Olive Oil Education
What does it mean when an olive oil is certified by the California Olive Oil Council?
To guarantee consumer confidence in California Extra Virgin Olive Oil, the California Olive Oil Council (COOC) introduced its “Seal of Quality” program in 1998. Only 100% California Extra Virgin Olive Oils without defects can display the seal. To be considered for certification, olive growers must submit their oil(s) to the COOC Panel of Tasters for sensory evaluation and have a chemical analysis conducted. The chemical analysis determines if the oil contains 0.5 % (or less) free fatty acids as well as a peroxide value of 20 meq O2/kg or less. The COOC Panel of Tasters will ascertain defects as well as desirable attributes of the submitted extra virgin olive oils. The tasters have undertaken a training and certification program. The team meets each month for the dual purpose of selecting oils for the COOC program as well as for continual training.
Why do hand picked olives produce a more superior olive oil? The best method for olive harvesting is by hand. Olives tend to bruise when allowed to drop on the ground. Bruised olives may ferment and oxidize, which leads to an inferior quality of olive oil. Of course, hand harvesting is labor intensive. The reason such care is necessary is because hand picked olives produce a pure oil...an "extra virgin" olive oil.
What are some general terms to use when describing aromas and tastes found in Certified California Extra Virgin Olive Oils? Here are some common aromas and tastes: nutty, almond, grassy, fruity, floral, peppery, chili peppers, tomato, artichoke, apple, olives, butter, and caramel.
Why do imported oils and discounted/inexpensive oils from my grocery store not have the above tastes even though they are labled extra virgin? Keep in mind that imported oils arrive months to years after production. Other oils that have sat on a grocery store shelf, been discounted, or are exposed to bright light and heat lose their freshness (olive oil is perishable). They are more likely to taste rancid, bitter, metallic, musty, or smell fermented.
Tips to consider...
·Color is not relevant to olive oil taste. Professional olive oil tasters do not evaluate color when judging olive oils. Typically, they use blue glasses to sip and taste the olive oil. But, it can be quite educational and fun to learn how colors can vary when comparing olive oils.
·Keep in mind that olive oil changes when temperatures change. Olive oils kept at room temperature have more aromas, and cooler olive oils have less aromas. It is best to store your olive oil away from light and heat.
·Olive oil does not improve with age. Therefore it is best to purchase locally grown olive oil so that you can enjoy it at its best. Imported olive oils lose their taste and shelf life during transport. Remember, olive oil is perishable. So buy local, enjoy it, and use it!
·Olive oil, like wine, can be produced in different varieties. When you think of a red wine, grapes such as cabernet sauvignon, merlot, and syrah come to mind. This knowledge transfers well to olives. In California, the five commonly grown olives are Arbequina, Ascalano, Frantoio, Manzanillo, and Mission. California grown and produced olive oils provide the enthusiast with opportunities to try hand-crafted premium olive oils that provide a variety of different flavors. Much as wine enthusiasts enjoy wine tasting, olive oil enthusiasts enjoy olive oil tasting. And, as grapes may be blended to produce a delicious wine, so can olives. Blended olive oils can be delicious and striking in flavor.
·California Extra Virgin Olive Oil is chock full of wonderful nutrients such as vitamin E and antioxidants, which may help prevent heart disease. So not only is olive oil delicious, it is healthy too!
·Our California olive oils are extra-virgin, cold-pressed, and are handled with care. We receive our oils directly from our California artisans and carefully store our oils safely away from heat and light.
·Unfiltered olive oil (which we love) is cloudier than filtered olive oil. This is because tiny olive pieces, or “olive fines”, remain in the olive oil and have not been filtered out. The olive pieces settle to the bottom of the olive oil bottle, which is described as “sediment”. This is normal, and olive oil aficionados look for this trait. Unfiltered olive oil is flavorful and requires a bit more care than filtered olive oil. Enjoy unfiltered olive oil within 3 to 6 months of purchase.
Why do hand picked olives produce a more superior olive oil? The best method for olive harvesting is by hand. Olives tend to bruise when allowed to drop on the ground. Bruised olives may ferment and oxidize, which leads to an inferior quality of olive oil. Of course, hand harvesting is labor intensive. The reason such care is necessary is because hand picked olives produce a pure oil...an "extra virgin" olive oil.
What are some general terms to use when describing aromas and tastes found in Certified California Extra Virgin Olive Oils? Here are some common aromas and tastes: nutty, almond, grassy, fruity, floral, peppery, chili peppers, tomato, artichoke, apple, olives, butter, and caramel.
Why do imported oils and discounted/inexpensive oils from my grocery store not have the above tastes even though they are labled extra virgin? Keep in mind that imported oils arrive months to years after production. Other oils that have sat on a grocery store shelf, been discounted, or are exposed to bright light and heat lose their freshness (olive oil is perishable). They are more likely to taste rancid, bitter, metallic, musty, or smell fermented.
Tips to consider...
·Color is not relevant to olive oil taste. Professional olive oil tasters do not evaluate color when judging olive oils. Typically, they use blue glasses to sip and taste the olive oil. But, it can be quite educational and fun to learn how colors can vary when comparing olive oils.
·Keep in mind that olive oil changes when temperatures change. Olive oils kept at room temperature have more aromas, and cooler olive oils have less aromas. It is best to store your olive oil away from light and heat.
·Olive oil does not improve with age. Therefore it is best to purchase locally grown olive oil so that you can enjoy it at its best. Imported olive oils lose their taste and shelf life during transport. Remember, olive oil is perishable. So buy local, enjoy it, and use it!
·Olive oil, like wine, can be produced in different varieties. When you think of a red wine, grapes such as cabernet sauvignon, merlot, and syrah come to mind. This knowledge transfers well to olives. In California, the five commonly grown olives are Arbequina, Ascalano, Frantoio, Manzanillo, and Mission. California grown and produced olive oils provide the enthusiast with opportunities to try hand-crafted premium olive oils that provide a variety of different flavors. Much as wine enthusiasts enjoy wine tasting, olive oil enthusiasts enjoy olive oil tasting. And, as grapes may be blended to produce a delicious wine, so can olives. Blended olive oils can be delicious and striking in flavor.
·California Extra Virgin Olive Oil is chock full of wonderful nutrients such as vitamin E and antioxidants, which may help prevent heart disease. So not only is olive oil delicious, it is healthy too!
·Our California olive oils are extra-virgin, cold-pressed, and are handled with care. We receive our oils directly from our California artisans and carefully store our oils safely away from heat and light.
·Unfiltered olive oil (which we love) is cloudier than filtered olive oil. This is because tiny olive pieces, or “olive fines”, remain in the olive oil and have not been filtered out. The olive pieces settle to the bottom of the olive oil bottle, which is described as “sediment”. This is normal, and olive oil aficionados look for this trait. Unfiltered olive oil is flavorful and requires a bit more care than filtered olive oil. Enjoy unfiltered olive oil within 3 to 6 months of purchase.
