So you have some questions about extra virgin olive oil…everyone does. I’ve watched the evolution for over 15 years now and it’s exciting to see the progression! I hope our blog continues to shed light on all there is to know about olive oil and it’s uses.
When we began in 1994, everyone was bottllng in clear glass. We, as producers, knew that this was not the best scenario for the life of our oil but consumers demanded it…they wanted to see the color. One of the first messages that was rampant was to see the oil…if it was green….it was the best. The funny thing is color is truly not a source of evaluation for an oil…and many California oils that are very green in taste are not green in color. As we will learn about later in our blog, we analzye an oil based on smell and taste only…this is straight from the International Olive Oil Council. Anyway, now most people know that good oil is normally packed in a darker glass, protecting it from light. We seldom have people in our stores asking to “see” the oil….progress!
The American palate has also come quite far in the last 15 years. Originally, people turned their noses to our amazing Napa Valley early harvest extra virgin olive oils….they were too bitter….they wanted a soft buttery oil. Now…our Napa Valley oils sell out….more progress!
So let’s start at the beginning and then we will feed you with more information so you are able to absorb it all.
FIRST AND FOREMOST…WHAT IS EXTRA VIRGIN OLIVE OIL?!
OLIVE OIL DEFINITIONS
EXTRA VIRGIN Olive Oil – The highest quality of olive oil.
- Olives are only pressed once.
- Oleic Acid content is under .8%
- No defects found in the taste of the oil.
VIRGIN Olive Oil
- Olives are only pressed once.
- Oleic Acid content is under 2%
ORDINARY Olive Oil
- Olives are only pressed once.
- Oleic Acid content is under 3.3%
MOST OF THE OTHER OILS….REFINED, POMACE, ETC… ARE MADE WITH CHEMICAL MEANS…OR BLENDS OF HIGH QUALITY OILS WITH REFINED OILS…WE ENCOURAGE YOU TO FOLLOW OUR LEAD…….ONLY EXTRA VIRGIN!!!!
CALIFORNIA STATE DEFINITIONS
California State Senate Bill SB920 in 1997 amended the state’s Health and Safety code relating to food labeling. It required that any olive oil produced, processed, sold, offered for sale, given away, or possessed in this state adhere to the following:
CALIFORNIA Oil labeled California Olive Oil must be made solely from olives grown in California.
NAPA VALLEY, SONOMA, ETC.. Oil labeled with one of the approved American Viticulture Areas under federal law to be made of oil 75% of which is derived from olives grown in that area. ST. HELENA OLIVE OIL CO. IS 100% NAPA VALLEY!
Oil labeled “Estate Grown” must be made of oil 95% of which is derived from that particular estate. ST. HELENA OLIVE OIL CO. IS 100% ESTATE ONLY!
