Olive oil is, in fact, a type of fruit juice. Olives belong to a group of fruits called drupes. According to Britannica, "drupe" is the proper botanical label for stone fruit, that is, a fruit that typically has only one seed, protected by a hard shell known as a pit. Other examples of drupes include peaches, cherries, and mangoes. In fact, raspberries and blackberries are actually clusters of very small drupes. The olive oil production process closely mirrors that of other fruit juices, but not the production of other cooking oils. The Seattle Times explains that olive oil is made by crushing the fruit to separate the juice from the solid flesh. On the other hand, seed-based oils such as sunflower, safflower, and canola oil, are produced with the aid of chemical solvents.
Despite the fact that olive oil is technically a form of fruit juice, we use it like any other kitchen oil, so the moniker is not entirely inappropriate. While drinking olive oil has gained some popularity as a health trend, it can't be treated like other fruit juices. Firstly, it's quite calorie-dense, and drinking large quantities can cause an upset stomach. While some olive oil has a lower smoke point than other popular kitchen oils, it still has the texture and cooking properties we associate with oil. So, now that you've learned the true nature of olive oil, you can go right back to calling it what you always have.
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September 09, 2022 at 03:11AM
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Is Olive Oil Technically Fruit Juice? - Tasting Table
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