What makes a good olive oil

Trying to find real olive oil is like looking for a needle in a haystack. Research indicate that olive oil is beneficial to health and that we can safely include it in our diet. In fact, olive oil has been singled out as contributing to the health of Greek centenarians. But, to get the same health effects as the Greek centenarians, the oil has to be made the way they made it. The problem is most of the olive oil on the market does not duplicate what our ancestors were eating, and people are not getting what they think they are buying. Almost all olive oil is processed in ways that result in the loss of nutrients which are essential to health.

So what makes a good olive oil? The trick is not to damage the skin or the pulp, which means olives needs to be hand pick. The olives must be transported in well aerated containers and milled within 48 hours of harvesting.Before milling, leaves and twigs must be removed. Once the olives are washed and dried it gets stone pressed.The olive paste must then be pressed in a hydraulic press and no heat, hot water, or solvents must be used. Filtering removes many nutrients and therefore the oil must be left unfiltered.The first pressing produces the best “extra virgin” oil.

Slaley Wine Estate in Stellenbosch is one of the olive farms in South Africa that stick to these rules. They’ve been producing premium olive oil since 2002 and this year saw their best olive harvest in 5 years. The fruit for their Extra Virgin Olive Oil was hand picked when the olives started to colour to the 30% ripe stage. The fruit was pressed in a hydraulic press, collected in stainless steel vats, decanted, and bottled. The result is a fine olive oil filled with health enhancing nutrients. The Slaley Extra Virgin Olive Oil is dark green in colour with delicate fruity flavours and a spicy, peppery after taste and available from the cellar door for a mere R55 for 500ml.

When purchasing olive oil, it is important to check labels for the percentage of acidity, grade of oil, volume, and country of origin. The level of acidity is a key factor in choosing fine olive oil, along with colour, flavour, and aroma.

After selecting a quality oil, it has to be stored properly. Store the oil away from both heat and light. Exposure to light will start a chain reaction that will destroy the oil a thousand times faster than oxygen. During storage, olive oil oxidizes and undergoes a slow, continuous, and irreversible deterioration until it becomes inedible. When properly stored, real extra virgin olive oil can last two to three years.