Olive oil tasting is a fast-growing trend in the food world. Complemented by rich cheeses and complex wines, these tastings make for a perfect pairing event. But, as the demand for olive oil continues to grow, so does the supply, and recent news has uncovered that the olive oil industry has a dirty little secret: some extra virgin olive oil is not the “virgin” the label on the bottle claims her to be. In response, the country of Chile and Chile Oliva, the Chilean Association of Growers and Producers of Olives and Olive Oil, are asking consumers “How Virgin is Your Extra Virgin?”.
“Extra virgin” status refers to the highest grade and quality of olive oil because it is extracted from the first cold press of fresh olives without any added solvents or oils. Chile Oliva takes the “extra virgin” classification very seriously and compliance with the associated standards for the coveted designation is strictly enforced.
Another factor that makes Chilean olive oil unique is the technology used to create it. Hugo Regojo Zapata, Chile Olive Oil Taste Master, asserts that what makes Chilean olive oil stand above the competition is simply a fresher product. In Chile, the entire process from harvesting of the olives to the cold-press process and bottling is done at the orchard in less than 24 hours. The short lag time results in the highest quality of oil since the olives are able maintain their freshness.
“The Chilean farmers are combining the traditional European know-how with the latest harvest and milling technologies to bring back the authentic olive juice, fruity and aromatic, long lost to the industrial malpractices of large traders,” Zapata explains.
Switching to Chilean olive oils has spread like wildfire. There are currently 11 Chilean olive oils available in the United States, and top-rated U.S. chefs in the United States are embracing the trend.
One culinary icon on the Chilean EVOO train is Todd English, distinguished chef and owner of the appropriately named Olives restaurant. “I’ve always incorporated extra virgin olive oils in my cooking instead of butters or oil blends.” says English,“What’s so great about them is, quite simply, their beautiful flavor. The freshness and purity of these Chilean EVOOs enhances my dishes, without overpowering it. I love working with Chilean Olive Oils because they range from robust, bold flavors, to smooth finishes that create the perfect back drop for ceviches, gazpachos and hot soups, risottos, and even desserts and cocktails.”
If you want to put your taste buds to the test, you can check out this exclusive Extra Virgin Olive Oil Tres Leches Cake recipe featuring Chilean olive oils that Chef English has shared with The Latin Kitchen.
- 3 large eggs
- 1 3/4 cups granulated sugar
- 12 ounces Chilean Extra Virgin Olive Oil
- 10 ounces half & half
- 1ounce Grand Marnier
- 2 ounces fresh orange juice
- 1 teaspoon lemon zest
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons kosher salt
For the soak:
- 1 cup evaporated milk
- 1 1/2 cups half & half
- 1 teaspoon vanilla extract
- 1 teaspoon dark rum
- 1/2 teaspoon salt
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