The Basics Of Olive Oil
Segment 1. Introduction to the World of Olive oil
This segment touches upon the historic and cultural importance of the olive tree and olive oil in Spain and around the Mediterranean. It also provides some basic descriptions of different olive oil grades (virgin, extra virgin and refined) and discusses the presence of olive oil polyphenols.
Q&A: During the Q&A commentary on this segment, the hosts identify some of the other major producing countries, and provide an explanation of the differences between virgin olives and non-virgin olive oils, including olive oil and light tasting olive oils.
Segment 2: How the Harvest Impacts Quality
This segment illustrates how olive oil is harvested, including the connection between the labor and the costs of production. It is easy to understand why olive oils cost as much as they do...and why you get what you pay for!
Q&A: During the Q&A commentary on this segment, the hosts describe the super high density method of production, which was not covered during the “How Does It Grow” video. The hosts also address why the polyphenol content may vary depending on the oil, as well as the connections between olive oil and health, including recommended daily consumption. Also asked and answered….how does color impact flavor?
Segment 3: Milling and Bottling
This segment shows how olive oil is extracted from the fruit and prepared for bottling and consumption. As you will see, the process is all-natural, with no use of chemicals, and with carefully maintained temperatures.
Q&A: During the Q&A commentary on this segment, the hosts discuss the differing flavors and aromas of olive oils, as well as the puzzling meaning of the term “first cold pressed.” Also asked and answered….questions about filtering and storage.
Segment 4: Cultivation of Olive Trees and Sustainability
This segment addresses the cultivation and protection of olive trees, which are often produced in biodiverse “forests.”
Q&A: During the Q&A commentary on this segment, the hosts address the sustainability study prepared by the IOC, which quantified the extent to which olive trees are carbon sinks.
Segment 5: Tips and Myths - Buying and Storing Olive Oil
During this segment Nicole Jolly shares her tips for fending off the four enemies of olive oil, HOLA (heat, oxygen, light and age): recommended containers, storage conditions, managing shelf life and purchasing habits.
Q&A: During the Q&A commentary for this segment, the hosts discuss protection of oil after production but prior to bottling, as well as the recommendation of how to decide what olive oils to buy.
Segment 6: Tips and Myths--Cooking with Olive Oil
Nicole Jolly dispels one of the pervasive myths about olive oils...that you can’t cook with extra virgin olive oil. During this segment, you will see that yes you can roast, sauté and even fry with extra virgin olive oil.
Q&A: During the Q&A commentary on this segment, the hosts discuss scientific research published on the superior stability of olive oil at higher temperatures. Also asked and answered….questions about the re-use of olive oil.
Segment 7: Tips and Myths--Part 3 (Myth of Fake Olive Oils)
“Not believing everything you read on the internet” and the myth of the prevalence of “fake” olive oil is discussed as part of the segment.
Q&A: During the Q&A commentary, Joseph R. Profaci dispels the myth that a high percentage of olive oils are “fake.” Olive oil is a highly regulated product around the world, and FDA scientists have concluded that the risk of adulteration in the U.S. is “low.” Asked and answered….how to know what to look and get what you are paying for (spoiler, one recommendation is to learn to taste olive oils).