The Good Oil - Olive Oil

Olive Oil, the world’s most commonly eaten mono-unsaturated oil, has been enjoyed for many thousands of years around the Mediterranean. Not only does it taste good, but there is a mass of evidence that a diet based on olive oil can promote longer life and may prevent some of the diseases associated with our usual western eating pattern.

In recent years, medical researchers have turned their attention to the virtues of the Mediterranean style of eating and to olive oil. On closer inspection, this ancient oil has proved to be more than just a source of monounsaturated fat. It is also a rich source of antioxidants - substances now attracting great scientific attention.

What is the difference between extra virgin olive & ‘pure’ olive oil?
Extra Virgin Olive Oil is very simply the best you can buy, with an acidity level of less than 1%.
Extra virgin olive oil is essentially the naturally extracted juice from fresh olives. The olives are crushed into a paste, and the oil is physically extracted from this paste without the use of chemicals or excessive heat.

Extra virgin olive oil has a distinctive olive fruity aroma and flavour and it contains natural antioxidants. The aroma and flavour, of olive oil adds complementary flavours to a wide variety of dishes.

‘Pure’ and ‘light’ olive oils are olive oils that have been refined and they lack the aroma, flavour and the natural antioxidant content of extra virgin olive oils. In fact the word “light” refers to their light colour, aroma and flavour.

Which Olive Oil do I choose?
Extra virgin olive oils can be intensely flavoured and can also be strongly bitter and pungent. Many ‘early harvest’ styles fit in this category. Others can be very fruity with only hints of bitterness and pepper, while ‘late harvest’ styles are typically mild with very ripe fruity flavours.
As a general rule, oils with a strong flavour suit strongly flavoured dishes, and mild oils are used in dishes that are delicately flavoured.

Is Olive Oil good for me?
The incidence of heart diseases and some forms of cancer are much less in countries with a high consumption of olive oil.

Olive oil has NO CHOLESTEROL, it reduces the IDI (low density lipoproteins) which is bad cholesterol, and it increases the HDL (high density lipoproteins) which is the good cholesterol.

Which is good for the heart?
Olive oil has 14 grams of fat, or 120 calories per tablespoon. This is true for all oils.

Can I use extra virgin olive oils for frying?
Yes, but to be honest, refined olive oils (that is those labeled as ‘Pure’ or ‘Light’) are probably a more cost effective alternative. Furthermore, refined oils begin to smoke at a higher temperature than most extra virgin olive oils, making them more suited to deep-frying. However, extra virgin olive oils are a better alternative when shallow frying.

NOW IN STORE!
Taste Gourmet Grocer carries a wide range of oils, including extra virgin olive oils, and flavoured and infused oils including truffle oils from Colavita, Simon Johnson, Fuchs, Joseph, Padthaways and more. We also have the best Australian Olive Oils, Joseph and Dangaran Estate.

SERVING SUGGESTIONS:

DIPPING BREAD
Choose your favourite bread (we have a great woodfired sourdough or a crusty Italian pane de casa both baked fresh daily) and roughly tear, slice or chop into bite size pieces. Onto a platter, place one or more small bowls. Choose your favourite oils & vinegars to either mix or serve separately in each bowl. Surround bowls with bread pieces and serve. Try heating the bread pieces for an even more sumptuous experience.

ROASTED KUMARA (SWEET POTATO) & FETA CHEESE SALAD
Lightly brush some bite size chunks of Kumara with EVOO of kumara in a moderate oven until golden brown. Spread baby English spinach over a wide bowl or platter. Spread roasted kumara evenly over spinach, followed by crumbled feta cheese and toasted pine nuts. Drizzle caramelized balsamic vinegar (we carry four different varieties) over salad before serving.