Wine and Extra Virgin Olive Oil – What Do They Have In Common?

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We know many of you are wine lovers (so are we) and that you have a good understanding of wine. So we thought a little compare and contrast between wine and extra virgin olive oil would be a great tool for better understanding extra virgin olive oil.

1) WINE AND EXTRA VIRGIN OLIVE OIL ARE BOTH FRUIT JUICES.
TRUE:  Just as wine starts out as freshly pressed grape juice, extra virgin olive oil comes from freshly pressing olives – essentially a fresh fruit juice.  Pinot noir grapes make a different wine than cabernet grapes; likewise the flavor profile of extra virgin olive oils are partially determined by the variety of olive – arbequina and arbosana, for example, have different flavor notes.

2) LIKE A FINE WINE, YOU SHOULD AGE YOUR EXTRA VIRGIN OLIVE OIL.
FALSE: Olive oil should not be aged.  Olives are harvested and pressed once a year from September-December. Extra virgin olive oil from the most recent years’ harvest is more likely to retain its polyphenol properties (antioxidants), which studies have shown to contribute health benefits.

3) HEAT, LIGHT AND AIR ARE ENEMIES OF BOTH WINE AND EXTRA VIRGIN OLIVE OIL.
TRUE: Exposure to the elements above for an extended period of time destroys the properties of both olive oil and wine.  This is why both olive oil and wine are often sold in dark glass and suggested to store in a cool dark place.

These are just a few ways wine and extra virgin olive oil are similar, yet it’s important to note that there are some key differences.