Olive Oil

Choosing and using olive oil

 

Choosing

Extra virgin olive oil  (EVOO) is the highest grade of olive oil and has to comply with strict international standards to be classed as such.  It should always be chosen over oils labelled as “Pure”, “Light” or “100%” olive oil, which are refined from low-grade oils and do not have the health benefits of extra virgin oil.

The Australian Olive Association Code of Practice logo on the bottle is a reliable guarantee that your olive oil is of true extra virgin quality.

 

Using

Use top quality extra virgin olive oil as a delicious condiment rather than just as a cooking medium.  Premium EVOO is suitable for most styles of cooking and can be very successfully heated to frying temperatures, despite what you may have heard.  It’s the lower quality oils, even though they may be labelled as Extra Virgin, which have a lower smoke point and have led to many myths about cooking with EVOO.

EVOO can be classified into three styles –  Delicate, Medium or Robust.  Generally speaking, robust, peppery oils are better used with stronger flavoured foods and delicate, milder oils are better with delicate dishes. It’s a good idea to have at least two styles of EVOO in your pantry so you can choose the right one to suit your food.

 

Health

It is extra virgin olive oil which contains the highest quantities of the main health-giving components of olive oil, the polyphenols. These compounds have strong antioxidant activity in the body, with many scientifically proven benefits to health.

Most olive oils from the Margaret River region, including ours, are characteristically high in polyphenols, which are the same compounds which impart the desirable peppery, bitter flavours to EVOO. They act as natural preservatives for the oil, and a long shelf life is the result. Simply put, the stronger the oil, the better it is for your health and the longer it will keep on the shelf.

 

Storing

The 3 enemies of EVOO are air, light and heat.  Make sure you always store the oil away from heat and light, and replace the cap tightly after each use to minimize oxidation.  Casks (bag-in-box packaging) are one of the best ways to buy EVOO as they protect it from both air and light.

 

Eagle Bay Olives oils

At Eagle Bay Olives, we produce two styles of oil, each determined by the varieties of olives used, the time of picking and the skill of blending.  The oils vary a little in flavour from year to year, similar to the variations seen in wine from different vintages, but the essential characteristics remain the same.

Our Intense Fruity style is a robust, peppery style of oil perfect for matching to strong-flavoured foods.  It has a balance of intense fruitiness, moderate bitterness and a spicy, peppery finish. It goes well with foods such as red meat, game, roasted vegetables, bruschetta, tomato dishes, salads and hearty soups.

The Fresh Fruity style is a medium style of oil, but still has a fruity, full flavour, with less pungency and bitterness than the “Intense Fruity” style.  It adds another dimension to finer-flavoured dishes such as risotto, fish, chicken, potato, salads, sauces and desserts.  Use it also as a dip for crusty bread or as a substitute for butter in mashed potato.

 

CONTACT
Eagle Bay Olives
521 Cape Naturaliste Road
Eagle Bay
Western Australia 6281
Telephone: (08) 9755 3188
POSTAL
Eagle Bay Olives
PO Box 40
Dunsborough
Western Australia 6281

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