Welcome to a summer filled with culinary adventures in your very own backyard! Get ready to elevate your salads and shake up refreshing cocktails with the incredible versatility of olive oils and balsamics. We're here to guide you through simple yet delightful recipes that will impress your guests and make your backyard gatherings truly memorable.
Let's start by transforming your salads into culinary masterpieces with a harmonious blend of flavours. Combine the rich and robust taste of Garlic Dark Balsamic with a complimentary flavoured olive oil to create a mouthwatering vinaigrette. Here's a simple recipe to tantalize your taste buds:
Now, let's move on to the cocktail portion of our backyard adventure. Prepare to be amazed as we infuse your favourite spirits with the unique flavours of olive oils and balsamics. Here are two delightful cocktail recipes that will keep you cool and refreshed all summer long:
These tantalizing salad dressings and refreshing cocktails will take your backyard gatherings to a whole new level of culinary delight. Explore the endless possibilities of flavours and elevate your summer experience with the versatility of olive oils and balsamics. Get creative, experiment, and savour every moment as you enjoy the vibrant tastes of your backyard oasis.
Whether you're hosting a barbecue, a family gathering, or simply relaxing under the warm sun, let the combination of olive oils and balsamics be your secret ingredient to making unforgettable memories in your backyard this summer!
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We are doing something a bit different this year.
Join us in-store April 29-30th and celebrate the release of the freshest batch of our flagship olive oil: 2022 Early Harvest.
Customers who purchase any size 2022 Early Harvest will receive a complimentary 60ml of any balsamic vinegar ( 3 year Modena excluded).
Bring a friend and join us for some bread dipping, oil sipping and some special treats. The shop will be open 11- 5pm.
This fresh new batch is really getting some great feedback already.
The shop is located at 1283B Wellington Street West, Ottawa and we are open 11-5pm every day!
]]>Balsamic vinegar is a delicious and versatile ingredient that has been used in Italian cuisine for centuries.
Let's explore a bit of the history of balsamic vinegar, its common uses, and then some interesting health benefits!
]]>Balsamic vinegar is a delicious and versatile ingredient that has been used in Italian cuisine for centuries. Made from cooked grape must and wine vinegar, balsamic vinegar has a unique sweet and tangy flavour that pairs well with a variety of dishes.
Let's explore a bit of the history of balsamic vinegar, its common uses, and then some interesting health benefits!
Balsamic vinegar originated in Italy, specifically in the Emilia-Romagna region. The first records of balsamic vinegar production date back to the Middle Ages, when it was used as a tonic and a disinfectant! Today, balsamic vinegar is primarily used as a condiment and ingredient in cooking.
Balsamic vinegar is made from cooked grape must ( build down grape juice for 24 hours) and wine vinegar, which is then aged for several years in wooden barrels.
Traditional balsamic vinegar is aged for a minimum of 12 years and up to 25 years. this product has no wine vinegar and must be labelled and bottled by the Consortium in a specifically shaped 100ml bottle. We carry a beautiful 25 year aged.
Average industrial/commercial balsamic vinegar is produced using a faster and more cost-effective process. It is generally primarily wine vinegar, with just a small amount of grape must concentrate which is then aged for the minimum required 2 month. Often the ingredients show added sugar, caramel, or other flavourings. These are added to hide the colour and flavour of the wine vinegar. Always check the labels!
Our General Line balsamic vinegars are a few notches above these products. Ours are made with 80% concentrated and cooked grape must, and 20% 10-year aged wine vinegar. This gives our balsamics the thickness, sweetness and depth of flavour.
a. Salad Dressings
Balsamic vinegar is a popular ingredient in salad dressings, adding a sweet and tangy flavour to leafy greens and other vegetables. To make a simple balsamic vinaigrette, combine balsamic vinegar, olive oil, honey, and dijon mustard in a small bowl, whisking until emulsified.
b. Marinades and Glazes
Balsamic vinegar makes a great marinade or glaze for meats and vegetables, adding flavour and tenderizing the food. To make a balsamic marinade, combine balsamic vinegar, olive oil, garlic, and herbs in a large bowl or resealable bag. Add your protein of choice and let it marinate for at least an hour before cooking. To make a balsamic glaze, simmer balsamic vinegar and honey or brown sugar in a small saucepan until it reduces and thickens.
c. Roasted Vegetables and Meats
Balsamic vinegar can also be used to add flavour to roasted vegetables and meats. Toss Brussels sprouts or other vegetables with balsamic vinegar, olive oil, salt, and pepper before roasting for a delicious side dish. Brush balsamic glaze over roasted chicken or salmon for an easy and flavourful main course.
Balsamic vinegar isn't just a tasty addition to salads and marinades – it also boasts some impressive health benefits! Here are some of the top reasons to include balsamic vinegar in your diet:
So next time you're in the kitchen, consider reaching for a bottle of balsamic vinegar to add a touch of sweetness and acidity to your cooking. With its numerous health benefits and wide range of uses, balsamic vinegar is a pantry staple that you won't want to be without.
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You may have heard of people who only buy unfiltered olive oil because they say it’s better but is that really true?
As you may know, olive oil is the juice pressed from the olive. There are a few steps the olive undergoes to become the oil we know and love; cleaning, grinding, malaxation, separation and then finally, if desired, filtration.
Unfiltered olive oil contains water and still has parts of the olive which give it a cloudy appearance. After some time, this sediment will naturally sink to the bottom (called racking). Because of the remaining olive particles that continue to ferment in the bottle, the shelf life of unfiltered olive oil is shorter than filtered, so it is best consumed as quickly as possible.
Some oils settle quicker than others but this is not an indication of quality. That has to do with the type of olive, the moisture in the olive, depth of oil, storage temperature and many other factors.
Filtered olive oil does not contain any particles from the olive so its appearance is crystal clear. To filter, the oil is put through a thick layer of cotton or mesh filter. Because there aren’t fermenting olive particles in filtered olive oil, its shelf life can go up to two years.
In terms of health benefits, you can’t really go wrong with either. You might have heard that olive oil has something very beneficial -a plant compound called a polyphenol. Non-polar polyphenols are found and dissolved in fatty acids while polar polyphenols are found in vegetable water. Unfiltered olive oil will have both of these polyphenols while filtered may only contain non-polar polyphenols.
As for our olive oils, they are generally filtered. The Early Harvest Extra Virgin Olive Oil is not micro-filtered, which is why sometimes you might see some sediment but we let them sit for a few weeks before bottling them so that they are as clear as possible.
Sources:
https://www.aceitedelasvaldesas.com/en/faq/preguntas-aceite-de-oliva/aceite-filtrado-y-sin-filtrar/
https://www.oliveoilsource.com/page/filtering
If you’ve been to Aurelius, chances are you’re already cooking with oils in the kitchen. They can be used for frying your eggs, dipping your bread, or giving your brownies that moist cakey goodness. They are a great alternative to butter for vegans and those with a dairy intolerance. Unlike butter, they don’t need to be kept in the fridge and some of them are quite healthy for you. With so many options out there, it’s hard to know which cooking oil is best. That’s why we’ve compiled a list of eleven oils you’ll most likely see at the grocery store and what to use them for.
