Olive oil, also known as “liquid gold”, has long been considered sacred. The olive branch was often a symbol of abundance, glory and peace. The leafy branches of the olive tree were ritually offered to powerful figures as emblems of benediction and purification, and they were used to crown athletes at olympic games. Today, olive oil is still used in many religious ceremonies. Over the years, the olive has been the symbol of peace, wisdom, glory, fertility, power and purity. Not to mention the many culinary uses of olive oil! I simply cannot imagine a world without olive oil …
Unlike other oils, which are extracted from the seeds or dried fruits of plants, olive oil is pressed from the pulp of ripe olives. The best olive oil is extra virgin olive oil (aka EVOO). It is made by simply pressing the olives to extract the oil, with no further processing. Extra virgin olive oil must have an acidity level of less than 1 percent. The distinctive fruity flavour of extra virgin olive oil makes it ideal for dressings and using raw (see EVOO classification below). Virgin olive oil is pressed in the same way, but has a higher acidity level and a less refined flavour. It is more suitable for cooking. Olive oil can be heated to very high temperatures without burning or smoking, which makes it ideal for a variety of cooking methods.
Relative to Europe, the South African olive industry is a very young industry. It started to develop under the guidance of Italian immigrant, Ferdinando Costa, who established the first groves in Paarl, Western Cape. Commercial olive farming began when Costa produced the first olive oil in 1936. Growth has since been exponential and today South Africa has more than 120 olive producers, 90% of them based in the Western Cape because of its temperate, Mediterranean climate.
Interestingly enough, South Africa’s native olive cultivar, the wild olive (Olea africana), is inedible, but at least 20 different imported olive cultivars are grown locally. These range from popular oil-producing varieties like Leccino, Frantoio and Coratina, to Mission and Kalamata olives, which are preferred for table olive production (see table olive classification below).
Within a few decades, South African olive oil has equaled, and in many instances exceeded in quality, the olive oil produced by nations like Spain, Greece and Italy, which are famed for their olive oils. South African olive oils compare very favourably with the best in the world as demonstrated by the many prestigious international awards received.
Which brings me to the SA Olive Association. SA Olive members consist of olive growers, olive oil producers, table olive producers, tree nurseries and olive importers. SA Olive is committed to ensuring a healthy future for its members, healthy growth and development for the industry and a healthy lifestyle for all South Africans. The seal guarantees the olive oil meets International Olive Council (IOC) standards for extra virgin olive oil, indicates the freshness of the oil by displaying the year of harvest, and guarantees that the olive oil is 100% South African.
Extra Virgin Olive Oil can be divided into three styles:
- those which are intensely fruity
- those of medium intensity; and
- the very delicate oils.
The best flavour combinations are obtained when using the most appropriate style of oil with a particular food. The more intensely flavoured foods are best complemented with more intensely fruity oil, whilst for a special dessert; very delicate oil will enhance the subtle flavours without dominating the dish.
- Use the more intensely fruity oils for grilling meat, sautéing garlic and onions, on toast with ricotta, swirled into hot soup and for ice cream.
- Use medium style oil for baking fresh tuna, with chicken, on subtle salads and in baking.
- Use delicate oil for mayonnaise, in deserts and over fresh fruit.
Table olives are classified by the International Olive Council (IOC) into 3 groups according to the degree of ripeness achieved before harvesting:
- Green olives – picked when they have obtained full size, but before the ripening cycle has begun. Usually shades of green to yellow.
- Semi-ripe or turning-colour olives – picked at the beginning of the ripening cycle, when the colour has begun to change from green to multi-colour shades of red to brown. Only the skin is coloured as the flesh of the fruit lacks pigmentation at this stage, unlike that of ripe olives.
- Black olives or ripe olives – picked at full maturity when fully ripe. Found in assorted shades of purple to brown to black.
Olive Trivia
- The olive is a fruit, not a vegetable. They belong to a group of fruit called drupes, or stone fruits. They are related to mangoes, cherries, peaches, almonds and pistachios.
- Olives can be green, purple, dark brown, black, and even pink!
- Olive trees have a life expectancy of over 500 years, and some olive trees in the Mediterranean are believed to be over 2,000 years old.
- The olive tree can grow from 15 to 30 feet tall and is an evergreen.
- It is believed that Olives were first cultivated in Syria approximately 6,000 years ago.
- Greece consumes more Olive Oil per capita than any other country
- Residents of Crete have the highest consumption of Olive Oil per person in the world, and the lowest death rate from heart related diseases.
- Olive Oil turns cloudy and solidifies when it’s stored in the fridge, but it doesn’t hurt the oil and it returns to normal once brought back again to room temperature.
- A tablespoon of Olive Oil contains about 120 calories and 14 grams total fat.
- There is no cholesterol in Olive Oil.
- Light Olive Oil still has the same calories as other Olive Oils, about 120 calories per tablespoon. Light only refers to flavour.
- Winners in the first Olympic games were crowned with wreaths of olive leaves.
- According to the International Olive Council (IOC), U.S. imports of Olive Oil have more than doubled in the last 10 years. Similar trends appear to emerge in other countries as well.
- Olive Oil can be mixed with beeswax to create a homemade lip balm.
- Use Olive Oil on your scalp to reduce dandruff.
- For centuries, the olive branch has represented a symbol of peace.
- The first vegetation brought back by a dove to Noah after the flood was a branch from an olive tree.
Sources:
www.saolive.co.za
www.olivesgowild.co.za
www.oliveoilemporium.com
www.internationaloliveoil.org
