Like other types of vegetable oils, olive oil contains no cholesterol, has
120 calories and 14 grams of fat per tablespoon. What makes olive oil
important in heart disease is its high concentration of monounsaturated
fatty acids, compounds that decrease blood levels of LDL cholesterol (the
type associated with plaque build-up in the arteries) and increase levels of
protective HDL cholesterol.
Monounsaturated fat comparison amongst different types of oil
Olive oil - 74% monounsaturated fat; 14% saturated fat; 8% polyunsaturated fat
Canola oil - 62% monounsaturated fat; 6% saturated fat; 32% polyunsaturated fat
Peanut oil - 46% monounsaturated fat; 17% saturated fat; 32% polyunsaturated fat
Corn oil - 24% monounsaturated fat; 13% saturated fat; 59% polyunsaturated fat
Soybean oil - 43% monounsaturated fat; 15% saturated fat; 38% polyunsaturated fat
Safflower oil - 12% monounsaturated fat; 9% saturated fat; 75%
polyunsaturated fat
Saturated fats cause cholesterol and plaque to build-up on the walls of
arteries, leading to reduced blood flow and an increased risk of heart
attack. Monounsaturated fats, instead of causing elevated levels of
cholesterol, may help decrease cholesterol in the body and protect against
heart disease.
Instead of using safflower, corn, or other vegetable oils, consider using
olive oil in cooking. The higher amount of monounsaturated fatty acids may
help improve your cardiovascular health. Remember that all oils are a
concentrated source of calories.
The difference between "extra virgin" and "pure" olive oil
Olive oil is classified mainly by the amount of acidity, as well as the flavor, color and aroma. "Extra virgin" olive oil meets the highest standards for low acidity and rich and fruity taste. It should have less than .8% acidity content. "Pure" olive oil has a lighter color and aroma, and is often used as a general, all-purpose olive oil.
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Extra Virgin Olive Oil
Olive Tree Varieties
Agogio (also called Sweet Agoglia, Nerella, Olivella). Cultivated
only in Umbria and poorly diffused due to its scarce productivity, it yields
a fairly prestigious olive oil. The olives are large and black (2.5-3 grams)
Biancolilla (also called the Biancuzza, Bianchetta, Buscarino, Jancuzza, Rizza, Signura). Cultivated prevalently in Sicily, its broad branches produce a large yield of fruit and thus olive oil. Once mature, the olives become yellow with pinkish accents and are medium in size. Resistant against the cold, it is partially self-fertilizing and is pollinated by Moresca and Zaituna varieties.
Bosana (also called the "Tondo del Sassarese). This variety is typical of Sardinia, is highly productive and yields a large amount of olive oil. The olive is small to medium in size (1.5 grams), resistant to the cold and to plant parasites. It is sterile.
Canino (also called Caminese). Cultivated in the Latium region, its medium yield of olives translates into a low yield of olive oil. Sterile, it is resistant against parasites.
Carboncella (also called Carbognola, Carbona, Marsella, Ritornella, Oliva tonda). Originally from Latium, it is also widely diffused in the Marche and Abruzzi regions. The vigorous plant is medium sized and produces bluish-black fruit weighing between 1.5 and 2 grams. The good, constant production produces a fair quality olive oil in large quantities.
Casaliva (also called Drezzeri, gentle olive, Casaliva del Garda).
Originally from the Benaco area, it can be found in the Lombardy, Veneto,
Trentino and Friuli regions, and has a high production of ovoid fruit
weighing 2.5-3 grams.
Correggiolo (also called Raggiolo). Similar to the Frantoio variety (see below), it is widely found in Tuscany, Umbria and the Marche region.
Dritta (also called Loretana and Moscufese). Found above all in Abruzzi, it is a vigorous and tall plant, producing a large quantity of olives but medium yield of olive oil. The fruit weighs 2.5-3 grams. The plant is resistant against the cold and plant parasites, sterile and pollinated by Gentile di Chieti and Leccino varieties.
Frantoio (also called Frantoiano, Grognolo, Raraggio, Razza). Common in central Italy (particularly in Tuscany, Marche and Umbria) and in the Lake Garda area, the tree is vigorous with sturdy foliage and high productivity and yield of fine quality olive oil. The olives are oblong and violet-pink tending towards red, weighing 2.5-3 grams. Self-fertilizing.
Gentile di Chieti (also called Nostrana). Derived from the Frantoio variety, it is cultivated in Abruzzi. The vigorous and wide-spreading tree is very productive with a medium yield of good quality olive oil. It is highly resistant to cold weather. The Gentile di Larino variety can be found in the Molise region, whereas the Gentile di Nizza variety is found in France.
