Mediterranean Gold: Olive Oil

Since its development the olive has been a symbol of peace and of life’s bounty, the subject of mythology, a source of light, and the very flavor of the Mediterranean.

Early uses of olive oil include making soap, fuel for lamps, lubricant for machinery (the Romans used it as axle grease), and today jewelers use it to polish diamonds.

Greek mythology explains how the precious olive was brought to Greece: Zeus had promised to give Attica to the god or goddess who made the most useful invention. Poseidon produced the horse, excellent for pulling carriages and winning wars, and Athena produced the olive tree, the source of oil that could light the lamps, soothe wounds, and offer nourishment. Zeus chose the more peaceful invention and Athena became the goddess of Athens. But then a son of Poseidon angrily tried to wrest the olive tree Athena had planted, but its roots were wrapped around a rock, and he injured himself and died. That rock, called the Acropolis, is in the center of Athens where Athena planted the original olive tree.

Olives grow in many parts of the world: the countries bordering the Mediterranean; in the western part of the US, primarily California; in Australia and in South America. But the bulk of olive oil production comes from the Mediterranean countries of Spain, Italy, and Greece.

Italy is the largest importer and exporter of olive oil. In fact, they export more oil then they have trees for production.

The olive culture in America began in the 1700s when Spanish Jesuits brought the trees to Mexico. From there the first olive tree cuttings were planted by Spanish missionaries at the California mission at San Diego de Alcala. The first oil was probably pressed there in the 1800’s.

The first olive mill, Camulos Oil Mill in Ventura, CA, was opened in 1871. By 1885 it is said that olive growers were making oil that could compete with the finest European oils.

Experience the aroma: Hold your nose close to the surface of the oil and inhale. Words commonly used to describe the aroma of oil: fruity, fresh, flowery.

Experience the taste: Place a small quantity of oil in your mouth and roll it on your tongue while sucking in a little air. Then slowly swallow the oil for the throat “finish”

Some words used to describe the taste of olive oil
MILD: buttery, delicate, soft, sweet, subtle
SEMI FRUITY: rich, grass, nutty, short finish, mild pepper
PUNGENT: peppery, assertive, long finish, lasting pepper

Remember the oil will take on a different flavor when matched with food. Plus we all experience taste differently. It is not a matter of right or wrong, but of your individual experience with the oil.

Extra Virgin Olive Oil: First pressing of olives using cold press techniques; contains only 1% or less of free fatty acids (oleic acid).  It must pass a taste standard set up by the International Olive Oil Council.

Some extra virgin olive oils are rectified oils. These are sold only in the United States because we don’t have a standard for quality of olive oil. Rectified oils are oils that do not meet the IOOC criteria for extra virgin therefore the taste and color are stripped by using heat and/or solvents and then small amounts of extra virgin oil are added to increase the acidity to 1% or less.

The California Olive Oil Council, founded in 1992, issues a seal of quality to oils submitted for chemical analysis following the guidelines of the IOOC to guarantee the oil is 100% extra virgin and without defects.

Pure Olive Oil: A blend of oil that has been rectified with extra virgin with a 3.1% to 4% acidity.