Corn Oil vs. Olive Oil
Corn oil and olive oil – these kitchen staples often find themselves head-to-head in the pan, battling for a spot in your favorite recipes.
In the battle of nutritional benefits, it’s essential to consider your dietary needs and preferences. Both oils bring unique strengths to the table, so it’s not so much about a winner and loser but about finding the right fit for your recipes and health.
So, without further ado, let’s dive into the history of these oils and the characteristics that set them apart:
History of Olive Oil
Compared to other vegetable oils, olive oil is extracted from the fruit of the Olea europaea tree and not a seed. The word “oil” has an Arabic origin – “az-zait,” which translates to the “juices of olives.” Hippocrates referred to olive oil as “the great healer,” and Homer coined the term “liquid gold.” The oil is a distinguishing and central part of the Mediterranean diet. In 2012, UNESCO declared it an Intangible Cultural Heritage because of olive oil.
Wild olives originated in Turkey (previously known as Asia Minor around 6,000 years ago. Olive was used for various purposes, including medicines, religious rituals, skincare applications, soap-making, and oil lamp fuel.
According to a research paper published in the Reviews in Environmental Science and Biotechnology, olive oil trees originated in ancient Mesopotamia and Persia. It then spread towards Israel and Syria in the Mediterranean Basin. Here, it was cultivated and introduced to North Africa later. Some scholars argue that the Ancient Egyptians cultivated olive oil because olives were found in Egyptian tombs dating to 2,000 BC.
The earliest olive oil amphorae (a Roman Jar) dates to 3,500 BC. However, olive oil wasn’t produced until 4,000 BC. In 3,000 BC Crete, olive oil was a highly prized and widely cultivated product. The Greeks are credited with introducing olive oil in the golden age. They used it as skin lotion, food, perfume, fuel, preservative, pesticide, detergent and even a contraceptive. Mycenaean Greece majorly exported olive oil from c. 1450 to 1150 BC.
Olive farming was introduced in Spain when Greek colonies settled in some parts of the Mediterranean. It spread in the Roman Empire and became a commercial commodity after conquering Asia Minor, Greece, and Egypt. This led to an increase in trade in the Mediterranean. The production expanded, and the Romans developed the olive press to extract refined olive oil in the 5th century AD.
In the 16th century AD, olive oil came to America, and its cultivation began. When the Spanish missionaries entered the north, they planted olive groves in California. By the 19th century, olive oil became a thriving industry in the area. Today, Spain is the world’s largest olive oil producer.
How Is Olive Oil Extracted
There are two primary methods of harvesting olives: manual and mechanical. Manual harvesting involves hand-picking olives from the trees, while mechanical harvesting uses shakers to vibrate the tree, causing the olives to fall onto a collection net.
Once harvested, the olives undergo sorting to remove any leaves, twigs, or debris. This step is essential to ensure the cleanliness of the olives and prevent any impurities from affecting the quality of the oil.
After sorting, the olives are ready for the crushing phase, also known as milling or grinding. Traditionally, this process involved stone mills where the olives were crushed to form a paste. Modern facilities, however, use stainless steel crushers that efficiently break down the olives into a homogeneous mixture.
The crushing process releases the oil from the olives, forming a thick, pulpy substance. The temperature during crushing is an essential factor, as excessive heat can degrade the quality of the oil. Cold-pressing, where the temperature is kept below 27°C (80°F), is favored for producing high-quality extra virgin olive oil.
The next step is malaxation, gently stirring or kneading the olive paste. This process helps facilitate the coalescence of oil droplets, promoting the aggregation of tiny oil droplets into larger ones. The malaxation time and temperature are carefully controlled to optimize oil extraction without compromising quality.
After malaxation, the olive paste undergoes the extraction phase to separate the oil from the other components. Traditional presses were used for this purpose, employing hydraulic pressure to squeeze the oil out of the paste. Modern centrifugation methods, however, have become more prevalent due to their efficiency.
In centrifugation, the olive paste is spun in a horizontal or vertical centrifuge, separating the oil, water, and solid residue. The separated oil is then further clarified to remove any remaining impurities. This process ensures a pure and clean final product.
History of Corn Oil
Corn oil is a golden or pale-yellow viscous liquid derived from the germ of corn. The extraction process typically involves crushing the corn germ to release the oil. This oil is then refined to meet quality standards and remove impurities.
While corn was discovered around 9,000 years ago, it wasn’t until the late 18th century that corn oil was produced commercially. The origin story of corn oil began in 1842. A British immigrant – Thomas Kingsford, invented the wet milling corn process.
Before Kingsford’s discovery, corn wasn’t considered a good oil or starch source. Kingsford was working at Wm. Colgate & Company when he convinced his employer to give his alkali processing idea a chance. In 1898, corn oil was extracted for the first time using a machine invented by Theodore and Benjamin Hudnut. The Hudnut Hominy Company joined the most significant discovery of the period, and together, they and Kingsford dedicated seven years to perfecting machines that crushed Indian maize into cereal.
Hudnut opened the first corn mill plant in Edinburgh in 1852 but closed it shortly after as he enlisted in the 19th Indiana Regiment Indiana as a lieutenant during the Civil War. He returned home in 1864. He opened two mills in Mattoon and Indianapolis during the war and another in 1872 in the grain warehouse of Hod Smith at the northwest corner of Chestnut and Third Streets with the help of John S. Beach, a Terre Haute banker.
The father-son duo Hudnut patented the corn oil extraction machinery and process and marketed their oil bottle as Mazoil in 1899. Theodore kept working to improve the equipment’s efficiency until his death. Soon, the oil gained traction over animal-based oils as it had a long shelf life. Though corn oil’s popularity increased, it didn’t become a household staple until the start of the 1960s.