Leccino (also called leccio). Originally from Tuscany, it is diffused in Umbria, Marche, Latium. Its medium size with dense foliage boasts a fair productivity of black olives weighing 2.5-3 grams, and a medium yield of olive oil. Resistant to the cold, it is sterile and impollinated with Pendolino, Frantoio and Morchiaio varieties.
Moraiolo (also called Morello, Morinello, Morellina). Originally Tuscan, it is also cultivated in Umbria. Its medium sized tree produces small, round fruits weighing little more than 1 gram and black when mature. With a medium-sized production of fruit, the olive oil yield is medium to high. Sensitive to cold weather, it is sterile and pollinated by the Pendolino variety.
Ogliarola Barese (also called Cima di Bitonto, Marinese, Paesana).
Cultivated in the Apulia, Campania and Basilicata regions, its broad limbs
and foliage produce a large quantity of medium-sized fruit with medium to
high olive oil yield. Resistant to the cold, it is sterile.
Ogliarola Messinese (also called Calamignara, Castriciana, Ogliara, Paturnisa). Cultivated in Sicily, the tree is vigorous and has high but inconsistent productivity. Its medium-sized fruit has a high olive oil yield. The plant is self-fertilizing.
Olivastra Saggianese (also called Olivastrella). Cultivated in Tuscany, it has a good level of productivity, a high olive oil yield and is self-fertilizing.
Passalunara (also called Palermitana). Originally from the province of Palermo, its high productivity leads to a high olive oil yield, and is sterile.
Pendolino (also called Principino). Cultivated in Tuscany and Umbria, it is a tree of medium height with good productivity and medium olive oil yield. Its small to medium sized fruits are light green with traces of violet. Sterile, it is useful in pollinating other varieties.
Rosciola. Common in Latium and central Italy with medium vigour and scarce development, it produces blackish-red fruits that mature early with low but constant production levels and medium olive oil yield. The self-fertilizing plant is robust and adapts to conditions.
Sargano (also called Sargana di Ascoli). This vigorous plant can become very large, has dark violet fruits, high productivity and medium olive oil yield. It is often used for alternating. It resists against high winds and brackish water.
Taggiasca (also called Lavagnina). Widespread in the Ligurian region, especially in the provinces of Savona and Imperia, its large production of fruit is medium-sized, the olive yield is high and the tree is self-fertilizing.
Varieties of Olive trees used for both olive oil production and olive
consumption.
Bianca di Villacidro (also called Pizz'ecarroga). This typical variety of Sardinia is cultivated mainly around Cagliari. The vigorous plant has spare foliage, with high productivity and medium olive oil yield.
Carolea (also called Caroleo, Catanzarese, Cumignana, Olivone). This medium to large sized tree cultivated in Calabria bears olives weighing 4 grams, at high production levels and medium olive oil yield. It resists the cold, is sterile and is pollinated by the Nocellara Messinese variety.
Coratina (also called Racioppa di Corato). Cultivated mainly in Puglia and Molise, it has medium dimensions and upward pointing branches. Its high production yields fruits weighing 4 grams and a large quantity of olive oil. It is sterile.
Itrana (also called Cicerone, Getana, Trana, Oliva di Esperia). Cultivated in Lazio, it's a vigorous plant,with high production levels and medium olive oil yield. Fruits 3/4 grams. It is sterile.
Maiatica (also called Pasola). Cultivated mainly in Basilicata, especially in Basento valley, its vigorous plant is pendulous-limbed. Its good productivity leads to high olive oil yield. It is sterile.
Moresca (also called Catanisia, Nerba, Maiorana, Reale, Turdella). Common in Sicily, its vigorous plant is broad-limbed. Asymmetric fruits are black when mature and weigh about 4 grams. Its good productivity leads to medium olive oil yield. Sterile, it is pollinated by Ogliarola, Messinese and Biancolilla.
Olive Oil Terminology
Sweet: when the scent is graceful, gentle and not very accentuated.
It gives an initially light sensation accompanied by an almond aftertaste.
It should be neither too supple nor too sweet.
Bitter: usually a negative characteristic of oils produced by sour
olives, often accompanied by a hint of the leaf. With time it can become
woody. A light, slightly bitter aftertaste is not to be considered negative.
Sharp: a typical flavour of fresh oils, accompanied usually by a
brilliant green colour, which fades until disappearing with the passing of
time.
Harmonious: it is said of a complete oil with no predominant traces
or flavours, and which is evident as soon as one tastes it. It is the best
quality.
