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Svenska Olive oil raises many questions: what is extra virgin? Can you fry in the oil and why does one oil taste more peppery than the other?
We have compiled answers to the most common questions about olive oil, its use, health and origin, and what makes Memmas Knossos oil special.
Frequently asked questions about olive oil
How does extra virgin olive oil differ from "regular" olive oil?
Extra virgin (EVOO) is a mechanically pressed olive oil that meets strict quality and taste criteria. 'Regular' olive oil can be a blend of refined (refined) oil and virgin olive oil - often with a milder taste and fewer aromas.
Is extra virgin olive oil healthier than regular olive oil and why?
Often yes, because extra virgin oil typically has more natural polyphenols and antioxidants, as well as aroma compounds, which are reduced during refining.
Which type of olive oil is the "healthiest"?
In general, a high quality, fresh extra virgin olive oil (preferably with a high polyphenol content) is the best choice for both taste and nutritional quality.
Why is Cretan olive oil (or Memmas Knossos) special compared to, say, Spanish or Italian olive oil?
The difference is due to a combination of: the olive variety, growing conditions, harvest season, harvesting and pressing method and freshness. Cretan oils often have a recognisable fruity and 'peppery' aftertaste.
What are the differences in taste between olive oils (mild vs. strong, "peppery")?
The flavour comes mainly from polyphenols and aromatic compounds. For many, the peppery sensation in the throat is a sign of polyphenols, or "firmness", not a fault.
Do the soil, weather conditions and harvest season affect the taste?
Yes. Rainfall, temperature, drought, soil and time of harvest all influence how aromatic and intense the olives are, and how the oil will taste in the end.
What causes the colour differences in olive oil (greener vs. lighter)?
Colour is influenced by factors such as the ripeness of the olives, variety, leaf green (chlorophyll) and carotenoids. Colour alone is not an indication of quality.
What varieties of olives are used and how does the variety affect the taste?
Different varieties produce different profiles: fruitiness, bitterness and pepperiness vary. Memmas Knossos oils are pressed from coroneiki olives.
Do you use more green or black olives for olive oil?
Often olives harvested from green to early ripeness produce a stronger, more peppery oil. Black olives are effectively "ripe olives" and can produce a softer oil.
How do fresh olives taste compared to canned olives?
Fresh olives straight from the tree tend to be very bitter and are typically not eaten as such. Preservation (salting/brining) removes the bitterness and adds an edible flavour.
How can you tell the difference between genuine extra virgin olive oil and "imposter oil"?
The most reliable way is to buy from an importer, who will give you batch-specific information and be able to show you the analyses. As a consumer, pay attention to the transparency of origin, freshness and quality of packaging.
How is oil acidity defined and how does it affect quality?
The acidity (free fatty acids) indicates the condition of the raw material and the process: the lower the acidity, the better the olives and the pressing. However, it is not the sole determinant of taste or quality.
Is the most expensive bottle also the best or the healthiest?
Not always. The price may reflect rarity, packaging or brand. Quality is more often linked to freshness, origin, process and taste profile.
How to identify fresh olive oil in the shop?
Find the harvest period or compression date and select the latest. Just "best before" is not as good an indication of freshness.
Can extra virgin olive oil be used for frying?
Yes. High quality virgin olive oil is well suited for frying.
What is the best olive oil for frying?
All Memmas Knossos oils are suitable for frying. If you are frying at a higher heat and want a very neutral result, choose Memmas Knossos mild olive oil.
At what temperature can you fry with olive oil, and how much heat can it withstand?
In a normal home kitchen (medium to medium-high heat), EVOO works well. Practical rule of thumb: do not heat oil above the smoking point and avoid "burning the oil". A good quality extra virgin olive oil has a smoking point of around 190-210°C.
What happens to virgin olive oil when heated: do the good properties remain?
Some of the most delicate flavour and antioxidant compounds are reduced in the heat, but the oil still makes a good fat for cooking. If you want to maximise the flavours and polyphenols, add some of the oil to finish the dish.
Is olive oil better when not heated (e.g. in salads)?
The flavour and aromas are most pronounced when unheated. Many people use EVOO for both frying and "finishing".
Is olive oil suitable for salad dressings or is it "too heavy"?
Absolutely. If it feels heavy, lighten it up: add lemon/vinegar, mustard and a touch of honey - and whisk to an emulsion.
How does heating affect the different qualities of olive oil?
Mild oils remain "in the background", strong ones may become more pronounced or soften. Refined oils are more neutral, extra virgin adds more flavour.
Is it possible to use flavoured olive oils for frying and marinades?
For marinades and finishing, yes. In frying, some of the aroma evaporates.
Are some olive oils particularly suitable for baking, and how can you substitute butter with olive oil?
Olive oil works great in baking (cakes, muffins, focaccia). Rule of thumb: replace butter with olive oil by about 70-80 % (e.g. 100 g butter → 70-80 g oil). If necessary, add a small splash of liquid.
Is olive oil suitable for frying popcorn?
Yes. Choose a milder oil and keep the heat under control for a good result.
What are the health benefits of olive oil in general?
Olive oil is a soft fat rich in monounsaturated fatty acids and natural antioxidants (especially extra virgin).
How does olive oil affect cardiovascular health?
As part of a complete diet (such as the Mediterranean diet), olive oil is often associated with favourable fat choices. It is the whole that counts: what it replaces and what kind of diet it is used in.
Is olive oil healthier than rapeseed oil or other vegetable oils?
Both can be good. Rapeseed oil is often higher in omega-3s, while olive oil (EVOO) is often higher in polyphenols and flavourings to suit the 'taste' of the food. The best choice depends on the intended use and the overall diet.
What fatty acids and vitamins does olive oil contain?
Olive oil contains mainly omega-9 (oleic acid) and smaller amounts of omega-6 and omega-3. It also contains fat-soluble compounds such as vitamin E.
What is a good daily dose of olive oil?
Many people use about 1-2 tablespoons a day as part of their daily diet. The amount depends on energy needs and other sources of fat.
Can olive oil be used "too much"?
Oh, because it's energy-dense. If your total energy intake increases too much, it can show up in your weight. However, it is a 'good' fat and is recommended to be consumed in moderation.
Can olive oil cause allergy symptoms?
An actual allergy to olive oil is rare, but individual reactions can occur.
Is a tablespoon of olive oil in the morning good for you?
It is one way to add good fatty acids to your diet.