OLIVE OIL BENEFITS
The greatest exponent of monounsaturated fat is olive oil. A prime component of the Mediterranean Diet, olive oil is a natural juice which preserves the taste, aroma, vitamins and properties of the olive fruit. Olive oil is the only vegetable oil that can be consumed as it is, freshly pressed from the fruit. The beneficial health effects of olive oil are due to both its high content of monounsaturated fatty acids and its high content of antioxidative substances. Studies have shown that olive oil offers protection against heart disease by controlling LDL ("bad") cholesterol levels while raising HDL (the "good" cholesterol) levels. No other naturally produced oil has as large an amount of monounsaturated fatty acids as olive oil.
Olive oil is very well tolerated by the stomach. In fact, olive oil's protective function has a beneficial effect on ulcers and gastritis. Olive oil activates the secretion of bile and pancreatic hormones much more naturally than prescribed drugs. Consequently, it lowers the incidence of gallstone formation.
Olive oil and heart disease
Studies have shown that people who consumed 25 milliliters (mL) - about 2 tablespoons - of virgin olive oil daily for 1 week showed less oxidation of LDL cholesterol and higher levels of antioxidant compounds, particularly phenols, in the blood. But while all types of olive oil are sources of monounsaturated fat, Extra Virgin olive oil, from the first pressing of the olives, contains higher levels of antioxidants, particularly vitamin E and phenols, because it is less processed. Olive oil is clearly one of the good oils, one of the healing fats. Most people do quite well with it since it does not upset the critical omega 6 to omega 3 ratio and most of the fatty acids in olive oil are actually an omega-9 oil which is monounsaturated.
 OLIVE OIL HISTORY
Olive trees came originally from the lands of greater Syria (nearly six thousand years ago) before spreading to the rest of the Mediterranean basin. The first official documentation regarding olive trees and oil production was found in the archives of the ancient city-state of Ebla in modern Syria. It consists of almost 12 documents, dated 2400 BC, describing lands in the property of the king and the queen concerning olive tree plantations. The archive sites 4000 jars of olive oil being held for the royal family and staff and 7000 jars for the people. The cultivation of olive trees even preceded writing. The olive culture, derived from the benefits of olive oil, and the mythology linked to it, spread through the Phoenicians to Greece, and from Greece to Rome, and then to the rest of the Western world. In the past few hundred years, the growth of the olive has spread to the Americas, Japan, Australia, and South Africa. Nevertheless, around 95 percent of all olive oil still spills from the rim of the Mediterranean. Ancestral devotion to the olive tree has carried down to later generations converting many into olive oil aficionados. The Mediterranean world has regarded the olive as sacred for thousands of years. In many religions and cultures throughout history, the olive tree has served some purpose and has been a symbol of peace, life, and fertility. Ebla, the first civilization proven to have known olive oil, offered the golden liquid to their gods. Later, the ancient Egyptians credited the Goddess Isis with teaching mankind its cultivation and wisdom. The Pharaohs also used olive oil to aid in building the pyramids. During modern excavations of Egyptian tombs, containers of olive oil were found among the graves. The Greeks believed that Athena, the Goddess of Wisdom, bestowed the olive on mankind thereby winning a contest between the Gods for presenting the most useful gift. In Ancient Greece, athletes used olive oil to rub over their bodies. The first Olympic torch was a burning olive branch.
An evocative description of the region of Abruzzo focuses on its traditional bonds with sheep farming and its products, but the area is equally famous for its olive groves. Olive oil and sheep farming share the same cultural, social and historical roots: over the centuries, generations of farmers in Abruzzo have developed similar customs, habits and necessities. An average annual production of approximately 28,000 tons of oil, mainly extra virgin, makes Abruzzo the fifth producing region in Italy and undoubtedly represents one of its most interesting area both for dedication to production and for quality. In regards to the agricultural economy of the region, olive growing is one of the most representative sectors and it is clearly visible to the naked eye that even the landscape has been influenced by its importance. In Abruzzo the distribution of olive tree is quite vast and constitutes a band that rises to over 600 meters above sea level, stretching from gently sloping coastal hills up to more impervious realities of Gran Sasso and Maiella foot-hills. In such context it is easy to observe a variety of olive growing systems since farmers organize their businesses into differents types of cultivation and because pedoclimatic parameters had also their weight in agrometric decisions.
