Virgin Olive Oil

What does it mean when on a bottle of olive oil it says, Extra Virgin, Fine Virgin oil?

Extra Virgin oil comes from the first cold pressing, without heat or further refining. The best, hand-picked olives are used. It is low in acidity and is for use in salad dressing and uncooked dishes.

Fine Virgin oil is good for everyday use and better for cooking than extra-virgin since it has a higher smoke point and can be safely heated to 400 degrees Fahrenheit. This makes it suitable for sauteing and frying. Another designation of virgin olive oil fit for human consumption is Semi Fine Virgin olive oil (or Ordinary Virgin olive oil), but it is not widely distributed on the consumer market.

The color of olive oil may vary from pale gold to jade green, but color is not a reliable sign of quality or intensity of flavor.

The oil keeps well in cool, dark, airtight, dry shelf storage for up to a year. Do not store in plastic containers as this may alter the taste. The oil also can be refrigerated, however it will be thick and difficult to pour at refrigerator temperature.

On the average, 100 pounds of olives will produce 13 to 15 pounds of edible oil.

This information comes from Iowa State University and the International Olive Oil Council.

Information developed by Carolyn Rude, Retired WSU Extension Faculty - Family Living
March 1997

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