EXTRA VIRGIN

OLIVE OIL

EVOO is the highest grade of olive oil, derived only by cold mechanical extraction,
without use of solvents or refining methods.

STYLES

OF EXTRA VIRGIN OLIVE OIL

EVOO can be categorized according to three styles – those which are intensely fruity, those of medium intensity and the more delicate oils. The style of EVOO is largely influenced by the specific cultivar or blend of cultivars used, maturity of the fruit, area of origin, terroir and seasonal climatic conditions. Of the hundreds of olive cultivars grown around the world, there are at least 20 different cultivars used to make olive oil in South Africa.

The better-known olive cultivars used to make EVOO in South Africa are:

LECCINO

Produces an oil with soft, subtle herbaceous flavours.

FRANTOIO

A typical Tuscan varietal, with strong green overtones.

CORATINA

With its high phenolic content, it can produce a rather bitter oil.

FAVOLOSA/FS17

Also known as FS17 and produces an intensely fruity oil.

MISSION

Produce smooth delicate fruity oils, often contributing to roundness in a blend.

Many producers choose to blend different cultivars and batches to maintain a more consistent product every year, while others offer separate varietals which display differing characteristics with each harvest. The olive harvest takes place between March and June/July every year and by August/September the fresh oils are available. Unlike wine, olive oil does not mature with age – it should be consumed as fresh as possible to derive most advantage from the culinary as well as health benefit.

EVOO GRADING REQUIREMENTS

In order for an olive oil to be graded as EVOO, it must meet the following requirements:

  • The oil is completely natural and unadulterated, with no additives, preservatives, colouring or flavouring added.
  • The oil is free of any defects – not rancid, winey, musty, fusty etc.
  • The oil has a measure of fruitiness
  • The oil has harmony & balance
  • The oil has gone through a chemical analysis

Extra Virgin Olive Oil is accepted as being the best quality oil available and as such demands the highest retail price. For a premium price, the consumer should be guaranteed a product of commensurate quality.

EVOO STYLES AND

FOOD COMBO’S

The best flavour combinations are obtained when using the most appropriate style of oil with a particular food. The more intensely flavoured foods are best complemented with more intensely fruity oil, whilst for a special dessert; very delicate oil will enhance the subtle flavours without dominating the dish.

MEAT

Use the more intensely fruity oils for grilling meat, sautéing garlic and onions, on toast with ricotta or swirled into hot soup.

SALAD

Use medium style oil for baking fresh tuna, with chicken, on subtle salads and in baking.

DESSERT

Use delicate oil for mayonnaise, in desserts and over fresh fruit.

THE DRIZZLE FACTOR

Join the foodie brigade and finish your food with flair and panache by drizzling a little EVOO on your dish as you serve it.  From pasta and pizza to soups and toast and even scrambled eggs, Extra Virgin Olive Oil gives your food great dish-appeal, and, in your mouth, it makes the food feel and taste even more delectable.  Some chefs literally drizzle EVOO on everything they serve – it looks good, and it tastes even better.

Have your EVOO on hand and ready to drizzle from a cruet – or an any attractive vessel that easily dispenses your liquid gold onto the plate – right at the table because EVOO belongs on the table as the third essential condiment in line with your salt and pepper.

EXTRA VIRGIN OLIVE OIL

MYTHS

Think you can’t cook with olive oil? Or that the colour indicates the quality of the oil? You’re wrong on both accounts. It’s about time we debunked some of the biggest olive oil myths out there.

IMPORTED OLIVE OIL IS BETTER THAN LOCAL OILS

Locally-produced olive oils are not only of an exceptionally high quality that shine on the international stage, they are also delivered straight from the source to you. There are no lengthy voyages that require extended storage periods, meaning that you get the freshest olive oil possible. While there are many excellent olive oils produced by other countries, South Africa is lucky to have a thriving and superior olive oil industry all their own, with SA Olive CTC-approved oil being tested by a panel of experienced tasters. This seal ensures that the olive oil is of the best quality.

YOU CANNOT COOK WITH OLIVE OIL

This is one of the oldest myths about olive oil that simply isn’t true. The smoke point of extra virgin olive oil is between 200 and 220°C, which is much higher than needed for most cooking styles, including frying. Contrary to popular belief, even when olive oil reaches smoke point, it won’t become carcinogenic.

THE COLOUR INDICATES THE QUALITY

Olive oil is not a generic product and no two will necessarily be alike. The colour is determined by a variety of factors, including the olive varietal, growing conditions and the country of origin and can range from pale yellow to dark green. The colour may denote many things, but it is not linked to quality in anyway.

OLIVE OIL IMPROVES WITH AGE

Unlike wine, olive oil does not improve with age and if you want it to last a while, you need to store it properly. If the oil is treated with carefully, by being stored in a dark place, carefully capped and kept away from heat, it will be good for around 18 – 24 months, but it won’t improve at all despite how well you look after it. Generally, though, the fresher the oil, the better the quality.

OLIVE OIL IMPROVES WITH AGE

Unlike wine, olive oil does not improve with age and if you want it to last a while, you need to store it properly. If the oil is treated with carefully, by being stored in a dark place, carefully capped and kept away from heat, it will be good for around 18 – 24 months, but it won’t improve at all despite how well you look after it. Generally, though, the fresher the oil, the better the quality.

LIGHT COLOURED OLIVE OIL HAS LOWER CALORIES

Olive oils have the same amount of calories, regardless of colour. The upside to choosing olive oil over any other is that it’s rich in qualities known to be beneficial to the human body. It’s high in mono-unsaturated fats, and anti-oxidants, which are both great additions to any diet.