Understanding the Science of Food: From molecules to mouthfeel by Sharon Croxford & Emma Stirling

Author:Sharon Croxford & Emma Stirling [Croxford, Sharon]
Language: eng
Format: epub
Publisher: Allen & Unwin
Published: 2017-08-22T21:00:00+00:00

Olives are mechanically harvested

Waiting tractor transports fresh olives

Extra virgin olive oil is often called first pressed and is the highest quality

MISHEYE PHOTOGRAPHY FOR COBRAM ESTATE

Grades and refining

Extra virgin olive oil is sometimes called first pressed and is the highest quality of olive oil, with the lowest levels of free fatty acids (under 0.8%). The second grade is virgin olive oil, with slightly higher levels of free fatty acids (under 2.0%). Natural oils extracted from fruit of inferior quality or from poorly stored fruit are called lampante and require further refining before human consumption. Lampante can be refined by a number of different chemical processes, including gum extraction, neutralisation, decolourisation and deodorisation. If refined oil is blended with a portion of virgin oil it can be labelled and marketed as simply olive oil. Olive pomace oils are derived from further refining and solvent extraction of waste products left over from pressings of higher grades of oil. Light olive oil is usually made from lower quality oil and has been further refined to remove colour and flavour, with no difference from extra virgin olive oil in fat content.

International and Australian standards specify analytical methodologies and grades of olive oils. Promotion of Australian extra virgin olive oil with the phrase ‘fresher tastes better’ highlights the quality of Australian oils compared with many inferior imports. There are also certification symbols on labels and an industry code of practice. The European Union has identified olive oil as being at high risk of food fraud.

Consumer usage

Despite industry-led marketing and education it is a common consumer myth that olive oil is not suitable for cooking. In fact, high-quality extra virgin olive oil has a reasonably high smoke point, ranging between 200 and 215°C. This is due to the low free fatty acid content, which increases the stability of the oil, making it suitable for use in conventional cooking methods, including frying and oven baking.

Consumers are increasingly favouring Australian olive oil and boutique brands over imports, due to their superior quality and flavour. Award-winning Mount Zero olive oil, from groves planted in the 1940s at the foot of the Grampian Mountains, in Victoria, is a popular choice with consumers looking for a chemical-free, biodynamic product. Olive oil is best purchased in smaller quantities, stored away from heat and light and used before the ‘best before’ date, to maintain freshness and prevent rancidity. (Boundary Bend, 2013; Mount Zero Olives, 2016; Olives Australia, 1997)

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.