What are the differences in the uses and characteristics of olive oils produced from early harvest and mature harvest?

Early harvest refers to the harvesting of completely green olives starting from the end of September until the beginning of November. The resulting oil has a high bitterness, pungency, and fruity flavor, with a low acidity level. Mature harvest, on the other hand, involves harvesting pink or purple olives from mid-November to January. The resulting oil has a softer taste compared to early harvest oil, but its acidity level is relatively higher. In terms of content, early harvest olive oil is more valuable and rich, making it recommended for raw consumption, while olive oil produced from mature harvest is more suitable for use in cooking.

What affects the level of polyphenols in olives?

The level of polyphenols in olives can vary depending on both the variety of olives and the quality of production. Olive oil can obtain higher polyphenol content when it is extracted from greener olives. Some producers may add olive leaves during the production process to increase the polyphenol content in olive oil. However, this can result in a more bitter and pungent taste. It’s important to note that a more bitter and pungent taste does not necessarily indicate higher quality olive oil.

Does adding olive leaves to increase the polyphenol content affect the structure of olive oil?

In recent times, there has been a trend towards gourmet tastes, with a preference for more bitter and pungent flavors. Similar to wine and vinegar, many products are sought after for their unique tastes derived from other fruits and vegetables. However, what individuals truly seek is fruitiness when looking for different flavors. The fact that a product is more bitter and pungent does not necessarily mean it has a higher polyphenol content. For olive oil, a polyphenol content of 200 is considered sufficient. Oils with higher polyphenol levels are typically produced for use in the pharmaceutical industry. During my visit to Greece, I had the opportunity to taste olive oil with 1000 polyphenol content, and I experienced an intense burning sensation in my stomach after a while. Extremely high polyphenol levels are also not beneficial for stomach health. In olive oil production, the important factor is to achieve a balanced combination of fruity taste, pungency, and bitterness.

What is cold pressing?

Cold pressing refers to the process of extracting olive oil by mechanically heating the olive paste without adding any additional substances, typically at temperatures ranging from 25 to 28 degrees Celsius. Just as the optimal temperature for a healthy human body is around 36 to 37 degrees Celsius, the internal temperature of an olive on the tree is 25 to 28 degrees Celsius. It is essential to press the olives at their natural temperature to ensure that all the oleic components within the olives are transferred to the olive oil.

How should cold-pressed olive oil be used?

To fully benefit from the contents of cold-pressed olive oil, it should not undergo any additional heat treatment during usage. It is best to add raw oil to your dish during serving, using as little oil as possible when cooking.

How is olive oil filtration carried out?

What are the differences between filtered and unfiltered olive oil? During the production process, olive oil obtained from early harvest is allowed to settle in a container for a few days. The oil that settles at the bottom, without coming into contact with air, is transferred to another tank. The sediment at the bottom is not used as it can spoil the olive oil.

In the case of mature harvest, since the waiting period is much longer, the olive oil is first passed through soil and then paper filters immediately after production. This process helps obtain a brighter olive oil.

Unfiltered olive oils, if not consumed immediately, can lead to the formation of “transit” undesirable elements. These elements can change the aroma, color, and taste of the oil, reducing its quality.

Can olive oil be used for frying?

Although frying is not recommended for health reasons, if you choose to fry, the most suitable oil to use is olive oil. When comparing other oils, the critical temperature thresholds are: butter 110°C, margarine 150°C, soybean oil 170°C, sunflower oil 170°C, olive oil 210°C, peanut oil 220°C, and palm oil 240°C. Considering that in household cooking conditions, we typically don’t exceed 200°C, it is evident that olive oil is the most suitable choice for frying.

How should olive oil be stored?

The four main enemies of olive oil are heat, light, oxygen, and moisture. Considering these factors, olive oil should be stored in a cool place (between 13-18°C), away from light, in tightly sealed containers, preferably made of glass or tin, and protected from moisture. Under these conditions, olive oil can maintain its freshness for up to two years.

Does real olive oil freeze?

Although it is expected that olive oil crystallizes below 4°C, this is not a purity criterion. Crystallization can occur due to various factors, including the type of olives used, extraction technique, growing environment (flatland, slopes, rocky areas, etc.), climate, storage conditions, and waiting period.

What color should real olive oil be?

Color, like freezing point, is not a purity criterion for olive oil. The color of olive oil can vary due to the same factors mentioned above. Whether it is green or golden yellow does not affect its quality.

What is used in the production of table olives?

During the fermentation of table olives, source water and rock salt are used for green olives. Additionally, lemon salt and lemon juice are added during packaging. For black olives, rock salt, vinegar, and olive oil are used.

How long does it take for olives to ferment?

The fermentation time of olives varies depending on factors such as olive variety, ambient temperature, and harvesting season. On average, it takes a minimum of 3 months and a maximum of 6 months for olives to ferment.

Why is the fermentation period for table olives so long?

Since no chemical additives that accelerate fermentation are used, the natural fermentation of table olives takes a longer time.

How long can olive oil be stored?

Even if you store olive oil under the best conditions, it will eventually deteriorate. By deterioration, we mean an increase in acidity level and a decline in taste and aroma. The less contact olive oil has with air, the better. Therefore, it is recommended to bring olive oil to the market and consume it shortly after production. According to the Turkish Food Codex, olive oil can last for up to 2 years without spoiling. However, it should be noted that even the highest quality oil turns into waste after 1 year from the time of production.