Introduction to Different Olive Oil Varieties
For a variety of cooking styles including traditional Italian cooking (my personal specialty) olive oil is considered an indispensable ingredient. It has so many applications one can easily understand why this is the case. From oil based garlic and herb dips for bread to salad dressing to a medium for sauting, the cooking experience would literally not be the same for some people without the use of olive oil.
To the untrained and uninitiated, one type of oil may seem very much like another. There are a variety of oils available at most supermarkets - plain vegetable oil, canola oil, peanut oil, sunflower oil and more. All of these may be good for certain uses and styles of cooking; however each one has its own properties and a distinctly different flavor from the others. Olive oil alone has several distinct variations that many chefs prefer for different purposes. Let's examine some of these different types of olive oil in depth.
What Makes Olive Oils So Different?
Olive oil is (obviously) derived from olives, and there are many, many different types of olives in the world. Simply harvesting the oil from the different styles of olives will always yield a different result, however there are other subtleties as well. Some of these are:
As you can see, there's definitely a science to it. There is an organization devoted exclusively to establishing standards in quality and flavor for olive oil, called the International Olive Oil Council, and nearly all growers and oil importers other than the United States adhere to their guidelines.
Growing Locations
Until I took the time to research the subject some, I had no idea that the bulk of the world's olive oil was produced in Spain - over 45%! After Spain, other countries that produce olive oil in order of precedence at Italy, Greece, and France. California is another place for olive oil, though obviously that's not a country.
Like I said before, the oils that come out of each of these places is noticeably different from the others. Spanish olive oil is a golden yellow, whereas Italian tends to be dark green and Greek a slightly lighter green. French oil is lighter and milder, and the California variety is also lighter though somewhat fruity.
In addition to these stock oils, many commercially sold olive oils are actually a blend of one or more types from different countries. If you can't afford the highest quality of pure olive oil, try for a bulk version of one of these blends which maintains a high quality at a more accessible price.
There is much more nuance to the art and science of olive oil production than what is described here. The different grades of oil (ie. virgin, extra virgin etc.) are also important to understand. However, I'm hopeful that you now have a better grasps of what exactly olive oil is and why it is such a versatile and essential cooking ingredient.
To the untrained and uninitiated, one type of oil may seem very much like another. There are a variety of oils available at most supermarkets - plain vegetable oil, canola oil, peanut oil, sunflower oil and more. All of these may be good for certain uses and styles of cooking; however each one has its own properties and a distinctly different flavor from the others. Olive oil alone has several distinct variations that many chefs prefer for different purposes. Let's examine some of these different types of olive oil in depth.
What Makes Olive Oils So Different?
Olive oil is (obviously) derived from olives, and there are many, many different types of olives in the world. Simply harvesting the oil from the different styles of olives will always yield a different result, however there are other subtleties as well. Some of these are:
The ripeness of the olive when it is squeezed- The region and type of soil the olive was grown in
- The time of the year when it is harvested
- The conditions during which the olives grew
- The method in which the olives are harvested
- The technique used to press the olives
- The amount of time that passes between harvest and pressing
As you can see, there's definitely a science to it. There is an organization devoted exclusively to establishing standards in quality and flavor for olive oil, called the International Olive Oil Council, and nearly all growers and oil importers other than the United States adhere to their guidelines.
Growing Locations
Until I took the time to research the subject some, I had no idea that the bulk of the world's olive oil was produced in Spain - over 45%! After Spain, other countries that produce olive oil in order of precedence at Italy, Greece, and France. California is another place for olive oil, though obviously that's not a country.
Like I said before, the oils that come out of each of these places is noticeably different from the others. Spanish olive oil is a golden yellow, whereas Italian tends to be dark green and Greek a slightly lighter green. French oil is lighter and milder, and the California variety is also lighter though somewhat fruity.
In addition to these stock oils, many commercially sold olive oils are actually a blend of one or more types from different countries. If you can't afford the highest quality of pure olive oil, try for a bulk version of one of these blends which maintains a high quality at a more accessible price.
There is much more nuance to the art and science of olive oil production than what is described here. The different grades of oil (ie. virgin, extra virgin etc.) are also important to understand. However, I'm hopeful that you now have a better grasps of what exactly olive oil is and why it is such a versatile and essential cooking ingredient.