Currently in the Abruzzo territory, the greater part of the regional olive production is concentrated mainly in three varieties (cultivar) like Leccino, Dritta and Gentile di Chieti, that constitute the basis for numerous other varieties of minor importance or extremely localized cultivation like Toccolana, Castiglionese, Intosso, Cucco, Ghiandaro, Nebbio di Chieti and Tortiglione. Varieties imported from other regions such as Frantoio, Moraiolo and Carboncella are present almost exclusively in the province of Teramo.
Abruzzo holds three of the twenty Italian DOPs, under the names of:
- Aprutino Pescarese D.O.P.
- Colline Teatine D.O.P.
- Pretuziano delle Colline Teramane D.O.P.
HOW TO TASTE
Picking a good olive oil is not simple. The world market is full of olive oils but only some are real Extra Virgin Olive Oils. Olive Oil can show a broad variety of desirable and undesirable flavors depending on the type of olive, region and terroir, maturity, processing, age, and other factors (about one hundred different factors may determine the quality of extra virgin olive oil). One of the most important aspects of olive oil classification and value determination is sensory analysis. Human sensory evaluation is much more accurate (about 100 times) for olive oil than laboratory equipment for certain characteristics. Aroma and taste are very complex and cannot be determined in the laboratory. The tongue can also detect texture differences difficult to measure analytically. The first and primary objective in sensory evaluation for olive oil is to determine if oils contain one or more of the defects that commonly occur in oilsfrom improper fruit storage, handling, pest infestation, oil storage, or processing problems. Olive oil should have a fruity olive flavor that is characteristic of the variety or blend of varieties making up the oil.  There should be no vinegary or fermented odor or flavor. The oil should also not be rancid or possess any other off flavor that is essentially not of the olive. The second objective of oil-sensory evaluation is to describe the positive characteristics of the oil in relation to its intensity of olive-fruity character. Bitterness and pungency are often present in olive oils, especially when newly made. They are not defects and will mellow as the oils age. The numerical sensory values for each of the first three grades (extra virgin, virgin, and ordinary virgin) come from a rating of the oil by a qualified taste panel that has been officially recognized by the International Oil Council. The majority of the tasters, usually 5 of 8, must agree statistically on the rating of the oil indicating the same defect, if any is present, and similar intensity for fruitiness, bitterness, and pungency.
Guidelines for Tasting Olive Oil
• Taste oil in mid morning
• Don’t eat anything or have any foreign flavors in your mouth before tasting (no smoking, toothpaste, gum, candy, lipstick, coffee, etc.)
• Don’t have foreign smells on your hands or body such as perfumes or after shave
• Find a room that is quiet and free of any odor
• Sit down, relax, take your time (5-15 minutes per oil)
• Taste about 4-5 oils and no more than 10 oils at any one time
• Cleanse your palate with sour apple (Granny Smith variety) and water between oils
• Use some sort of recording sheet that identifies date, oil sample, name, and attributes
• If possible remove the bias of color from your tasting by using a colored glass
• Swirl the glass with a cover on it or use your hand to cover the glass
• Warm the oil up to about body temperature before smelling or tasting it. It should not be cold or hot as you put it into your mouth
• Remove the cover or your hand and immediately smell the oil by taking a big whiff
• Drink about 3-5 ml of the oil, but before swallowing it suck in air and swirl it around your entire mouth for about 10 seconds. Swallow it, close your mouth and breathe out through your nose
• Immediately write down your impressions - first ones are usually the best
Positive Attributes (Defined by the IOC)
• Fruity - Set of the olfactory sensations characteristic of the oil, which depends on the variety and comes from sound, fresh olives, either ripe or unripe. It is perceived directly or through the back of the nose (retro-nasal).
• Bitter - Characteristic taste of oil obtained from unripe olives. Perceived on the back of the tongue.
• Pungent - "Piccante" or biting tactile sensation characteristic of certain olive varieties or oil produced from unripe olives. Perceived in the throat.
Negative Attributes (Defined by the IOC)
• Fusty - Characteristic flavor of oil obtained from olives stored in piles, which have undergone an advanced stage of anaerobic fermentation. Associated with an-octane, produced from the decomposition of 10-hydroperoxide of oleic acid and isoamyl alcohol formed from fermentation.
• Musty - Characteristic moldy flavor of oils obtained from fruit in which large numbers of fungi have developed as a result of its being stored in humid conditions for several days.
• Muddy sediment - Characteristic flavor of oil that has been left in contact with the sediment in tanks and vats.
Rotten olives lead to defective olive oil
• Winey-Vinegary - Characteristic flavor of certain oils reminiscent of wine or vinegar. This flavor is mainly due to aerobic fermentation in the olives leading to the formation of acetic acid, ethyl acetate, and ethanol.
