Nutrition

Olive fruit can used to make many products. Unlike wine olive, olive oil is best consumed whilst it is fresh. Fruit grown in the more southern Australian latitudes has been reported as having "enhanced oxidative stability and superior nutritional characteristics" (Page viii of the Executive Summary from the 'National Olive Variety Assessment Project' issued June 2003. A rural Industry Research and Development Corporation publication No 03/054)

Oleic acid is a naturally occurring mono-unsaturated fat. Such fats have the nutritional value to lower bad blood cholesterol and increase good cholesterol. (Source-The Eurofed lipeds Conference in the UK in September 2004) The concentrations of oleic acid and other component acids vary in oils from different regions of Australia. The warmer climates generally have lower values of oleic acid. The survey determined that the average value for Tasmania olive oil was 82% mono unsaturated fat and for Queensland 65%.(Source- 2004 Australian Olive Association survey, carried out on behalf of the International Olive Oil Council)

Fruit harvested at the correct time and processed within 12 hours of harvesting produces the best, most nutritious and longer keeping extra virgin olive oil. (Incidentally, some brand names are expected to include this in their packaging labelling.) Modern centrifuges and hammer-mill crushers have been designed to minimise the fruit pulp's exposure to air, thus reducing the chance of oxidation, which will degrade the oil. The use of the old fashioned stone crushing wheel and hydraulic mat press is gradually being replaced by more hygienic hammermill and centrifuge technology.

Direct light, warmth, air and the passage of time can degrade the nutritional properties of olive oil. To ensure you get the best, we recommend that you buy fresh Australian olive products and give preference to those groves that specify the harvest year. To overcome the detrimental effects of light, discerning buyers usually insist that the bottle be made from darkened glass. Many imported oils are not as fresh as local product, nor do they exhibit the characteristics of Tasmanian olives.

There are several classifications of olive oil. The best is extra virgin olive oil, however this can have wide ranging nutritional characteristics from olives grown in differing climates. Nutritionally, the best oil is produced in cool climate areas. This can only be produced from fresh olives, harvested at the optimum time, extracted by mechanical force at a temperature under 28 degrees Centigrade, and with minimal exposure to air.

Other classifications are inferior and are unwanted surplus, which are usually exported from the country of origin. They are: -

'Pure oil' refers to purified oil (often lampante oil), usually done by solvent extraction techniques.

'Light oil' refers to the oil colour or taste and not the calorific content, and is usually purified oil.

'Olive oil' grade refers to that which is just edible because of poor processing techniques.

'Virgin oil' is effectively down-graded extra-virgin olive oil. The downgrade can be the result of poor cultivation or processing techniques, old oil, or faulty taste.

Give preference to those olive oil brands that list the harvest year in their packaging labelling, and of course select the freshest!

When comparing price with imported or inferior classified olive oils, please consider that we are not advocating that you fry your potatoes in litres of Tasmanian extra virgin olive oil. It should be used like a fine wine, in moderation. Allow our oils to impart a delicate flavour to your meat, fish or vegetable dishes, or just use it 'as is' with crusty bread. Like all fine foods you will notice the difference! Try replacing animal fats in your diet with minimal quantities of our nutritious oil, and you will soon reap the benefits!

It has been reported that many of the nutrients in fresh and cooked vegetables are not all easily absorbed into the body. However, when consumed with extra virgin olive oil the digestion and absorption of these nutrients is considerably improved.

Olive oil contains a mixture of saturated , poly-unsaturated, and mono-unsaturated fatty acids, plus minor components such as polyphenols and tocopherols. The proportions of all these components vary within the class or category of olive oil.

Extra virgin olive oil (EVOO) has a free fatty acid level less than 0.8%. As stipulated by the International Olive Oil Council, the major mono-unsaturated fat, oleic acid in EVOO has to be between 55% to 83% within the fatty acid profile. Olive oil is a fruit juice and as with other juices, harvesting at the optimum time then processing fresh is very importan

EVOO can only be produced from fresh fruit, which is harvested at the correct time and processed quickly. Lapses of either produce more free fatty acid and the resultant oil is subsequently declassified into these sequential lower grades of virgin, olive oil, or lampante (translation = lamp oil), which is unfit for human consumption. Light oil or Pure oil is usually produced by purifying rancid lampante grade oil, often with hexane distillation. The result is a very low levels of mono/polyunsaturated fats and high in saturated fat, with almost no polyphenol content

As EVOO ages, the free fatty acid level increases. Those oils that have initially been produced with high levels of polyphenol antioxidants and monounsaturated fat, do have very low free fatty acid levels and longer shelf life. They are considerably more nutritious than even the lesser grades of extra virgin olive oil.

In 2005 Virgin Gold Olives, a South Eastern olive grove produced an oil with a greater oleic acid content than the 83% maximum stipulated by the International Olive Oil Council. Theoretically their oil could not be marketed as extra-virgin olive oil. From a mono-unsaturated fat combined with polyphenol content, it was obviously nutritionally superior.

VGO's oil was analysed with15 other Tasmanian oil samples. It was determined to have the highest level of polyphenols. Incidentally, the IOOC does not stipulate a range for total polyphenols in EVOO, possibly because the polyphenol level diminishes before the maximum oil level in the fruit is attained. This practice effectively reduces polyphenol anti-oxidant benefits, but increases oil yield for the grower.

Virgin Gold Olives applied for a patent for the production of an olive oil with mono-unsaturated fatty acid level higher than 83%, a free fatty acid level equal to or less than 0.2% and a total polyphenol content greater than 180mg /kg. Subsequently, the patent was approved. Please refer to Australian Patent 2005100970.

They have called their discovery Ultra Virgin Olive Oil, which is now also trademarked.

Tasmanian Ultra Virgin Olive Oil is one of the main components in their newly developed day cream and the recent Oria range of skin care products.

Virgin Gold Olives hopes that you to will reap the benefits of their innovative efforts to improve the quality of olive oil.