Olive trees have grown along the Mediterranean Sea since that area of the world was settled.  There are groves in Spain that are over 1,000 years old, as olive trees have a very long life.  It should not be surprising that olives are rich in oil, as the botanical name of olive trees is Olea europaea and olea means “oil” in Latin.

Olives were then brought to America by the Spanish and Portuguese during the 15th and 16th centuries.  They were then introduced to California in the late 18th Century by Franciscan missionaries. 

Learn More About Olives Here

Varieties

Olive oil is created by crushing the olives and pressing them.  Olive oil comes in many colors from yellow to smoky greens, with each color having their own unique taste.

Extra Virgin Olive Oil: The former olive oil is the most superior and pure form and the only type that I truly recommend.  It has a delicate and yet complex flavor. Extra virgin olive oil is made by using only mechanical or physical pressing methods, are not exposed to heat, solvents, or other treatments.  Only about 1% of oil extracted from olives can be called extra virgin. This is because extra virgin olive oil is only taken from the first pressing.  Extra virgin olive oil also has the highest concentration of nutrients, the lowest acidity, and the lowest smoking point.

Not only is flavor affected by the color of the oil, but also the nutrient content.  Yellow-colored oils tend to be rich in beta-carotene and have a fruity flavor.  Green-colored oils are rich in chlorophyll and polyphenolic compounds. The more intense the flavor, the more health benefits it contains.

Virgin: While also extracted from the first pressing, virgin olive oil has a higher acidity level (double extra virgin) and thus the flavor is less delicate and complex.  Virgin olive oil has been found to have less antioxidant phytonutrients than extra virgin olive oil.

Pure: This is refined oil. Pure olive oil is not only mechanically pressed but refined oil is also created by using charcoal and/or chemicals to filter the oil. Refined oils tend to be produced from poor-quality olives. They also have a higher smoke point.

Light: Do not be fooled by the term “light”, its caloric and fat content is the same as other oils. “light” refers to its light taste and color.  It is devoid of the peppery taste and green color of extra virgin olive oil and is of far inferior quality. The term “light” is a marketing ploy and does not define the oil.

Like olives, olive oil is in season all year round.

Best Way to Choose and Store

Buying olive oil is not as easy as you would think.  It is very delicate and can become rancid easily by heat and light. Always buy olive oil in dark-tinted bottles, this will increase the shelf life of our oil. Also, make sure that the oil is stored away from direct light or heat.

Unfortunately, the USDA does not have any labeling laws about olive oil that define what “extra virgin” actually means.  The main differentiation is through the wording “fancy” or “choice”.  There has been an increase in the last few years of fraudulent extra virgin olive oils in stores, where the oil has either been treated with heat or a solvent (making it pure olive oil), the oil has been cut with other less expensive oils (such as soybean or safflower), or they have not been olive oil at all (just colored and then given additives to make it taste like extra virgin olive oil).  Studies recently suggest that around 69% of extra virgin olive oil found on store shelves is fake or heavily diluted. Therefore, the best way to be confident that your product is extra virgin olive oil and of superior quality is to only purchase organic extra virgin olive oil that is from a company subscribed to the International Olive Oil Council’s definition of “extra virgin”, which will be indicated on the label.

As with buying olive oil, correct storage is very important. Never stroke your olive oil near the store, no matter how convenient, as it will speed up the spoiling process.  It is best to store it in a dark tinted glass container in a dark, cool cupboard until opening. After opening store it in the fridge to preserve its freshness. While olive oil stored in the fridge can last a year, for the best flavor profile it is best to use it within 90 days.

If you store your olive oil in the fridge, it is important to allow the oil to come to room temperature before cooking with it, as the cold makes the oil thick and cloudy.

Energetics

Olive oil can help flush out gallbladder stones (do so only under practitioner guidance).