Before choosing your oil, there are some things you should consider:
EVOOs: Many people people believe that they cannot cook with extra virgin olive oil and while that’s true for very high temperatures, the smoke point of evoos is ranges from 375 ℉ to 425 ℉ so there’s no harm in sauteing your vegetables like onion and garlic in your favourite extra virgin olive oil. It is accepted that the average stove top cooking temperature is 350 ℉. In fact, the more you can use extra virgin olive oil, the better, as they have lots of benefits for us like polyphenols and diverse flavour profiles. Read more about them in this blog. Extra virgin keeps for about 24 months, properly protected and stored. Our Early Harvest Extra Virgin Olive Oil is perfect for all your cooking needs.
Olive oil: If you’re looking for something with a higher smoke point but still want an olive oil, you can opt for pure olive oil or olive oil; due to being refined, its smoke point can be up to 465 ℉. It won’t have that same distinct flavour or health benefits that extra virgins have but that’s what makes it great for baking or anywhere that you don’t want to have competitions between flavours. Its shelf life is generally 24 months.
Avocado oil: Now if you’d like something with a high smoke point and lots of health benefits, look for some avocado oil -has a smoke point of over 500 ℉. It’s almost as healthy as olive oil; it’s got high levels of oleic acid, it reduces “bad” cholesterol, and is rich in vitamin C. When extracted, it’s a rich green colour due to the chlorophyll and carotenoids. Unfortunately, it tends to run higher in price to the previous two.
Coconut oil: For those that love the taste of coconut and don’t mind shelling out a few dollars, coconut oil is a great choice. While it’s higher in saturated fats than others on this list, it makes a marvelous substitute for butter when it comes to baking; try it in muffins or chocolate chip cookies. Unrefined coconut oil’s smoke point is 350℉ while refined coconut oil’s smoke point is 450℉.
Safflower oil: There are different varieties of safflower oil you can buy; high-oleic and high linoleic is two of them. High-oleic safflower oil has more monounsaturated fats than the latter and boasts a smoke of 510℉. High linoleic safflower oil has more polyunsaturated fats and is best used raw. Like canola, safflower oil is inexpensive and offers a neutral flavour profile so be sure to use it in your baking.
Sunflower: You can get different types of sunflower oil with differing levels of linoleic and oleic acid. This oil is rich in vitamin E and its colour ranges from clear, yellow, and amber. It has a neutral flavour profile and a smoke point of 450℉ so this is also a superb choice for baking, roasting, or frying at high temperatures.
Sesame oil: When it comes to sesame oil, you get the choice of toasted or non-toasted. Toasted sesame oil, which comes from roasted sesame seeds, is darker in colour while non-toasted sesame oil (whose seeds have been roasted for less time) is lighter in colour and a shelf life. Sesame oil has a distinct aroma and taste of sesame so it’s perfect for stir fries or Asian-inspired dishes.
Peanut oil: Peanut oil, with a smoke point of 450℉, is also excellent for stir fries or anything you don’t mind having a nutty taste like peanut butter cookies. Of course, it’s not ideal if you have a peanut allergy but if you’d still like a nutty oil, go for walnut oil (just remember that it has a pretty low smoke point of 320 ℉).
Grapeseed Oil: This oil is processed from the seeds of grapes, a byproduct of winemaking. They can be cold-extracted -which is healthier- or chemically extracted. It doesn’t have a lot of nutrients but it is very high -about 70%- in polyunsaturated fats; mainly omega 6. It’s got a smoke point of 390℉ but since it is mostly made up of polyunsaturated fats (which force harmful compounds and free radicals when heated) it is best to use this oil raw.
Vegetable oil: Vegetable oil is a blend of different plant based oils -like soybean, corn, and canola. Similar to canola oil, it offers neutral flavours and is fairly affordable. Vegetable oil is chemically processed so it has a high smoke point of 450℉ but no real nutrients, unfortunately.
The Takeaway:
If you’re looking for oils with high smoke points, choose refined olive oil, refined avocado oil, canola, peanut, or safflower. Budget friendly options are the canola, vegetable, and safflower oil. If you want an oil with a distinct flavour, go for olive oil, coconut oil, peanut, or sesame. If you’re looking for something to provide some health benefits, go for extra virgin olive oil or avocado oil. Now that you’re an expert, it’s time to get cooking!
READ ABOUT THE BENEFITS OF OLIVE OIL
Sources:
https://www.self.com/story/10-of-the-healthiest-cooking-oils-explained
https://en.wikipedia.org/wiki/Avocado_oil
https://www.webmd.com/diet/avocado-oil-good-for-you#1
https://www.thespruceeats.com/sesame-oils-in-chinese-cooking-4056391
https://www.healthline.com/nutrition/is-sunflower-oil-healthy
https://www.eatbydate.com/other/condiments/how-long-does-oil-last/
https://www.healthline.com/health/safflower-oil-healthy-cooking-oil#uses
https://www.hsph.harvard.edu/nutritionsource/food-features/coconut-oil/
While olives and olive oil may not originate in Greece, it still has a rich history there. The ancient Greeks used olive oil not only in their cooking, but in many other facets of their lives -their sports, health, in rituals, and as a status symbol. The olive tree and its fruit were considered sacred. According to an ancient myth, which tells the story of Poseidon (god of the sea) and Athena (goddess of wisdom) competing to become patron of the city Attica. In the story, Poseidon slammed his trident into the ground and up came flowing salt springs (or horses, depending on which version you read). Athena then planted the first ever olive tree as a symbol of prosperity and peace. Since the olive tree had more uses - it could provide food, medicine, and wood- it was decided that Athena was the winner and the city was renamed Athens to honour her and is now the capital city of Greece. This tree was guarded day and night and anyone who was caught cutting down an olive tree was sentenced to death.
Sports
Sports, such as chariot racing, running, jumping, and wrestling were a huge part of life in ancient Greece. One big difference between today’s athletes and theirs was that the athletes -which were only men- were naked. Because they had no clothes, their bodies needed protection against the sun and so what did they use? Olive oil! Before exercising at the local gymnasia, they would anoint their bodies -and abs, probably- in olive oil.
If olive oil couldn’t be bought, it was won. At the Panathenaic games, which took place every four years, the winners’ prizes, in addition to the olive wreaths they wore on their heads, were olive oil. The best runner won about 70 amphoras (ancient Greek vessels with two handles on either side, below, right), which was about 2500 kilos of oil, while the fastest chariot-racer won double that, 5,000 kilos. This oil wasn’t like the oil anyone could buy. This oil came from the sacred grove of Athena. Fun fact: the earliest surviving amphorae dates back to 3500 BC. These amphorae would be used after to store olive oil or wine, and then sold or buried with the winner. The Panathenaic prize amphora (below, left) on one side depicted Athena and on the other side, a depiction of whatever sport the prize was for. In addition, the oil was used to light the torches at the olympic games, “the eternal flame.”
Medicine
Hippocrates, a prominent ancient Greek physician, listed about 60 conditions that could be healed or treated with olive oil, from skin conditions to ear infections. Aristotle suggested a combination of olive oil and either oil of cedar, lead ointment, or frankincense ointment as a method of birth control, to be applied to the cervix to prevent pregnancy. Your general practitioner may not approve of this method of contraception and we don't either.
