Olive oil

Olive oil is very popular and widely used in cooking. It is produced primarily in Mediterranean countries—Italy, Spain, and Greece—although it is also produced in America and Australia. The flavor of olive oil is influenced by the climate and soil type in which the olives are grown.

When determining the value of olive oil, three components are assessed: taste, aroma, and color. These can vary depending on the variety and many other factors.

It's generally observed that the hotter the country where olive oil is produced, the better its flavor. Sometimes, however, olive oil is intentionally flavored with herbs and spices, which are steeped in it for 10 days and then removed. Flavoring oil with pepper requires less than 10 days.

How and when to buy?

Olive oil can be purchased at any time of the year.

Extra virgin olive oil is the most expensive and valuable. It is designated as "extra virgin." It has very low acidity (less than 1%) and is ideal for salad dressings, as its essential components are fully preserved and not destroyed by heat.

Second-pressed olive oil (designated as "virgin") has a higher acidity level (up to 2%). It is used in the same way as extra virgin olive oil for salad dressings and in various Mediterranean dishes. However, it should not be used for frying.

Oil that's completely purified from all impurities is considered the cheapest. It has almost no flavor or aroma, so it's not recommended for use in salads. However, it's a good all-purpose product that can be used to season a wide variety of dishes. However, it's also not recommended for frying.

Oil from Spain is highly prized; it has a slightly sweet taste with the aroma of melon and nuts and a slight piquant bitterness.

Italian butter can vary, and its flavor depends on the region where it's produced. In the north of the country, they produce a mild, slightly nutty butter that pairs well with fish. Central Italy produces butter with a herbaceous aroma, while in the south, in Sicily, they produce butter with a hint of herbs.

Greek olive oil has a spicy, fruity or peppery aroma and is suitable for a variety of dishes.

Culinary uses

Commercially available olive oil is already ready to use. If you want to infuse it with additional flavors of herbs and spices, follow these steps: pour a certain amount of oil into a separate clean bottle, add the herbs, and let it sit for 10 days.

Read more about this, How olive oil is made in the next article.

Storage

Olive oil's quality deteriorates when exposed to sunlight. Therefore, it should be stored in a tightly sealed bottle in a cool, dark place. A kitchen cabinet is a good place for this. Never leave the oil on a windowsill or counter.

The taste and aroma of the oil do not deteriorate with long-term storage, but it is at its most delicious within one year after bottling.