BuyOliveOilsOnline.com

Why should you buy olive oils online?

The simple answer is this.

Unless there is a gourmet shop or an upscale market nearby, high quality extra virgin olive oil (EVOO) may be unavailable in your local area.

Of course, practically any supermarket will have at least some olive oils available on the baking aisle, along with lard, cooking sprays, various vegetable oils, and so on. But market availability – at least in the U.S. -  of true gourmet olive oil is about as advanced as was the availability of world class coffees some 20 years ago.

While virgin olive oil is a multipurpose oil, due to the differences in olive varietals, regions of production, and methods of processing, no single olive oil will be likely to suit all culinary purposes.

Still, enlightened olive oil users are generally concerned with facts such as:

Italian Olive Oil – True or False?

A significant amount of the olive oil produced has its origin in Spain or Italy. Most Mediterranean countries have at least some yearly olive oil production, but keep in mind that olive oil marketed as “Italian” can’t always be trusted to have actually come from Italy.

Often olive oils are imported into Italy, bottled and/or blended there, and then exported as an “Italian product.” There are many countries around the world that have begun enacting regulations which prohibit such fraudulent labeling.

Colavita extra virgin olive oil is one of a few brands authorized by the government of Italy to use the term “Certified Authentic Product of Italy” in their product labeling.

Using Olive Oils – Virgin vs. Refined

When it comes to choosing olive oil for culinary purposes, there are two distinct types available - virgin olive oils and refined olive oils. Extra virgin olive oil is simply olive oil that has not been subjected to chemical treatment during processing – thus the name “extra virgin.” Plain virgin olive oil has a higher acid content than extra virgin.

Olive oil gets its extra flavor from the fatty acids that are present. The more refined olive oils contain a lower level of fatty acids, and therefore a less pronounced flavor. However, the refined oils are more suitable for high temperature cooking than are the virgin oils.

For a salad dressing, bread dipping, or for light sautéing, we suggest a virgin or extra virgin olive oil. For frying and other high temperature cooking, a refined olive oil will better withstand the heat, and will have a much higher burn temperature.

Processing Olive Oil

Olive oil processing begins at the time the olives are harvested. The oils that are extracted from the first press of the olives are generally labeled as virgin olive oils. In addition, the flavor of the oil is adversely affected by high processing temperature, which leads to a premature breaking down of the flavorful fatty acids.

Thus, to be classified a cold pressed olive oil, the pressing must take place only when the ambient temperature is not more than 27 degrees Celsius (80 degrees Fahrenheit.)

Estate bottled olive oils are those that have been produced on-site, from harvest to bottle. In most cases these are produced on a limited scale by family farms that often have a rich tradition and generational heritage in olive oil production. Estate bottled olive oils remain in high demand from year to year due to the standards of excellence and the unique flavor qualities of the oils.

Choosing between virgin olive oils is often a connoisseur’s work – almost to equate with the complexity of wine culture. Since the flavor and aroma of olive oil will change with age, most olive oils will taste markedly different even a single year after production.