Ceremonial
When a person died, their body was washed by a woman and anointed in olive oil before the burial, where they would make offerings of honey, oil, and whatever else.
Astronomy
If you're wondering who was responsible for the world's first monopoly, that would be Thales, a mathematician turned philosopher. He was living in poverty and wanted to teach those who were making fun of his situation a lesson. He predicted when it would be a good year for the harvests and when the time came, he leased all of the olive presses on Miletus and Chios, so that no one would have any choice but to pay him to use the presses. His predictions were correct and he no longer had to live in poverty. Talk about liquid gold.
Class Symbol
Only the wealthy could afford to use olive oil in their cooking and to cleanse their bodies, and light their lamps. They could also use them as a perfume.
While we don't recommend using olive oil for any medicinal purposes, we do recomment using it in your cooking. Our Greek Kalamata extra virgin olive oil is so rich and fruity, even Athena would be proud.
Sources:
https://en.wikipedia.org/wiki/Panathenaic_amphora
https://speculatorsanonymous.com/articles/understanding-optionality-with-thales/
http://www.greekliquidgold.com/index.php/en/olive-oil-info/the-history-of-olive-oil-in-greece
If someone asked you where olive oil comes from, you might say Spain, Italy, or Greece. Nowhere on that list would you guess Canada, with its snow and harsh cold winters. However, on the West coast of British Columbia, The Olive Farm, led by retired couple George and Sheri Braun are challenging that with their extra virgin olive oil. Everything from the planting, growing, and harvesting is solely Canadian which makes this a truly one-of-a-kind olive oil.
Olive trees thrive on hot, long, and dry summers coupled with milder winters. So while most of Canada is not suited for farming olive trees, the coast lines and gulf islands have more potential since their summers and winters are not so intense.
Even with Salt Spring Island’s microclimate, The Olive Farm still faced the challenge of BC rainfall. Annual rain/snowfall average in SSI is 38.9 inches over 165 days (987 ml). Too much water for olive trees can be deadly which is why they protected the trees in greenhouses for the first few years.
Once the right land is found, the variety of olive has to be chosen. Different olive varieties are better at withstanding the colder climates than others. Though olives love the subtropical temperatures, they do need cooler weather, or “chill units” in order to enter dormancy and bear fruit in the spring. For example, Italian varieties such as Frontoio and Leccino are better for growing in cold weather because they require “600 consecutive hours at 7℃”. In contrast, olives from Spain or California wouldn’t do as well here in Canada because they only need 300 hours at 7℃.
Everything from the planting, growing, and harvesting is solely Canadian.
The Olive Farm’s Story
So how did this couple decide they were going to grow olive trees and produce olive oil? After a trip to Spain in 1999, the Brauns decided that they wanted to start an olive oil business of their own. They moved from Alberta to BC to start their farming experience with a cherry orchard in Okanagan, however, this wasn’t the best place for growing olive trees. Finding the right land to start their farm wasn’t going to be an easy task. After years of searching, they learned that if they could find a place that could grow pinot noir trees, then they could probably grow olives, too. So they took a chance and in 2012, over ten years after their initial visit to Spain, they landed on a 72 acre farm plot in Salt Spring Island where Sheri used to visit as a child.
They chose olive varieties that could withstand colder climates (Frantoio, Leccino, Maurino, Pendolino), bought seedlings from California and planted them on Fulford Valley, SSI. It would be a few years before they would see any results since olive trees take a long time to mature -anywhere from five to twelve years. In 2016, thanks to friends and farmers who helped handpick 1000 pounds of olives, they had their first harvest- approximately 32 litres. Currently, they have 3000 fruit bearing trees. Every year the harvest is different -this year, even though they had the same amount of producing trees, they only yielded about half of last year’s total - 45L. One day they hope that a single harvest of theirs will bring in 600 to 1000L.
Last February, because of owner and founder Mike George’s relationship with the Brauns, Aurelius was lucky enough to carry some of The Olive Farm’s homegrown olive oil. As some of you may have heard, there is a three year waiting list for these products; that's how exclusive this oil is.
So how does this Canadian olive oil compare to our other products? The first thing you notice when looking at this olive is how green it is -almost like matcha (pictured below). Its taste is greener and “grassier” than anything we’ve had here at Aurelius. The Olive Farm’s peppery and complex olive oil makes the perfect gift for any foodie in your life or someone that really appreciates olive oil.
One day they hope that a single harvest of theirs will bring in 600 to 1000L.
https://nationalpost.com/life/food/you-can-now-taste-a-100-per-cent-canadian-extra-virgin-olive-oil
https://www.currentresults.com/Weather/Canada/British-Columbia/precipitation-annual-average.php
https://homeguides.sfgate.com/olive-tree-growth-rates-56428.html
https://www.nature-and-garden.com/gardening/olive-tree-cold.html
Photos from Instagram: @theolivefarm
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Truffle oil, truffle butter, and truffle honey...You might have seen these products at your gourmet food store or your foodie friends’ kitchen shelves but what exactly are truffles?
Briefly, truffles are the fruiting body of an ascomycete fungus that grow underground near tree roots. Most commonly found in France and Italy, they need very specific climate conditions to grow and take about ten years to mature, at which point, they are found by truffle hunters using female pigs or truffle dogs. There are different varieties of truffles but the ones you have probably heard about are black and white truffles. White truffles are the most commercially valuable and are found in Langhe and Montferrat regions in Italy. Black truffles, the second most commercially valuable, are found near oak, cherry, and hazelnut trees. They are harvested in the late fall and winter. In terms of taste and smell, some people might describe them as earthy, mushroom-like, or nutty. To some people, truffles may even smell like feet.
Fun fact: In 2014, the largest white-truffle (4.1 lbs), accompanied by a security guard, was flown to New York and sold for $61,000.
Since truffles are grown underground, truffle seekers have sought the help of those with a keen sense of smell. Traditionally, this was the job of the female pig, as truffles contain a compound similar to a sex pheromone called androstenol, which found in boar saliva. However, the scent of truffles have proven to be too tempting for the pigs as it’s very difficult to extract the truffle before it gets eaten, thereby damaging the truffle beds. So dogs, who also have a keen sense of smell, were trained to hunt truffles. They made much better hunters as the smell of truffles isn’t as tempting as it is to the pigs and could actually be harvested.
Now you can see why truffles are so expensive. Growing them requires the right conditions for long periods of time but even that won't guarantee the desired results. Once they are found, truffles have to be hand extracted. If ever you should get the chance to enjoy real truffles, you should definitely savour every moment.
Truffle oil can be flavoured two ways; first, with real truffles or truffle pieces, which would be steeped in olive oil for a certain amount of time (this is also done as a preservation method, as truffles don’t last long and are best consumed fresh). The second method is to use flavouring with truffles. This is what constitutes most truffle flavoured products.
If you’ve yet to taste the exquisiteness of truffle oil, try our Black Truffle Extra Virgin Olive Oil. Since it’s blended with an extra virgin olive oil, you get the wonderful taste of truffles plus the healthy benefits of an extra virgin olive oil. If you’re looking for some inspiration on what to do with truffle oil, read our article here. Truffle oil is perfect for anything with cheese, bread, pasta, even over your popcorn. We even have Black Truffle salt. It makes the perfect add-on gift for any of your foodie friends.
