By Joseph Steele.
Embark on an odyssey with us as we tour the sun-drenched landscapes of the Mediterranean to uncover the secrets of its most prized possession: olive oil.
A cornerstone of Mediterranean cuisine, this liquid gold runs deep through the fabric of Mediterranean culture. Not only is it the soul of the cuisine, it is an element that is rich in tradition, health benefits and a captivating culinary addition. From the world’s finest Chefs, to the humblest of home kitchens, the depth of flavour and versatility of olive oil is revered with cult-like notoriety.
Selecting premium olive oil is akin to understanding complex wine. With nuances of terroir and diverse tasting notes, selecting a bottle that sings of quality and authenticity is easy when you know what to look out for. Freshness is absolutely paramount. Look for bottles that have a clearly marked harvest date and opt for oils within their first year of production. When you have selected your oil, try to use it within the first three months of opening for an optimal experience. You don’t want this elixir to be sitting in your pantry too long.Artisanal quality comes from known regions. Seeking out oils that specify their region is always a great start. Traceability is a sign of care and quality. When looking to international producers, you can’t go wrong with the big four: Greece, Italy, Spain and France. However, exceptional regions lie in our own backyard:
Victoria, especially the regions surrounding the Grampians, is celebrated for its robust, peppery olive oils that are as bold in flavour as the landscape is in beauty. Fertile soils and cool climates contribute to a rich and complex oil, often with a grassy note cherished by connoisseurs.
South Australia boasts a variety of climates, from the cooler Adelaide Hills to the warmer Barossa Valley, which produce a wide range of olive oil styles. You can find everything from delicate, floral notes to more pronounced fruity flavours, all with the underlying richness that South Australian soils offer.Western Australia is home to the maritime region of Margaret River, which yields olive oils of exceptional quality. The gentle growing season results in a well-balanced oil with the perfect harmony of bitterness and piquancy, often finished with a hint of nuttiness.
New South Wales has made its mark in olive oils heralding from the Hunter Valley. Traditionally celebrated for its viticulture, the olives here benefit from rich, volcanic soils. As a result, the oils are smooth, with a buttery texture and a slight peppery finish that lingers on the palate.
Tasmania benefits from a mixture of cool and maritime climates. This fortunate mix yields oils that are vibrant and fresh. Flavour profiles are often green and grassy with a bright, peppery kick that makes them excellent for finishing dishes or for use in dressings where their unique flavours can shine through.
Colour and the container play a huge role in the preservation of your precious oils. While the colour of the container doesn’t denote quality, it does offer a surprising benefit: protection from the light. Opt for dark bottles or tin containers to ensure the delicate flavours are protected from light degradation.
Far beyond dressing salads, olive oil has long been the muse of culinary innovation. Infusing dishes with unparalleled flavour and textures, keen Chefs have harnessed the properties of olive oil to create everything from ice cream to flavourful emulsions. Featuring heavily in molecular gastronomy and home cooking, the uses of olive oil are limited only to the imagination of the Chef.
Mixologists haven’t shied away from the use of olive oil in their creations either. Its silky texture and rich flavours are being used to craft unique and luxurious cocktails. Everything from olive oil-infused liqueurs, to an olive oil float for a smooth finish, the mixology world is only just beginning to explore the potential of the versatile ingredient.
The journey of appreciating olive oil is ongoing and a testament to the depth and complexity of this ancient elixir. By understanding the flavour profiles, subtle nuances of regional variations and embracing the versatility of olive oil in cooking, you’re not just indulging in a product, but participating in a rich cultural legacy.
Pour, taste and cook with curiosity, letting the liquid gold of the Mediterranean transform your culinary adventures.
