Where is the Virgin in Extra Virgin Olive oil?

[theslickvik]

I could never figure out why olive oil was classified by the word virgin. Maple syrup is classified by darkness so why dont olive oil chaps do the same?

 

[TuxDave]

Extra-virgin olive oil (EVOO) comes from the first pressing of the olives, contains no more than 0.8% acidity, and is judged to have a superior taste. There can be no refined oil in extra-virgin olive oil.

Main Entry: 2virgin
Function: adjective
5 a (1) : being used or worked for the first time

 

[theslickvik]

ahhh...now i can soung like a culinary genius

 

[dkozloski]

The main thing is that it allows the seller to tack on a higher price.

 

[orangat]

Originally posted by: dkozloski
The main thing is that it allows the seller to tack on a higher price.

Its not a gimmick to sell at a higher price.
It actually tastes better and is more healthy since its typically a first cold press.

 

[MagnusTheBrewer]

I take issue with the "more healthy" idea but I have no wish to get into food science. However, the OP asked about color of olive oil being used as a classification.

Virgin or Extra Virgin olive oil varies greatly in color and flavor depending on the type of olives being used and even their growing conditions so that, even the same kind of olives can vary in color and flavor from one orchard to the next.

In general, olive oils tend to be lighter in color the more processing and other oils that are blended with.

 

[imported_inspire]

Not to steer this off-topic, but I read in Consumer Reports last year that the 'Virginity' of Olive Oil isn't really regulated - so companies can sell 'Extra Virgin Olive Oil' even when said product is not Extra Virgin.

So, in some ways, to the untrained observer, this is a cheap marketing ploy to make you pay more for less. I know the article I read listed what brands were authentic, but I've since forgotten. Sorry.

 

[Pulsar]

Inspire, I'm not sure on the regulations. However there was recently a special on PBS regarding extra-virgin olive oil and how it differs. It is surprisingly different from your run-of-the-mill olive oil. While some companies may lie about thier quality, for many others it is a point of pride.

In fact, the company that the special was about had a special harvest and party around the making of the extra-virgin oil because it was the first harvest of the season, etc.

Ask a good chef and he will also tell you there is a very real difference between the two when cooking.

Read here - it answers the regulatory and other questions:

http://en.wikipedia.org/wiki/Extra_virgin_olive_oil

 

[imported_inspire]

Certainly it's different - I didn't mean to imply that it was the same.

From the Wiki Article:

Most of the governments in the world are members of the International Olive Oil Council, which requires member governments to promulgate laws making olive oil labels conform to the IOOC standards.

The United States, however, is not a member of the IOOC (it is the only significant oil-producing or -consuming country that is not), and therefore the retail grades listed above have no legal meaning in the US. The US Department of Agriculture (USDA), which controls this aspect of labeling, currently lists two grades of olive oil -- "Fancy" and "Super Fancy" -- that date back to the 1940s and that no one uses. While the USDA is considering adopting labeling rules that parallel the international standards, until they do so terms like "extra virgin" may be applied to any grade of oil. As a consequence, the US is a dumping ground for old and mislabeled olive oil.

Therefore, US consumers should be wary of labels, especially ones that say "extra virgin." It is best to purchase olive oil for cooking from the lowest cost source (the supermarket, for example), but then to buy extra virgin oils for finishing, dipping, and dressings from a trusted specialty retailer. Even better is to buy extra virgin oils directly from US-based producers, as it will insure that you are getting the freshest oil

 

[Peter]

The denominations for the quality levels of olive oil is very tightly regulated in the EU - and yes, the biochemical lab can tell whether it is what it says on the tin. There is an actual difference.

 

[dkozloski]

It hasn't been that long ago that an entropeneur in Europe combine some surplus corrosion preventive oil with olive oil and sold it to poor people. The result was over 10,000 people with various degrees of defective vision. So much for tight controls and regulations.

 

[iwantanewcomputer]

after they squeeze oil out of olives, bottle it, and sell it as EVOO, they extract the remaining olive oil with chemicals. basically, they soak the stuff in a cheap oil, squeeze them out again, and separate the two oils, producing deflowered olive oil.

 

[Peter]

Originally posted by: dkozloski
It hasn't been that long ago that an entropeneur in Europe combine some surplus corrosion preventive oil with olive oil and sold it to poor people. The result was over 10,000 people with various degrees of defective vision. So much for tight controls and regulations.

Precise regulations on how things SHOULD be labelled don't prevent fraud, no. No news there, unfortunately.

 

[ottothecow]

thats interesting that the US is not a member of this treaty becasue we are also not a member of the very similar treaty on calling sparkling wine champagne.

Technically its not champagne unless it was fermented in champagne, fance but the US never signed on to the treaty so you can buy califoria "champagnes" although many of the winerys hold to the tradition and call them sparkling wines.

 

[Peter]

There's also a distinct production method to proper champagne, not just the location.

 

[AgentJean]

From Wiki....ahhh sweet Wiki

Extra-virgin olive oil comes from the first pressing of the olives, contains no more than 0.8% acidity, and is judged to have a superior taste. There can be no refined oil in extra-virgin olive oil.

Virgin olive oil with an acidity less than 2%, and judged to have a good taste. There can be no refined oil in virgin olive oil.
Olive oil is a blend of virgin oil and refined virgin oil, containing at most 1% acidity. It commonly lacks a strong flavor

Olive-pomace oil is a blend of refined pomace olive oil and possibly some virgin oil. It is fit for consumption, but it may not be called olive oil. Olive-pomace oil is rarely found in a grocery store; it is often used for certain kinds of cooking in restaurants.

Lampante oil is olive oil not used for consumption; lampante comes from olive oil's ancient use as fuel in oil-burning lamps. Lampante oil is mostly used in the industrial market.


Interesting fact: Spain produces 44% of the worlds olive oil while Italy produces only 20%
Greece, while only producing 13% and consuming 11% uses more olive oil per Per Capita.