The Olive Pit
805 Queen Street West
647 430-7085

Shirley Bougourd knows olive oil. She tells me she’s still learning, that the past three years of running The Olive Pit, haven of oil and good taste in general, has been quite the experience; that she’s still taking in new information each day. But to the average lay person, Shirley knows her stuff. Thus, she knows olive oil.

The Olive Pit is situated directly underneath The Spice Trader, and opened on the same day in fact; the purveyors of the above storefront are her son and daughter-in-law. Shirley’s not so much into spices as she is into oils, but then spices and oils do go hand in hand. It’s a nice combination, and makes for a pleasant space.

“Three years ago the appreciation for good foods, oils and vinegars was starting to burgeon in Toronto,” says Shirley, and that has helped pave the way. The Olive Pit was well received upon opening, and it’s been a happy existence. Perhaps it’s a sign that even though a city may have a lot of everything, there’s still a need for specialization. Then again, 40 plus olive, vegetable and nut oils sporting passport stamps from Italy, Morocco, Corsica and the Amazon rainforest to name a few, with tasting privileges for all, is a recipe for success. Situate all that in the grand funk atmosphere of Queen West and it’s a formula that almost never fails to draw in curious passersby, let along connoisseurs and gourmands.

Once they’re through the door and down the steps, the rustic surroundings draw customers in, and transport them to another place. Imagine, a hundred and fifty square feet of Tuscan basement a block away from your city digs. The change is refreshing, the ingredients intoxicating, and since olive oil is a staple of life and health that none should go without, everyone wants to buy some. But which one?

1. Is there a difference between Extra Virgin Olive Oil, Virgin Olive Oil, and Olive Oil?

Indeed. The label Extra Virgin Olive Oil is designated to the oil comprised of the first picking of olives, and processed within 24 hours. During production, spinning separates the water and oil, and then the batch is left for two months before bottling. The second spin results in Virgin Olive Oil; the third spin is Olive Oil, and so on. Extra Virgin is below 1% acidity, and Virgin below 2%.

2. How can you tell a good quality olive oil?

Really, there are so many. Fortunately, the answer is much simpler than one would think, and Shirley is quick to give it. “The only way to tell if an olive oil is good is to taste it. That’s why you can taste all our oils.” It makes sense, when you think about it. We all pride ourselves for uniqueness and individuality; those differences extend to our taste buds. Some like it fruity, some like it infused, while others don’t care to taste it at all. Some even like it golden while others prefer more green, but then Shirley tells me that doesn’t make a difference. She does mention that the cloudier oils are unfiltered.

There are other, more clear-cut factors: like everything in life, there are tiers of quality, and like everything in life, you get what you pay for. A Porsche and Pinto have four wheels both, but the performance is worlds apart. A Porsche may not really be a necessity of life, but when it comes to what you put in your body, it’s wiser to go the extra mile.

No two oils are alike, and there is critical information olive oil fans should look for on every bottle of Extra Virgin: the family name, followed by the country of origin (meaning where the oil was made, not where it was bottled or imported from), including the street name and number; importer & contact information; the types of olives used in production; best-before date; designation of product; and lot number. Following this guide improves the chance of buying a completely designated, natural product.

3. Why spend the extra money?

Olive oil ain’t cheap, that’s for sure. The Olive Pit boasts one Italian gem that runs $80 for 750ml. That said, the store also sells a scrumptious Palestinian label for $20.

But there is a difference, and a profound one: generic or grocery store brands of olive oil may say they’re Extra Virgin or Virgin, when in fact they are only required to have 5% of that quality in the bottle. The other 95% is run-of-the-mill, substandard oil.

4. How do I use olive oil?

It’s a valid question, really, as olive oils are at their best in the raw. They have a low smoke point, so when heat is applied all the benefits and nutrients collapse. Extra virgin breaks down at 250 degrees and virgin at 400 degrees, while nut oils can go up to 500 degrees. Or, as Shirley advises, “It’s best as a finishing oil. Cook with something less expensive, and finish with something better.” Besides, the intense taste of a good olive oil is best savoured straight from the bottle.

On that note, keep in mind that sun and heat destroy olive oils. Cans are great to keep out the UV rays, but in either case make sure to keep oils in a cool, dry place. Typical shelf life is 18 months after purchase.

5. Why even use olive oil?

Because it’s healthy. Extra Virgin and Virgin olive oils are thought to lower blood pressure, cholesterol, and prevent heart disease and heart attack. There is also evidence that they may reduce blood glucose levels, increases absorption of vitamins A, D & E, and promote the external healing of burns, rashes and cuts.

So, olive oil is a sure thing because it’s good for us, and it tastes great. But there is a science to buying the right kind, and that said, it’s wise to know your stuff. Or, just go to the Olive Pit and talk to Shirley. She’s open to questions.