Nicholas Coleman, Chief Olive Oil Specialist at Eataly, in New York, has spent many years participating in the olive harvest and oil production in Tuscany. So when we wanted to learn more about olive oil, we knew just who to turn to.
When it comes to olive oil, "quality and quantity are directly correlated," says Coleman. As the quantity of olives harvested increases, the quality of the olive oil decreases. The best olive oils are made from handpicked olives with the greatest care. "When making olive oil, every olive counts, particularly when you have a small olive grower. If one [olive] is contaminated, then it will contaminate the rest."
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Canola oil is refined
Flaxseed oil is refined
Rice bran oil is refined
Vegetable oil is refined
Coconut oil is (nearly always) refined
Grapeseed oil is refined
"Pure" olive oil is refined
"Olive oil" is refined
The refining process gives them a higher smoke point as does the artificial fat soluble preservatives that are added to these oils to give them shelf life such as butylated hydroxyanisole, butylated hydroxytoluene and TQBA (all added at relatively high levels - a typical years consumption of these oils will give you a big heaped teaspoon full of preservatives). You can have all of that.
Extra virgin olive oil is the only one that is not refined and has no preservatives other than those that nature put in there which include antioxidants such as polyphenols and tocopherol (Vitamin E).
The oil from the Olive Press near me in Sonoma is sublime... get some Basque Boulangerie ciabatta at the bakery/cafe on the Sonoma plaza, coat it with the Olive Press oil and celebrate the simple things in life!!!
Now, that's my idea of heaven. Throw in a good Tempranillo and you've got yourself a deal.
It is important to know the source of the oil and when it was pressed - you want to consume it within two years of being pressed. It is worth noting that while quality standards are quite stringent for EVOOs produced in the US, the same standards do not apply to oils imported from elsewhere, so Extra Virgin may mean nothing. Only tasting it will tell. And freshly pressed olive oil varies widely in color from golden to deep green.
With respect to drizzling vs. cooking with it - it pretty much depends on your budget. Fresh EVOO is the one of the healthiest oils that you can consume because it is full of antioxidants. I buy it by the ounce (no fancy bottles) and use it for everything except high-temp stir-fries.
Olive oil that is not EVOO works for saute
Now it's great for marketting... but not so much for cooking. I just wanted regular olive oil, but it turned out to be the hardest thing in the world to find.
It kind of mirrors my difficulties in finding heavy cream now. Most stores have replace it with egg nog, I guess.
Funny thing is, I live in Chicago, it's not like I'm in some backwater podunk.
Even the 'smoke point' is a temperature that does not necessarily burn or visibly produce smoke. Google for a site that lists the smoke point of all oils. You will find it very informative. Smoke point temp should not be exceeded even if there is no obvious reaction.
I'm in L.A. and have access to many stores and outlets, but no olive oil for cooking, only EVOO for finishing. When they do have 'VPOO', i.e., very plain olive oil(!), it is really expensive, probably predicated on the supposedly more desirable EVOO price structure. Even the online resources fail to offer much VPOO.
I go to a (food) restaurant supply and buy a big tin of regular olive oil; keep it in a cool place (as an ex-Chicagoan, i know Chicago's got plenny of them!), and pour into small containers at my stove.
I'm glad i did not give up on VPOO and just use safflower or peanut, b/c I love olive oil the best.
The big tin, usually from Spain or Italy, keeps me in stock and reduces the cost.
We are high density olive growers near Fresno.
My dad would get olive oil and olives shipped to him every Dec. from my uncle.
Once in a while we'd be surprised when we open the large tin and find a large peice of feta cheese "smuggled" in the oil.
Some Saturday afternoons, my wife and me will buy our respective wines and a couple of baguettes, then we pour some olive oil in a bowl with some balsomic, coarse sea salt and some oregano, for bread dipping...mmmm