Let’s find out ‘Is Olive Oil Gluten-Free?’ Because it only includes olives, plain olive oil is gluten-free. However, under some conditions, specific brands and kinds of olive oil (particularly flavored variations) might be cross-contaminated with gluten, so you should exercise caution when selecting a brand of olive oil.
The following six olive oil brands are suggested for gluten-free dieters:
- Bariani Extra-Virgin Olive Oil (produced in a gluten-free facility)
- Filipp Berio Olive Oil (labels products “gluten-free”)
- Jovial Extra-Virgin Olive Oil (produced in an allergen-free facility)
- Mary Ruth Organics Ice-Pressed Raw Extra Virgin Olive Oil (labeled “gluten-free”)
- Palermo Olive Oil (certified gluten-free)
- Pompeian Olive Oil (labeled “gluten-free”)
How Olive Oil Is Made
Olive oil is made by pressing olives and squeezing the oil out. It’s very easy (though not very efficient) to create olive oil at home: five pounds of fresh (non-marinated) olives yield less than two cups of olive oil. For thousands of years, olive presses have been used in regions of Europe and the Middle East.
Commercially, olive oil is extracted via pressing (similar to what you can do at home, but on a much larger scale), centrifugation, or “cold dipping” (alternatively known as “the Simolea method”). Heat is sometimes utilized to speed up the process.
One of the greatest methods for producing olive oil is pressing. To begin, the olives (pits and all) are pounded into a paste. The mixture is then squeezed between discs to extract the oil. Cold dipping, which includes repeatedly dipping blades into the olive oil paste to collect a light coating of oil that is then wiped off, is also seen to be preferable.
When olive oil is branded “cold-pressed,” it signifies it was not heated; heat can cause the oil to oxidize, making it less healthful and appealing.
Olive Oil Types And Uses
Olive oil comes in a variety of kinds or “grades,” including one labeled as only suited for use in lamps. However, olive oil at the grocery store can be classified into four types:
- Extra Virgin Olive Oil: This is said to be the greatest olive oil. It is made solely using chemical extraction procedures (such as pressing, centrifugation, or cold dipping), and it is virtually always cold-pressed. Extra virgin olive oil is a deeper green oil that is more viscous than other oils and tastes like olives. Use this olive oil over salads or in other dishes, but be cautious not to overcook it because it will strongly smoke if it gets too hot.
- Virgin Olive Oil: This grade is one step below than extra virgin olive oil. It is only removed mechanically, however heat is occasionally utilized. When compared to extra virgin olive oil, virgin olive oil may be a lighter green hue and appear less viscous. Virgin olive oil can be used in salads or cooking. It’s also cheaper than extra virgin olive oil.
- Pure Olive Oil: sometimes labeled just “olive oil,” this is a highly refined olive oil. It has a greenish-yellow tint, is less viscous than extra virgin olive oil, and has a neutral flavor. Because it smokes less than extra virgin olive oil, it is a wonderful choice for cooking.
- Light Olive Oil: This is the most refined olive oil you’ll come across. It’s a light yellow color (with a hint of green). This is the best olive oil to use for high-heat cooking.
Most good cooks will keep two types of olive oil on hand: one bottle of high-quality extra virgin olive oil (for use in salad dressings and other applications where taste is important) and another bottle of pure olive oil or light olive oil (for use in high-heat applications such as frying and sauteeing).
When Olive Oil Contains Gluten
Because olive oil is derived from olives, the only methods for gluten to enter the picture are through gluten cross-contamination in the manufacturing process or through additional components.
Olive oil can become polluted during the manufacturing process.
1 Although the equipment used to manufacture olive oil is specialized, it could potentially also be used to generate wheat germ oil. Olive oil might potentially be manufactured in a joint facility that also processes gluten-containing food.
It’s also conceivable that flavored or infused olive oils include compounds derived from gluten grains. In actuality, the only gluten-related danger you’ll find in olive oils is in smoke-flavored oils—barley is utilized as a natural smoke flavoring component. As a result, unless you’ve double-checked with the producer and established that the smoke flavor does not contain barley, you should avoid all flavored olive oils that claim “natural smoke flavoring” or “smoke flavoring” as an ingredient.
Other spices and flavorings used in flavored or infused olive oils might conceivably include gluten, even at extremely low amounts. If you’re very sensitive to trace gluten, stick to just the suggested brands of basic olive oil (you may easily add your own spices and flavorings).
Recommended Brands Of Gluten-Free Olive Oil
The following brands claim that their olive oils are gluten-free:
- Bariani Extra Virgin Olive Oil: Bariani is a tiny California firm that only makes small quantities of cold-pressed extra virgin olive oil and balsamic vinegar. It’s pricey, but some in the gluten-free community like it because of its purity and flavor.
- Filipp Berio Olive Oil: This brand, which touts itself as “the first and last name in olive oil,” produces seven varieties: Robusto Extra Virgin, Extra Virgin, Delicato Extra Virgin, Organic Extra Virgin, 100% Italian Organic Extra Virgin, California Extra Virgin, Pure Olive Oil, and Extra Light. They are all branded “gluten-free.”
- Jovial Organic Extra Virgin Olive Oil: If you are allergic or sensitive to more than just gluten grains, this olive oil may be for you. According to the producer, the olive oil is produced in a facility that is free of the following allergens: tree nuts, peanuts, soy, dairy, eggs, wheat, fish, shellfish, and maize.
- Mary Ruth Organics Ice-Pressed Raw Extra Virgin Olive Oil: According to the firm, pressing olives at a cooler temperature than standard cold-pressed olive oil permits the final oil to retain more flavor and minerals. Mary Ruth Organics’ olive oil is labeled “gluten-free.”
- Palermo Olive Oil: The Gluten-Free Certification Organization (GFCO) certifies these extra virgin and pure oils as gluten-free, requiring producers to test goods to verify they contain fewer than 10 parts per million of gluten. 2
- Pompeian Olive Oil: Pompeian should be available in your local grocery. Extra Virgin Robust, Extra Virgin Smooth, Classic Pure, and Extra Light Tasting are the four simple olive oils produced by the business. All are “naturally gluten-free,” according to the manufacturer.
