Olive Oil Facts

Over 750 million olive trees are cultivated worldwide, 95% of which are in the Mediterranean region. Spain alone accounts for approximately half of the world's olive oil production and two thirds of that comes from the most southerly region of Andalucia.

Olive oil is classified into "extra virgin" "virgin" or "pure" - the different grades are based on percentage of acidity in the oil, which in turn is directly related to the extent of processing involved - the least processed, and therefore purest oil is "extra virgin" - it has less than 1% acidity and is unrefined.

Fino extra virgin olive oil can be used for anything from salad dressings, to drizzling, to dipping, to baking to oven roasting - but do not heat it to the point that it smokes - at this point the unrefined particles start to burn and the taste will deteriorate. If heating to high temperatures you are best to use a refined olive oil.

Freshness does make a difference to the taste. Where possible store at normal room temperature but away from direct heat and light. As a guide use within one year but you will be able to taste if it's deteriorated.

Don't worry if your oil goes cloudy or even solidifies if it gets cold - it will clear again at normal room temperature and will not be damaged in the process.

As with wine the flavour, colour and consistency of olive oils vary dependent on the olive variety, the location of the trees, the soil type and the weather.