Extra Virgin Olive Oil, commonly referred to as EVOO, has become a staple in many kitchens around the world. Its rich, bold flavor and numerous health benefits have made it a favorite among chefs, foodies, and health enthusiasts. But have you ever wondered who made EVOO? Who are the pioneers behind this beloved oil? In this article, we’ll delve into the history of EVOO, exploring the ancient civilizations that first cultivated olives and the modern-day producers who have perfected the art of creating this liquid gold.
Ancient Origins: The Birthplace of Olive Oil
The history of EVOO dates back thousands of years to the ancient civilizations of the Mediterranean. The oldest known evidence of olive oil production comes from the island of Crete, where archaeologists have discovered ancient olive presses and ceramic vessels used for storing oil that date back to around 3500 BCE. The Minoans, a pre-Greek civilization, are believed to have cultivated olives and produced olive oil on a large scale, using it not only for cooking but also for lighting, medicine, and even as a form of currency.
As the Minoan civilization declined, the art of olive oil production spread to other Mediterranean regions, including Greece, Rome, and Phoenicia. The ancient Greeks revered olive oil, using it to anoint their bodies, light their lamps, and cook their food. They even had a god dedicated to olives and olive oil, Athena, who was said to have planted the first olive tree on the Acropolis.
The Renaissance of Olive Oil
Fast-forward to the Middle Ages, when olive oil production began to decline in Europe. The fall of the Roman Empire and the subsequent rise of Christianity led to a shift in culinary habits, with butter and lard becoming more popular cooking fats. However, in the Mediterranean regions, olive oil continued to be a staple, with producers refining their techniques and perfecting their recipes.
It wasn’t until the Renaissance period that olive oil began to experience a resurgence in popularity. As trade routes expanded and explorers returned from the New World, new ingredients and cooking techniques were introduced, and olive oil once again became a sought-after commodity. The Medicis, a powerful banking family in Florence, were known to produce and trade high-quality olive oil, which they used to anoint their skin and cook their meals.
The Modern Era: Who Makes EVOO Today?
Today, EVOO is produced in many countries around the world, with Italy, Spain, and Greece being the top three producers. However, the quality and authenticity of EVOO can vary greatly depending on the producer, region, and production methods.
Italy: The Birthplace of EVOO
Italy is often considered the epicenter of EVOO production, with regions like Tuscany, Umbria, and Puglia producing some of the world’s finest oils. Italian producers are known for their attention to detail, carefully hand-picking olives from centuries-old trees and using traditional techniques to extract the oil. Italian EVOO is often described as having a rich, fruity flavor, with notes of artichoke, herbs, and spices.
Some Notable Italian Producers:
- François Catz: A fourth-generation olive oil producer from Tuscany, François Catz is known for his high-quality, artisanal EVOO made from rare olive varieties.
- I Gemelli: This family-owned estate in Umbria produces organic EVOO using sustainable farming practices and ancient techniques.
Spain: The New Kid on the Block
Spain is a relatively new player in the EVOO market, but has quickly made a name for itself with its innovative production methods and high-quality oils. Spanish EVOO is often described as having a more robust, peppery flavor, with notes of citrus and herbs.
Some Notable Spanish Producers:
- Gaec Tafadna: This family-owned estate in Andalusia produces organic EVOO using traditional techniques and rare olive varieties.
- Oliocentenario: This modern producers’ association in Catalonia combines traditional techniques with cutting-edge technology to produce high-quality EVOO.
Greece: The Cradle of Olive Oil
Greece is the cradle of olive oil production, with a history dating back thousands of years. Greek EVOO is often described as having a rich, full-bodied flavor, with notes of herbs, spices, and a hint of bitterness.
Some Notable Greek Producers:
- Gorgona Estates: This family-owned estate in Crete produces high-quality EVOO from ancient olive varieties, using traditional techniques passed down through generations.
- Kykao: This modern producer from Athens combines traditional techniques with innovative production methods to create high-quality, award-winning EVOO.
The Art of EVOO Production
So, what makes EVOO so special? The answer lies in the production process, which requires skill, precision, and attention to detail.
The Harvest
The first step in producing EVOO is harvesting the olives. This is typically done by hand, as machines can damage the delicate fruit and compromise the quality of the oil. Harvesting usually takes place between October and December, depending on the region and variety.
Sorting and Cleaning
After harvesting, the olives are sorted and cleaned to remove any leaves, twigs, or impurities. This is a critical step, as any contaminants can affect the flavor and quality of the oil.
Crushing and Malaxation
The olives are then crushed into a paste, releasing their oil and flavor compounds. The paste is left to sit for a period of time, known as malaxation, which allows the oil to seep out of the olives and into the mixture.
Extraction and Filtering
The oil is then extracted from the paste using a centrifuge or press, leaving behind the solids and impurities. Some producers may choose to filter their oil to remove any remaining impurities, but this can also affect the flavor and quality of the oil.
Extra Virgin vs. Regular Olive Oil:
So, what makes EVOO “extra virgin”? The key difference lies in the production process and the resulting acidity level. Regular olive oil is often produced using high-heat extraction methods, which can affect the flavor and quality of the oil. EVOO, on the other hand, is produced using only mechanical means, without heat, and has an acidity level of less than 0.8%. This Results in a more flavorful, aromatic oil with a richer, fruitier taste.
