Olive Oils

Olive oil

Olive oil has been produced since antiquity. The ancient Greeks and Romans used it in their cooking and cosmetic products, and the Hebrews used it as fuel for candlesticks.

The production of olive oil is mainly concentrated around Mediterranean countries: Spain (43 %), Italy (20 %), Greece (14 %), Morocco (11 %) and Turkey (7 %). All the large producer countries are members of the International Oil Council (IOC), an international organization based in Madrid since its creation in 1959.

The European Union (EU) is a member of the IOC and has adopted several rulings regarding the names and methods of production of olive oil. As Canada is not an olive oil producer and the United States is not part of the IOC, it is on these organizations that one must rely for a clearer view of the vast range of products on the market, as well as their characteristics and quality.

Categories of olive oil

In Europe there are only two categories of virgin olive oils: extra virgin olive oil (EVOO) and virgin olive oil (VOO). EVOO is a higher category based on chemical and organoleptic (taste and aroma) criteria. Free acidity is limited to 0.8 % for EVOO, whereas it can reach 2 % for VOO. The parameters of oxidation are also slightly more severe.

OGourmet offers only extra virgin olive oils. However, they can differ considerably in flavour according to the varieties of olives used, the method of harvest, the method of extraction, the method of conservation, etc. For example, to obtain a low level of acidity (a must for fine oil), the olives must be pressed within 24 hours of harvesting. A barely ripe olive will give a lower level of acidity but will also give less oil, quality being then in opposition to quantity.

Given that prices of oils can vary from a few dollars per litre to more than one hundred dollars per litre, and that production volumes are enormous (world production exceeds 2.7 million tons), frauds are common. It is thus necessary to choose olive oil with care.

High quality olive oil can be obtained by all these methods if proper measures are taken. Olive oil quality is equally dependent on the quality of the olives and the time from harvesting to extraction, in addition to the extraction method itself.

Factors influencing the quality of olive oil

The two worst “enemies” of olive oil are oxygen and light. Once an olive is harvested, it should be pressed within 24 hours as oxidation begins immediately upon harvesting. In the period between harvest and grinding, the fruits' enzymes are very active and increasingly degrade the endogenous oil. Therefore oil obtained after a longer wait is of lower quality, and has a higher acidity (oleic acid percentage).

In addition, if additional oxygen is allowed to interact with the olive paste during the extraction process, the acidity level will increase further. Sealed extraction methods are best for preventing the continued introduction of oxygen and light to the oil.

Lastly, after extraction of the oil is complete, the oil must be stored in cool stainless steel silos that are pumped free of oxygen. This will ensure the quality of the oil, and the integrity and stability of its chemical makeup.

Acidity of olive oil

Extra-virgin olive oil comes from cold pressing of the olives. It contains no more than 0.8 % acidity, and is judged to have a superior taste. There can be no refined oil in extra-virgin olive oil. OGourmet offers only extra-virgin olive oils.

Olive varieties

There are at least five natural subspecies of olive trees distributed over a wide range, plus thousands of cultivated varieties of the olive. In Italy alone there are at least three hundred cultivated varieties, but only a few are grown to a large extent. The main Italian varietals are 'Leccino', 'Frantoio' and 'Carolea'.

The varieties of olive found in the oils offered by OGourmet include the Arbequina, the Biancolilla, the Cerasuola, the Coratina, the Frantoio, the Gentile di Larino, the Hojiblanca, the Leccino, the Kappa, the Koronéïki, the Lechín, the Manzanilla, the Mission, the Morisca, the Ogliarola “Cima di Bitonto”, the Passola, the Picual, the Rosciola, the Salonenque, etc.

As blends of different olive oils are a common practice, with each one having its own characteristics, it is quite difficult to establish a classification of oils that would drastically simplify the selection process for the consumer.

Classes of olive oils

Olive oil types are very broad and are gathered under three main headings according to:

1) Taste: bitterness and intensity are determined by tasting.

2) Flavours: the overall aromatic composition of an oil constitutes its fruitiness, which is determined by tasting. This is usually divided in broad categories (ripely fruity, fruity green, fruity black), accompanied by a description (apple taste, hint of tomato, etc.).

3) Kinesthetic and tactile elements: an olive oil can generate a specific sensory response such as pungency and differences in consistency. The intensity of pungency is determined by tasting, and consistency can be subjective, but there is no organoleptic (taste and aroma) scale for this.

Olive oils offered by OGourmet

The olive oils offered by OGourmet come from a large number of producers throughout the world: Agricola Valle Grande (Chile), A. Viani Importe (Germany), Azienda Agricola Ing. Gregorio Minervini (Italy), Azienda Agricola Planeta (Italy), B.R. Cohn (California, USA), CARM (Portugal), Castello Sonnino (Italy), Chez Émile (Quebec), Domaine les Bastidettes (France), Frantoio F.lli Galantino (Italy), Grup Pons (Spain), Hans Kristian and Carrie Jorgensen (Portugal), La Canaleja S.A. (Spain), Marché Transatlantique (Quebec), Marina Colonna (Italy), O (Californie (California, USA), Oliveraies Stavropoulos (Quebec) and Oliveto Fonte Di Foiano (Italy).

Oils at the best price possible

For all these benefits you pay no more than what you would pay in any gourmet store, if you choose to fill up your cart above the free shipping level.

Our pricing policy is simple. We offer prices on gourmet food products that are lower than those of competitors, with handling and shipping fees included. When you fill up your basket to the “free delivery” level, you'll pay less than what our competitors charge. Take advantage of this winning formula to add gourmet food products to your order so that you get free delivery.

Satisfaction guaranteed

At OGourmet, we are confident that the quality of our fine oils will meet, if not exceed, your expectations. If you are not satisfied with the quality of the products received from OGourmet, we will refund or exchange them if returned within 7 days of receipt.