Why It’s Important To Choose A High Quality Extra Virgin Olive Oil
Updated April 25th 2024
Summary
- Single source extra virgin olive oil is from a 100% pure, single source that is not blended with other oils during any stage of production.
- Choosing a single source extra virgin olive oil ensures transparency of an oil that can be traced from the grove to the table, ensuring fair labour practices and environmental sustainability.
- The best quality single source extra virgin olive oils like Morocco Gold have the highest level of polyphenols – the key contributing fact to the oil’s multitude of health benefits.
Contents
- Why The Quality Of Your Extra Virgin Olive Oil Matters
- The Ethical Impact Of Choosing Single Source Olive Oil
- The Difference Between Virgin and Refined Olive Oil
- The Best Quality Extra Virgin Olive Oil
- The Importance Of Cold Pressed Extra Virgin Olive Oil
- Making the Most of Your Single Source Extra Virgin Olive Oil
Why The Quality Of Your Extra Virgin Olive Oil Matters
In the world of culinary exploration and health-conscious eating, the term ‘Extra Virgin Olive Oil’ has become more than just a kitchen staple for its taste and health benefits alike.
But understanding the difference a choice like ‘single source’ olive oil can make is tantamount to unlocking the cabinet of culinary secrets. But what exactly is single source extra virgin olive oil, and what are the other markers of quality olive oil?
One of the key markers of a high-quality olive oil is knowing that it is from a 100% pure, single source that is not blended with other oils during any stage of production. While there are many types of olive oil available, the International Olive Council sets out some strict criteria for labelling of different grades.
There are different types of olive oil according to its level of acidity, or level of free oleic acid. The amount of free oleic acid in olive oil indicates the extent to which fat has broken down into fatty acids.
The Ethical Impact Of Choosing Single Source Olive Oil
Supporting Local
Choosing single source Extra Virgin Olive Oil often means supporting small-scale producers who rely on traditional, sustainable, and often organic farming methods.
Transparent Supply Chain
By choosing a single source, you’re adopting an olive oil that can be traced from the grove to the table, ensuring fair labor practices and environmental sustainability.
The Importance of Fair Trade
Many single-source oils are also produced under fair trade conditions, providing a fair price to the producers, thus contributing to the local economy and community.
The Difference Between Virgin and Refined Olive Oil
Olive oil also falls into two distinct categories: virgin and refined. While virgin or unrefined oils are pure and untreated, refined oil is treated to remove flaws from the oil to make it more sellable. The International Olive Oil Council (IOOC) grades olive oils based on their extraction process, taste, and acidity.
In summary these are five different types of olive oil:
Starting with the highest grade, Extra Virgin Olive Oil – the category to which Morocco Gold belongs, there are several standards that must be met in order to achieve this categorisation.
Extra Virgin Olive Oil must:
- Come from a single source, it is not mixed / blended with other olive oils, even if they are of Extra Virgin quality
- Come from the first pressing of fresh, young olives, normally within 24 hours of harvesting
- Be extracted purely by mechanical means at temperatures specifically below 28C.
- Have free fatty acid or acidity level (normally measured as oleic acid) of less than 0.8%.
- Be defect free and have a perfect taste and aroma.
The Best Quality: Extra Virgin Olive Oil
Extra Virgin olive oil is a wholly natural, unrefined oil and the highest quality olive oil you can buy. Genuine extra virgin olive oil is rare and as a result is slightly more expensive.
Because of the way Extra Virgin olive oil is made, it retains more true olive taste, and has a lower level of oleic acid (no more than 0.8%) than other olive oil varieties. It also contains more of the natural vitamins and minerals found in olives.
Extra Virgin olive oil is completely natural. It is not treated with chemicals or altered by temperature. It contains typically has a golden-green colour, with a distinctive fresh, green flavour and a light peppery finish.
How the fruit was grown, harvested and transported, how it was pressed into oil, and how the oil was packaged and bottled all contribute to ensure Extra Virgin olive oil like Morocco Gold is the best quality olive oil you can buy.
The definition of Extra Virgin olive oil is very precise regards production methods, taste and chemical composition. To be certified as Extra Virgin, an olive oil must:
- Come from a single source, it is not mixed / blended with other olive oils, even if they are of Extra Virgin quality
- Come from the first pressing of fresh, young olives, normally within 24 hours of harvesting
- Be extracted purely by mechanical means at temperatures specifically below 28C.
- Have free fatty acid or acidity level (normally measured as oleic acid) of less than 0.8%.
- Be defect free and have a perfect taste and aroma.
By anchoring the product to one source, each bottle of single source EVOO captures the definitive taste of its terroir—the unique combination of soil, climate, and cultivation techniques that influence the characteristics of the olives and, in turn, the oil they produce. This level of consistency and quality is a flavour aficionado’s dream, as it allows for the creation of dishes that faithfully reflect the ‘sense of place’ from where the oil originated.
High quality Extra Virgin olive oils like Morocco Gold also contain the antioxidants and polyphenols that give the health enhancing qualities associated with olive oil.
The Importance Of Cold Pressed Extra Virgin Olive Oil
The method of extraction plays a pivotal role in an olive oil’s sensory profile and health properties. Cold pressing, the traditional method for extracting olive oil and the method used in the production of Morocco Gold, involves no additional heat or chemicals, preserving the delicate flavours and ensuring the oil retains its nutritional integrity.
