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Ode to Olive Oil

The Champagne of Cooking Oils

By Deborah C. Harding

Olive oil does have the same amount of calories as other oils -- about 120 calories per tablespoon -- but it reduces calories because less is needed. Olive oil can replace saturated fats such as butter, margarine and shortening.

Just 1 tablespoon of olive oil provides 8 percent of the daily requirement for vitamin E. Olive oil also helps the body assimilate vitamins A, D and K.

There are several varieties of olive oil on the market today. Extra Virgin is the lowest in acidity (1 percent or less) and has the richest and fruitiest taste. This oil comes from the first pressing of olives. Virgin oil comes from the first pressing but the acidity is higher (about 2 percent). It has a smooth and mellow olive flavor. Pure or Classic olive oil is a combination of the first two. It has less than 3 percent acidity and a mild flavor. Light olive oil is filtered down to remove all olive flavor and aroma. A general rule is: the deeper the color, the richer the flavor and the more expensive the oil.

Olives destined to be olive oil are picked by hand and then cleaned to remove pesticides and dirt. They are then ground, crushed, pounded or squeezed into a paste. The paste is mixed and heated then placed on discs, mats or in bags and pressed. The resulting juices are mixed with warm water and centrifuged to extract the oil. It is then refined to reduce acidity, stored in stainlesssteel drums for a period of time and then bottled.

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