Mt. Kofinas's Extra Virgin Olive Oil Web Site - Olive Oil Facts Page

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Olive Oil 101 - What You Might Not Know

In general there are two categories of olives:

• Olives which do not produce as much oil and are better to be eaten as table olives once cured (fresh olives are unbearably bitter). Kalamata is a popular region of Greece that produces some of the best known table olives.
• Olives whose fruit produce more oil and are pressed to produce olive oil.

The classifications of olive oil can be very confusing considering there is little to no regulation on olive oil classifications.

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Types of Olive Oil

Here are the basic types of olive oil to get you by during the next dinner party.

Extra-Virgin Olive Oil

Extra-Virgin Olive Oil is made by cold pressing the olives and has no more than 1.0% acidity.

Cold pressing means that the oil is separated from the fruit without the addition of chemicals or heat which would change the chemistry of the oil.

"First cold press" means that the oil is the oil that came from the first pressing of the olives. All extra virgin olive oil is first cold press because you could not obtain more oil from the fruit without the addition of heat or chemicals. Mt. Kofinas Extra-Virgin Oil has the acidity content of .2 -.4% and a flavorful, superior taste.

Virgin Olive Oil

Virgin Olive Oil is also from the first press; however, its acidity level is higher with a 1.0-2.0% acidity. In addition to the chemical composition, there is a difference in the taste quality.

Both Extra-Virgin and Virgin Olive Oils are not chemically extracted and maintain healthful qualities, whereas almost all vegetable oils are chemically extracted.

Olive Oil

This is usually oil labeled only as "olive oil," and is a blend of refined olive oil (made by chemical extraction or high heat) and virgin olive oil. Little to no flavor also describes this category of oil.

Olive-Pomace Oil

Olive-Pomace Oil is a blend of possibly some virgin oil and refined pomace olive oil. Refined pomace olive oil is made by taking the olive pits after they are pressed and using chemicals and heat to process them further. It is the lowest grade for consumption. This oil is usually used in restaurant cooking.

Lampante Oil

Lampante oil is an industrial grade and not used for consumption. The term comes from using this oil as fuel in oil-burning lamps.

NOTE: Be careful if you see a label with "Light Olive Oil." This is a refined olive oil, but does not have a lower fat content. "Light" actually refers to taste, and not caloric content. All olive oil has 120 calories per tablespoon.

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How to Store your Olive Oil

Q: Should I store my olive oil in the refrigerator so that it lasts longer?

A: This is not at all necessary. A dark place without moisture is the optimal location to store your oil. Keep your extra bottles of Mt. Kofinas Olive Oil in a cool, dark place like a pantry closet. Sunlight and moisture are two things that can spoil the olive oil. However, in general olive oil can be used as a preservative so by nature olive oil is fairly stable and certainly is delicious for many years.

Q: I forgot my olive oil in my freezing car overnight and now the olive oil is cloudy white. Did my olive oil spoil?

A: No, it just turned to a solid. After being in room temperature for a while it will return to it's original state. Trust us, it will still taste great.

Q: There's pulp at the bottom of my olive oil, does this mean that it went bad?

A:No, our olive oil is natural and unfiltered so with time the fruit particles may settle. Mix the oil by tipping the bottle before using so it is evenly dispersed.

Q: Can I cook with the olive oil?

A: Yes, people have been cooking with olive oil since the Minoan times. As part of the Mediterranean diet this is the main ingredient and cooking method of most dishes. It gives a great taste to the food and helps infuse flavors.

Q: Can I fry with olive oil?

A: Yes, it is actually a great oil to use because it stands up well since the smoking temperature is above the ideal frying temperature. The reason olive oil is not commonly used in frying is based on cost. Out of the available oils, olive oil is the most expensive.

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Health benefits

Since ancient times, olive oil has played an important role in daily life.

Olive oil was used for religious offerings, as fuel for oil lamps, a part of trade and wealth, medicinally, used in soaps and skin and hair treatments. The use we're most familiar with today is as part of our diet. The Cretan or Mediterranean diet that includes olive oil has been given as the reason why people from these areas have had a lower rate of heart disease and longer life spans.

There have been may research studies, including those conducted by the FDA, which show the benefits of including olive oil in one's diet. Most of the studies cite the mono-unsaturated fat in olive oil is (as) the reason why it reduces your risk of heart disease.The mono-unsaturated fats help lower LDL cholesterol (bad cholesterol) and keep the HDL (good cholesterol) to helf remove buildup in the arteries.

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