Olive Oil "Olio"

Hi Puzzlers,

In keeping with the “pairing” theme from last week’s wine post I thought it would be fun to explore the topic of olive oil. Olive oil served with parmesan cheese and bread for dipping, is a wonderful appetizer by itself or served with a glass of wine. I love olive oil and use it on everything. But to be frank, I know nothing about it. Is there really a difference, between extra virgin oil olive and regular olive oil? Does cold pressed mean they squash olives in a freezer to make the oil? Why, are some olive oils golden in color and others are green? Below is a quick synopsis of my findings.

The term cold pressed refers to the temperature at which the olive oil paste (ground olives and seeds) is heated to during the malaxation process. Malaxation is the process of adding water to the olive paste. Adding water to the paste forces the oil drops to stick together and consolidate; heating of the mixture accelerates this process. As long as the mixture remains 82 degrees or lower it is considered "cold pressed." That doesn’t sound cold to me! I’m a New England girl and I’d be heading for the nearest beach or lake with a temperature like that!

Now let’s look at oil types. There really is a difference between extra virgin oil (EVOO- thanks Rachael) and regular oil. Both oils are made from the same olives; the difference lies in how the oil is processed. All extra virgin olive oils and virgin oils come from the first press of the olives. That is it! Nothing else is done to the oil. But that doesn’t mean all EVOO’s will taste the same, other factors such as olive type, acidity and peroxide levels will affect the taste. Oil tasters look for those levels as well as the positive attributes of fruitiness, bitterness and pungency, when grading the oils. Those with the best flavors are awarded the Premium Extra Virgin Olive Oil label, but, like the Rudd wine from our last post, are much more expensive.

Basic olive oil is made with the oil that did not meet EVOO and virgin oil standards. This oil may have had an unpalatable flavor, high acidity level or undesirable aroma; therefore it must be refined. Several different methods can be used in the refinement process including chemicals, heat and filtration. This process renders the oil odorless, flavorless and clear; perfect for foods packed in oil such as tuna. These oils can also be blended with other virgin oils which are great for cooking because they can tolerate heat well.

Next, what the color of the oil can tell you. Green colored oils come from unripe olives and have a sharp, pungent flavor. Those oils with an emerald tone boast fruity, peppery flavors and will steal the show, so pair these oils with neutral foods to showcase their grassy flavor. Golden colored olive oils are made from ripe olives which produce oils that are not bitter; they are smooth, mild and buttery. Their subtle flavors accentuate delicately flavored foods.

And, my final suggestion is to pair the Wine Country puzzle with our Olio puzzle to make the most of your puzzling experience.

Happy Puzzling!