EXTRA VIRGIN OLIVE OIL
EVERYTHING YOU NEED TO KNOW
WHY EXTRA VIRGIN
OLIVE OIL
That peppery finish in the back of your throat when you taste an extra virgin olive oil? It comes from polyphenols - antioxidants with anti-inflammatory properties associated with a lower risk of heart disease. Olives contain polyphenols and the natural process for making extra virgin olive oils allows all of the health benefits of the olive to remain in place. Regular olive oil does not.
Extra Virgin Olive Oil is made by crushing the olives and cold pressing the paste once (and only once) and then filtering the oil. That’s all there is to it. Other oils, including “Regular”, “Light” or “Pure” olive oil are more highly processed, with the olives often being pressed multiple times with the aid of heat or chemicals to increase the output of juice, resulting in a poorer quality oil with fewer health benefits.
One indicator of Extra Virgin Olive Oil is Acidity level. Strict international standards dictate that the acidity level must be no higher than 0.8 percent.
THE FLAVOUR PRINCIPLES
The flavour of olive oil will depend on the variety of olives used, where they are grown and when they are picked. Olives from a cooler climate tend to produce an elegant and lighter tasting oil The Arbequina Olive is a good example of this. Use these olive oils for Salad Dressings and milder dishes.
Olives from more southern locations will produce a stronger more robust oil often with a very peppery finish. These are great with heartier food including meats, hearty root vegetables, strong greens and drizzled on soups.
Olives that are picked while still green – known as “Early Harvest” – will produce less oil but better quality with a higher amount of precious polyphenols.
And remember, using extra virgin olive oil liberally when cooking rather than just as a finishing drizzle will add more structure and depth to the flavour of your food. And yes, it is completely fine to cook with this oil as long as you stay under the smoke point.
HOW TO READ THE LABEL
Variety of Olive: Many of the best oils are Monocultivars – made with only one variety. The best olive oils will indicate olive variety.
Estate: Olives are pressed and bottled on the grove where they are picked. Usually the same day.
Country of Origin: Many lesser quality oils state “packed in” but this is not necessarily where the olives originate from.
Harvest Date: Qualtiy producers will include the harvest date. The more specific the date, the better.
Best Before: Generally olive oil is best before 18 to 24 months from the date it is bottled.
Acidity: Many producers note when their acidity level is less than required to meet international standards
OUR OILS
Did you know that Spain is the largest olive producer in the world, producing more olives than all other countries combined? Olives are the lifeblood of Spain and a source of national pride.
All of our oils are produced by the award winning family estate of Nobleza del Sur in Jaen province in the region of Andalucia, the olive oil capital of Spain. This is a small family business built over 12 generations with a commitment to sustainability and continuous improvement in olive cultivation. The estate consists of over 300 hectares of olive groves across different areas in the province of Jaen each with distinct soil characteristics.
Their oils compete amongst the world’s best in internationally recognized competitions across the globe including the NYIOCC, FLOS, Olive Japan and BIOL and each year they are recognized for the quality of their oils as well as the stewardship of their land.
In 2023/2024 they have been recognized with Gold for best Olive Oil and Best Green Farm in Europe.
