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David Neuman began his Olive Oil career as a Commis Chef at the Four Seasons Hotel, Washington, D.C. in 1985, cooking with great olive oil. After years of employment in the Specialty and Natural Foods industry, he was hired as President and Partner of Lucini Italia, and for the next 9 years grew it to become the premier Italian Olive Oil brand in America. Upon selling the business in 2014, David opened Gaea North America with the assistance of its parent company, Gaea Products S.A. in Greece. Together they focus on selling the best Greek Extra Virgin Olive Oils available.
His participation is vast in the Olive Oil field:
- ONAOO (Organizzazione Nazionale Assaggiatori Olio di Oliva) Imperia, Italy, International Olive Council Accredited: Panel Taster – 2011
- Quarterly blind tastings with ONAOO professors to maintain his qualifications
- Has instructed olive oil tastings, blind comparisons and provides knowledge to over 1,000 trades and consumers alike with his signature Extra Virgin Olive Oil 101 course.
- Speaker at the Keller and Heckman LLP Seminar – Defending Your Supply Chain: The Case of Extra Virgin Olive Oil
- Presenter at the AOCS (American Oil Chemists Society) conference
- Olive Oil Judge
- Member of the Varietals, 2011 – 2014: Attending annual harvest in various countries with the Varietals to learn techniques from the growers and producers and how Extra Virgin Olive Oil is used around the world in various cuisines.
- Panelist, Olive Japan, Tokyo – 2014
- ONAOO Level 2 Professional Taster – Student: 2016 – Present. Graduates 2018 Rome, Italy
- Keynote speaker at the WOOE (World Olive Oil Exposition) Madrid, Spain – March 2018
- Presenter at the IRTA Olive Oil class- Barcelona, Spain – March 2018
If you have always wondered what “extra virgin grade” is, how to buy it, how to use it, and moreover how to judge it as possibly a properly labeled bottled of Extra Virgin Olive Oil, write David and look for his reply typically within 48 hours. The most frequent questions and answers will be applied to our FAQ’s.
Most Popular Questions
Olive oil is a healthy substitute for butter. One tbsp. of olive oil has 120 calories and 14 g of total fat, including 12 g of unsaturated fat. Olive oil contains no trans fats or cholesterol. Salted butter has 102 calories per tbsp. and 11.5 g of total fat, of which 7 g are saturated. Butter also contains 31 mg of cholesterol. Excess monounsaturated fats, a low saturated-fat content and an absence of cholesterol make olive oil a better alternative than butter for the heart.
A clear jar is fine because it’s dark inside the refrigerator most of the time. If you don’t want to refrigerate your olive oil, keep it in a dark, cool cupboard away from the stove or other heat-producing appliances. Olive oil connoisseurs recommend storingpremium extra-virgin olive oils at room temperature.
You can substitute olive oil for other cooking oils in most baked recipes, such as quick breads or brownies. Olive oil does have a stronger flavor than some other oils, which might affect the flavor of the baked product. You might want to try using half olive oil and half vegetable oil.
Using avocado oil as a substitute to olive oil. Olive oil is more expensive than normal oils, but due to its nutrition properties (and probably its taste), chefs prefer to use it for lots of different applications even frying. Avocado oil is more valuable thanolive oil, and of course, more expensive.
Ask a botanist, and the reply would be yes: an olive, just like a plum or a cherry, is a fruit. The olive is the small, bitter-tasting fruit of the olive tree, Olea europea. Olives are classified as fruit because they’re formed from the ovary of the olive flower, and they’re seed-bearing structures – those small stones (or pits) that you leave on the side of your plate could grow into trees if you planted them. In culinary terms, however, olives are like those other fruit, tomatoes, and are treated as a vegetable: we eat them in savoury dishes or on their own as a snack or hors d’oeuvre.