How can Australian and American oils be as good as the European ones given that the European producers have hundreds of years of experience on their side?
This is an old chestnut. Not many people are aware that the continuous method of olive oil extraction used to produce the vast majority of the world’s olive oil today has only been in widespread use since the early 1970’s. Furthermore, the new and favoured ‘two phase’ technology has only been commercially available since 1992. As such, the experience gap between European and other new world producers is not as wide as some would think. Furthermore, the extraction of oil from olives is a relatively straightforward process involving only a couple of critical steps. These are very well known and understood. Most, if not all new world olive oil producers know that if you use undamaged olives, process them quickly after picking, employ the services of a spotlessly clean mill, and don’t strive for excessive extraction then sound quality olive oil will result. Try as many examples of each as you can, preferably without knowing what you are tasting. You can then make up your own mind about the
Related Questions
- How can Australian and American oils be as good as the European ones given that the European producers have hundreds of years of experience on their side?
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