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Thursday, 04 December 2008

Introduction to Olives

Spain has some 5.7 million acres of olive groves producing 250 different varieties of olives on trees as old as 1,000 years.

The subtle differences in colour, aromas and taste in the various types of olive oil is down to a combination of climate and soil where specific varieties of olive trees grow. Just as a red wine from the Rioja region will differ from a red wine from the Penedes region, similarly olive oil made from the Arbequina variety of olive tree and grown in Les Garrigues will differ completely from, for example, the Picudo variety grown in Jaen.

History of Olive Oil

The olive tree has been existing since the Stone Age more than 12,000 years B.C.

Although the origin of the olive tree is unknown it is widely considered that the history of the olive tree is strongly associated with the Mediterranean coasts of Syria and Palestine. However

The home of the cultivated olive tree, some 6000 years ago, is believed to be Asia.

The Phoenicians, in the 16th century B.C., spread the olive tree throughout the Greek Islands and later onto the Greek mainland. From there, the olive tree was cultivated throughout the Mediterranean basin becoming an important part of the civilization and culture of the various regions.. When the olive tree reaching Italy the Romans extended olive cultivation throughout their occupied territories. Olive growing was introduced to Spain approximately 3000 years ago.

Examples of Varieties of Olives

Arbequina
This variety was brought to Spain from Palestine by the Knights Templar. A small olive, it gives subtle oils varying from delicate gold to smokey green, depending on the groves, and time of harvesting.
Aroma: very aromatic and fruity, with banana and fig leaf aroma.
Taste: Soft, fluid and elegant with a slight peppery taste.
Use: With salads, vegetable soups (gazpacho), rise dishes.

Hojiblanca
A rounded olive with a multitude of flavours and colours. Has a hint of avocado in some regions .
Aroma: Intense aromas with slight vegetable and herb smells.
Taste: Very soft with a slight scent of green wood and green fruit.
Use: Ideal with mixed salads, tomatoes, tuna, meats and other full flavoured dishes.

Picudo
Considered a native of Cordoba province. Golden, but full of green flavour overtones, it is used for early or late season oils
Aroma: Strong presence of ripe fruit and almonds.
Taste: Soft and sweet with hints of spice and a buttery finish.
Use: With pasta, white fish tuna and in sauces used with fish

To properly appreciate an olive oil and discover the subtle differences keep in mind the following:

Color: The two most important factors influencing the color of the finished oil are the variety of olive and its maturity at the time of harvest. Early picked olives produce darker, greener oils, while riper olives produce oils that are lighter and more yellow in color.

Aroma: With the best oils you should be able to detect the fresh, fruity, aroma of the olive.

Taste: Dip a piece of white bread into the oil or simply sip the oil. Then make your choice

Some facts about the Olive Tree and Olive Oil

People who live in the Mediterranean area, who use olive oil in their diet, are the

most immune against heart and artery diseases.
Olive oil is completely free of the health damaging cholesterol. It is the best among other fats to be used in various kinds of cooking; frying, pastry, cakes, etc.
Olive oil contains a high percentage of vitamin E a useful anti-oxidant that delays the symptoms of aging, reduces the percentage of sugar in the blood and speeds up blood production.
As an external remedy Olive oil is used to protect against skin rash and eczema.
The Olive tree has been cultivated for more than 6000 years.
Olive trees are evergreen and may live for up to 2000 years.

Types of Olive Oil

Olive oil is extracted by pressing or crushing olives. Olive oil comes in different varieties depending on the amount of processing involved.

Extra virgin – considered the best, this oil comes from the first pressing of the olives
Virgin – from the second pressing
Pure – undergoes some processing, such as filtering and refining
Extra light – undergoes considerable processing and only retains a very mild flavour

Other potential benefits

Olive oil can help with weight loss, reduction of some cancers (such as breast cancer) and reduced risk of diabetes.

Things to remember

Choosing olive oil as your main source of dietary fat, combined with a high intake of plant food, may reduce your risk of heart disease and diabetes
When used as part of a heathy diet, moderate amounts of olive oil may help to reduce excess body fat, especially round the abdomen.
Extra virgin varieties of olive oil are believed to offer the greatest health benefits.

So, when you´re sitting relaxing enjoying your glass of chilled wine and dish of complimentary olives in the Spanish sunshine spare a thought for the wealth of history lying behind the olive and also for its health-giving properties. Salud.

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