First, read the label.

Second, read the label.

Third, well, you get the point.

According to the North American Olive Oil Association, 98 percent of the world’s olive oil comes from the Mediterranean region — mainly Italy or Spain — which history of olive tree cultivation goes back more than 6,000 years.

Again, like wines, the taste of olive oil differs from style to another depending on the type of olive grown as well as climate and soil conditions, the association states on its Web site. Each has its own flavor, color and aroma, so it’s not hard to find a type to suit your taste buds.

In an Italian kitchen, olive oil is the staple to each dish, said Angela Milano, owner of Milano’s Italian restaurant in Weslaco.

Used with pastas, salads and sautéing, olive oil spruces up any dish as long as it’s done with a watchful eye. There’s traditional and balanced, to rich and robust, along with types of olive oil that are used to not overpower any certain dish.

“There’s a lot of brands to choose from but it’s important to choose one that will suit what you’re cooking,” Milano said. “Remember, not all olive oil is the same.”

The restaurant uses pomace olive oil, considered a lighter version of extra virgin olive oil, made from the solid remains of olives, grapes, or other fruit after pressing for juice or oil.

Pressing, most commonly known as ‘first cold press’ means that no heat or chemicals were used to extract the oils from the ripened olives. Chefs often prefer this type of olive oil because of its purity and lower percentage of acidity. To be certified, by law it must have a maximum acidity of 1 percent. Some of the more reputable products register well below that level, coming in at below 0.5 percent, said Elton Musollari, Cooking Connection manager at the H.E.B. grocery store located at 10th and Trenton in McAllen.

“First cold press is like a fresh squeezed orange with no additives,” said the chef, who hails from Lazio in central Italy. “Olive oil is not like saying just any oil; it’s a special ingredient with plenty of benefits.”

JUST A SPOONFUL A DAY…
According to the American Heart Association olive oil is heart healthy and a recommended substitution for any fat used in any recipe, The Associated Press reported.

In 2004 the Food and Drug Administration said there is “limited but not conclusive evidence that suggests that consumers may reduce their risk of heart disease by substituting monounsaturated fat from olive oil in place of foods high in saturated fat, while at the same time not increasing the total number of calories consumed daily.”

Substituting just two tablespoons of olive oil for an equal amount of unhealthy saturated fat may in fact lower the risk of suffering a heart attack, stroke or other heart related problems.

“It doesn’t mean you could stop going to the doctor but cooking with olive oil is better in the long run,” Musollari said. “Instead of the ‘killing me softly’ ingredients like grease, lard or any other fat, use raw oils instead of vegetable oil.”

Olive oil has no more calories than any other common cooking or salad oil and contains no cholesterol.

BRANCH TO BOTTLE
Of the different olive oils available, extra virgin is the definite favorite among the varieties, Musollari said, followed closely by virgin olive oil and pure olive oil.

Extra virgin olive oil is a virgin olive oil regarded for its near perfect flavor, color and aroma with just the right portion of acidity. It may set you back a few extra dollars (most start at $4) because of the conditions in which it was produced, he said. Harvesting, processing and storage are costly, which in turn hikes up the prices once the oil makes it to the United States and on to grocery shelves.

According to the Olive Oil Association, extra virgin is less widely available than other grades of olive oil, which also attributes to the heftier price tag.

Virgin olive oil is flavorful, with a slightly less fruity taste. It is made from the olive and the fruit of the olive tree but still unaltered. Virgin means the oil was produced with no chemical treatment, however, the term “virgin oil,” referring to production, is different from “virgin oil” on a retail label, according to the International Olive Oil Council Web site.

Pure olive oil — now referred solely as “olive oil” — is defined as the blend of refined olive oil with virgin olive oil. Unfortunately, in the olive oil community, pure olive oil is often the lowest quality available in grocery stores (it lacks flavor) Musollari said, adding better grades would have “virgin” on the label.

“Learn about the different types so that you know what you are buying,” he said. “Taste testing is important and remember, olive oil just makes everything better.”