Characteristic: it betrays in a strong way the character of the area
of cultivation or of the particular orchard. It is not necessarily a defect,
and often can be considered a positive trait.
Aggressive: is said of a disharmonious oil, with one or more
excessively intense components which end up overpowering other components.
Oxidized: is said of a product which has been exposed to the air for
considerable amounts of time and thus has begun to become rancid due to
reaction with oxygen. It is immediately recognized and no longer fit for
consumption.
Flat: excessively bland and oily.
Mature: describes a warm golden colour with a rotund body and fruity
flavour leaning towards the sweet.
Tired: evident in oils that are many months old.
Positive taste observations
Fruity: an oil is fruity when its flavour and aroma are similar to
that of a mature olive. All oils after pressing seem fruity, but in most
cases this characteristic disappears after a few months. An authentically
fruity oil maintains this characteristic aroma through time.
Green leaf: a sensation obtained when in the press a small quantity
of fresh olive leaves are added.
Musky, nutty, woody: these are traces left by the oils, and while may
not be considered positive in the classic sense, are frequently
characteristics of oils of certain areas of production, which are very
pleasing when not overpowering.
Artichoke: a flavour which reminds one of a pleasant, fresh raw
artichoke.
Green: said of a young, fresh, fruity and slightly weedy oil.
Soave: characteristic of very mature olives and pale gold in colour.
Aftertaste has a very palatable, sweet tendency.
Rotund: is said of an oil with a pasty body to it which fills and
satisfies without aromatic character - always from mature olives.
Negative taste observations
Moldy: an unpleasant trace consequence of the use of unhealthy or
fermented olives due to excessive storage in warehouses.
Rancid: a very unpleasant flavour due to oxidation caused by heat or
exposure to light or air. It can also be caused by the use of poorly cleaned
containers.
Fiscolo: caused by the use of filtering panels which are not
perfectly cleaned, and brings to mind hemp.
Dreggish: recalls the odor of warm lubricating oil and is caused by
the poor or lacking execution of the decanting process.
Olearic Fly: oil from fruit stricken by this insect: the flavour is
both rotten and putrid at the same time.
Metallic: easily individualized, it is caused by the use of
unprotected or ionized iron machines or recipients.
Impersonal: a serious defect for virgin oil, because it means it has
neither character nor personality. It is a trait common in all manipulated
oils.
Poor conservation: the oil absorbs the odors and flavours of
everything surrounding it even if not in direct contact. It is a very common
defect.
Dirty: it is said of oils which have absorbed the unpleasant odors
and flavours of the vegetation waters with which they have remained in
contact for too long.
Phenic acid: pertaining to poorly kept very old oils.
Bitter: a trait produced by olives that are unripe and with little
meat.
Warmth: due to the fermentation of olives kept too long in bags.
Frozen: due to olives which have been exposed to freezing
temperatures. When cooked, this oil gives off very unpleasant odors.
Lampantino: oil which should be sent to a refinery. When it does not
present awful organic characteristics, it can be edible.
Apple:
flavour of olive oil which has the aroma of this fruit.
Banana:
flavour of olive oil which is similar to this fruit.
Lemon:
flavour of olive oil which is similar to the peel of this fruit.
Melon:
flavour of olive oil which is similar to very ripe melons.
Orange:
flavour of olive oil which is similar to the peel of this fruit.
Passion
Fruit:
flavour of olive oil which is similar to this fruit.
Pears:
flavour of olive oil which is similar to cooked or fresh pears.
Tomato:
flavour of olive oil which is similar to fresh tomato coulis or of tomato
skins
Earthy:
can have unpleasant connotations but often used to convey the idea of a
rustic oil.
Floral or
Flowery:
reminiscent of a bouquet of flowers.
Grass:
characteristic flavour of certain oils which is reminiscent of freshly mown
grass.
Hay:
characteristic flavour of certain oils which is reminiscent of more or less
dried grass.
Leafy:
generally herbaceous
Almond:
this flavour may appear in two forms: that typical of the fresh almond or
that peculiar to dried almonds which can be confused with incipient
rancidity. A distinctive taste is perceived as an after-taste when the oil
remains in contact with the tongue and palate. Associated with sweet oils
which have a flat odour.
Hazelnut:
flavour of olive oil which is similar to this nut.
Nutty:
flavour of olive oil which is similar to nuts.
Walnut:
flavour of olive oil which is similar to this nut
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More Information on Extra Virgin Olive Oil
More information
about the history of Olive Oil and The Olive Tree