Conclusion
The history of EVOO is a rich and complex one, spanning thousands of years and multiple civilizations. From the ancient Minoans to modern-day producers, the art of olive oil production has been refined and perfected over time. Today, EVOO is enjoyed around the world, and its popularity continues to grow. Whether you’re a seasoned chef or a culinary newcomer, EVOO is an ingredient that deserves to be celebrated and savored. So next time you drizzle that golden liquid over your salad or pasta, remember the rich history and skilled producers behind this beloved oil.
What is Extra Virgin Olive Oil (EVOO)?
Extra Virgin Olive Oil, commonly referred to as EVOO, is a type of olive oil that is extracted from the first pressing of olives and meets specific chemical and sensory standards. It is considered to be of superior quality and is highly prized for its flavor, aroma, and health benefits. EVOO is made from the juice of fresh, healthy olives, typically from the Koroneiki or Frantoio varieties, and is extracted using only mechanical means, without the use of heat or chemicals.
The unique characteristics of EVOO, such as its low acidity level and high levels of antioxidants, make it an ideal choice for cooking, dressing salads, and enhancing the flavor of a variety of dishes. Its rich, fruity flavor and distinctive aroma are also highly sought after by chefs, foodies, and health-conscious consumers alike.
Where did Extra Virgin Olive Oil originate from?
The origin of Extra Virgin Olive Oil can be traced back to the Mediterranean region, specifically to ancient Greece and Rome. Olive trees were first cultivated in the Mediterranean around 3000 BCE, and the Greeks and Romans used olive oil not only as a food staple but also as a form of currency, medicine, and perfume. The production of olive oil was a labor-intensive process that involved hand-picking olives, crushing them in stone mills, and extracting the oil using simple presses.
Over time, the art of olive oil production was refined, and new techniques were developed to improve the quality and flavor of the oil. The modern concept of Extra Virgin Olive Oil as we know it today, however, is believed to have originated in Tuscany, Italy, in the 19th century, where it was produced by small-scale farmers using traditional methods. Today, countries such as Greece, Italy, and Spain are among the largest producers of EVOO, with many small-scale artisanal producers and large commercial operations contributing to the global supply.
Who is credited with inventing Extra Virgin Olive Oil?
While it is difficult to pinpoint a single individual or civilization with the invention of Extra Virgin Olive Oil, the ancient Greeks are often credited with developing the first high-quality olive oils. The Greek philosopher Homer, in his epic poem “The Odyssey,” describes the production of olive oil in ancient Greece, highlighting its importance in Greek culture and cuisine.
In modern times, Italian farmers and producers in Tuscany are credited with developing the concept of Extra Virgin Olive Oil as we know it today. They refined the traditional production methods, focusing on quality, flavor, and aroma, and created the characteristic Italian EVOO style that is now emulated around the world.
How is Extra Virgin Olive Oil made?
The production of Extra Virgin Olive Oil involves a labor-intensive process that requires great care and attention to detail. The process begins with the careful hand-picking of olives, usually between October and December, depending on the region and climate. Olives are then transported to the mill, where they are washed, sorted, and crushed using a stone mill or stainless steel crusher to extract the juice.
The resulting mixture is then transferred to a decanter or centrifuge, where the oil is separated from the solids and water. The oil is then filtered to remove any impurities, and finally, it is bottled and labeled as Extra Virgin Olive Oil. The entire process, from harvesting to bottling, must be completed within a matter of weeks to ensure the highest quality and flavor.
What makes Extra Virgin Olive Oil so special?
Extra Virgin Olive Oil is considered a premium product due to its unique characteristics, which set it apart from other types of olive oil. One of the key factors is its low acidity level, which must be less than 0.8% to qualify as EVOO. This low acidity level ensures a smoother, more refined flavor and aroma. Additionally, EVOO is rich in antioxidants, vitamins, and polyphenols, which are believed to have numerous health benefits, including reducing inflammation and improving heart health.
The production process itself also contributes to the uniqueness of EVOO. The use of mechanical extraction methods, such as cold pressing, and the careful handling of the olives, ensures that the oil is free from chemicals and heat, which can damage the delicate flavor and aroma compounds. This traditional production method, combined with the high-quality olives and careful processing, results in a flavorful and aromatic oil that is highly sought after by chefs, foodies, and health-conscious consumers.
How do I store Extra Virgin Olive Oil?
To preserve the flavor, aroma, and quality of Extra Virgin Olive Oil, it is essential to store it properly. The ideal storage conditions for EVOO are in a cool, dark place, away from direct sunlight, heat, and moisture. This can be a pantry, cupboard, or cellar, with a consistent temperature between 12°C and 15°C (54°F and 59°F).
It is also recommended to store EVOO in dark glass bottles, which protect the oil from light, and to keep the bottles tightly sealed to prevent oxidation. Avoid storing EVOO near heat sources, such as ovens or radiators, and avoid exposing it to extreme temperatures, as this can cause the oil to become rancid or lose its flavor and aroma.
Is all olive oil labeled as “Extra Virgin” truly EVOO?
Unfortunately, not all olive oil labeled as “Extra Virgin” meets the strict standards required to be considered a true EVOO. The term “Extra Virgin” is often misused or misleadingly used on labels, and some producers may use inferior quality olives, inadequate processing methods, or even blend EVOO with lower-quality oils.
To ensure that you are purchasing a genuine EVOO, look for certifications from reputable organizations, such as the International Olive Council (IOC) or the Extra Virgin Olive Oil Commission (EVOOCC). These organizations have strict standards and testing protocols in place to guarantee the quality and authenticity of EVOO. Additionally, research the producer, read reviews, and taste the oil before making a purchase to ensure that you are getting a high-quality EVOO.