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The olive press
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Olive oil is a popular and sophisticated ingredient essential in Mediterranean and Middle Eastern food.
Article: Abigail Donnelly from FAIRLADY
Like wine, olive oil varies enormously in quality and flavour - the taste, colour and aroma are dependent on the country of origin, the soil in which the trees are grown and the method of harvesting. The oil can be anything from deep green to light gold while the flavour can range from pungent and peppery to light and fruity. The finest oils are hand harvested and cold pressed.

Professional tasters pour the different oils into small white dishes and taste them by dipping pieces of bread into the oil. As a general guide, oils from France are sweet, Greek oils are aromatic, Spanish oils are fruity, Tuscan oils are peppery and Californian oils are fruity and mild.

Extra virgin olive oil
Extra virgin olive oil has less than one percent acidity. Only the pulp of high grade fruit is used. A single variety of olive is crushed between two stone wheels and the pulp is then spread on mats and gently pressed down with weights. The low pressure prevents heat from building up and allows for a more robust flavour.

'Cold pressed' and 'first pressing' were common terms in the past, but they are not used as often today because modern methods and hydraulic pumps mean that the oil is pressed once only and the process does not require heat. Extra virgin olive oils are usually greenish in colour and are the best and most expensive, because they haven't been refined. The greener the oil, the purer it is.

Virgin olive oil
Virgin olive oil has 2 percent acidity. It is best used for sautéing or when a less pronounced olive taste is required. It is a refined virgin oil to which extra virgin olive oil has been added to restore some of the colour and flavour lost in the refining process.

Refined olive oils
These are usually simply labeled 'live oil' and they have been refined to move natural impurities. They are usually blended with one another and virgin oil is sometimes added to improve the flavour. They are blander in taste, lighter in colour and cheaper than virgin oils. They are good for cooking.

Striking oil

  • Don't cook with the best quality olive oil; add it as a final flavouring
  • Dress fish and vegetables very simply with good-quality olive oil, a squeeze of lemon juice and chopped fresh herbs of your choice.
  • Marinate meat in oil before cooking and drizzle some more oil over it before serving, if desired.
  • Swirl top-quality olive oil into soups just before serving.
  • Pour olive oil over grilled bread that has not been rubbed with garlic.
  • Use olive oil in breads and cakes to enhance the flavour of the other ingredients.

    Storing olive oil

  • Olive oil should not be refrigerated as it becomes thick, cloudy and difficult to pour.
  • Always seal the bottle tightly and wipe it before putting it away.
  • Unlike wine, olive oil does not improve with age, so enjoy oils when they are fresh and still have a delicate taste.

    Try these recipes:

  • Mediterranean vegetables
  • Olive, thyme and onion tart
  • Fig polenta cake with olive oil and orange syrup
  • Marinated olives
  • Marinated artichokes and goat's milk cheese

    Image: Jackie Meiring/ Fairlady magazine


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