FAQs
What exactly is Extra Virgin Olive Oil (EVOO)!?
The term 'Extra Virgin Olive Oil' traditionally describes the highest quality olive oil.
Technically, it must have some fruity flavour, zero defects, a free fatty acid level below 0.8%, and be derived by cold extraction below 27°C (~80°F).
However… because the label 'Extra Virgin Olive Oil' is, in most countries including New Zealand, not regulated, it has become an unreliable notation to what you're actually buying.
If the bottle doesn't tell you basic info (the olive variety, the harvest date, the acidity and, ideally the polyphenols), or if it is not a single estate EVOO from an artisan producer, then it is very likely a low quality bulk oil with minimal benefits, unfortunately.
That's why we prefer the notation 'Premium Extra Virgin Olive Oil'.
All our products exceed the standards required and in fact belong to a category above EVOO. The technical data you get with our oils - and the research we have done by visiting our producers - assures you these are the very best products.
What are the defects that would betray a low quality oil?
We don't even like saying these words near our precious oils so we'll whisper them quietly: rancidity, fustiness, mustiness
Is the 2023/2024 EVOO I'm buying fresh?
Most of our suppliers bottle their premium EVOOs to order. Prior to that the finished product is kept in very carefully managed conditions, typically stored under nitrogen (or sometimes argon) in stainless steel silos, away from oxygen, heat and light.
Those three factors - oxygen, heat and light - are the sworn enemies of EVOO throughout the production process, but by preserving the EVOO in such a sophisticated way its qualities are almost 100% preserved until bottled, packed and sent to us.
Once bottled, then the clock starts properly ticking on the use-by date, but until then your EVOO is cared for like a newborn.
So what is 'stripaggio' anyway!?
Stripaggio is the term Italians use to describe the technical way to taste olive oil tasting. Here’s how it works:
Sip: The taster takes a small nip of the extra virgin olive oil.
Aspirate: Suck in air through the mouth, creating a slurping sound - this is the 'stripaggio' action.
Distribute: The air helps to spread the olive oil evenly across the palate and enhances the release of its aromas and flavors.
Evaluate: The taster evaluates the olive oil’s attributes, such as its fruitiness, bitterness, pungency, and any defects.
In Spain it's called 'aspirar el aceite' and in France 'aspirer l'huile'.
This technique helps the taster to define the oil's sensory characteristics, allowing for a more comprehensive assessment of its quality. Best done with fellow olive oil aficianados!
What are novellos?
The Italian term for the very first, new harvest EVOOs - also sometimes called 'olio nouvo'. (In Spain, the 'aceite nuevo'.)
Think of this as a seasonal product. Fresh, loaded with polyphenols - and mega tasty.
Some may be unfiltered - which is a beautiful way to sample the oil with more of the natural particles like the olive pulp and micro-particles of the olive fruit; and can also contain additional nutrients and antioxidants.
Check out this wonderful, hand-crafted novello by top local artisan producer Leon Narbey.
(Side note: the particles in unfiltered EVOO will accelerate oxidisation of the oil, so shelf life is typically reduced. Which is also not a problem because you will want to use a wonderful novello with every meal!).
Some producers also offer First Day Of Harvest oils - the clue's in the name. If unfiltered these keep well, typically offering intense fruitiness, bitterness, and peppery notes, and like novellos, highly sought-after products among olive oil enthusiasts.
So, are there olive oil sommelliers?
Yes, sure are. Spain is the top destination to train as an olive oil sommelier. As the world becomes more and more enamoured of the taste, health & nutrition benefits of premium extra virgin olive oils, there is more demand for experts to guide the consumer through the hundreds of amazing EVOOs being produced.
How are your extra virgin olive oils stored?
Our EVOOs are kept in a temperature-controlled store at between 16-18 C. We ship Mon-Thurs so product minimises time in transit. In summer you may find a chiller pouch inside the delivery box helping keep your EVOO cool.
TRUTH IN OLIVE OIL
More FAQs
Why do some seed oil brands refer to their product as ‘extra virgin’, for example sunflower oil?
This is really a cunning bit of marketing spin from our friends who produce seed oils.
Most people are aware that oil can be extracted from olives more than once. The first ‘pressing’ (which is really extraction) may be followed by a second or even third. The lesser quality oils are labelled as such e.g. olive oil, pomace oil etc.
The same does not apply to seed oils like sunflower oil. Once the oil is obtained the rest typically goes off to be animal feed.
However by ‘borrowing’ the term ‘extra virgin’ and attaching it to their marketing, the seed oil people are confusing the consumer into thinking there’s something 'extra special' about their oil.
Remember, to qualify as 'extra virgin', olive oil has to meet certain technical requirements, like a free acidity of not more than 0.8 grams per 100 grams. The many technical parameters that describe extra virgin olive oil, are simply not applicable to seed oils.
Now, some seeds oils like sunflower oils may be produced in a better way, such as 'expeller pressed' versus sunflower oil obtained using chemical solvents like hexane. And that’s all fine and dandy, but still has zero to do with the term 'extra virgin.'
Whatever cheeky marketing labels the seed oil people come up with, the fact is seed oils simply cannot touch premium extra virgin olive oil for health, nutrition and taste benefits.
What are the benefits of buying olive oil online from Olivver?
Extra virgin olive oil is sensitive to light and high temperatures, and if stored in inadequate packaging will quickly degrade. In clear or poor quality glass or plastic containers it can collapse in quality in as little as 8 hours! Even under dark glass, which is the preferred packaging method, extra virgin olive oil will still be suseceptible to the bright lighting typically found in supermarkets and can be severely compromised in quality in just a few days.
At Olivver our premium extra virgin olive oils are handled in temperature and light controlled environments from producer all the way to you.
What’s more, with the technical information we supply with every extra virgin olive oil we sell, you know exactly what you’re getting - which is not typically the case with store-bought EVOOs.
Is the NIP (Nutrition Information Panel) useful when checking out that bottle of EVOO?
No. About as useful as a chocolate teapot. All EVOO is made up of three fats - mono, poly and saturated (and they're all good for you when sourced from premium, top quality EVOO, because of the way your body processes EVOO fats versus other fat sources!). Anyhoo, you'll note ALL the other values on the NIP like sodium, sugar, protein etc are ALWAYS zero. And that's whether the EVOO is the cheap, low quality stuff or the glorious amazing stuff you'll find on Olivver. So give the NIP the slip - it ain't our pal when it comes to EVOO!
Which extra virgin olive oil is the best substitute for butter?
The Spanish variety Hojiblanca is a great substitute for butter (use 25% less than the stated butter amount). Like this one from Rincón de la Subbética. Or try this one from Finca La Torre. For more detailed information, check out this formal medical study.