Production of olive oil and how to choose ?

What is the production of olive oil ?

In the past few years, the EU has produced an average of 2.2 million tons of olive oil annually. This represents about 73% of world production. Spain, Italy and Greece account for about 97% of the EU’s production.
We are fortunate to have olive-oil producing neighbours. There are 120 protected designations of origin (PDO) in Europe.
France ranks only 23rd in world-wide olive oil production, but accounts for eight PDOs:

• Olive oil from Nyons
• Olive oil from the Baux-de-Provence valley
• Olive oil from Aix-en-Provence
• Olive oil from Haute-Provence
• Olive oil from Provence
• Olive oil from Nice
• Olive oil from Corse - Oliu di Corsica
• Olive oil from Nîmes

How to choose olive oil ?

Oil should be tasted like wine. Your choice will be guided by the dish and the taste of the oil. There are fruity green oils (with aromas of grass, hay, green pepper, artichokes, green tomato) made from olives harvested when they are still nearly green. Oils with a riper fruit aroma have a more delicate flavour because they are made from olives harvested when fully ripe, even black for some categories. Here we find the flavours of almonds and fruit.

Remember that, just like with wine, tastes must go well together. Prefer light fruity oil for raw dishes such as salads, or for cooked dishes with delicate flavours. A dark fruity oil, made from olives stored for several days before pressing, has woody, artichoke flavours that make it perfect for spicy dishes and Mediterranean recipes.

You wouldn’t dream of serving a solid Cahors with smoked salmon, would you? But a fragrant Sauvignon de Touraine will set that salmon off perfectly.