Extra Virgin Olive Oil Standards
Chapman Hill include
Extra Virgin Olive Oil must meet certain chemical and sensory criteria, according to international industry standards (International Olive Oil Council - IOOC).
Have no more than 0.8% acidity.
Have a peroxide value of less than 20 milliequivalents per kg of oil.
Be fault-free, having perfect taste and odour, according to an IOOC accredited panel of experts.
Chapman Hill is a signatory to the Australian Code of Practice, which means we must meet stringent industry standards of freshness and authenticity.
We are an Olive Care accredited grove.
For an amusing interpretation of What does Virgin mean?
The right size for every occasion
Chapman Hill Extra Virgin Olive Oil is sold in your choice of:
These stylish, easy-pour bottles have tamper-proof caps to ensure your safety.
4 litre tins
Please note that only Frantoio is available in 250 ml
- Larger containers are available upon request
How to best look after your Chapman Hill Extra Virgin Olive Oil
To make sure your extra virgin olive oil retains its flavour and aromatic qualities, store it in a cool, dark place.
Keep olive oil tightly stoppered — it's a sponge for other odours and flavours. Keeping the lid on firmly also helps to prevent oxidisation.
In the first months after bottling, the oil will have a greener hue and perhaps have more bite, which some people prefer. With time, the colour will turn more yellow and the flavours of the oil will soften.
The oil may keep for more than two years, but it should really be consumed before the "Best Before" date on the label.
Use By Date and Year of Harvest
Our Oils are tested in an independent Laboratory each year to assess the individual Use By Dates.
Chapman Hill also include the Year of Harvest on our labels. Please read the recent story in The Age Epicure about the importance of this
Grades of Olive Oil
The best olive oil is called "Extra Virgin Olive Oil," traditionally derived from a cold pressed process that involves only pressure to extract the olive oil, and results in a natural level of low acidity. Today, this level of quality is still able to be achieved using more modern pressing methods.
Climate, soil, variety of olive tree and time of harvest account for the different organoleptic properties of different extra virgin olive oils. "Organoleptic" properties refers to the olive oil flavour, bouquet and color. The term comes from the Greek organon (tool) and leptos (fine), and usually refers to the instant when all the senses are employed in a food's assessment.
Extra-virgin olive oils must have an acidity of less than 0.8 percent. Virgin olive oils, on the other hand, may have an acidity between 0.8 and 2 percent.
Olive Oil is the product of blended oils which have been refined to balance acidity, aroma, and taste. Refining makes the oil colourless, odourless and flavourless. Virgin olive oil is then added in small quantities (typically 5 to 25 per cent) to give the oil some character. Olive oil must have an acidity of less than 1.5 per cent. While less flavourful and aromatic than extra virgin olive oil, olive oil is high in monounsaturated fat and remains a healthy choice of cooking oil.
Olive-Pomace Oil is extracted from the "pomace" (the remaining portion of the olive after pressing) through the use of solvents. The resulting oil is refined to produce a colourless, odourless and flavourless oil.
(Source: International Olive Oil Council)
Extra virgin olive oil should be packaged in dark glass bottles or tins to protect it from the damaging effects of light. Avoid buying extra virgin olive oil that is stored in plastic containers as the extra virgin olive oil can absorb some of the compounds used in the plastic, such as cancer causing PVC’s (polyvinyl chlorides).
It is important to remember that extra virgin olive oil is a product of nature.
Generally, olives picked early in the season yield a fruity extra virgin olive oil; olives picked in the middle of the season yield an extra virgin olive oil with mild flavour; and olives harvested late in the season yield a gentle extra virgin olive oil. Some of us prefer fruity olive oils, others prefer milder ones. There is no right or wrong: The only thing that matters is quality and your taste.
Of course different extra virgin olive oils are better suited to different dishes, so that a fruity olive oil on a steamed fish might be a little excessive, and a mild olive oil on a sauté redolent with garlic would be overshadowed.
The Healthy Oil
Some of the reasons Extra Virgin Olive Oil is good for you
The health benefits of olive oil:
Olive oil contains high levels of monounsaturated fat, which helps to lower blood cholesterol and reduce your chance of heart disease when you eat it instead of saturated fat in your diet.
Extra virgin olive oils are high in a wide variety of antioxidants that are not found in other oils. These antioxidants help protect against heart disease and cancer. Robust or early-harvest oils are generally higher in antioxidants than the milder, riper oils.
Diets rich in olive oil instead of other fats or oils may help reduce blood clotting and ultimately heart disease.
Epidemiological studies suggest that olive oil has a protective effect against certain malignant tumours in the breast, prostate, endometrium and digestive tract. Research has revealed that the “type” rather than the “quantity” of fat seems to have more implications for cancer incidence. This could be related to oleic acid, which is the predominant mono-unsaturated fatty acid in olive oil.
An olive oil rich diet is not only a good alternative in the treatment of diabetes; it may also help to prevent or delay the onset of the disease by preventing insulin resistance and its possible harmful implications by raising HDL cholesterol, lowering triglycerides, and ensuring better blood sugar level control and lower blood pressure.
Like all other fats and oils olive oil is high in calories which could suggest that it would contribute to obesity. However, evidence shows that there is less obesity amongst Mediterranean people, who consume the most olive oil in the world. It has been demonstrated that an olive oil rich diet leads to greater and long lasting weight loss than a low fat diet. Olive oil tastes good and it is a stimulus to eat vegetables and pulses.
Olive oil bolsters the immune system against external attacks from microorganisms, bacteria or viruses. The fatty acids in olive oil are good allies in lowering important immunological parameters.
Olive oil is also good for the stomach, hepato-bilary system, pancreas, and intestines. It helps with anti-aging, osteoporosis, cognitive function and skin damage. It is also beneficial to consume olive oil during pregnancy and whilst breast feeding.
For more detailed reports on the above claims, visit the International Olive Oil Council website www.internationaloliveoil.org