Evoo

Olives are stone fruits,

like cherries and plums. So real extra virgin olive oil, EVOO is fresh-squeezed fruit juice –seasonal and never better than the first few weeks it was made.

EVOO

CATEGORIES &

DEFINITIONS

There are many styles of fresh Western Australian Extra Virgin Olive Oil (EVOO) and they can vary according to olive variety, where the olives are grown, how they are processed and stage of ripeness when picked.Some oils are robust while others can be medium or delicate in aroma and flavour. Generally, harvest timing has a significant impact on oil flavour. Olive oil from early picked olives is usually robust in flavour, that is, bitter on the tongue and peppery when swallowed. Oil from late picked olives is usually quite soft in flavour, delicate.

Whilst the International Olive Council (IOC) has set a number of parameters to measure oil categories, the most significant measure is the level of free fatty acid (FFA) in the oil:

Extra Virgin (max 0.8% FFA)
Virgin (max 2% FFA)
Refined/Pure/Light (obtained by refining olive oils which have a high acidity and/or organoleptic defects). ~ May have Extra Virgin Olive Oil added to provide colour and flavour.
Pomace Oil (obtained from already processed olive flesh by solvent extraction).

Flavour of EVOO

A good EVOO will smell and taste fresh with fruity characteristics in balance with bitterness and pungency and have a pleasant after taste.

Freshness

Freshness is a difficult term to describe unless you taste a good oil that might be 12 to 18 months old. It might still be a good, well flavoured oil, but by then the flavour could be described as “tired”. Look for an olive oil that has a good balance of fruitiness, bitterness and pungency, and above all exhibits freshness.

Fruitiness

Fruitiness is usually first detected in the aroma of the oil, and again in the mouth where the added warmth highlights these flavours. Early picked olives often exhibit herbaceous flavours, and may include descriptors such as fresh cut grass, rocket, sorrel, green tomato, apple, banana, and many others. Late picked, ripe olives are more likely to exhibit aromas and tastes of ripe fruit, and may include descriptors such as banana, apple, tomato, guava, etc. Some olive oils may exhibit spicy, nutty or fragrant aromas and taste. An olive oil with a number of taste descriptors might be called a “complex” oil.

Bitterness

Bitterness is sensed on the tongue. A certain amount is needed to add to the overall flavour of the oil. Early picked fruit usually give rise to oil with more bitterness than riper fruit.

Pungency

Pungency – a peppery / chilli sensation usually experienced at the back of the throat. The intensity depends on the ripeness and variety of fruit.

Balance

Bitterness and pungency should exist in approximately equal intensities. A robust oil with a lot of bitterness and pepper, should have a lot of fruitiness. A more delicate oil with low levels of bitterness and pungency is acceptable with a lower level of fruitiness.

Aftertaste

A good evoo should leave a pleasant sensation in the mouth.

CHOOSING &

STORING

Check for harvest date. Generally EVOO has a shelf life of 18 to 24 months after harvest, but is at its best within the first 12 months. If no harvest date is given, check best before date. Always store your EVOOin a dark, cool place of even temperature. A good quality evoo stored this way should remain usable for up to two years from harvest date.

USING

EVOO

Baking Download Chocolate Cake Recipe Card and Butter Conversion Chart

Bread Dipping For even more flavour, try adding a few drops of balsamic vinegar, or sprinkle your
favourite spices into the oil.

Drizzle over cooked pasta, meats and vegetables. Drizzle over salads or use in salad dressings.

Add to marinades for meat, fish, poultry and vegetables. EVOO will penetrate into the first few layers of the
marinating food and add flavour.

Replace butter with olive oil in mashed potatoes.

For the body :

Pre-manicure Solution Rub into nails and cuticles before and after manicuring.

Exfoliating Scrub Mix one teaspoon of olive oil with half a teaspoon of salt and massage into your hands and other other rough areas including feet and elbows. The salt exfoliates and the oil softens.

Hair Moisturiser For soft, shiny, manageable hair, massage olive oil into your hair and leave for as long as possible before shampooing.

Massage Oil For a relaxing massage, add a drop or two of your favourite essential oil to some olive oil.

Lice treatment Apply to hair, ensuring entire scalp is covered and leave in for as long as possible or at least 30 minutes. Rinse and shampoo out (you may need to shampoo twice).

Makeup removal Great for sensitive skin.

Lip Balm Mix olive oil and melted beeswax in a 1:1 ratio, with an essential oil for fragrance.

Click to view the 2017 Choice article on EVOO quality, standards and reviews.

WA OLIVE AWARDS

The annual WA Olive Awards is Western Australia’s premier industry event, showcasing the premium quality of olive oil produced in the state.

Check out the most recent
WA Olive Awards Winners

Click 2024 Olive Awards Results Booklet to view the results.