As someone in the food industry, I am forever receiving emails from people asking me to use their product. And one of the most difficult things to do is pick the best olive oil. I’ve tried oils from Spain, oils from Napa and oils from right here in San Diego. And I just keep going back to Italy for my olive oil.
Of course, being a healthy Chef, I have to remind you that any oil is 100 calories per teaspoon. Lately I’ve been skipping on some of the oil and instead of pan sautéing, I’m going straight to steaming with veg or chicken broth. Saves calories. Right?
YES CHEF!
After reading an article provided by Dan Flynn, Exec Director at UC Davis and their Olive Center at the Mondavi Institute works hard to promote higher standards in the local industry, I am first starting to consider buying local instead of imported. And when you think about it, it makes sense. Fresher is always better. And when it’s local, you probably have less worry about how and where it was stored. I like how Flynn compares olive oil to wine in terms of how to store it.
And here’s what he recommends (with me paraphrasing):
- Olive oil is like a fruit juice. The quality depends on its’ level of freshness.
- You want to hear the story behind the olive oil and notice the legibility of the label.
- Look at the variety of the olive to see what you might like. (Not a bad idea to go to one of our stores that has an ‘olive bar’ and pick different varieties to bring home and sample, so you know the flavors you like). You can even do a pairing…. maybe a Friday night appetizer happy hour at home with friends that includes martini’s and olives! Sound like fun?
- Olive oils should be stored in dark glass, stainless steel, aluminum or a Tetra Pak (a package really popular in the UK, can look like a milk carton, to give you the general idea, now coming into our focus that is made entirely from plant based renewable packaging materials).
- Just like wine, sunlight and UV rays can spoil the oil.
- So watch out for stores that place olive oil in a window location. Light and heat are not friends to making olive oil last longer.
- Olive oil lasts 18 – 24 months after picked, so check the ‘harvest date’ at the back of the label or bottom of the jar.
- Look for the California Olive Council or Australian Olive Association logos. Their guidelines are of a higher standard.
- It’s best to store olive oil at 58 to 64 degrees Fahrenheit.
- Don’t stock up on olive oil. You should use it up in 6 weeks to 2 months. (So much for Costco on this one)! lol
Happy Eating,
Chef Marian