Sources:
https://www.scotsman.com/lifestyle/food-and-drink/how-store-prepare-and-eat-truffles-2467825
https://www.toscanadivino.com/what-are-truffles/
Daniel Patterson, "Hocus-Pocus, and a Beaker of Truffles".
Business Insider. https://www.youtube.com/watch?v=RQ1nY51txoA
For Remembrance day last year, we teamed up with Les Moulins La Fayette, Vimy Brewing, and 10 other veteran-owned businesses across Canada to raise money for Warrior Adventures Canada, a non-profit that offers therapeutic services to veterans and first-responders through adventure trips and peer support. From November 1st to the 11th, we donated 5% of our sales and on November 10th, we hosted our first Military Appreciation day, offering a 25% military discount. The turnout was incredible; we saw both familiar faces and as well, got to meet some new ones. By the end, everyone raised $6000!
If there's been something you've been meaning to get, like our Early Harvest Extra Virgin Olive Oil or Balsamico Modena, this Saturday is your chance. It's also a great time to start thinking about Christmas presents; whether it's stocking stuffers or a big show of appreciation that you need, Aurelius has got it.
*ID required.
This is the original method of flavouring olive oils. Infusion refers to steeping ingredients with an olive oil for a certain amount of time. Our infused olive oils are steeped with their respective ingredients for four to six weeks before they are ready for consumption. At Aurelius, we carry Basil Infused Olive Oil, and Garlic Infused Olive Oil along several other classic flavours. But olive oil infusions aren’t just for the “experts,” you can do them, too! All you have to do is take an ingredient of your choice -such as fresh basil or rosemary- and steep them with an olive oil, similar to how you would brew tea! The trick is figuring out which flavours work better with what olive oils. Extra virgin olive oil, for example, may have a stronger flavour that could potentially overpower the added flavours, in which case, you would want to use a milder base, like pure olive oil. If you would like some inspiration, our article “How to Infuse Your Own Olive Oil,” is sure to help you out. They make great DIY presents around Christmas or birthdays.
Another method of flavouring olive oil is to “flavour” them. These extra virgin oils are flavoured with concentrates or extracts. Examples of this include: Smoked Hickory EVOO, Meyer Lemon EVOO or Persian Lime EVOO. The vast majority of our products are naturally flavoured, however depending on the flavour, it may be artificially flavoured. The advantages of these products are that the healthy benefits of an extra virgin olive oil (which we talked about HERE) are there, as well as a tasty flavour. They are especially handy if you are not the type of person to keep fresh ingredients like basil or lemon all the time.
Fused olive oils are a combination -a fusion, if you will- of the previous two methods. They take a naturally flavoured olive oil and add a concentrate or extract. Examples of this include: Citrus Habanero Fused Olive Oil, Garlic Chili Fused Olive Oil, and the Tuscan Herb Olive Oil. Sometimes one flavour just isn’t jazzy enough; sure, you could have garlic olive oil, but what about garlic chilli olive oil?
Our oils and vinegars are great for individual use or for mixing together and using on salads or as a bread dipper. However, the possibilities don’t have to stop there. Here are a few of our favourite recipes for you to try out at home; Cherry Tomato Confit Bruschetta, Muhammara/Roasted Red Pepper Dip. These recipes and more can be viewed here .
So whether it’s a full meal, small snacks, or even just drinks, Aurelius has got you covered.
As we mentioned in our article, "Aren't All Olive Oils the Same?", extra virgin olive oil is unrefined. This means that during the extraction process no chemicals are sued and the oil retains much of its nutrients, including polyphenols.
A good indicator of the level of polyphenols is the amount of peppery sensation at the back of our throat when you consume olive oil. This is why we don’t recommend storing or cooking olive oil at high temperatures as that will eliminate those good nutrients.
From Seray Karaban, in her chapter Olive Oil: Antioxidant Compounds and Their Potential Effects Over Health, writes that "Hydroxytyrosol, tyrosol, oleuropein and oleocanthal are the phenolic compounds that are mainly responsible for antioxidant activity, protection from blood lipid oxidation, anti-inflammatory activity, the anticarcinogenic potential, the oxidative stress resistance, and other positive impacts over human health."
So how exactly does olive oil prevent heart disease? Well, one factor that puts you at high risk is high cholesterol. Cholesterol is a waxy substance that is produced by the liver and travels through the blood in your body. It is also found in certain foods, such as meat and oils. There are two types of cholesterol, low-density lipoprotein (LDL), and high-density lipoprotein (HDL). LDL, which is considered to be the “bad” cholesterol, is what makes up most of the cholesterol in our body while the rest is HDL, the “good” cholesterol.” The job of HDL is to carry LDL to the liver to be flushed out. Cholesterol itself isn’t bad; humans need it to build cells. However, if there is too much bad cholesterol building up in places such as your arteries, blood cannot get through, and that can induce a stroke or heart attack.
So how can you get more HDL into the body? Studies suggest that replacing the saturated fats in your diet with monounsaturated/polyunsaturated fats lowers the levels of LDL, therefore lowering the risk of heart attacks. Some examples of saturated fats include (but are not limited to): red and deli meats, cheese, milk, pastries, and cake. Unsaturated fats are found in avocados, nuts/seeds, fish, and of course, olive oil. One of these monounsaturated fats in olive oil is oleic acid. Oleic acid is said to be anti-inflammatory and may be responsible for the hypotensive (blood pressure reducing) effects of olive oil.
Similar to oleic acid, oleocanthal, a phenolic compound in olive oil, has anti-inflammatory properties, having similar effects to ibuprofen (they are both activators of TRPA1 ion channel). In fact, 50 g (more than three and a half tablespoons) of a typical extra virgin olive oil per day contains an amount of oleocanthal with similar in vitro anti-inflammatory effect as 1/10 of the adult ibuprofen. Oleocanthal is said to be prevent cancer and Alzheimer's Disease because of its beta-amyloid plaque (suspected to be one of the causes of Dementia and Alzheimer's) clearing properties.
How to incorporate more olive oil in your diet? Wherever possible, substitute butter for olive oil. Olive oil can be used to sauté vegetables, meats, eggs. It can be drizzled over popcorn, even used to bake with. If you haven’t already, replace your store-bought vinaigrette (that are often full of calories and sugar) with olive oil and balsamic vinegar from Aurelius Food Co. Olive oil is also great for dipping into bread. Just mix some balsamic vinegar with your favourite olive oil and dip away. Our Early Harvest extra virgin olive oil and Balsamico Modena are the perfect combination for any meal or snack.
If olive oil isn't a main staple in your diet, maybe you’ll be convinced after reading this article. Once restrictions lift up again, we invite you to visit our store and sample our fine olive oils (and vinegars). Read up on how to sample olive oil here.
