Olive Oil Information
Extra Virgin is top quality oil that is obtained by cold pressing of
wholesome olives which are ground within 3-4 days of picking and thus are
not yet fermented. Extra virgin olive oil has an acidity rate of less than
1%.
Fine extra virgin olive oil may be green or golden depending on the species
of olives, the region, the soil, and the degree of ripeness of the olives at
harvest.
Italy is generally considered to have the finest olive oil in the world.
Though, no region in Italy is better than another. It all depends on your
taste. As with wine, different estates within the same region may produce
oil with different characteristics and flavors.
Following is a general guide to the 6 distinct major olive oil
producing regions in Italy.
Apulia:
Clear, green with yellow reflections, olivey smell, hints of dry grass & tomatoes.
Lazio:
Clear, green, olivey smell, fruity with hints of cardoons, artichokes & almonds.
Liguria:
Lightly foggy, golden yellow, delicate smell, sweet, slightly fruity taste.
Sicilia:
Foggy, green, olivey vegetable smell, intense fruity taste of green tomatoes.
Toscano:
Clear, deep green, intense smell, fruity with peppery finishes & hints of cut grass.
Umbria:
Clear, deep green, olivey smell, fruity with hints of fresh greens & artichokes.
Because we are constantly on the search for new oils and because many extra
virgin olive oils are only available in limited quantities, our selection
frequently changes.
Questions and Answers
According to the International Olive Oil Council the following questions are
some of the most frequently asked regarding olive oil.
Do all olive oils taste the same?
Olive oils, both pure and Extra Virgin, have a wide variety of tastes.
Flavor variations are due to differences in climate, soil and from more than
60 varieties of olives grown for olive oil production.
Can you tell from the color how an olive oil is going to taste?
The only way to tell how an olive oil is going to taste is to taste it.
Colors range from a golden tint to a rich deep green, but there is no rule
of thumb about how each will taste. There is a common misconception that
the darker oils have a more pronounced flavor. In fact, there is no
relationship between the flavor and the physical characteristics of the oil.
What do "First Pressing" and "Cold Pressing" mean?
The terms are archaic, though some producers continue to use them. They are
leftover from a bygone era when farmers would first press for sale, and then
for their own table use, using heat to extract more olive oil from the
crushed olive paste. Now, all oils are from a single pressing, at room
temperature.
What is "Extra Virgin" olive oil?
Olive oil that has not needed any purification and meets very high standards
of aroma, flavor and color. It must have less than one percent of oleic
acid.
Doesn't olive oil have more calories than other oils?
A tablespoon of olive oil contains 120-125 calories, the same amount as
other oils. A little bit goes a long way toward adding body and flavor.
Does olive oil contain cholesterol?
No it does not. Olive oil is a non-saturated fat, which reduces the LDL in
the blood. Unlike polyunsaturated fat, olive oil leaves untouched the HDL
which protects the arteries from cholesterol build up.
Does olive oil require refrigeration?
Emphatically, no. It will last up to two years on your shelf. Just keep
tightly capped, in a cool cupboard, away from direct light. If it is
refrigerated, the oil thickens and becomes cloudy. This does not harm the
oil, which will become clear when brought back to room temperature.
* Laudemio is a consortium in central Tuscany imposing regulations &
procedures for the highest standard of extra virgin olive oil. The Laudemio
trademark is a sign of exceptional oil.
Prices and selection may vary.
We ship anywhere.
Please call 1-847-251-3654 to inquire about oils not listed, or to be added to our mailing list for tastings and events.
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