{"id":1101,"date":"2013-08-20T17:06:37","date_gmt":"2013-08-20T17:06:37","guid":{"rendered":"https:\/\/www.star-k.org\/articles\/?p=1101"},"modified":"2018-09-04T16:00:24","modified_gmt":"2018-09-04T16:00:24","slug":"olive-oil-the-contemporary-industry-of-antiquity","status":"publish","type":"post","link":"https:\/\/www.star-k.org\/articles\/articles\/1101\/olive-oil-the-contemporary-industry-of-antiquity\/","title":{"rendered":"Olive Oil: The Contemporary Industry of Antiquity"},"content":{"rendered":"

Olive oil, the liquid gold of the ancients was touted for its nutritional, medicinal, and cosmetic value. As a fuel it illuminated the home. As a food ingredient it was a feast to the palate. Olive oil production is one of the world\u2019s oldest industries. Interestingly, much of this ancient industry has not changed over the millennia.
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\n<\/span>As the numerous olive oil brochures of the Mediterranean coastal region proudly claim, the olive oil industry dates back over 5000 years, as evidenced by the discovery of a 5000 year old olive oil earthenware vessel in Turkey. Needless to say that shemen zayis<\/i> (olive oil), as mentioned in the Torah<\/i> which was given 3300 years ago, is one of the seven special species of Eretz Yisroel<\/i>. The Torah<\/i> requires the purest of pure olive oil, shemen zayis zach<\/i>, to light the menorah<\/i>. Olive oil was an integral part of the service in the Bais Hamikdash<\/i>, the Holy Temple. Of course the olive branch symbol of peace was the branch that the dove brought back to Noah\u2019s ark signaling that the end of their year long confinement during the flood was in sight.<\/span><\/p>\n

Today, olive oil\u2019s popularity has dramatically increased and has taken the health conscience market by storm. Premium quality olive oil under reliable kosher certification is imported from Crete, Greece, Italy, Morocco, Spain, Turkey, Tunisia, and of course Israel.<\/span><\/p>\n

The Star-K hotline receives numerous questions regarding the kashrus<\/i> of olive oil. What is the difference between the processing of olive oil and other vegetable oils? What exactly is extra virgin olive oil? Are there additional kashrus<\/i> concerns? Let us take a closer look at the contemporary industry of antiquity.<\/span><\/p>\n

What Is Vegetable Oil?<\/b><\/span>
\n<\/span>Olive, corn, soybeans and all other seed oils fall into the general family of oils known as vegetable oils. Vegetable oil is one of the liquid substances that is extracted from the vegetable. Vegetable oil is almost entirely made up of the fat of the vegetable. It can be liquid at room temperature, as in the case of corn, cottonseed, soybean, or olive oil. In the case of cocoa butter, coconut, or palm oil, the oil is solid at room temperature. Some vegetable oils are extracted from the seed of the vegetable, as in corn, soybeans, peanuts, hazelnuts, and sunflowers. Some vegetable oils come from the \u201cfruit of the vegetable,\u201d as in olives and palm.<\/span><\/p>\n

A variety of processes are used to extract oils. Chemical extraction<\/b> uses heat and solvents. Cold pressing<\/b>, also known as physical or mechanical extraction, does not use processing aids. All varieties of vegetable oils are expressed through chemicals and heat. Cold pressing is unique to olive oil.<\/span><\/p>\n

There are two types of chemical extraction. One method uses high heat and a solvent, such as hexane, to draw out the oil. The solvent is then evaporated, leaving the vegetable oil. Expellar pressing, another method of chemical extraction, expresses the vegetable oil through high heat and pressure. The freshly extracted vegetable oil is known as crude vegetable oil, which is dark and generally bitter, necessitating further refining before becoming an edible oil.<\/span><\/p>\n

The Cold Pressing Miracle<\/b><\/span>
\n<\/span>Olive oil is truly one of Hashem<\/i>\u2019s unique creations. It is unique because olive oil is the only fruit oil that can be extracted through cold pressing. This means that the oil only needs to be squeezed out; no further refining is required. It is ready for consumption. Although the heavy grindstones and millstones that crushed and expressed the olive oil in ancient times have given way to mechanical crushers and centrifuges, cold pressing extraction has remained virtually unchanged. Once separated, the freshly squeezed olive oil needs no further refining. The olive oil\u2019s quality is rated by its acidity content. If there is little or no acidity, then this supreme quality olive oil is labeled extra extra virgin; up to .5% acidity, the oil is considered extra virgin, and from 1 to 1.5% acidity, virgin olive oil. These naturally squeezed oils are robust, flavorful and full bodied! The oil is filtered through a cold filter press and is ready to go.<\/span><\/p>\n

In the event that the cold pressed olive oil\u2019s acidity level is too high, the oil would be too bitter to consume. Refining in a manner similar to the other crude vegetable oils would be necessary.<\/span><\/p>\n

Refining Vegetable Oil<\/b><\/span>
\n<\/span>Four basic steps are used to refine oil: Neutralization and separation, bleaching and deodorizing.
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