• Rancid - Flavor of oils, which have undergone a process of oxidation and a fragmentation of hydroperoxides into compounds with characteristic disagreeable odors such as: aldehydes, ketones, acids, alcohols, lactones, furans, and esters.
Fermenting tank sediments that can cause the muddy sediment defect
• Heated or Burnt - Characteristic flavor of oils caused by excessive and/or prolonged heating during processing.
Here is a common classification of extra virgin olive oil that characterize flavors and food paring:
Intense: Full-Bodied & Earthy. Strongly-flavored, big oils for those who like full flavor and rich mouthfeel. Can have a peppery punch as well. Best used with strong-flavored foods.
Robust: Fruity & Peppery. More olive flavor, more verdant flavor, very often accompanied by a peppery aftertaste, Best used with pasta dishes, robust soups, or as a finishing drizzle.
Moderate: Smooth & Buttery. Luscious, fruitier oils that retain a sense of delicacy; best used on salads, vegetables, poultry.
Moderate: Fruity & Herbal. These are the herbal, grassy oils. One of the best olive oil because it is delicious on anything but especially with vegetable, pasta and seafood dishes.
Mild: Subtle & Nuanced. Delicate, ethereal olive oils with complexity; best used for the lightest dishes, such as grilled white-fleshed fish or fresh mozzarella.
WHY ITALIAN?
According to Dr. Andrew Weil most of the olive oil sold in the United States isn't really olive oil but something else passed off as "extra-virgin".
Into the containers of some famous Italian brand names with labels that say "Imported from Italy", goes olive oil from Spain, Greece and Tunisia.
Occasionally, the oil is from Italy itself, but mixed with other imported oil and sometimes with seed oil.
Consumers the world over want Italian olive oil because it is supposed to be the finest, redolent of la dolce vita, and so the industry finds a way to give it to them, sort of. Unfortunately Italy does not grow enough olives to meet even its own demand, let alone foreigners'. Spain, not Italy, actually has the world's largest olive harvest. As a result, Italy is one of the world's leading importers of olive oil, part is consumed, the rest re-exported with a newly assumed Italian cachet. Italy produces 700,000 tons (metric) of olive oil. 780,000 tons are consumed and 360,000 tons are exported. This means that Italy has to import the remaining quantity from Spain, Greece and North Africa.
To avoid adulterated extra virgin olive oil, the tracking of the products is very important. The DOP and IGP extra virgin olive oils give you assurance that you are getting an excellent product truly made in Italy. Lotario imports only the best extra virgin olive oil locally grown and immediately cold pressed in the region of Abruzzo only by mechanical means. All the process including bottling are under the rigid regulations and severe control of the European Community.
Extra virgin olive oil is the best all-purpose oil, not only for salads but for most cooking needs as well. The monounsaturated fat in extra virgin olive oil appears to be protective against heart disease, some cancers, and other chronic diseases while saturated fats such as butter and other animal fats and polyunsaturated vegetable oils are associated with increased health risks. The highest quality extra-virgin olive oil, extracted from fresh olives with gentle pressing, also has a high fraction of antioxidant polyphenols that are very good for our health. In Europe, olive oil must pass rigid pannel taste and chemical tests to be ranked as extra-virgin. The age of extra-virgin olive oil is rarely stated on the labels of olive oil sold in the United States.
The most flavorful and wholesome of edible oils is used raw in dressings or as a condiment for salads, vegetables, pastas, soups, seafood and meats. Chefs find extra vergine unmatchable in cooking, despite the higher cost. The best oils show distinct character due to terrain and climate, the varieties of olives they come from and methods of harvesting.
Hand picking of under-ripe olives renders oil of deep green color, fruity aroma and full flavor (sometimes a touch piquant). Mature olives make oil of paler color and subtler flavor. Traditional extraction by stone crushing and mat pressing is practiced mainly in mills in Tuscany and Umbria, where oil is especially prized, though most is processed by mechanical mashing and centrifuging.
By law, olio extra vergine di oliva must come from the first pressing of olives by mechanical (not chemical) means and must contain less than 0.8 percent of oleic acid (the key measure: the lower the acidity the better).
Italy has 20 DOP (Protected Designation of Origin) and 1 IGP (Protected Geographical Indication ) olive oils listed in their regions of origin. Italy is also a major producer and exporter of table olives.
WHAT DOES D.O.P. (Protected Designation of Origin) mean?
