All Things Olive

There is so much to learn about olive oil! I really never knew the extent of it until I got a chance to sit down and talk to Keith and Lynne Voight of All Things Olive. They invited me to their house for a lesson and a tasting, and I was floored. I’ve tasted olive oil before, but never like this. They took me on a journey through the different flavors and smells, the complexity of each variety, and the importance of pairing each with its proper meal combination. Trust me, they know their olive oil.It all started while walking around Paris in 2001. Keith and Lynne ventured into a fancy olive oil boutique and found their calling. Three years later, after a lot of research and tasting, they brought a card table and a beach umbrella to the Kensington Market and started selling small batch, limited production olive oils from California. They soon became the first member of the California Olive Oil Council outside the state of California and realized that they needed to educate people in order to have them to understand the difference that real olive oil makes.I was lucky enough to have a one-on-one lesson, so I will do my best to impart this wisdom to you.Olives are a type of fruit. They are the only fruit that produces oil as it’s juice. All other oils come from seeds and need further processing in order to be edible - either using steam, heat, or chemicals. With olives, you can pick, squeeze, and use the “juice” without any further processing. There are over 100 different varieties of olives and each one has different subtleties that will change the composure of the oil, much like grapes and wine. Also similar to wine, the flavor of the oil will change depending on the harvest time, the soil in which they are grown, and how the olives are handled.There are four different flavor profiles of olive oil. The greenest olives, pressed early in the harvesting season, produce a “grassy” flavor great for robust dishes like tuna, lamb, or salmon. Olives that are still somewhat green will produce “peppery” oil, often referred to as “Tuscan style,” and is great with crusty bread or pasta dishes. The next category is “fruity”- pressed from olives that are almost fully, but not quite ripe. This oil is a great choice for salads or cooked veggies. The ripest olives produce a “buttery” and delicate oil that is often used as a substitute for butter. It is the most widely used type of olive oil and is great for everyday use.A common question that Keith and Lynne get is regarding the terms “Virgin” or “Extra Virgin” Olive Oil. Both virgin and extra virgin olive oils are made without the use of heat or chemicals - the olives are “cold-pressed.” In order to make the leap from virgin to extra virgin, there can be no taste or odor defects, as determined by an independent taste panel. Also, the acidity level has to be below a certain percent to be called “extra virgin.” Interesting fact: California standards of labeling an oil as “extra virgin” are stricter than in Europe!So, after learning all of this I was given a tasting tour through the world of olive oil and I left that house full! On the plus side, olive oil has been proven to lower cholesterol and blood pressure, so at least I was getting some health benefits! You can stop by Pike Central or Bethesda Central Farm Markets and have a tasting of your own. Lynne or Keith would be more than happy to answer your questions, show you the amazing difference between a buttery oil and a peppery one, and have you taste some of the other amazing products they sell, like wine vinegars or fruit flavored oils. And stay tuned for news about an All Things Olive tasting event at the market in the future!