Sources:
https://www.webmd.com/heart-disease/ldl-cholesterol-the-bad-cholesterol#1
https://www.health.harvard.edu/staying-healthy/is-extra-virgin-olive-oil-extra-healthy
https://www.healthline.com/nutrition/11-proven-benefits-of-olive-oil#TOC_TITLE_HDR_2
https://www.stockland.com.au/retirement-living/news/16-health-benefits-of-extra-virgin-olive-oil
https://www.intechopen.com/books/functional-foods/olive-oil-antioxidant-compounds-and-their-potential-effects-over-health
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At Aurelius, we truly believe that tasting is believing. One of the benefits of coming to our store is having the ability to sample any of the flavours or products before purchasing. Often, we get a lot of questions about how to do it; are you supposed to use a finger or just drink it? As well, many people comment that they don’t “know enough” about olive oils to taste them but the truth is, you don’t need to be an olive oil expert. If you like the taste of an olive oil, that’s enough. However, if you’d like to impress your friends and family with your knowledge about olive oil tasting, then here is your ultimate guide.
When it comes to sampling our products, the first thing you should do is smell your sample. Good olive oils have an aroma spanning from fruity to grassy, that ranges in intensity. Now, when it comes to the actual sampling part, we recommend drinking our oils straight from the cup rather than using a finger to taste. That way, you’ll get a better sense of the notes and sensations our oils have to offer. Olive oils can taste bitter, mild, sweet, robust, and they can feel peppery due to the polyphenols. An olive oil’s bitterness will be felt at the back of your tongue. Also note the mouth feel sensation; they can feel smooth, buttery. Think about how all of these elements balance one another - Some aspects will overpower each other but it doesn’t matter that much if that’s what you like. If you taste with your finger, you won’t be able to coat your tongue and get the full flavour profile.
Another thing to think about when tasting olive oils are secondary flavours. Olive oils can taste slightly like bananas, apples, almonds, herbaceous or “grassy.” If you were lucky enough to sample The Olive Farm’s olive oil from BC, Canada's first and only extra virgin olive oil, you might have noted how grassy (with hints of seaweed) it was.
By now you are familiar with the enemies of olive oil: heat, light, and oxygen. When an olive oil has been sitting around an open window or beside the window for long, it kills longevity. That’s why our products come in dark bottles.
So that’s our guide to taste testing our olive oils. As we’ve shown here, there’s no need to be a certified oleologist to try our olive oil. The most important thing is that you like it. Though pandemic precautions have caused us to change the layout of our store a little bit, customers are still welcome to sample our products. For the health of our customers and employees, we just ask that you still come in with your mask, which can be taken off for sampling.
Why Does Oil Adulteration Happen?
Extra virgin olive oils are valued for their nutritional benefits but since they come from the first press and can’t be refined, they yield much smaller quantities than other edible oils. The combination of these two factors and the fact that evoos sell for more money invites a tempting opportunity for fraud and adulteration.
First, that it is either cold-pressed or cold extracted, meaning that the process of retrieving the olive oil from the first press never exceeds 27℃. Second, the acidity of the olive oil never exceeds 0.8%.
As we explained in our EVOO Hierarchy blog, there are several standards an olive oil must meet to be considered extra-virgin. First, that it is either cold-pressed or cold extracted, meaning that the process of retrieving the olive oil from the first press never exceeds 27℃. Second, the acidity of the olive oil never exceeds 0.8%. Acidity can be affected by several factors; climate, pests, oxidation, and time between picking and harvest. Lastly, extra-virgin olive oil must be unrefined, meaning that no chemicals were used to extract the oil. Refining, while it does increase the yield of extra virgin olive oil, robs it of its natural taste, aroma, and most importantly, its health benefits. As you can see, there is a lot of work and time that goes into producing olive oil. Because of these rigid standards, yields are much lower than other types of oil.
Adulteration is also likely to occur when the supply cannot meet the demand. In some recent years, several European countries suffered low olive oil production due to erratic weather, which attracts flies and bacteria. Sylvain Charlebois, senior director at the Institute of Agrifood Analytics at Dalhousie University, explains the reasoning and consequences behind 2018’s olive oil adulteration: “Olive production in Italy was hard hit last year due to an early frost. The country’s olive production dropped by 57%. Both Greece and Portugal suffered a similar fate, along with pest issues, and saw their production drop by 35% and 15%, respectively. Pressures generated by shorter supplies with any food product have historically generated more cases of economically-motivated adulteration. This is often the case for spices, tea, vinegar, wine, and of course, olive oil. For fear of losing market share from forced higher retail prices, companies will sometimes commit food fraud in order to cut costs.”
The pest issue Charlebois refers to is Xyllela, a plant pathogen that destroys plants and trees, namely, olive trees. Millions of trees in Southern Italy and Salento were decimated so olives were having to be picked earlier than usual, which affects the acidity. If you read the labels of our Early Harvest EVOO, you’ll notice we include the single origin as well as the acidity of that year’s harvest. This acidity will range from 0.2%-0.3%, which is excellent. Even on our off years, (for example, 2018 had an acidity of 0.56%) the oil produced is of superior quality because of the small batch picking and harvesting process. That being said, even our oil is not immune from the pest and climate issues affecting all of Europe.
How Does It Happen?
Adulteration can take place in two ways; producers will either dilute an extra virgin olive oil with lower quality olive oil(s), or substitute it completely. Lower quality olive oils include: those with a high acidity (such as lampante or pomace olive oil, the lowest grades of olive oil), or an extra virgin olive oil that has been sitting around too long, maybe in the heat, and has lost any taste or health benefits.
If it’s not an inferior olive oil they’re using for dilution, it will be a completely different edible oil (such as sunflower, canola, or soybean); this is what they will pass off as extra virgin olive oil. Canola and vegetable oils are MUCH cheaper than olive oil, especially extra-virgin olive oils. This means that more money for the producer, as they can sell subpar oils for a higher price that would normally cost half the price.
You might think there is an obvious difference in taste and smell when it comes to pomace or lampante oil, and indeed there is, which is why adulterers will employ deodorisation to pass off their inferior oils. What happens during deodorisation is that steam is forced through “a tank of mediocre oil” which destroys any foul smells. The resulting product has no health benefits, taste, or smell, which is why they top it off with 5-15% extra virgin olive oil to add some real smell and taste to make it seem “authentic.” This is then what is sold as pure olive oil or refined olive oil. No one can tell the difference.
Consequences
The consequences of adulterating olive oil ranges from small-scale to potentially life-threatening. As different oils have different cooking properties, the taste or performance of their dishes will be affected. More seriously, if an olive oil is diluted or substituted with peanut oil, it can cause harm to people with allergies with those hidden ingredients. On a global scale, Charlebois adds, “Food fraud remains one of the most significant challenges in the food industry. According to some estimates, the intentional adulteration, substitution or misrepresentation of food for financial gain costs the global food industry well over $70 billion. The practice lowers standards for all in the industry and makes conditions for compliant food companies more difficult.”
In Europe and the US, Bertolli, Wholefoods, Felippo Berio, and Carapelli are just some of the large brands to have been caught in scandals and named in lawsuits so always read that label. In 2008, 400 Italian police officers took part in “Operation Golden Oil,” a crackdown that got 23 arrested and 85 farms confiscated.
If you read the labels of our Early Harvest EVOO, you’ll notice we include the single origin as well as the acidity of that year’s harvest. This acidity will range from 0.2%-0.3%, which is excellent.
