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Food & drink P
erusing the shelves of a major supermarket recently, I was surprised at just how many different types and brands of olive oil are
now available to the average customer. Having just returned from a couple of months in Spain where it is the norm to buy this commodity directly from the farm that produced it (usually in a large plastic jerry can), we thought it would be useful to take a look at the different types of olive oil and their uses. Extra virgin olive oil (EVOO) is the highest quality. It is made from cold-pressed olives without the use of heat or chemicals, resulting in a rich flavour and high levels of anti- oxidants. Tis type is best used as it is or in low-heat cooking - perfect for salad dressings, drizzling over vegetables, or dipping your bread into. Virgin olive oil is slightly lower
in quality than EVOO, with a milder flavour and slightly higher acidity. It can still be used in a similar way to EVOO, but it’s probably less useful for drizzling over finished dishes. Refined olive oil, oſten labeled
simply as ‘olive oil’, undergoes processing to remove imperfections. Tis results in a lighter flavour and higher smoking point, making it suitable for frying and general cooking where a strong olive taste is not desired.
Flavour profile Remember that olive oil isn’t just one taste - its flavour can vary widely depending on olive variety, ripeness and where it’s grown. One of the main flavour profiles is fruity. Tis
doesn’t mean sweet like fruit juice, but rather a fresh, olive-like taste. Fruity oils can be green (from unripe olives) with notes of grass, green apple, or herbs or ripe (from mature olives) with soſter flavours like al- mond, banana, or even a slight sweetness. Green fruity oils are oſten more vibrant and intense, while ripe ones are smoother and rounder. Another key characteristic is bitterness, which is
actually a positive trait in high-quality olive oil. It comes from natural antioxidants (polyphenols) and is
A bluffer’s guide to olive oils Recipes and ideas for making the most of our amazing local produce.
Written by Helen Lloyd & Julie Graham • Coastal Kitchen Devon
www.coastalkitchendevon.com •
hello@coastalkitchendevon.com
more noticeable in oils made from early-harvest olives. Pungency is the peppery
sensation you feel at the back of your throat and is also a sign of freshness and high antioxidant content. Oils with strong pungency can taste spicy, with hints of black pepper or chilli, making them great for drizzling over grilled meats or soups. Some olive oils are described
as buttery or mild, with very little bitterness or spice. Tese tend to be made from riper olives and have flavors like cream, nuts or soſt fruit. Tey’re ideal for baking, mayonnaise, or dishes where you don’t want the oil to overpower
other ingredients. In short, olive oil flavours range from light and smooth to intense and complex, and choosing the right one can elevate a dish just as much as any seasoning.
What’s in a label? Still confused, well here’s a simple guide to reading an olive oil label in about 10 seconds:
1. Check the main label wording - this tells you the type immediately: • ‘Extra Virgin Olive Oil’ - Highest quality, no refining, best flavour
• ‘Virgin Olive Oil’ - Slightly lower quality, still natural • ‘Olive Oil’ - A mixed oil, refined
2. Look for origin - good labels clearly say where it’s from:
• ‘Product of Spain/Italy/Greece’ - oil comes from a single country
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