What is Extra Virgin?

There are four basic types of olive oil, and these are generally strictly controlled throughout the world. The only oils that can qualify for the term extra virgin  must have an acidity level below 0.8% at the time of bottling (as per requirement of t he International Olive Oil standards). This eliminates most oils, which are sold at lower prices and used industrially, in the making of packaged foods, or in restaurants.

Note: Paradiso Terrestre (2002 harvest) Extra Virgin Olive Oil is guaranteed to have been independently tested at 0.18%Free Fatty Acid.

Types Of Olive Oil

Many brands also blend high quality Extra Virgin Olive Oils with poorer olive oil, or even with seed oils, thus compromising in quality, but increasing their profits.

Light Olive Oil is generally a blend of non-virgin and Extra Virgin Olive Oil, but there is nothing light about the calorie or intake (still around 125 calories per teaspoon), it is simply a poorer quality but less expensive Olive Oil.

Furthermore Extra Virgin Olive Oil must have perfect taste and smell. Oil that has been poorly stored, or is old, has an increased rancidity level, and this is generally most evident in smell and taste test.

How should I keep my Olive Oil?

As with a good red wine it should be stored in a cool dark place. Paradiso Terrestre Olive Oil is bottled in dark bottles to assist the life and quality of the product. It is also important to try to keep air out as much as possible, as air in the oil will very quickly lower the quality (by increasing the Free Fatty Acid level). For example, if pouring into a separate bottle, try to ensure that you pour the oil down the side rather than directly, so that air bubbles do not appear in the oil. Olive oil does not improve with age, but with correct storage will stay fresh for about three years.

An opened bottle should be used in about 6 to 10 weeks and hence many high quality products are sold in smaller bottles (250Ml to 500Ml). The high-grade oils should not be used for frying as this breaks down the valuable properties and is an expensive way to cook. Some people see small bottles as fairly expensive, but it would be justifiable to compare good olive oil investment similarly to the investment in good quality wines. The good thing is that the olive oil will last longer than the wine!

New season flavours

It is also worth noting that new seasons oils will often taste different to oil that has been stored for 6 months or more. The former exhibit more pungency and bitterness, which disappear over time. The oil can appear sweeter with age. Accordingly, people should be using both sorts of oil in the kitchen and matching their respective uses to the types of food being embellished with the olive oil. Thus, new seasons may not be the best oil since it depends on the context in which the oil is being used.