Olive Crazy: All About Olives and Olive Oil
Jan 212012
 

After I wrote my sci fi fantasy olive article yesterday, I was doing research for another, more tame, Olive Crazy article. This time I wanted some technical stuff so I went over to the Australian Olive Association site for a look around. There it was – an article aptly named Technical Information. I started reading the technical information, but didn’t get far.

Somewhere after Corregiola and before Frantoio in the first sentence of the first paragraph I got hungry. It was time for lunch. Then I remembered that I’d run out of most of my extra virgin olive oil stash and needed to get some more. Hells bells! I really loved the California Olive Ranch Limited Reserve Extra Virgin Olive Oil that was about to run out so I went to the COR shop and started to agonize.

Me to me: Should I get the Limited Reserve again?

me back to Me: Well duh! It is Limited therefore it is cool and besides it tastes really good.

Me: Okay, I’ll order a six-pack this time. Mouse poised over “Add to Cart” button.

me: Whoa Me! They’ve got some other extra virgins to choose from. Let’s check them out.

Me and me: Ooooooo! Ahhhhhhh!

Me: Good idea me. I’m going to get one of everything and the biggest bottles they have.

me: Good job! Now get back to work so we can go eat.

For those of you who are curious here is what I bought. While you look, me and Me are going to step into the kitchen and eat a leftover hamburger patty and eggplant slices, gently warmed in the microwave and doused in what is left of the Limited Reserve.

Limited Reserve Extra Virgin Olive Oil (500 ml bottle) 1 17.97
Everyday California Extra Virgin Olive Oil (750 ml bottle) 1 15.99
Ranch Selects – Medium and Fruity Extra Virgin Olive Oil (500 ml bottle) 1 15.99
Ranch Selects – Mild and Buttery Extra Virgin Olive Oil (500 ml bottle) 1 15.99
Arbequina Extra Virgin Olive Oil (500 ml bottle) 1 13.99
Arbosana Extra Virgin Olive Oil (500 ml bottle) 1 13.99
Miller’s Blend Extra Virgin Olive Oil (500 ml bottle) 1 13.99

 

Okay, I’m back (Me and me agreed to return to I). Lunch was divine. Now for the technical stuff straight from the AOA website. I think it is very interesting. Fatty acids are amazing!

“About 90% of Australian olive oil is produced from 10 major varieties of olives, which include Arbequina, Barnea, Coratina, Corregiola, Frantoio, Koroneiki, Leccino, Manzanillo, Pendolino and Picual.  Olive oils contain phytosterols which are well known for their nutritive value which helps with the reduction of cholesterol absorption. Australian olive oils generally have high levels of sterols.

The recognised low levels of free fatty acids (FFA’s) and peroxide value (PV) in Australian EVOO’s indicates the high quality of harvesting, processing and storage.

Olive oils also have 13 other beneficial fatty acids including oleic, palmitic, linoleic and linolenic acids.

Oleic Acid:  Oleic acid is named after olive oil (olea).  Monounsaturated oleic acid is known to have health benefits. The content of oleic acid in Australian EVOO’s varies significantly and makes up 55% to 85% of olive oil.

Palmitic Acid:  This saturated fatty acid provides stability in oils which leads to a longer shelf life.  Australian EVOO’s are unique in providing the consumer with oils that produce very low levels of saturated palmitic acid.

Linoleic Acid:  Linoleic acid can vary from 3% to 23% depending on different regions and cultivars.  Linoleic acid is a polyunsaturated fatty acid that is less stable than saturated and monounsaturated fatty acids. By selecting the fatty acid profile of the oil to suit the purpose, the best outcomes are achieved with the benefit of the optimum, nutritive olive oil.

Linolenic Acid:  Linolenic acid is an omega-3 acid, as it is found in fish oil fatty acids EPA and DHA. Linolenic acid is less stable and olive oil has useful levels of this fatty acid.”

May the sun shine through your C-C-C-C-C-C-C-C-C-C-C-C-C-C-C-C-C-COOH producing branches.

www.olivecrazy.com

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