We often talk about how olive oil grades are made and what they can be used for. It’s been a while since we spoke about Organic Extra Virgin Olive Oil. Organic Extra Virgin Olive Oil can sometimes seem so simple that you just glance at it.
This week I want to return to the classic, premium oil that is my favorite. These are some basic facts about Organic Extra Virgin Olive Oil.
1. It is essentially olive fruit juice
It is straightforward to make organic Extra Virgin Olive Oil. This is also true for regular Extra Virgin Olive Oil. They are made in the same way as regular Extra Virgin Olive Oil. The only difference is the method of growing the olives.
Extra Virgin Olive Oil is made by grinding the olives to a paste, then pressing (or spinning with a centrifuge), that paste to extract the oil from the olives. One part of the liquid is water, and one part is oil.
That’s it! The oil is finished with no further processing or refining. Producing EVOO is easy because olives can technically be considered a fruit.
2. Color And Flavor Varies Widely
The oil is pure fruit juice without any processing. Therefore, the oil’s characteristics (such as color and taste) are greatly affected by the elements the olives are made from.
A varietal is a name given to each type of olive or olive breed. Every varietal is unique in taste and color. Just like every apple, each variety has its flavor. The olive oil will have a specific flavor and color depending on the variety used.
A common myth is that olive oil with a darker green hue doesn’t necessarily mean better quality. Each olive variety is different, but they are not necessarily better or worse than the others. If the oil has a more pungent, peppery taste, it does not necessarily mean that it tastes better than buttery or grassy oil. They are just different.
Many of the bulk oil industry’s farmers are located in high-production regions (e.g., Italy, Spain, Tunisia, and Italy). Many olive farmers in high-production areas (e.g., Spain, Tunisia, Italy) plant popular olive varieties in their countries. This makes the olive oil from that country known for its unique taste. It’s not the country making it taste different, but the olive variety the country is partial to planting.
Monovarietal olive oils, made from one variety of olive oil (monovarietal oils), are more prevalent in boutiques and small retail stores. Oils are often made from a mixture of multiple varietals in bulk oil, often made with olives from various farmers and cooperative farms.
3. Both clear and cloudy versions are normal
It is possible to filter an Organic Extra Virgin Olive Oil after it has been produced.
EVOO directly obtained from an olive press/centrifuge will be cloudy and opaque. The oil contains many tiny micro-olive seeds, which causes the oil to be unclear. This opaque organic EVOO oil is called “unfiltered” oil.
You can also run the oil through one or more fine filters. These collect the olive particles and grit and allow the oil to flow through. The end product is an organic extra virgin olive oil.
Keep in mind that even though the oil appears straightforward, it may settle to the bottom of the container for a few more weeks or months. This could cause it to appear as if there is a cloud.
These clouds are not a sign that Organic EVOO oil is bad. They indicate that Organic EVOO is a natural product that settles over time.
4. EVOO is most damaged by light, heat, and air
Organic Extra Virgin Olive Oil is a natural “fruit juice,” so it requires special care to maintain its high-quality nature.
Three main factors that can cause olive oil to be damaged are light, heat, and air. The oil that is exposed to these substances will cause it to oxidize, break down and go rancid. It will also develop an off-coloration and flavor.
To demonstrate, I tried something a while back: I put Organic EVOO in a small clear glass bottle with an opening pour-spout and let it sit in direct sunlight for several months. After all, it was displayed in the beautiful part of my kitchen — isn’t that where olive oils should live?
The oil was poured using a more significant 1 Gallon Container. It remained in storage in an airtight cabinet during the entire experiment.
The Organic EVOO contained in the clear glass bottles was the same color as canola oil at the end. It smelled and tasted terrible, bland, plain, and off-putting. It was affected by all three environmental hazards.
- Air The pour spout top has left the oil open for oxygen at all times
- Heat The oil was heated in direct sunlight.
- Light: again, sunlight… so much sunlight
5. The idea of “Organic” olive oil is more about paperwork than growing practices.
Although this is something bold I am about to say, I must remind you. Olive trees are robust and do not require pesticides to grow. They’re not like strawberries or apples — they grow more decisive year after year (except for blight, but that is another story).
Regular Extra Virgin Olive Oil can be grown similarly to Organic Extra Virgin Olive Oil. The organic variety must be grown in a designated, quarantined area. Auditors must inspect the land to confirm that olive oil growers have followed all their organic growth plans.
Similar to the above, if your brand is a natural food company and you need to certify that your product is organic, it will only be possible with the organic paperwork for olive oil. You will need to purchase Certified Organic Olive Oil.
Remember that an auditor has reviewed the entire supply chain if your supplier has organic documentation. You won’t need the original farmer’s name on the certificate. This applies to olive oil retail bottles that have an organic seal.
6. The High Quality Matches the Price
You get what you pay for. Organic Extra Virgin Olive Oil will be the most expensive olive oil. How much does it cost? There are a few factors that can make oil more expensive.
Extra Virgin Olive Oil is generally a more expensive olive oil due to its high quality and fresh pressing. Organic EVOO will be more costly because it requires additional paperwork and auditors to verify that it has been grown organically at every stage of the supply chain. You also have to pay for organic farming: the care of the trees and land and separate processing to prevent contamination by non-organic products.
Organic Extra Virgin Olive Oil is the most expensive oil on the market. Organic Virgin Coconut Oil, Organic Avocado Oil, and Organic Extra Virgin Olive Oil are the only other oils in this price range.
7. Extra Virgin is the Primary Organic Olive Oil Grade
Is there Organic Extra Virgin Olive Oil, Organic Refined Olive Oil, and Organic Olive Pomace Oil, if there is Organic Extra Virgin?
Yes and no. The amount of Organic Extra Virgin Olive Oil dominates the supply chain. If you’re a farmer and spent all your energy and time growing and paying to certify organic Olive Oil, you will take the best care of them to ensure that Extra Virgin oil is produced and sold to make the most money.
There is, however, a small amount of Organic Virgin Olive Oil that is produced. This is because there needs to be more supply. The majority of suppliers only stock extra virgin olive oil.
Tenuta Casanova offers top-quality Extra Virgin Olive Oil online. Our organic farm is located in Tuscany’s Chianti Classico area. They also produce and sell exquisite Italian wines, honey, truffle oil, honey, balsamic vinegar, and extra virgin olive oils.
https://zoombazi.com/