While Canada’s history with adulteration fares better than Europe’s, it isn’t squeaky clean. In 2009, a gourmet food company in Ontario was fined $40,000 because they “unlawfully imported a quantity of oil labelled as extra virgin olive oil, that was in fact blended oil, containing approximately 50% sunflower oil.” They were ordered to destroy 27 000 litres of oil. That's a lot of olive oil.
Prevention
The International Olive Council (IOC) in Spain is the authority for all things olive oil in Europe. It exists to regulate and verify the authenticity of virgin and non-virgin olive oils across 16 mother states and the European Union. The only lab in Canada accredited by the IOC is the Canadian Food Inspection Agency (CFIA). They have up to 18 different tests however, there isn’t one that is fast, inexpensive, and conclusive. Several tests have to be performed to determine different factors such as the free acidity and the adulterant(s). All this is made even more difficult when “producers” keep finding new ways to avoid detection.
In Canada, we have the Food and Drug Regulations (FDR) that stipulates the rules about the producing and selling of olive oil. Under Division 9, olive oil “shall be the oil obtained from the fruit of the olive tree (Olea europaea L).” As well, it must meet 17 other chemical requirements, such as how much oleic acid it can have. In addition to meeting the regulations set by the FDR, the CFIA states that:
“The addition of vegetable oil(s) or of olive pomace oil to a product being represented as olive oil, is not permitted. This is considered adulteration and a fraudulent practice that violates the regulations and subsection 5 (1) of the Act which prohibits false or misleading statements or claims about a food." "In addition to meeting the requirements of Section B.09.003 of the FDR, products being represented or sold as Virgin or Extra Virgin Olive oil are expected to meet the standards and definitions of the International Olive Oil Council. These standards require, among other things, oils to be cold pressed/extracted products that do not contain any refined olive oil, and make a distinction between "virgin" and "extra virgin" olive oils based on free fatty acid content."
In 2019, the CFIA launched a project to find adulterated olive oils following the rough harvest year. The Agency is able to test any olive oil they think might be adulterated and can have it relabelled, recalled, or completely pulled off from the shelves. Penalties are provided under the Act of up to $50,000 and/or imprisonment for up to six months on summary conviction or $250,000 and/or imprisonment for up to three years for conviction on indictment. Don't worry, our olive oil is tested by the CFIA and we pass with flying colours.
As for you, the consumer, the most efficient way to tell if an olive oil is the real deal is to look at the label. The more information that the label can provide, the better. Look for the origin, lot number, the acidity level, and specific terms such as “cold extracted.” The best indicator of a fraudulent extra virgin olive oil is the low price. High quality does not come cheap, so if it’s too good to be true, it probably is.
Sources:
https://www.perkinelmer.com/uk/lab-solutions/resources/docs/APP_Olive_Oil_Adult_with_Soybean_Oil.pdf
https://academic.oup.com/fqs/article/2/4/189/5164291#126364348
https://www.ctvnews.ca/lifestyle/what-does-an-olive-oil-shortage-in-italy-mean-for-canada-1.4323352
https://www.cbc.ca/news/canada/ottawa/cfia-targets-fake-olive-oil-1.5007546
https://www.foodincanada.com/opinions/losing-virginity-the-adulteration-of-olive-oil/
https://www.seloolive.com/blogs/olive-oil/fake-olive-oil-brands
https://laws-lois.justice.gc.ca/eng/regulations/c.r.c.,_c._870/page-55.html#h-571869
https://medium.com/@CheckYourFoods/the-extra-virgin-olive-oil-scandal-f19488022b78
]]>The story begins in the 1960’s, when Mike's French Canadian grandparents moved to Rome, Italy for work. Their children came to Montreal for university and then returned to Rome, except for Mike's mother, who stayed in Montreal. In 2016, during a family dinner, Mike was asked by his uncle if he would be interested in selling olive oil back home in Canada and that’s what started everything. At this time, Mike was a full-time member of the Canadian Armed Forces, having completed tours of duty in Bosnia, Afghanistan and Iraq but this simple question seemed to have ignited a new passion for a career in olive oil.
In the beginning, Mike would sell his olive oil -the Early Harvest Extra Virgin Olive Oil- to friends at work. Gradually, he started selling in pop-ups and local markets around Ottawa, which got the attention of some of Ottawa's best chefs, who now use his olive oil as their high end finishing oil. In 2018, Mike decided to leave the military to open up a tasting boutique here in Wellington West. With the help of family and friends, they painted and built most of the shelves and furniture you see here in the store. After an enormous amount of work, Aurelius Food Co. opened its doors September 21st, 2018!
Since then, we’ve had the privilege of taking part in local community events such as Taste of Wellington, where we handed out samples of cucumber tomato salad flavoured with our Cucumber Melon White Balsamic and Meyer Lemon EVOO. We even hosted some of our own, including a Military Appreciation Day, where we partnered with 12 veteran owned businesses across Canada to raise money for Warrior Adventures Canada. Over these two years, we’ve seen different flavours come and go, as well as slowly expand our offerings to include salts and seasonings, stuffed olives, and Michael's Dolce BBQ Sauce, which uses our Smoked Hickory EVOO and Pomegranate Balsamic.
Every year, we strive to improve our service to you as we aim to be the source of your favourite olive oils and balsamic vinegars.
Our mission is to serve you while bringing you the best products we can. So thank you for all the new and continued support. Please come visit Mike, Nathalie, Judith, Stefanie and our newest member of the "oily crew", Amber. We would love to help you find that perfect pairing for your special dinner, or chat anything to do with oils and vinegars.
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Summer has finally come and gone and soon the streets will be covered in red and yellow leaves. It’s now the time for toques, apple cider, and all things pumpkin-flavoured. And while those are great, the best perk about colder weather has to be the comfort food. Soups, chilis, stews; is there anything better than a warm and hearty meal after a walk in the blustery weather? Especially since some of us will now be spending more time outside because of school or work. What if you could take your next meal to the next level? You know that our oils and balsamics are great for salads, but did you know they can also be used for soups and sides? If not, we’re about to introduce some new ways to use your Aurelius faves, as well as inspire you to try some new flavours.
Nothing demonstrates the flavour of fall better than a butternut squash soup. Drizzle your favourite sweet balsamic, such as the Black Walnut Balsamic, over the soup to add a sweet layer to the savoury soup. If you’re not feeling a sweet tooth, add a Jalapeno Balsamic.
Cold season also means flu season. Next time you cook up some chicken soup (homemade or instant), add some Citrus Habanero fused olive oil. What's great about this oil is you first get the taste of lemon and then the spiciness hits you . If you're not a citrus person, another go to is Garlic Chili Fused Olive Oil. It's hard to think of anything that doesn't go with garlic; just make sure to pack a breath mint.
Oils make a healthier substitution for butter over your vegetables and lucky for you, we’ve got plenty of flavoured olive oils to pair with your choice of side ranging from herbaceous to spicy. For potatoes, we love the Scallion Infused Olive Oil and Rosemary Infused Olive Oil.
For veggies, two of our go-to combinations are the Tuscan Herb Fused Olive Oil/Lemon White Balsamic and Meyer Lemon EVOO/Garlic Cilantro White Balsamic. These are perfect for drizzling over roasted artichokes, asparagus or zucchini. If you’re feeding picky eaters, sprinkle some Parmesan.
