Shining a "Light" on Olive Oil

Confession: I have always believed (or should I say, assumed) that the "light" olive oil I see at the grocery store contains less calories than the regular olive oil.

Apparently, I was way off (rather embarrassing for someone who considers herself "in the know" when it comes to anything culinary-related).

Come to find out the label is misleading to those who assume they understand the term "light". In the case of olive oil "light", simply put, refers to flavor.

After extra-virgin olive oil is first pressed, European producers press the olives again and sell the flavor-stripped, highly processed oil to American consumers who desire the health benefits (reduced cancer risks, lower blood sugar levels, and a healthier heart) in their recipes without the strong flavor that is often characteristic of olive oil.

I understand not wanting your Tahitian vanilla bundt cake to taste of herbal earthiness so that might be one reason to buy "light" olive oil but why not just go with the far less expensive vegetable oil (often 20 cents an ounce cheaper than olive oil) when baking?

Compliments of Wikipedia, here is an additional splash of olive oil knowledge for those of you (like myself) who wonder about the difference between extra-virgin (or as Rachel Ray puts it, EVOO), virgin, and pure when purchasing your olive oil:

Extra-virgin olive oil comes from virgin oil production only, contains no more than 0.8% acidity, and is judged to have a superior taste. Extra Virgin olive oil accounts for less than 10% of oil in many producing countries. Used on salads, added at the table to soups and stews and for dipping.

Virgin olive oil comes from virgin oil production only, has an acidity less than 2%, and is judged to have a good taste.

Pure olive oil. Oils labeled as Pure olive oil or Olive oil are usually a blend of refined and virgin production oil.

Olive oil is a blend of virgin and refined production oil, of no more than 1.5% acidity. It commonly lacks a strong flavor.

Fancy Idea: Next time you are hosting a dinner party don't do the same old wine tasting...try an olive oil tasting! There are tons of different olive oils (750 million olive trees are cultivated worldwide each year) that have been harvested, pressed, aged, and infused in different ways. You can find tasting advice, terms and sheets online but I recommend the ones from The Olive Oil Source.

When it comes to shopping for olive oil, you can always find some impressive specialty oils in stores like Whole Foods, Dean & Deluca, and Williams-Sonoma. You can also purchase oils from olive oil tasting rooms - I went to one in San Clemente, CA, called Oliver's Olive Oil & Balsamic Tasting Gallery that was surprisingly fun.



...Happy Tasting!