The Importance of Harvesting and Processing for High-Quality Olive Oil
Olive oil has long been celebrated for its numerous health benefits, such as reducing the risk of dementia, poor heart health, cognitive decline, and early death. However, the true extent of these benefits depends on how the oil is harvested, processed, stored, and used. From farms and mills to grocery stores and our own homes, every step in the production and consumption process plays a crucial role in determining the quality of olive oil and its health benefits.
Dr. Tassos Kyriakides, an assistant professor of biostatistics at the Yale School of Public Health, explains that the health benefits of olive oil come from various factors or components within it. One of the main components is oleic acid, which has been proven to have significant health benefits. Additionally, olive oil contains a rich amount of polyphenols, a type of antioxidant that protects against cell damage and inflammation in the body, according to Dr. Mercedes Fernández, head of the standardization and research unit of the International Olive Council.
To select the best olive oil for your diet, it is essential to understand the importance of harvest and processing. Historically, brands that maintain high-quality olive oil are those that prioritize care throughout the entire process, starting from the moment of harvest. Oil made from gently harvested, very green olives that haven’t fully ripened tends to have a higher concentration of healthful components. The speed at which olives are processed into oil after harvest is also critical. Some companies have their own mills and processing facilities where they can quickly turn the fruit into oil within two hours. This minimizes the risk of fruit oxidization or fermentation due to prolonged exposure post-harvest.
The processing method used is another significant factor in determining the healthiness of olive oil. Extra virgin olive oil is considered the healthiest version because it is cold-pressed only once without high heat or chemical solvents. This special processing method helps retain the nutrients in the oil, making it a healthier choice.
Freshness and storage methods are also crucial when it comes to olive oil. To ensure you are getting the freshest oil, experts recommend looking for the harvest, processing, and bottling dates, as well as the “best by” date on the product labels. Bottles that take no more than three months to go from harvest to the shelf are the best choice. The farther away the best-by date is from the time of purchase, the fresher the oil will be. The International Olive Council recommends limiting the best-by date to no longer than two years after bottling.
In the United States, fresh olive oil is no longer limited to imports. The growth of US-based producers, especially in California, has made it possible for locals to access high-quality oil within a shorter time frame. Other states like Georgia, Oregon, Texas, and Arizona also produce olive oil on a smaller scale.
Proper storage is essential for maintaining the quality of olive oil. Like compounds in tea or chocolate, those in olive oil degrade over time, especially when exposed to heat, light, or air. Storing olive oil in a cool environment and dark-colored glass bottles throughout its life is crucial. It is also recommended to consume olive oil raw, such as in salad dressings, as this preserves its health benefits better than using it for cooking. Regardless of how it is consumed, olive oil is much healthier than heavily refined oils purchased at grocery stores.
When shopping for olive oil at the grocery store, it is important to be cautious of how it is stored. Extra virgin olive oil should not be placed on top shelves near bright lights or in warm areas, as this can indicate poor storage conditions that may have affected its quality.
Apart from looking at harvest and processing dates, another way to gauge the freshness of olive oil is through taste. The compounds responsible for health benefits also contribute to the oil’s taste. Joseph R. Profaci, executive director of the North American Olive Oil Association, advises consumers to taste the oil as soon as they bring it home. If the taste is disappointing or has a rancid flavor, it is recommended to return it to the store for a refund or replacement.
It is important to consume olive oil as soon as possible to fully enjoy its health benefits and flavor. The health and flavor of olive oil decline as it ages, so it should not be saved for special occasions. Consistently storing olive oil in the fridge can extend its freshness by protecting the phenolics for another year or two. However, it is advisable to let the oil warm up to its normal consistency before using it in salads or other dishes.
In conclusion, the quality of olive oil and its health benefits depend on various factors, including harvest and processing methods, freshness, and storage conditions. By understanding these factors and making informed choices, consumers can ensure they are selecting the best possible olive oil for their diet and enjoying its numerous health benefits.
