Welcome to our La Barre Olives Frequently Asked Questions page. When it comes to olive oil and vinegar we are very passionate and we welcome any questions should yours not be answered here. Please submit any questions via our contact us page and we will endeavour to respond the same day. Thank you for visiting our website and we hope you enjoy your time here.
Extra Virgin Olive Oil
Extra Virgin Olive Oil (#EVOO) is a fruit juice. It must be extracted using physical pressure. It has a positive flavour and odour and with no associated defects. Furthermore, its free fatty acid level must be below 0.8%. In the past EVOO was seen as a premium product, now days producing it is seen as the standard product and there is a great range of qualities between the oils from excellent to bad ones. On a health angle the positive qualities of olive oil referred to in research normally relates to EVOO.
If the free fatty acid level is greater than 3% it is described as Lampante and is not for human consumption. Traditionally, these oils have been used as fuel oil.
To produce olive oil the olives are crushed into a paste and the oil is extracted using pressure. The by-product is called pomace and it contains a small percentage of olive oil. This olive oil can be extracted using solvents and is thus called Pomace oil.
Lampante oil can be filtered using solvents to remove the free fatty acids, and odours and taste. What is left is an odourless and colourless olive oil with none of the positive health benefits. It is a straight fat. Pure Olive Oil. Similar to Extra light except the producers will incorporate a small percentage of extra virgin olive oil to give it flavour and colour
Olive are crushed into a paste and then passed into the centrifugal press. As the name implies first press is the oil extracted from the process. After the paste has had the oil removed it is called pomace. Pomace retains a small percentage of oil and this oil can be removed either from passing the pomace through the centrifuge or by using chemical solvents. In Australia virtually all oil is first press.
Olive oil oxidizes with heat and contact to air. It is for this reason that pressing oil is best done at temperatures not exceeding 26 degrees. La Barre operates it processing plant at 24 -25 degrees, thereby classifying itself as cold pressed.