solvents. This oil undergoes a refining making it colorless, odorless and tasteless.

Question 3

03. What does "first pressing" and "cold pressed" mean?

Accepted Answer

These terms are interchangeable and were once used when the initial pressure presses with hand produced only a limited amount of olive oil from the olive paste. To extract more oil, hot water was applied to the oil paste to increase the outflow of oil, hence the terms "first pressing" and "cold pressed".

Today, some producers use these terms on their labels to reaffirm that extra virgin olive oil is an unrefined natural product that has undergone very little processing and preserves its nutritional value.

Question 4

04. How to explain the large price differences of extra virgin olive oil?

Accepted Answer

Like wine, olive oil is made by small private producers and large commercial enterprises. Actual "craft" production is generally distinguished by superior growing conditions, harvesting and production. These oils are best for your health, but they also offer consumers a wider variety of flavors and complex aromas.

The largest producers benefit from economies because of their size, which allows them to offer a high quality product at a lower price.

Question 5

05. Do all olive oils taste the same?

Accepted Answer

Not at all. While extra virgin olive oil is defined as having a perfect flavor, color and aroma, there is a very wide range of tastes and flavors depending on the variety of olive or olives, the Mediterranean region where the olives were grown and growing conditions.

Styles range from very sweet and fruity oils to very bitter and spicy oils with pepper which carries the mouth.

Question 6

06. Is price a good criterion for selection?

Accepted Answer

Not always. The price range and flavors of olive oils are as complex and varied as that of wines to satisfy everyone's needs. "Artisanal" olive oils are usually more expensive than those of large commercial producers. Let yourself be guided by your palate and choose an olive oil whose quality and price are best for your budget.

Question 7

07. Should we keep olive oil in the refrigerator like other oils?

Accepted Answer

No. Refrigeration does not harm the olive oil, but it makes it thick and cloudy. If this happens, simply let it warm to room temperature. The best way to store olive oil is to keep it in an airtight container in a dry place, away from heat and light. Olive oil can be stored for two years. After this period, the oil loses its freshness and should be used as soon as possible. You can leave a small container of olive oil on the table or on the kitchen counter where you can use it at any time.

Question 8

08. Should we reserve more expensive olive oil for "special occasions"?

Accepted Answer

Some prefer to have more than one olive oil on hand. An "everyday" olive oil is perfect for cooking onions and garlic while a "holiday" olive oil is superb in cooked dishes that will bring out the finesse. One can also use their favorite olive oil as a "condiment" for basting grilled vegetables, sprinkling bread, soup or salad, or seasoning a dish before serving.

For best value, you can also choose to keep one "all purpose" olive oil close at hand to always start the meal in style. Whatever olive oil you select, be sure to use it once you open the bottle. Olive oil is at its best in the two years following its production.

Question 9

09. Can we replace other oils in cooking with olive oil?

Accepted Answer

Yes. For its flavor and its beneficial effects on health, olive oil is the perfect substitute for regular cooking oil. Use it in all your favorite dishes: soups, salads, stews, meats and barbecue specialties.

Question 10

10. Can you use olive oil for frying?

Accepted Answer

Yes, but do as the great chefs of the Mediterranean countries: use extra virgin olive oil for cooking at high heat and olive oil for deep frying, because of its relatively high smoke point.

Question 11

11. If a recipe calls for "olive oil", which should I use?

Accepted Answer

It depends on the desired result. Extra virgin olive oil is distinguished by its wide variety of flavors; it can be fruity, sweet, with a slight taste of herbs, pepper or hazelnuts. Go to your preference: light and fine dishes may require a softer olive oil while the richest dishes benefit from a more robust oil.

Extra virgin olive oil adds flavor to foods. On the other hand, olive oil, being softer, adds no flavor to dishes and remains a healthy cooking oil.

Question 12

12. Can one flavor olive oil with garlic and herbs for gift giving or serving on bread and vegetables?

Accepted Answer

Beware: olive oils processed with garlic and fine herbs that are improperly stored may develop botulism bacteria, a food poisoning that can be fatal. This bacterium is widespread in nature, but it is dangerous only in an oxygen-free environment and low acidity like a bottle of olive oil. Deterioration can occur without change in smell, taste or appearance. These flavored oils, for home or restaurant, should be prepared at the last minute and served immediately to eliminate the risk of poisoning. You can refrigerate the rest for several days at a temperature of 4 °C (39 °F).

Question 13

13. Is olive oil a good choice in the prevention of heart disease and cancer?

Accepted Answer

Olive oil seems to have some advantages over other oils, but common sense prevails: decrease your total fat intake and replace the fat you currently use with monounsaturated fats like olive oil.

Heart disease: Compared to other oils, olive oil contains a high percentage of monounsaturated fat. This kind of fat affects blood cholesterol by lowering low-density lipoprotein (LDL or "bad") cholesterol while protecting or raising high density lipoprotein also called good cholesterol (HDL). Olive oil contains a lot of vitamin E, a valuable antioxidant. Not only does it prevent oil from going rancid, but it may also help to inhibit cholesterol absorption.

Cancer: Published studies show that a high daily intake of fruits and vegetables, and several servings of olive oil seem to reduce the risk of breast cancer. According to Dr. Dimitrios Trichopoulos, "North Americans could face a 50 percent lower risk of breast cancer if they were on a diet with lots of vegetables and whether they were replacing other fats with olive oil".

Question 14

14. Does olive oil contain cholesterol?

Accepted Answer

No. Like all vegetable oils and oils from seeds, olive oil is cholesterol free.

Question 15

15. Does olive oil contain more fat and calories than other cooking oils?

Accepted Answer

All oils have the same number of calories, that is to say 124 calories per tablespoon (15 mL), and they all contain 100 percent fat. However, since olive oil has more taste than other oils, a small amount is enough to add richness and flavor to salads and other foods.

Question 16

16. Is olive oil "light" a good choice to reduce fat and calories?

Accepted Answer

No. Olive oil "light" is lighter only in terms of taste and color. It contains the same amount of fat and calories as all other oils.

Question 17

17. What is the nutritional composition of olive oil?

Accepted Answer

Olive oil is composed of 9 percent polyunsaturated fat, 76 percent monounsaturated fat and 15 percent saturated fat.

A serving of 2 tsp (10 mL) olive oil contains: 80 calories, 9.0 g fat, 1.2 g saturated fat, 6.6 g monounsaturated fat, 0.6 grams of polyunsaturated fat, no trace of cholesterol, 1.1 g of vitamin E (alpha-tocopherol).

Questions fréquentes

Questions fréquentes sur l'huile d'olive

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