Extra virgin olive oil: What makes a high-quality olive oil

In the world of cooking, the choice of ingredients is crucial to ensuring an excellent result. In this article, I will explain the criteria for choosing a supplier of extra virgin olive oil to provide a product of the highest quality. Extra virgin olive oil is one of the most valuable treasures of the Mediterranean diet, prized not only for its incomparable flavor but also for its nutritional benefits. But what makes a high-quality extra virgin olive oil? The answer lies in several factors, ranging from the harvesting of the olives to the extraction method - factors that are all important in creating the best olive oil.

The Production Process

The production of extra virgin olive oil begins with the harvesting of the olives. The best quality olive oils come from olives that are hand-picked while they are still green or just ripe. This harvesting method, although less productive in terms of quantity, is essential for obtaining an oil rich in complex aromas and flavors.

Once the olives are harvested, they are immediately transported to the mill to avoid fermentation processes that can compromise the quality of the oil. Here, the crushing takes place, followed by malaxation, a process that allows the oil to separate from the olive paste. Finally, the oil is extracted, preferably through cold pressing, to preserve all its organoleptic qualities.

Early Harvest and Complex Aromas

Olives harvested before full ripening produce less oil, but the oil that is extracted is of higher quality. This is because green olives contain a higher concentration of polyphenols, natural compounds that contribute to a richer and more complex aroma profile. The resulting oil can range from sweet and fruity to intense and spicy, depending on the cultivar and the region.

In Italy, especially in the south, a spicy flavor is particularly appreciated, as it enhances traditional dishes. The sharp notes, caused by the presence of polyphenols like oleocanthal, add depth and character to the dishes, making the oil not just a condiment but an essential ingredient.

The Role of Polyphenols

Polyphenols are not only responsible for the spicy flavor of extra virgin olive oil, but they also play an important role in health. They are potent antioxidants that help fight free radicals and contribute to the prevention of cardiovascular diseases and inflammation. An oil rich in polyphenols not only has a more complex flavor but also offers greater nutritional benefits.

Puglia: The Queen of Olive Oil

Among the Italian regions, Puglia stands out for its production of high-quality extra virgin olive oil. With its favorable climate and fertile soil, Puglia is the heart of Italian olive oil production, offering a range of cultivars that produce unique oils. Some of the most well-known cultivars include:

Coratina: Known for its robust and spicy flavor, Coratina oil is rich in polyphenols and has notes of artichoke and almond.
Ogliarola: Produces a sweeter and fruitier oil with a delicate flavor that pairs well with many dishes.
Cellina di Nardò: An oil with an intense and complex flavor, with notes of fresh grass and green tomato.

Blends of different cultivars allow for the creation of even more complex and balanced oils, highlighting the best qualities from each variety.

Cold Pressing

An essential part of producing high-quality extra virgin olive oil is cold pressing. This method involves extracting the oil at temperatures below 27°C, which preserves all the aromatic compounds and nutrients in the oil. Cold pressing ensures that the oil retains its organoleptic properties, making it more flavorful and healthy.

Conclusion

High-quality extra virgin olive oil is the result of a combination of factors, from the choice of olives to the extraction method. Early harvesting, attention to polyphenols, the variety of cultivars, and cold pressing are all elements that contribute to creating a unique product, rich in flavor and health benefits. The supplier I have chosen not only guarantees the use of these and other local cultivars grown according to tradition but also conducts a harvest focused on quality and uniqueness in flavor. The olives are not only 100% Italian but come from a production radius of only 40 km, ensuring optimal control and adding value in terms of environmental sustainability. The extraction is strictly cold-pressed, ensuring a product line of the highest quality that represents the best of Italian olive oil.

Buon appetito!