The proper ingredients as well as proper processing and storage conditions are necessary in order for a product to meet the criteria of "extra virgin olive oil." Failure to meet the International Olive Council and the United States Department of Agriculture standards for extra virgin olive oil could be the result of olive oil oxidation from exposure to light, high temperatures or aging; or from the use of damaged or overripe olives. The University of California Davis Olive Center released a study in July 2010 indicating that 69 percent of the imported olive oil and 10 percent of the domestic olive oil it tested did not meet the standards for extra virgin olive oil despite carrying that label.
Ingredients
Fresh olives are the only ingredients in extra virgin olive oil. Clean mechanical presses extract the oil from high-quality ripe olives shortly after harvest. No solvents are added during processing and the temperature remains lower than 86 degrees Fahrenheit during pressing, which is why the oil is often labeled "cold pressed." If oil has the label "extra virgin olive oil," it is from the first pressing and must not contain any oils derived from olive seeds or pomace, the milling leftovers.
Naturally-Occurring Substances
Extra virgin olive oil contains oleic acid, a type of monounsaturated fatty acid. The fatty acid content must be less than .8 percent, according to the International Olive Council. The oil from the first pressing also contains the greatest amount of polyphenols, photochemicals that have antioxidant properties.
Characteristics
Extra virgin olive oil has a greenish-yellow color and fruity aroma, due to the high levels of extracted chlorophyll and other volatile materials. The character of olive oil depends on the variety of olive, the growing location and the ripeness of the fruit. Ripe olives yield mild, buttery and floral oils, while green olives yield grassy, pleasantly bitter and pungent oils.
Nutrition
Olive oil contains substances that boost its nutritional value. Extra virgin olive oil is the richest dietary source of monounsaturated fat, a heart healthy fat. The monounsaturated fatty acids, phytophenols, and vitamin E in extra virgin olive oil help to control LDL or bad cholesterol and raise HDL or good cholesterol levels. Powerful antioxidants, phytophenols help decrease the risk of coronary artery disease. Extra virgin olive oil is also rich in vitamins A, B1, B2, C, D and K, as well as iron.
References
- International Olive Council: Designations and Definitions of Olive Oils
- University of California Cooperative Extension; What is "Extra Virgin" Olive Oil?; Paul Vossen et al.
- U.C. Davis Olive Center; Report; E.N. Frankel et al.; July 2010
- Gannon University: What's in Your Olive Oil?
- University of Maryland Medical Center: Heart Healthy Diet
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