How to tell the difference between a 'young' and a 'mature' olive oil? The answer lies in its color.
But what exactly determines the color of an excellent olive oil?
Let's learn more about this extraordinary Mediterranean extract that is increasingly becoming a staple product in Japanese cuisine.
The Italian trade magazine Olivoeolio.edagricole.it explains that "the different shades (of the oil) depend on the content of carotenoids and chlorophylls that are extracted from the olive during processing. The former varies from yellow to orange-red, while the latter has a greenish coloration."
As we have learned by now, "good" oil has a specific flavor, fragrance and properties, reached at a particular point in time, generally after two months from the date of pressing.
In the first few months, the higher presence of chlorophyll provides the 'young' oil with green hues. Subsequently, the chlorophyll degrades, and the oil becomes yellow due to a higher concentration of carotenoids.
If the oil reaches a reddish-orange color, it is no longer usable due to oxidation.
But how do we preserve the antioxidant properties, such as carotenoids and chlorophyll, for as long as possible?
The secret lies in using dark containers to protect the oil from the light and storing it away from heat sources.
Preserving these beneficial substances ensures that the oil can exert the beneficial properties that render it the perfect ally for one's health and wellbeing.
For instance, the magazine notes that "beta-carotene can reduce oxidative damage" associated with skin and eye diseases and is most useful in preventing cardiovascular disease.
As for chlorophyll, the magazine highlights that "in Mediterranean countries, a good source of chlorophyll is (precisely) olive oil, although its content can widely vary as it is influenced by different factors (agronomic and technological processing factors)."
Finally, "in East Asian culture, seaweeds are important sources of chlorophyll: they represent more than 10 percent of the Japanese diet with an average consumption of 1.4 kg per person per year. Chlorophylls in olive oil are a great way to supplement one's diet by combining Mediterranean olive oil with seaweed-based dishes."
Once again, European olive oil bridges two cultures through a shared passion for good nutrition and wellness.
13 January 2023
