The growing taste for Olives and Olive Oils in South Africa

Olives

While the production of that precious European liquid, wine, was first diarised by Jan van Riebeek in the middle of the 17th Century, the production of the other great European liquid, olive oil, is a fairly recent trend in South Africa.

The winelands of the Cape, and indeed areas beyond, are producing superb quality oils and have the gold medals, the cups and the accolades all over the world to prove it.

The International Olive Oil Council will tell you that only Extra Virgin and Virgin Olive Oils are natural and unrefined.  All other oils which are labeled Pure Olive Oil, Olive Oil or Light Olive Oil are refined or contain only a percentage of refined olive oil.

Olive Oil

The main characteristic of Extra Virgin Oil is that is has a free acidity of below .8% and the Virgin Olive oil has free acidity of below 2%.  These oils are Cold Pressed which maintains in the oil the temperature sensitive vitamins, anti oxidants, fragrance and flavour compounds.

Other important characteristics are

the variety of olive used in the case of a “single variety” oil which will have very specific varietal notes

or the mix of different varieties used in a blend

the effects of the micro-climate of the area in which the olives are grown

the ripeness of the fruit

the time lapse between picking and pressing

freshness of new season oil

the ‘mouthfeel’ of the oil

Olive Oil in a spoon ...

Extra Virgin Olive oils are usually divided into three styles, intensely fruity, medium intensity and delicate.

In cooking it is advisable to use an oil the flavours and aromas of which will complement the food.  As an example meats for grilling require the more flavourful oils, fish and chicken an oil of lesser intensity and a delicate oil is best in a mayonnaise or a dessert like a Polenta and Olive Oil Cake.

There are about 20 different olive varieties grown in South Africa.

Snippets about olive oil:

All olive oils contain the same number of kilojoules.

The olive harvest in South Africa takes place between March and June/July every year and by August/September the fresh oils are available. Unlike wine, olive oil does not mature with age – it should be consumed as fresh as possible to derive most benefit  from the culinary  aspect as well as healthwise, certainly within 18 months.

Olive oil contains high levels (65 – 85%) of monounsaturated fatty acids which maintain the healthiest cholesterol balance. This is more than most cooking oils.

A healthy cholesterol balance protects the heart and arteries from plaque build-up.
The antioxidants also maintain the integrity of the oil by protecting it from oxidation.

Extra Virgin Olive Oil is rich in Vitamins E [a powerful antioxidant], A, D and K.

The monounsaturated fat can benefit non insulin dependent diabetics.

Extra Virgin Olive Oil is unique amongst vegetable oils in that it can be consumed in its natural state without any need for refining.

Air is enemy No.1 of Extra Virgin Olive Oil – keep your oil as air tight as possible. If buying larger quantities, decant the oil into smaller containers to protect it from air until being used. Keep the oil in a cool, dark place.

Do not store olive oil in the fridge, it will solidify and condensation will promote oxidation.