History of Olive Oil

Homer called it “liquid gold.”

What is olive oil? Definition: Pressing tree-ripened olives, extracting flavorful, monounsaturated oil that is prized throughout the world both for cooking and salads. It has been medicinal, magical, an endless source of fascination and wonder and the fountain of great wealth and power.

In ancient Greece and Rome, olive oil was the hottest commodity. The belief that olive oil conferred strength and youth was widespread. It was infused with flowers and grasses to produce both medicine and cosmetics. A number of aromatic plants (fennel, sesame, celery, watercress, mint, sage, rose, and juniper) were added to olive oil in the preparation of ointments. Athletes ritually rubbed it all over their body.

Italy and Spain are now the most prolific producers of olive oil. There are about thirty varieties of olives growing in Italy today, and each yields a particular oil with its own unique characteristics. California provides a wide selection of domestic olive oil. The flavor, color and fragrance of olive oils can vary dramatically depending on growing regions and the crop’s condition.

All olive oils are graded in accordance with the degree of acidity they contain. The best are cold-pressed, a chemical-free process that involves only pressure, which produces a natural level of low acidity. Extra-virgin olive oil is cold-pressed contains only 1 percent acid and is the most digestible of the edible fats. It helps absorb vitamins A, D, and K; contains essential acids that cannot be produced by our own bodies; slows down the aging process and helps bile, liver, and intestinal functions. It is considered the finest and fruitiest of the oils and is therefore, the most expensive. Its color can range from a crystalline champagne color to greenish-golden to bright green. The deeper the color, the more intense the olive flavor.

Virgin olive oil is also cold-pressed, with 1 to 3 percent acidity. Olive oils labeled simply olive oil (once called pure olive oil) contain a combination of refined olive oil and virgin or extra virgin oil. Light olive oil contains the same amount of beneficial monounsaturated fat as regular olive oil with the same number of calories. Light refers to an extremely fine filtration process; lighter in both color and fragrance, with less of the classic olive oil flavor. Light olive oil is perfect for baking and cooking. They can therefore be used for high-heat frying, where regular olive oil is better suited for low- to medium-heat cooking, as well as for uncooked foods such as salad dressings and marinades.

Olive oil should be stored in a cool, dark place for up to 6 months. It can be refrigerated, and will last up to a year. Chilled olive oil becomes cloudy and too thick to pour. It will clear and become liquid again when brought to room temperature.

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Homer called it “liquid gold.”

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