Why Doesn't Olive Oil Smell Like Olives?
Have you ever wondered why olive oil doesn't smell exactly like olives?
Processing Methods and Aroma
Several factors can influence the aroma of olive oil. Processing methods play a crucial role. Cold-pressed olive oil, for instance, retains more of the natural flavors and aromas of the olives. This type of oil is extracted using physical means without adding heat, ensuring that the fresh, fruity smell of the olives is preserved. In contrast, refined oils may lose some of these characteristics during processing, leading to a milder aroma.
Varietal Differences and Ripe Olives
Olives come in various varieties, each with its own unique flavor profile. The type of olives used to make the oil can greatly influence its aroma. Some olives have a robust fruity scent, while others might be milder or more herbaceous. The ripeness of the olives at the time of harvest also impacts the oil's aroma. Riper olives may produce oil with a different scent compared to less ripe olives. This is due to the differences in the chemical composition and volatile compounds present in fresh versus less ripe olives.
Storage Conditions and Aging
How the oil is stored can also influence its smell. Exposure to light, heat, and air can cause olive oil to oxidize, leading to a loss of its fresh aroma and flavor. Over time, olive oil can change, and if not consumed fresh, its aroma may diminish or develop off-flavors. This is particularly noticeable when the oil is too old and has oxidized, often making it rancid. A rancid olive oil typically has little smell or may smell like crayons or stale peanuts. On the other hand, fresh olive oil has a pungent fruity smell that you can easily distinguish.
Aging and Extra-Virgin Olive Oil
Extra-virgin olive oil is known for its distinct aroma and taste. It smells and tastes like fresh green olives, with a grassy green, unmistakable fresh note. This aroma is characteristic of well-made extra-virgin olive oil. It has a hint of olive, making it perfect for authentic Italian dishes. In contrast, normal or light olive oil has no smell or taste as such, as it undergoes a refining process that removes the flavorful compounds. It is odorless, colorless, and tasteless, similar to other refined seed oils like canola, corn, or palm oil.
Refined Olive Oil and Its Characteristics
Certain factors, such as the processing method and the condition of the olives, can make the aroma of olive oil different from the olives themselves. Refined olive oil, also known as Pure or 100% Pure olive oil in the US, has been refined and does not retain the sensory characteristics of fresh olives. The refining process involves removing flavor and nutrition, as well as sensory defects, to create an odorless, colorless, and tasteless fat. This type of oil is made from defective virgin olive oil known in the trade as "lampante." The term "lampante" is derived from the Italian name for lamp oil, indicating that it is not fit for consumption until it is refined.
Refined olive oil, like other refined seed oils, is made from oil that may have had issues during the initial extraction process, such as an off-flavor or an undesirable color. However, refined olive oil has one advantage over other refined seed oils: it has a higher percentage of oleic-acid, or monounsaturated fat, which is more stable than the polyunsaturated fats that oxidize more quickly. Over time, these unstable fats can lead to rancidity, which is the underlying cause of the unpleasant smell in rancid olive oil.
By understanding these factors, you can better appreciate the complexities of olive oil and choose the right type for your culinary needs.