Olive oil is a slippery business... Look for the SA Olive Seal



Olive oil is a slippery business. Just like honey, olive oil is one of the world’s top food items susceptible to food fraud. Producers in Spain, Greece, and Italy do produce great olive oil, but they don’t send us that oil. They keep it for themselves! They adulterate the good stuff with the bad stuff. Here is your answer to why imported olive oil is so cheap. It’s because it’s the low-quality oil that gets exported and lands up on our shelves. You get what you pay for! Much of the oil that is labeled extra virgin is not even extra virgin. It’s just, nobody is checking it.

By contrast, South African oil is checked by the SA Olive Association to ensure it is what it says it is. So look for the SA Olive Seal to be sure you are getting what you are paying for. South Africa makes world-class oils deserving of the international accolades they receive.
The colour of olive oils does vary dramatically, but the colour does not indicate the quality of the oil nor the strength of the oil. What does affect the colour of the oil is the types of olives used and when they were harvested. Rather use the label of the oil to determine whether the oil is mild, medium, or fruity. Ensure that your oil is labeled "extra virgin," since other categories such as ‘pure’ or ‘light’ oil, ‘olive oil’ and ‘olive pomace oil’ have undergone chemical refinement.

Another fact that is misunderstood by many, is that ‘light’ olive oils have fewer calories. This is not correct. All olive oils are 100% fat, which means they all have exactly the same number of calories. A light oil normally means it is light in flavour, so better for cooking. However, many light oils are not of good quality. Rather choose an extra virgin that has a ‘delicate’ flavour profile. That way you get all the goodness and health benefits and the oil is still light enough to be used for cooking.

Olive oil does not improve with age. Olive oil is a fruit juice, and like any other fruit juice, it’s at its best when it is freshly squeezed. Over time olive oil loses its flavour and health. Try to buy oils only from this year's harvest – look for bottles with a date of harvest. Failing that, look at the ‘best by’ date which should be two years after an oil was bottled. And make sure you store it in a cool, dark cupboard. Not in the fridge.

So why don’t we try to keep it local? Supporting our local producers, and enjoying their pure olive oil products. Here are some of South Africa's best quality olive oils.

Delicate extra virgin olive oils:
Darling Olives
Lapithos Olive Growers
Oakhurst Olives

Medium extra virgin olive oils:
Anysbos Olywe
Avenue Park (Pty) Ltd
Babylonstoren
De Rustica Estate
Mardouw Investments
Morgenster
Oakhurst Olives
PG Fruit
Porterville Olives
Tokara
Vigne d’Or
Wildekrans
Zoetigheyd Farms

Intense extra virgin olive oils:
De Rustica Estate
Mardouw Investments
Olive Boutique
Read more

Comments

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