Aromas and Flavors Intact
By shunning the use of heat, which can strip the oil of its natural aroma and taste, cold pressed single source EVOO boasts a spectrum of flavours—from grassy to peppery (in the case of Morocco Gold) —that can add layers of complexity to even the simplest dish. This is in stark contrast to oils produced through other means, whose profiles might be less nuanced or compromised by the extraction process.
A Nutritional Powerhouse
The choice to employ cold pressing is a conscientious one, often made by producers who value the inherent health benefits of the oil. Single source Extra Virgin Olive Oil that is cold pressed tends to have lower acidity, a higher percentage of monounsaturated fats, and higher levels of beneficial compounds such as polyphenols, which are linked to numerous health advantages.
Preservation of the Land
Much like the concept of single source, cold pressing is a method rooted in tradition and terroir. It is an essential piece of the puzzle when striving for a product that respects the land it came from and the people who worked it. From an environmental standpoint, cold pressing is generally a more sustainable option, requiring less water and energy compared to other extraction methods.
2/ Virgin Olive Oil
Next in quality is virgin olive oil. It’s made using a similar process as extra-virgin olive oil and is also an unrefined oil, meaning chemicals or heat are not used to extract oil from the fruit. Virgin olive oil also maintains the purity and taste of the olive, though production standards are not as rigid.
According to the standards of the International Olive Council, virgin olive oil has a slightly higher level of oleic acid of up to 2%. It also has a slightly less intense flavour than extra-virgin olive oil. Virgin oil is rarely found, if ever, however, in grocery stores; usually your choice will be between extra-virgin, regular, and light olive oils.
3/ Refined Olive Oil
These are olive oils that have been refined by using agents such as acids, alkalis and heat to extract as much oil as possible from the olive pulp that remains after the first pressing. The result is a fattier and more acidic oil which lacks taste, aroma and natural antioxidants found in extra virgin olive oil.
Producers then need to add unrefined extra virgin or virgin olive oil to give refined olive oil some flavour, colour and aroma into the blend. Terms such as “pure” or “100% pure” or “Light” are made up terms used by large producers and supermarkets. If the label states “pure” or “100% pure” or “Light” then the olive oil is a refined oil lacking the taste, aroma and quality of extra virgin olive oil.
4/ Olive Pomace Oil
The lowest grade of olive oil made from the by-products of extra virgin olive oil production. Olive skins, seeds and pulp are heated and the remaining oil is extracted using solvent. The result, pomace oil, is then put through a refining process, similar to pure or light olive oil.
Pomace olive oil is bland and extremely low in antioxidants.
5/ Lampante Oil
Lastly, lampante oil comes from bad fruit or poor processing practices and has severe taste defects. It is not fit for human consumption until it has been refined.
Blending Of Olive Oils
For some producers, blending of olive oils is considered a legitimate means of creating a stable flavour profile. This process seeks to combine oils with high fruitiness and green flavor with those that are more bitter with a cooler body. Blending also provides some manugacturers with flexibility regarding the country of source of their oils.
Indeed in recent years, many European countries who have been badly impacted by the xyella virus have sourced extra virgin olive oil from Morocco to make up the shortfall in supply. Their oil is still labelled for example as ‘Italian’ or ‘Spanish’, when in fact a proportion comes from countries like Morocco. Some olive oils are also labelled as ‘European’ – with no indication at all of the country of source. These should be avoided.
Mixing Olive Oils
There is another form of blending – or rather mixing of oils. Producers who are looking to sell volume over quality may resort to mixing extra virgin olive oil with other vegetable oils like sunflower seed or grapeseed oil. Not only can this be misleading to the consumer, it may also put those with allergies at risk.
If you find a big bottle of olive oil with a low price point, that’s another red flag that it may not contain 100 percent olive oil. Mixed olive oils do not contain the same taste profile or health benefits that a bottle of 100 percent extra virgin olive oil provides.
It is therefore important to closely examine a bottle’s ingredients to confirm that what you’re buying is 100 percent olive oil. When shopping for olive oil, don’t be duped! Blends are an excellent option that represent quality and consistency. Mixes, on the other hand, are a deception.
Making the Most of Your Single Source Extra Virgin Olive Oil
In the quest for culinary excellence, what you put into your dishes is just as important as how you prepare them. Here’s how you can maximize your single source EVOO experience:
- Taste Before Using: Like a fine wine, tasting your single source EVOO before using it can help you appreciate its unique qualities and determine which dishes it would complement best.
- Drizzle, Don’t Fry: A single source EVOO’s nuanced flavors shine best when used in dishes that don’t overpower its taste. Use it to elevate salads, bread, and other cold dishes.
- Store with Care: To preserve the oil’s quality, store it in a cool, dark place and use it within a few months of opening. The freshness of your oil is key to experiencing it at its best.
- Explore Pairings: Different types of olives and growing conditions yield oils with varied profiles. Explore pairings with cheese, chocolate, and even desserts to discover exciting new dimensions.
Morocco Gold Quality Assurance
For health conscious, discerning food lovers across all cultures and culinary backgrounds, Morocco Gold is a natural, unfiltered, ultra-premium, polyphenol rich extra virgin olive oil, whose exquisite taste and health enhancing qualities are guaranteed by our rigorous testing, provenance and authenticity, and strict adherence to single estate sourcing, with no blending or mixing.
Uniquely, we include the results of our chemical analysis for acidity, peroxide and ultra-violet testing on each-and-every bottle of Morocco Gold so that our customers can see at a glance the guarantee of extra virgin olive oil quality.