Our salts and rubs are perfect for those lacking dinner inspiration or looking to try something new. All time faves include: Honey Spice Rub and Seasoning, Rustic Tuscan Blend, and Steak Seasoning. These rubs are combinations of your favourite herbs that you’re already familiar with; garlic, onion, parsley, and many more. Save time by mixing them with an olive oil, adding your ingredients together into a bag, and marinating them in the fridge for an hour or overnight until you’re ready.
For breakfast, sprinkle some Steak Seasoning over some eggs and toast, then grab some lunch with Honey Spice chicken wings and then finish the day by mixing olive oil and Rustic Tuscan over your favourite cooked pasta. Your stomach will think you've been dining at upscale restaurants all day!
All Things Considered...
Autumn’s arrival also means that some of us have returned to school and nothing makes back-to-school season easier than some hearty meals to keep you warm and healthy. While we’re not coming out with a pumpkin-spiced oil anytime soon (although, if that’s something anyone is interested in, let us know), we still have plenty of products for whatever your imagination -or stomach- is craving.
Want to learn more about our balsamics? Read one of our most recent blogs here:
Since the quarantine started in mid-March, a lot of us were left with some unexpected free time, probably WAY more than what we knew what to do with. Maybe you were able to work from home, or maybe you were able to finally start that novel you always wanted to write. Some of you may have put on gloves and turned to honing your green thumb these past couple of months. However, it’s now August and your garden is overflowing with basil, rosemary, and countless other herbs. What should you do with them? Well, we have the answer you’ve been looking for. You can make your own infused olive oil! It may seem like a daunting task, but if you’ve made your own tea before, it’s not that different. The process involves steeping your ingredients in heated olive oil, filtering through a strainer, and then storing in the fridge. Doesn’t seem that hard, does it?
HOW DO I INFUSE MY OWN OLIVE OIL?
When it comes to infusing your own olive oils, you first have to decide which flavour. You can do rosemary, thyme, basil, or a combination of these. Or try a citrus olive oil by using lemon rinds. Your second step is then picking which oil you’re going to infuse with. Extra virgin olive oil, as explained in our blog post about olive oil hierarchy, has the most health benefits of all olive oils but its strong flavour does have the potential to overpower the overall taste of some infusions. Our Spanish Arbequina EVOO's mild and fruity flavour is your best choice for infusions that call for extra-virgin olive oil. Pure olive oil, or neutral oils like canola, while not so beneficial for our health, will not compete with the other ingredients. The following recipes already specify which olive oil to use so you won’t have to worry about that.
The first method of infusing your olive oils, which comes from Country Cleaver, involves crushing 2-3 sprig herbs with a mortar and pestle and then combining this with 2 cups of extra virgin olive oil over medium heat. Simmer for two minutes, turn off heat, and steep for two hours. Filter with a fine strainer and store in the fridge for up to two weeks!
Another method, by Meghan Yager from Foodal, says to blend one cup of fresh herbs and 2 cups of pure olive oil together in a blender, simmer over medium heat for 45 seconds, and strain with a fine mesh strainer. After that, you will strain again, this time with a coffee strainer. Pour into an airtight container and store in the fridge for up to a week.
If you're looking for a citrus flavour, Brit+Co’s recipe for lemon-infused oil calls for simmering ⅓ cup extra virgin olive oil with the peel of one lemon over low heat for twenty minutes. Strain out the peels, and just like the previous recipes, pour into an airtight container and store in the fridge for up to two weeks. You can also use this recipe for an herb-flavoured olive oil; the amount of oil doesn't change.
WHY SHOULD I INFUSE MY OWN OLIVE OIL?
The benefits to making your own olive oil are plentiful. Not only do you save money, you know there’s no hidden ingredients because you made it yourself. They also make great gifts to give to your friends and family (Christmas is only a few months away). Not to mention the sense of pride that comes with making something yourself. Once you’ve mastered one infusion, try combining different flavours, or doubling the recipe to give to multiple people. Use this chance to get creative with different jars and labels from your favourite crafts store.
It’s important to note that, when infusing with fresh ingredients, there is always a risk of bacterial growth or botulism. This risk is greatly reduced when you heat the olive oil, but it is not completely eliminated. It is safest to use dry ingredients. Any oil that smells or tastes “off” should be thrown out.
If you've been thinking about starting a garden of your own, maybe the idea of infusing your own oils will inspire you to get started. Mix them with your favourite Aurelius balsamic vinegar and there’s your new salad vinaigrette. Alternatively, they are also great for sautéing your vegetables, adding to mashed potatoes, over meats, marinades, pizza; so what are you waiting for? The possibilities are endless!
https://foodal.com/knowledge/herbs-spices/make-beautiful-tasty-herbed-oils/
https://www.brit.co/how-to-infuse-olive-oil/
CRUETS?
If you’ve been inside our store at Aurelius Food, you may have noticed some beautiful oil dispensers gracing our windows and shelves. These are actually called “cruets” (pronounced crew-wit), believed to have been derived from “crue,” an old French word for “earthen pot,” or the Dutch word “kruicke,” sometimes spelled crewet. Of religious origin, it’s believed that they were made popular in the 17th century by Cardinal Mazarin of France, who kept one for balsamic vinegar and one for oil. It’s interesting how much influence past monarchs and authority figures have on current culture because four centuries later, we're still using cruets to protect our oils and vinegars!
WHAT ARE THEY AND WHY SHOULD I GET ONE?
Cruets are used to hold oils, balsamics, and other liquid condiments. In its early days, cruets were made of gold or silver and its stopper was shaped like a cross, as they were used to hold wine and water for religious ceremonies. Today, they are made from different materials such as glass, porcelain, ceramic, or steel. They can come in all sorts of colours and patterns so there’s one for every kitchen. A cruet is convenient for those that like to buy their oils or balsamics in bulk as they can keep a small portion for daily use.
When purchasing a cruet, it’s best to get one that is opaque or at least translucent so that the sun doesn’t heat the bottle and shorten the shelf life of your oil. You’ll also want one that has a lid or stopper so nothing oxidizes. Some people are under the impression that cruets cannot hold balsamics because of their acidity but they absolutely can. If you’ve got one with a metal pour spout, take care to clean and dry it properly so there is no chance of rusting.
OUR CRUETS
The cruets you see at our store are handcrafted by different artists in Montreal. Poterie Bonmatin makes the multicoloured dispensers that hold 400ml; each of the striped ones are painted differently so no two are alike! The larger white and grey ones are from Atelier Tréma and will hold up to 600ml. Our newest cruets are brought in from Montreal-based artist Jacques Benoît. These ceramics are handmade from Kamouraska clay and mixed with ash from cherry and maple wood. The insides of our cruets are glazed so you don’t have to worry about leakage but we do recommend washing them between refills (hot water is best for cleaning oils). Because of their opacity, you don’t need to worry about sunlight getting through but be sure to keep them somewhere cool and dry.
Our cruets make a great gift for yourself or any foodie in your life- practical and colorful, they are the perfect addition to both kitchens and dinner tables alike.
https://www.acsilver.co.uk/acsnews/2015/10/16/what-is-a-condiment-set/
http://www.poteriemontreal.com/
https://www.poteriebonmatin.com/
The first thing you need to know is the hierarchy of olive oil quality. At the top sits extra virgin olive oil (or evoo), second best is virgin, followed by pure olive oil or olive oil, and lastly, refined olive oil.
