Olive Oils

What kind of olive oil to choose for which application?

So much comes down to,

PERSONAL PREFERENCE... Do you like apple or watermelon juice, white or red wine, Whitney or Mariah? Or do you like the lot! So, using olive oil as the most common example, do you like oil produced from less ripe olives.. tending to be green, grassy and peppery, like much of the Italian oils, or do you prefer oil from riper olives... smoother, mellow and fruity as the Spanish generally prefer?

YOUR BUDGET... Don't always assume that more expensive oils are better. However, an outstanding olive oil goes hand in hand with reasonably outstanding prices.

THE INTENDED USE FOR THE OIL... If you're planning to fry with the oil, then it would be a waste using a very good oil that has wonderful texture, nutrients and flavour. Much of these characteristics will be destroyed in the pan... so, buy a cheaper less flavoured oil for this purpose. Similarly, high-quality olive oil is a valued ingredient in a dish and should be show-cased and savoured.

Storage and handling

The best way to think of extra virgin olive oil and other high quality and usually expensive cooking oils is as... FRUIT JUICE!

Quality oils and quality fruit juice are both made the same way - with the best quality fruit, at the desired level of ripeness, juiced with the minimal amount of heat and without the use of other chemicals. Essentially, they are PURE and therefore should be enjoyed as quickly as possible to benefit from their superior flavour and health giving properties. Here are our recommendations on how to store oils so you get the best out of every last drop.

AVOID HEAT AND LIGHT... preferably, kept in dark bottles in a closed cupboard, no matter how beautiful the bottle looks. Even when cooking, be mindful not to stand next to the heat source. At the BBQ, keep oils in the esky, or take with you only what you will use. Generally be mindful.

AVOID OXYGEN ... Oxygen causes rancidity in all oils. You can smell rancidity, but the best way to detect is to have a little taste (quite often, what you're smelling is the rancid lid of the oil bottle, and the oil within is in fact still good). Remember to keep the lid tightly on between uses.