Olive oil has been known around Mediterranean already 6000 years ago. Producing of oil olive oil is still concentrated to Mediterranean area and these days Spain is the world´s largest producer of olive oil. The Andalucian region produces approximately 75% of the total olive oil produced in Spain.

There are a lot of different types of olive oils for multiple purposes. Olive oil has spread from Mediterranean kitchen to all around the world for a reason - it is a perfect way to get healthy and tasty food.

Typing of Olive Oils

There are 262 varieties of olives in Spain but only 24 of them are used in olive oil production. Olive oils can be typed by color, flavor and viscosity. Tasting and evaluation of olive oils can be almost same as with wines. Besides of region, flavor of oils may change depending on weather. It has been said that it is not possible to get exactly same tasting oils in different seasons.

Oil can be typed also how the oil was obtained from the olive and what is its acidity percentage. Acidity level is an important factor that determines its grade: the best oil has the lowest acidity.

The Official Journal of the European Communities regulates the definition of olive oils as follows: Virgin olive oils (extra virgin oil, virgin oil, lampante olive oil), Refined olive oil, Olive oil and Pomace oils (Crude Olive-Pomace Oil, Refined Olive-Pomace Oil, Olive-Pomace Oil).

Extra virgin oil is considered to be the best and the most expensive olive oil. Extra virgin oil must be produced by mechanical extraction methods. Oil comes only from first pressing and its oleic acidity level is less than one percent. Besides of acidity level, extra virgin olive oil is valued for its flavor, aroma, color and vitamins.

Virgin olive oil comes also form first pressing but it has higher acidity level (not more than 2 %). Lampante olive oil is virgin oil with free acidity.

Refined olive oil is generally tasteless, odorless and colorless and quality is not that good. If you see a term Olive oil in a label of oil bottle, it is composed of refined olive oils and virgin olive oils. Extra virgin and virgin olive oils can not contain any refined oil.

Pomace oil is obtained by treating olive pomace with solvents or other physical treatments, and that is mixed with oils of other kinds. Pomace oil is used for soap making or industrial purposes.

Olive Oil in Kitchen

Extra virgin olive oil is good choice for example salad dressings, drizzling, soups, stews, marinades and it gives to a food an extra flavor. Extra-virgin and virgin olive oils cannot maintain their flavor if heated in high heat. That is why expensive extra virgin oil is best for uncooked food.

Proper storage of oil is very important, that keeps flavors and antioxidants in the bottle. As soon as oil bottle is opened, the oxidation process starts and oil can be rancid. If you storage oil properly you can use it longer.

Usually people keep their olive oil bottle next to stove, where it is near when needed. But the ideal temperature for storing olive oil is 14 degrees C, away from sunlight. Kitchen cabinet and normal room temperature works although very well. Close bottle securely. It is not necessary to refrigerate oil.

Olive Oil and Healthy

Olive oil is an important part of Mediterranean diet. Virgin olive oil is the only edible oil that is extracted from a fresh fruit. In many researches has been found lots of good impacts of olive oil. It is rich supply of polyphenols and anti-oxidant which helps fight against many diseases. For example, it makes kidney-stone risk and risk of different types of cancers lower. It also improves all metabolic functions and it stimulates growth. Olive oil is rich in monounsaturated fat which helps to balance and reduce "bad" cholesterol and arterial plaques.

Olive oil has been used thousand of years also in beauty. When needed a moisturizer you can use high quality extra virgin olive oil. And why not try to add a little bit refined oil to bath water to get soft and silky skin.