Olives

For years, the most reputable producers have followed the tradition of the dating olive oil by harvest year, noted as the year in which the harvest began.

In the Northern Hemisphere, whether Italy, Spain or California, the olive harvest takes place October to January. This is October and the current harvest is known as the 2014 harvest. When the olive trees are still being picked in January, this will continue to be labeled as the 2014 harvest.

But in an effort to prove faux freshness, and one-ups-man-ship, California producers have decided that we are already in the midst of the 2015 harvest. That nomenclature may work for automobiles, but we think it is a bit rotten for olive oil.

Our preferences in order:

2014 harvest

2014/2015 if you must, or clearly:

Harvest 2014/Released 2015

Don’t be deceived by this new dating schema developed by Californians. Think before you buy.

For more information, see this article in the Olive Oil Times.

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Olio2go:  Internet Purveyor of Italy’s Finest

OliveOilTimesCover

Celebrating our 15th year of selling Italy’s authentic olive oils to discerning consumers! We’re thrilled to have been interviewed by the Olive Oil Times for our role in bringing authentic Italian extra virgin olive oil to the U.S.

Here’s our mini FAQ:

Olive Oil: The juice pressed from fresh olives. The quality is depends on the ripeness and condition of the olives at the time of pressing. Olives that are just ripening and have no bad fruit, when crushed promptly, produce the highest quality olive oil, extra virgin.

Extra Virgin Olive Oil: Acidity level below 0.80% and a professional organoleptic taste test indicating no faults. This is the best quality of olive oil, and those with the lowest acidity levels are considered Super Premium.

Olive Oil Benefits: Many of the known and researched benefits of olive oil are tied to the Mediterranean Diet and issues related to Inflammation (The Zone Diet). The FDA allows a health claim to be included on the labels of olive oils.

Italian Olive Oil: We’re passionate about Italian olive oils because of the craftsmanship and care – and centuries of traditions. To us, others are fine, but Italian olive oils are the best. While any olive oil bottled in Italy can carry the Product of Italy label, we work with carefully selected producers to ensure authentic production and quality.

Crush Dates and Labels: It is important to read an olive oil label, but we recommend that you read it carefully and with thought. A Tuscan olive oil will simply be labeled as Raccolto 2013, because Tuscan olives are only harvested between late October and early December each year (with slight variations for weather conditions). You may also be interested to learn more about organic certification and labeling for olive oil.

How do Italian Extra Virgin Olive Oils Differ? Northern olive oils tend to be exquisite and less intense than those from other regions. Tuscan selections tend to be intense and flavorful and peppery; those from Umbria are slightly rounder than the Tuscans in flavor. Those from Lazio (the region of Rome) bring forth essences of green, while those from Puglia (the heel of the boot) finish with a strong pepper kick. The extra virgin olive oil selections from Sicily are grassy and some offer elements of tomato. There are many differences, but that’s the quick list of characteristics.

Cooking with olive oil: This is a favorite topic and we look at it simply. The producers do not buy olive oil to cook with. They use what they have carefully nurtured and crafted. A home, we keep 2-3 bottles in the cool, dark cupboard and choose the bottle with the least if we need a couple of tablespoons to roast vegetables or sauté chicken cutlets.

How to Store Olive Oil: In a cool, dark place. We do not recommend a refrigerator as some may get too cold. (And the refrigerator test is not valid).

For more information on quality extra virgin olive oil, we recommend the Olio2go Olive Oil FAQ and this piece on the Anatomy of a Great (Olive Oil) Label.

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