Types of oil

When you look to buy olive oil in shops, you will find two kinds:

1. Extra virgin: the highest quality oil obtained immediately after
harvesting the olives.
2. Pure or light: the oil extracted with the help of chemicals and
enzymes resulting in a highly processed product. Some producers
mix these with a small amount of extra virgin oil.

Where extra virgin oil comes from

Olives are members of the fruit family that thrive in regions with
warm summers and wet winters such as those in Mediterranean countries
and southern Australia. These appear as round light green fruits which
slowly turn yellow green when they mature and eventually ripen to a
black colour.

Oil production

Only mature fruits are used for oil production which is usually
determined by a squeeze test. Using the fore finger and thumb, a fruit
is squeezed to see if a liquid is produced at the stem end. Some
producers let their fruits undergo a second test to ensure maturity by
cutting around the fruit and twisting it to see if the stone is
readily released.

After picking and washing, olive oil is immediately extracted using
low temperatures under strict conditions to ensure that the oil
produced is clean and its antioxidants retained. This is what is known
as extra virgin olive oil. All other oils extracted using chemical
additives or mixed with a small percentage of extra virgin oil are
labeled as pure and are not considered as extra virgin.

Health benefits of extra virgin oil

Extra virgin oil contains high levels of polyphenols which are
antioxidants found in plants. Scientific studies on the possible
effects of tyrosol, a polyphenol found in virgin oil, suggest a link
between this antioxidant and a low incidence of coronary heart disease
and hypertension in people.

In recent years, further experiments also suggest that tyrosol has
anti inflammatory properties that help fight intestinal disease and
may even prevent certain cancers.

Experts further advise that you ask for extra virgin when you buy
olive oil to ensure getting all the antioxidants for your health.

Getting the right olive oil for cooking and eating is not as simple.
You need to consider the following factors:

Pure or virgin oil

Not all olive oils are the same. The highest quality olive oil you can
get is known as extra virgin oil which is extracted from carefully
handpicked fruits within 48 hours from harvest. Chemicals are not used
and high temperatures are not applied during the extraction to retain
the health-giving properties and natural flavour of the fruit. Oil
obtained immediately after harvest and extracted without the use of
chemicals or high heat is known as extra virgin oil while all other
extractions and over processed oil are marketed as “pure” or “light”.
“Light” does not refer to the fat content like most food
products but instead indicates a lighter oil colour as a result of
processing.

Country of origin

Olive oil is produced worldwide using various kinds of olives, which
are mostly Mediterranean in origin. Some European producers, however,
reportedly use chemicals or high temperatures during extraction so
that the oil produced no longer has the healthy nutrients that virgin
oil is known for. This practice of labeling lower quality oil as
“extra virgin” goes unsanctioned due to the absence of an
official body which can test the products before certifying these as
`extra virgin’.

In Australia, an industry association imposes strict standards for
fruit selection and processing before allowing them to label their
products as `extra virgin’. The oil products go through taste and
chemical tests to confirm their high quality.

Why extra virgin oil?

The distinctive flavour of the oil comes from the polyphenols or plant
compounds found in extra virgin oil. Heat and chemicals used in the
extraction destroys these compounds resulting in the loss of natural
fruity flavour. Aside from losing the flavour of oil, over processing
cancels out the many health benefits associated with it. These include
the following:

* Anti inflammatory: polyphenols protect the plant against damage
and work as well to protect cells in the human body. A study
confirmed how the polyphenols found in the oil can help those
suffering from oxidative stress, a leading cause of degenerative
diseases including cancer.

* Good for the heart: virgin oil contains high levels of
monounsaturated fat, a good fat, which reduces bad cholesterol
levels, prevents hypertension and coronary heart disease.

When choosing infused olive oil in delis and gourmet stores for your
cooking needs, buy only from a reputable source that is certified
according to industry standards.

Kinds of olive oil

Olive oil can be one of two types:

1. Extra virgin: which is extracted immediately after harvesting the
fruits and not processed with chemicals.

1. Pure or light oil: This is produced by over extraction of oil from
the fruit or mixed with a small percentage of extra virgin oil.

Composition of extra virgin oil

Extra virgin oil which does not undergo chemical processing contains
the highest concentrations of fatty acids which include the following:

* Oleic acid: This gets its name from the olive fruit because it can
make up 55 to 80 percent of olive oil. Research suggests that this
monounsaturated fat works well to reduce your risk of heart
disease, prevents cell ageing and degeneration as well as
osteoporosis. In an interesting study, oleic acid infused in the
intestines of mice indicated a strong tendency to reduce hunger
pangs, leading experts to believe that controlled amounts of olive
may be used to aid weight loss.
* Palmitic acid: a saturated fatty acid that makes up to 20% of
olive oil.
* Linoleic acid: another polyunsaturated fatty acid which is an
Omega-6 essential fatty acid that makes up to 20% of olive oil
* Linolenic acid: a polyunsaturated fatty acid that makes up the
lowest percentage in olive oil.

Anti-inflammatory properties

The polyphenols found in olives are natural antioxidants that give it
a bitter and astringent taste. Researchers who observed a similarity
in the characteristic “bite” of olives and ibuprofen, a
non steroidal anti inflammatory drug (NSAID), proposed that the same
astringent effect of the polyphenols are responsible for its anti
inflammatory benefits. This helps to explain why olive oil can treat a
wide range of diseases from sunburn, heart disease, and hypertension
and prevent certain cancers.

Prioritise quality when you buy olive oil. Make sure that you get only
the best extra virgin olive oil that is extracted under strict
standards to maintain its health giving properties.

Two sizes available

A quality Extra Virgin Olive Oil. Big on flavour, fruit and freshness. To be enjoyed with dipping bread, salad drizzles, any style of cooking, especially when you want a quality oil.

250ml bottle $10

Cask of Extra Virgin Olive Oil keeps out air, light and heat maintaining the freshness of the oil to the last drop.

2ltr cask $35

Wholesale quantities and prices available on request.

Garlic infused Olive Oil drizzled over kalamata olives is just a taste sensation.  You have to try in at least one life time!  Adding this oil to any cooking when garlic is required is just fantastic.  Also makes wonderful garlic bread.

250ml bottle $13

One of our best sellers and when used to marinate meat it is a taste treat.

250 ml bottle $13

For lovers of chilli this flavoured oil adds to any dish.

250ml bottle $13

Chilli and lime infused oil with prawns or crab a dish, makes you taste buds come alive!  Popular with stir-fry cooking, also salad dressings.

250ml bottle $13

A wonderful mandarin tange infused oil which lifts any salad.  You can’t imagine how nice it is with lamb chops, until you try it.  Also delightful to use for any interesting exotic cooking.

250ml bottle $13

Lime Infused Olive Oil

Lime infused Olive Oil is a must with any seafood dish.  Excellent when poured over fresh strawberry’s, served on Greek yoghurt or ice-cream.  A combination of flavours that compliment each other, that surprises and delights.

250ml bottle $13