Here’s the Answers on Olive Oil

Olive oil is relatively new to many Americans, although it has been a Mediterranean cooking staple for centuries. Here are answers to questions American consumers often ask about olive oil.

Question: Can you tell by the color of an olive oil what the taste will be?

Answer: More intensely colored oils tend to have a stronger, more olive-like flavor, but that rule is not totally reliable. Some oils are blends of several varieties. Location, soil and year-to-year changes in growing conditions also affect color and flavor.

Q: What does “extra virgin” mean?

A: This describes the highest quality oil with best flavor, color and aroma. It is produced in smaller quantities than other grades and is priced the highest. The next grade is called simply “virgin.”

Q: What do “first pressing” and “cold pressing” mean?

A: These terms were used in the past when less powerful equipment made it necessary to press the olives more than once. Today, most oil is produced with only one pressing without heat and these terms are meaningless.

Q: What is “pure” olive oil?

A: Oil that does not meet the standard for virgin olive oil is refined to remove impurities, then blended with virgin and-or extra-virgin oil. This blend is 100% olive oil and is labeled “pure.”

Q: Are there health benefits to using olive oil?

A: Olive oil contains a high level of monounsataurated fatty acids. Researchers think these fatty acids help reduce blood cholesterol by lowering the level of harmful LDL cholesterol. To use olive oil healthfully, substitute it for other types of fat; don’t add it to the amount you presently use.

Q: What is the best way to store olive oil? How long will it keep?

A: It’s best to buy no more than a year’s supply of olive oil at a time. Store it in an airtight container, away from light in a cool cupboard. Or, refrigerate if you like. The cloudiness that results from chilling is not harmful; just let the oil come to room temperature before using.

Q: How can I tell which kind of oil to use?

A: Some of the flavor and aroma of extra-virgin and virgin oil are lost at high cooking temperatures. For long or high-heat cooking or frying, using pure olive oil makes the most sense. To get the most flavor from extra-virgin oil, add it in the final stage of cooking. In general, a mild, light-flavored oil is best with delicately flavored dishes such as fish. Hearty red meat or tomato-based dishes need a more full-flavored oil. You may prefer to buy small amounts of two oils rather than a large container of just one.