Extra virgin is the highest grade an olive oil can receive. To receive this label, it must meet the following requirements: it must be unrefined, cold extracted/cold pressed, and its acidity cannot be greater than 0.8%. An olive oil that is unrefined means that it hasn’t been treated with chemicals in order to extract the oil. Refining is done to increase the yield, thereby making it easier and cheaper for consumers, however, that is how taste and nutrients are lost. An extra virgin olive oil has a natural aroma and is free of defects in taste or smell, which would include tasting “rancid” or “musty.” Evoos should smell grassy or fruity and they can taste buttery, bitter, robust, or peppery. In fact, pepperiness is a good indicator of how healthy your olive oil is because that means there are lots of polyphenols, which are healthy antioxidants. In addition to being unrefined, an evoo must be cold extracted or cold pressed, meaning that the process that is used to extract the oil never exceeds 27 degrees because higher temperatures would alter the taste and quality. These two terms are sometimes used interchangeably but if you want to be exact, cold extracted means that the oil was retrieved by modern or mechanical methods, i.e. a centrifuge. Cold pressed means that oil was retrieved by pressing the olives with a press to extract the oil. Lastly, to be considered extra virgin, the acidity must never exceed 0.8%. That is, it cannot contain more than 8g of free oleic acid (a monounsaturated fat) per 100g in an oil.
Why is acidity important when considering olive oil? An olive oil that is high in acidity could mean that the olives were bad or bruised, either from bugs or climate. There could have been too long of a delay between picking and harvesting; olives should be harvested as soon as possible to prevent oxidizing, which increases the acidity. It is important to note that you cannot tell the acidity of an olive oil by tasting it, it must be done with a ph test. Anything below 0.3% is excellent, and our Early Harvest olive oil has even been as low as 0.2%! This varies year to year but our 2019 harvest was tested at 0.33%.
The next best quality of olive oil you can get is virgin olive oil. Like evoos, virgin olive oil is unrefined but has a slightly higher acidity, sitting between 0.8 and 2%. Virgin olive oils may have some slight defects in taste and smell but will be cheaper than evoo. It may not be as healthy for you, but it’s still better than most other oils.
After virgin oils comes pure olive oils, which are a blend of unrefined and refined olive oils. Refined olive oil is olive oil that has been chemically extracted and whose acidity cannot be greater than 3%. Olive oil gets refined in order to increase the yield but as mentioned before, there are less nutrients. The benefits of refined olive oil is that since you get a bigger yield, it’s cheaper for the customer. It also has a higher smoke point than the unrefined olive oils so if your recipe calls for higher temperatures, this is your ideal choice.
At the bottom of the ladder are lampante oils and pomace oils. Lampante oil is oil with an unpleasant taste and aroma and has to be refined in order to be deemed edible. It was traditionally used as oil for lamps, hence the name. Pomace oil is oil that is chemically extracted -with solvents- from the leftover oil, stems, seeds, and skins from when the olives are pressed. These two oils are not fit for human consumption without further processing or refining.
Ok, so now you know the deal is with olive oils. But how should you use them? Extra virgin olive oils are best used for dips, salads, or drizzling over your finished dishes. Many people are under the impression that you shouldn’t cook with extra virgin olive oils but you can, you just want to avoid really high temperatures, such as searing or smoking your evoo. If you’re looking for one, our Early Harvest Extra Virgin Olive Oil is the highest quality olive oil we carry. Each year, in the village of Sacrafano, Italy, olives are hand-picked within 20km of the mill and crushed within 48 hours. Each year brings an oil that is slightly different than before, with 2019’s harvest boasting a bitter and buttery olive oil with an acidity of 0.33%. This oil comes from a producer so small that you won’t find this anywhere else but at Aurelius. With its smooth and grassy flavour punctuated by a mild peppery kick, no wonder it’s one of our most popular evoos.
But it’s not the only extra virgin olive oil we have. If single varietals (made from one type of olive) are more of your thing, we carry three other unflavoured evoos. The Greek Kalamata, which offers a robust and earthy flavour; the Spanish Arbequina is fruity, smooth and like the Early Harvest, also features a mild peppery aftertaste. However, if you like a strong peppery finish, go for the California Blend. Two types of olives are blended for this; the Arbequina and Arbosana.
The great thing about olive oils is that they can be naturally flavoured, either by infusions (such as the Garlic or Basil), where they are steeped together for four to six weeks, or with extracts, like the Blood Orange EVOO.
As you can see, when looking for olive oil, you have a lot to choose from. To say picking an olive oil could be overwhelming is an understatement. But now you are equipped with the knowledge to navigate the grocery store or your favourite olive oil boutique (Aurelius, of course!)
To ensure that your olive oil lives its longest life, make sure that it is stored somewhere cool and dark. We want to avoid heat, light, oxygen. That’s why we carry some beautiful oil dispensers, or cruets, to store your favourite olive oils (and balsamics). Check them out, along with our full catalogue of olive oils at https://aureliusfoodco.com/collections/extra-virgin-olive-oil
Please search them out and order take out/delivery where available. These are challenging times and the only way to get through this is together.
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Founder Mike George recently sat down with Veterans Affairs Canada to discuss his transition from military to business. Many of the skills learned and developed over his career have helped him with the early success of Aurelius Food Co..
Click the link below to read the article, and let us know what you think.
As a show of support to those currently serving or retired, Aurelius Food Co. is proud to always offer a 10% military discount in store.
We would like to challenge all veteran owned and operated businesses to join us. Please share our social media posts and tag other veteran business owners. We have partnered with Warrior Adventures Canada because they get things done and with extremely limited resources, have completed 2 successful trips. We want to make sure they can keep helping those who need it the most.
Donate or learn more about the team and how they help veterans by clicking here. From their website:
"If you're a retired or currently serving veteran/first responder and are suffering from PTSD, OSI or any service related mental health issue, Warrior Adventures Canada can support you. You will learn new skills, connect with peers, and experience the therapeutic effects of nature. Our participants leave our trips with an increased confidence, refocused mindset, and the skills to deal with the stresses of the unexpected. Join us as we venture through the wilds together and make a lasting impact on our lives, and the lives of our fellow Warriors."
Please join us and our growing number of businesses in our effort to raise funds. If you are interested simply repost our social media posts (facebook @aureliusfoodco, Instagram @aureliusfoodco and Linked In @aureliusfoodco) and tag all veteran business owners in your network. Reach out to hello@aureliusfoodco.com and let us know you'd like to join the group.
]]>With Remembrance day approaching, we have decided that we will be partnering with Warrior Adventures Canada to help raise funds for their cause. Their mission is to use therapeutic adventure and peer support to prevent and reduce the effects of operational stress and PTSD in veterans and first responders. You can learn more about their efforts here. Donations will be collected in store from November 1st-11th. In addition, Aurelius Food Co. will donate 5% of our proceeds to Warrior Adventures Canada for the same time period.
Thank you for supporting Aurelius Food Co. while we support those who make a difference.
Sincerely,
Mike George
Founder / President.
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