Interesting, what in your opinion generate the extra unwanted acidity in olive oil other than chemically treated for secondary oil extraction if its not related to heat? I found this in oliveoilsource.com relating heat to acidity level.
“Freshly pressed oil, made carefully, without the use of excessive heat, from sound, healthy, freshly picked olives, normally has a pretty low “acidity”, well under 0.5% FFA. Extra virgin olive oils have less than 0.8% FFA.”
its been awhile since i been to an olive farm, last time was at a place where University of Florence did a study using a new method where olives are cut by thin blades instead of pressed, and that generated acidity level of 0.1% or less.
A several things come to my mind.
Variety of Olive
Quality of the fruit (water/drought conditions, insect plagues, freezing)
Time between harvest and processing (Has putridification started? How long has the fruit been off the tree before it is being milled?)
Type of processing
In the strictest since of using the term “heat” in processing EVOO during the processing the pulp is blended (Malaxation) under controlled temperature. Between 25ºC - 30ºC for around 45 minutes. The EU Regulation is < 27ºC or 80.6º F to be “Cold Extraction”.
New techniques of EVOO production should be about improving the processing and making better oil. I think they are effectively pitting the olive and not including the pit in the processing. There is also a process involving using ultrasound…
The “acidity chasing” is to a degree a marketing tactic. If I were looking for the best oil around, I approach it the same way we look for wine. Taste, reputation, size of production, type of olive, and cost. That’s not saying I wouldn’t look at the acidity on the label, but since there is so much adulteration rampant with EVOO out there…
Paul Vossen is an expert on Olive cultivation and EVOO. Here is a PDF you may find interesting. http://cesonoma.ucdavis.edu/files/47678.pdf
I believe our acidity on analysis is in the 0.3% range.
Was in Sicily last week and tried Weigner (I believe it was 2014) and was incredible. Poured very dark green and was very rich. A great dipping or finishing oil. Mt. Etna area. I loved it compared to other oils.
How are the olive oils produced by Tuscan wine estates? I sometimes see offers for olive oils from the likes of Isole e Olena, Castellare, and so forth. Usually around $25 a bottle. Are these high-quality oils, or should they stick to wine?
I’ve begun my education, just took delivery on all these. Haven’t tried any yet, except the Veleta and the Global Gardens. Both are delicious. hard to read the 2nd from left, it is 2015 Selvapiana, and next to that is 2015 Colognole Montegiovi.
Finally opened the 2015 Selvapiana last night with some crusty bread. Color is an amazing dark green. But man is it bitter. Too bitter for normal use, I wonder if that will blow off if i cook with it? Not good.
It is intensely peppery, more so than other oils I’ve had from them this year and last. The olio nuovo version had more buffering fruit and texture, and the later version did settle in a bit, but it’s part of its character. Dang it sounds a little like we’re talking Cabernet here. But I like it. If it’s too much of a good thing for you I’d use the Selvapiana for drizzling and other cooking that warrants a high quality oil instead of for dipping bread. The Colognole was much more laid back the last few years, haven’t had 2015.
I’ve been enjoying Lucini ever since it went on sale at my favorite local grocery store.
Last night I poured some over hot pasta and the aroma was wonderful.
Was at Costco (Tustin Ca.) today and noticed they still had the Toscana EVOO for sale. Most years it is gone by end of Feb - must have been a bumper crop. It is good stuff and very much worth $11 a liter.
How is the quality of the oil compared to others? Just wondering if anyone had any experiences/feedback. I read about it on an email from Rancho Gordo, which seems reputable, but the text was so marketing-heavy that I feel a little wary…
