336: Extra-Virgin Olive Oil Masterclass—Health Benefits, How to Buy, Use, Assess Quality, and More | Nicholas Coleman
Oct 18, 2023
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Nicholas Coleman, an internationally-renowned olive oil expert, discusses the health benefits of extra virgin olive oil, the importance of incorporating healthy fats into the diet, and the misconceptions about olive oil. He explains the differences between seed oils and extra virgin olive oil, the various types of olive oil, and the factors to consider when purchasing olive oil. Coleman also highlights the importance of freshness, debunking misconceptions about unfiltered oil, and provides cooking tips and techniques with olive oil. He shares his journey of becoming an olive oil taster and judge, and discusses the opportunities in the olive oil industry.
Freshness is a crucial factor in determining the quality of olive oil, as it loses its desirable flavors over time and oils less than six months old are considered fresher.
Olive oil production and consumption is not limited to Mediterranean countries, with regions such as Brazil, South Africa, Chile, New Zealand, and Australia also producing high-quality olive oil, challenging the notion of the Mediterranean having a monopoly on quality.
Deep dives
Tasting Northern Hemisphere Olive Oil
The first oil tasted is a Northern Hemisphere extra virgin olive oil that was harvested one year ago. The color of the oil does not impact its quality. When tasting, it is important to warm the oil in the palm of your hand and then smell it. This oil has a clean aroma with leafy and medium body notes. When tasting, it is important to create a repetitive spray effect in the mouth, stopping and then swallowing. The taste of this oil is leafy, herbaceous, bitter, grassy, with a delayed peppery burn. It is important to analyze the smell and taste in combination for balance and harmony.
Tasting Southern Hemisphere Olive Oil
The second oil tasted is a Southern Hemisphere extra virgin olive oil that was harvested five months ago. This oil is fresher than the previous one. Similar to the tasting process for the Northern Hemisphere oil, it is warmed, smelled, and then tasted using the stripagio method. This oil has a clean aroma and notes of leafy greens. The taste is leafy, herbaceous, bitter, grassy, and has a delayed peppery burn. It is important to analyze the smell and taste together for balance and harmony.
The Importance of Freshness
Freshness is a key factor in determining the quality of olive oil. This is because as time goes on, the oil gets thinner and greasier, losing its herbaceous and vegetal flavors. The freshness of olive oil can be determined by its production date, with oils that are less than six months old being considered fresher and more desirable.
Olive Oil as a Global Food
Olive oil production and consumption is not limited to Mediterranean countries. It is a global food that is gaining popularity in various regions, including Brazil, South Africa, Chile, New Zealand, Australia, and more. Olive trees thrive in poor soils, allowing for expansion and exploration of new olive oil producing regions. This diversity contributes to the availability of high-quality olive oil from different parts of the world, challenging the notion that the Mediterranean has a monopoly on quality.
Nicholas Coleman is an internationally-renowned olive oil expert, educator, and speaker. He is the co-founder of Grove and Vine (use code "Genius23" for $20 off a 375ml or 1500ml membership), a bespoke full-service olive oil procurement center.
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