Pukara Estate - Extra Virgin Olive Oil - Olives

Olive Oil is not only rich with the flavour and goodness of olives, it has a rich history with many fascinating facts that you will find of interest. Click on any of the following titles to learn more about olive oil: History of Olive Oil Health Benefits of Olive Oil Classification of Olive Oil Production of Olive Oil Grades of Olive Oil Commonly Misunderstood Terms in Olive Oil History of Olive Oil There are many different stories regarding the origins of olive oil. Evidence suggests that olives were cultivated back as far as 4000 BC. Both the Ancient Romans and Greeks tell tales of how olives were created by their gods and then cultivated by humans. In Italy, fossilised remains of the olive tree’s ancestors have been found dating back 20 million years. Roman mythology ascribes the birth of olives to Hercules, who struck the ground and caused an olive tree to sprout. In Greece, olives were said to have been created by the goddess Athena, and were considered so esteemed that only "virgins and chaste men" could tend the groves. Olives were a rare and precious commodity to lovers of fine foods.The first written records of olive oil were found on logs carried by ships trading throughout the Mediterranean. As civilisation advanced through southern Europe and the Mediterranean, with it went the cultivation of the olive. From about 5000 until 1400 BC, olives spread from Crete to Syria, Palestine and Israel, then Turkey, Cyprus and Egypt. Until 1500 BC, Greece was the area most heavily cultivated. With the expansion of the Greek colonies, olive culture reached Southern Italy and Northern Africa in the eighth century BC. Olive trees were planted in the entire Mediterranean basin under Roman rule. Olives were so important to the Roman Empire, that the southern regions were organised around Olive provinces. As the Roman Empire declined, so did the cultivation of olives in Italy. It wasn’t until about 1100 AD, that olive groves began once again to flourish in Italy and in the1400’s, Italy was the largest producer of olive oil in the world. It was believed that olive oil provided those who used and consumed it with great strength and a youthful vitality. In ancient Greece, fennel, sesame, celery, watercress, mint, sage, rose, and juniper, among others, were added to olive oil for medicinal purposes. Much more than just a food product to the many different people who comprise the Mediterranean basin, Olive Oil has been used for medicinal purposes, in rituals and ceremonies and also has been responsible for developing the wealth and power of many empires. The olive has become a symbol of peace and glory with its branches fashioned into wreaths to crown athletes in the Olympiads and it has been used to anoint the most noble of heads through the history of the world. /\ /\ Top
Health Benefits of Olive Oil The health promoting qualities of olive oil are well recorded through history. For centuries, experts have advocated the consumption of olive oil in preference to other edible oils. Even Hippocrates, known as the father of Medicine, repeatedly referred to the beneficiary attributes of olive oil to health in general, calling it “the great therapeutic.” Olive oil is recognized as important in maintaining metabolism and contributes to the development of the brain and bones in children. It is also recommended as a source of vitamin E for older people. A natural anti-oxidant, olive oil helps slow down the natural aging process. Interestingly, the most significant benefits of health are delivered when using Extra Virgin Olive Oil. With more antioxidants than normal olive oils, research shows that Extra Virgin Olive Oil helps reduce the levels of bad cholesterols, alleviates digestive problems and can help reduce the risk of chronic diseases, including cancer. Whilst the health benefits of Extra Virgin Olive Oil offer a compelling reason to use it every day, at Pukara Estate we believe there’s another reason why you should only ever use Extra Virgin Olive Oil – it simply tastes better! /\ /\ Top
Classification of Olive Oil The International Olive Oil Council (IOOC) is the body that sets standards of quality used by the major olive oil producing countries. Located in Spain, the IOOC governs over 95% of world production. Olive oil is classified by its production method, chemical analysis and its flavour. Whilst the first two criteria are quantifiable, classifying the flavour characteristics can be subjective. The taste classification is known as the “organoleptic quality” of the oil. Therefore, the IOOC uses accredited tasters for classification, to ensure standards are maintained and results are as consistent as possible. Quantitative analysis determines the oil's acidity, or the percentage of free oleic acid in it. This is one measure of an oil's chemical degradation – as it degrades, more fatty acids are freed from the glycerides, increasing the level of free acidity. /\ /\ Top
Production of Olive Oil Production of olive oil can be classified into two broad categories – by physical means where the oil is extracted either by the traditional method of applying pressure through a mill or the more modern methods used today involving centrifugation. Olive oil can also be produced by refining oils that were physically pressed. For more details regarding this see Grades of Olive Oil below. Production of olive oil starts with the same process – the olives and pits are crushed to produce an olive paste. The paste is then malaxed (mixed/stirred) where the oil then concentrates into droplets. The paste is then either pressed or is put through a centrifuge to separate the oil from water and solids. After the oil is extracted, the remaining residue is called pomace, which contains a small quantity of oil. This oil can be extracted using solvents and is consequently low in quality. Olive oils other than those labelled Extra Virgin or Virgin are generally comprised mostly of refined oils. This means that they have been treated with a chemical based process that reduces acidity (free fatty acid) but also removes flavour. Some Virgin and Extra Virgin oils may meet most quantitative criteria required to gain their classifications, but they may have subjective defects that show strong or unpleasant aromas or flavours. In these cases, the oils may be refined to produce Olive Oil or Pure Olive Oil. /\ /\ Top
Grades of Olive Oil Olive Oils can be classified into the following grades. These should be clearly marked on labels in stores and the grades are determined by the International Olive Oil Council. (IOOC) Extra Virgin Olive Oil (EVOO) The superior grade of olive oil, with the best palate and aroma produced from the first pressing of olives using physical means only. It cannot contain any refined oils and has less than 0.8% acidity (FFA). Virgin Olive Oil Similar to Extra Virgin, the main difference is that acidity is less than 2%. This oil should still have a good palate and aroma (athough not as good as Extra Virgin) and cannot contain any refined oil. Olive Oil A blend of virgin and refined oil, containing at most 3.3% free acidity. This oil normally has a much milder flavour and very mild aroma. The Virgin or Extra Virgin Oils are blended with refined oils to add flavour and aroma – but they normally contain predominantly refined oil to reduce costs. Pomace Oil Pomace is the solid product that remains after the olives have been pressed. Pomace oil is produced by extracting the remaining oil with solvents and heat. Lampante This oil is produced for olive oil's ancient use as a fuel in oil lamps. Used decreasingly in industrial applications these days and not for consumption. /\ /\ Top
Commonly Misunderstood Terms in Olive Oil When shopping for Olive Oil in larger retail outlets such as supermarkets and markets, consider the following information when you are reading the labels of Olive Oil products available. Pure Olive Oil Whilst this oil may have connotations of purity and quality, when it is compared to Virgin and Extra Virgin Oils, it is in fact lower quality. Produced using refining processes, Pure Olive Oil is good for baking and frying as it has much less flavour than Virgin and Extra Virgin Oils. It also contains less anit-oxidants. Light Olive Oil The name Light Olive Oil can have people confused – they think that is has a low fat content. In fact, the light is reference to its lighter colour and flavour. /\ /\ Top