How much do you know about olive oil?
By Linda Masters,
A very interesting press release arrived this week about olive oil from Spain.
Although I cook with olive oil, I must admit I don’t know all there is to know about olive oil and its orgins.
Here are some interesting facts:
- Spain produces an average of 1 million tons of olive oil annually, making it the number one exporter of olive oil in the world.
- Spain exports its olive oil to more than 100 countries in five continents.
- One of every four olives in the world comes from Spain. Spain accounts for more than 25 percent of the world’s olive-growing surface with more than 5.6 million acres of cultivation area.
- More than 260 olive varietals are cultivated throughout Spain; 24 types are used in olive oil.
- The four main types of olive oil are:
- Extra virgin olive oil — considered the finest of oils in terms of quality. It has the most intense flavor of the four.
- Virgin olive oil — Similar to extra virgin olive oil, but conserves the flavor and vitamins of the olives.
- Olive oil — A blend of refined and virgin olive oils.
- Light olive oil — Blend of refined and virgin olive oils, but with less virgin oil giving it a lighter color and milder flavor. “Light” refers to the color and aroma, not the caloric content.
- Olive oils from Spain include Goya, Star, Pompeian and Carbonell.
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