Protected designation of origin (D.O.P. or P.D.O.), is a geographical indication defined by European Union Law to protect the names of regional foods. The law (enforced within the EU and being gradually expanded internationally via bilateral agreements of the EU with non-EU countries) ensures that only products genuinely originating in that region are allowed in commerce as such. The purpose of the law is to protect the reputation of the regional foods and eliminate the unfair competition and misleading of consumers by non-genuine products, which may be of inferior quality or of different flavor.
THE DOP'S IN ABRUZZO
- APRUTINO PESCARESE D.O.P.:
For a long time, olive-growing in Abruzzo was considered no more than a complementary activity to sheep-rearing and the cultivation of cereals. In Abruzzo today, however, olive-growing has increased in importance to become a major economic activity. Olio Extravergine d'Oliva Aprutino Pescarese, an olive oil granted a DOP certification, is made from a blend of olives of the Dritta, Leccino and Toccolana varieties. The Dritta is a local variety; the Toccolana comes from the town district of Tocco Casauria and is notable for its high oil yields and rustic taste. Olio Extravergine d'Oliva Aprutino Pescarese has a maximum acidity of 0.60 percent. Its color ranges from green to yellow. It has a medium-high fruity scent and a fruity taste. The area of production is comprised of the entire province of Pescara.
- PRETUZIANO DELLE COLLINE TERAMANE D.O.P.:
The Pretuziano delle Colline Teramane olive oil takes its name from the Praetutti, or Pretuzi, an Italic population that inhabited the province of Teramo, in Abruzzo, and, though conquered by the Romans in the third century B.C., it has nevertheless managed to maintain its cultural identity.
Since antiquity, the adjective "Pretuziano" has been used to describe anything that comes from the province of Teramo. Pliny the Elder mentions "Praetuttian wines" in his book "Naturalis Historia," while Cato relates in his "De Re Rustica" that the shepherds of this region would carry Praetuttian oil on their long journeys along the ancient Salaria highway to and from the Tyrrhenian Sea.
The Pretuziano delle Colline Teramane olive oil is obtained from Leccino, Frantoio and Dritta olives (75 percent). This oil is greenish yellow in color and has a characteristic fruity aroma with mildly bitter and piquant hints. It is an ideal condiment for first courses, on grilled meats, wild greens, boiled vegetables and legumes.
- COLLINE TEATINE D.O.P.:
The cultivation of the olive in Chieti stretches far back in time. One historical proof of the long tradition is the existence of the remains of an ancient oil mill from the second century. Olio Extravergine d'Oliva Colline Teatine has a maximum acidity of about 0.60 percent. Its color ranges from green to yellow. The scent may be more or less fruity, and the taste is fruity as well. If ever a justification were needed for the practice of certifying products by their place of origin, Colline Teatine provides it. The cultivation of the olive and the making of oil in this area express the cultural essence and define the socio-economic conditions of the local people. It is the oil produced in the province of Chieti, especially that produced in Vasto that emigrants from Abruzzo living in New York have made part of their tradition in the New World.
OLIVE OIL CLASSIFICATIONS
Virgin Olive Oil excludes oils obtained by the use of solvents or re-esterification methods, and those mixed with oils from other sources. It can be qualified as a natural product, and virgin olive oil can have a designation of origin when it meets the specific characteristics associated with a particular region. Virgin olive oils can have the following designations and classifications depending on their organoleptic (taste and aroma) and analytic characteristics (the degree of acidity refers to the proportion of free fatty acids, not to the taste)
- EXTRA VIRGIN OLIVE OIL
Virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 0.8 grams per 100 grams (0.8%), and the other characteristics of
which correspond to those fixed for this category. Extra Virgin olive oil accounts for less than 10% of oil in many producing countries. Used on salads, added at the table to soups and stews and for dipping.
-VIRGIN OLIVE OIL
Virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 2 grams per 100 grams (2.0%) and the other characteristics of which correspond to those fixed for this category in this standard.
-ORDINARY VIRGIN OLIVE OIL
Virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 3.3 grams per 100 grams and the other characteristics of which correspond to those fixed for this category in this standard. Ordinary oil may still be fine for frying or where flavor is not wanted or needed.
-LAMPANTE VIRGIN OLIVE OIL
Virgin olive oil not fit for consumption as it is, designated lampante virgin olive oil, is virgin olive oil which has a free acidity, expressed as oleic acid, of more than 3.3 grams per 100 grams and/or the organoleptic characteristics and other characteristics of which correspond to those fixed for this category in this standard. It is intended for refining or for technical use.
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