The oil was available for 75 cents/gallon by the Hudnut Company. Wholesalers could buy a 75-gallon package directly from the mill.
How Is Corn Oil Extracted
The first step in corn oil extraction is cleaning the corn kernels. The outer layer of the corn kernel, known as the husk, must be removed to access the germ. Husking is typically done mechanically, and the separated husks can be used for various purposes, such as animal feed or fuel.
After husking, the corn is milled to break it into smaller particles. This milling process helps in exposing the germ, which contains the oil. The resulting mixture, known as cornmeal, contains the germ, endosperm, and bran. The cornmeal undergoes a conditioning process to prepare it for the oil extraction stage.
This involves adding moisture to the cornmeal, enhancing oil extraction efficiency. The moisture content is carefully controlled to optimize oil extraction. The conditioned cornmeal is then subjected to mechanical pressing to extract the oil. This can be done using various methods, including expeller pressing or screw pressing. The cornmeal is compressed, and the oil is squeezed out in this process. The extracted oil is collected, leaving behind the residual meal.
In some cases, an additional step of solvent extraction is employed to extract more oil from the residual meal. Hexane is commonly used as a solvent in this process. The solvent helps dissolve the remaining oil in the meal, and then the solvent-oil mixture is separated, leaving behind the extracted corn oil.
The extracted crude corn oil may undergo refining processes to improve its quality. Refining involves processes like degumming, neutralization, bleaching, and deodorization. These steps help remove impurities, color, odors, and unwanted substances from the crude oil, producing a clear and stable finished product.
The corn oil may undergo winterization in cold climates to remove waxes that can cause cloudiness or crystallization at lower temperatures. This step ensures the oil remains clear and liquid even in colder conditions. The final refined corn oil is filtered to remove any remaining particles or impurities. It is then ready for packaging.
Choosing Between Corn Oil and Olive Oil
There are various factors to consider before picking a bottle of olive oil or corn oil from the shelf. These include taste preferences, cooking methods, nutritional content, and health considerations. Both oils have distinct characteristics that make them suitable for different purposes.
Let’s explore the differences to help you make an informed decision based on your needs.
Flavor
Corn Oil: Corn oil has a neutral flavor, making it versatile for various cooking applications. It doesn’t impart a strong taste to dishes, allowing the ingredients’ natural flavors to shine.
Olive Oil: Olive oil offers a rich, fruity, and sometimes peppery flavor. The taste can vary depending on the type of olives used and the processing method. Extra virgin olive oil, in particular, is prized for its robust flavor.
Smoke Point
Corn Oil: Corn oil has a higher smoke point compared to olive oil, typically ranging between 400°F – 450°F (204 °C – 232°C).
Olive Oil: The smoke point of olive oil varies based on the type. Extra virgin olive oil has a lower smoke point (around 375°F or 191°C), making it better for low to medium-heat cooking, drizzling over salads, or as a finishing oil. Light or refined olive oil has a higher smoke point, making it more suitable for higher-heat cooking.
Nutritional Profile
Corn Oil: Corn oil is relatively low in saturated fat and contains more polyunsaturated fats, particularly omega-6 fatty acids. It also contains Vitamin E, an antioxidant that contributes to skin health.
Olive Oil: Olive oil is a Mediterranean diet staple rich in monounsaturated fats, particularly oleic acid. It also contains antioxidants, such as Vitamin E and polyphenols, which may have various health benefits. Extra virgin olive oil, being less processed, retains more of these beneficial compounds.
Health Considerations
Corn Oil: While corn oil is low in saturated fat, it is essential to maintain a balanced omega-6 to omega-3 fatty acids ratio. Excessive consumption of omega-6 fatty acids without enough omega-3s may contribute to inflammation. Therefore, it’s essential to incorporate a variety of fats in your diet.
Olive Oil: Olive oil is often considered a healthier option due to its high monounsaturated fat content and antioxidants. It has been linked to various health benefits, including heart health and inflammation reduction. With minimal processing, extra virgin olive oil is particularly valued for its potential health-promoting properties.
Culinary Uses
Corn Oil: Due to its neutral flavor and high smoke point, corn oil is suitable for deep frying, stir-frying, and other high-heat cooking methods. It can also be used in baking to add moisture to certain recipes.
Olive Oil: Olive oil is a staple in Mediterranean cuisine and is often used for salad dressings, drizzling over vegetables or pasta, and as a finishing touch to dishes. Extra virgin olive oil is best enjoyed in dishes where its robust flavor can be appreciated, such as a bread dip.
Which is Healthier?
Heart Health
Olive Oil
Numerous studies suggest that the consumption of olive oil, especially EVOO, may have cardiovascular benefits. The monounsaturated fats in olive oil can help reduce bad cholesterol (LDL) levels without affecting good cholesterol (HDL). The antioxidants in olive oil also play a role in promoting heart health.
Corn Oil
While containing some heart-healthy unsaturated fats, corn oil is relatively high in omega-6 fatty acids. While these fats are essential, an imbalance in the omega-6 to omega-3 fatty acids ratio may contribute to inflammation, potentially impacting heart health.
Final Word
Regardless of the chosen oil, moderation is the key to a healthy life. Oils are calorie-dense. As a result, excessive consumption contributes to weight gain, which can cause heart disease.
When used appropriately, olive and corn can be part of a heart-healthy diet. With its monounsaturated fats and antioxidants, Olive oil has a strong reputation for promoting cardiovascular health. On the other hand, corn oil, with its polyunsaturated fats and phytosterols, keeps the immune system healthy.
It’s advisable to choose cooking oils based on the specific cooking methods and individual health considerations. As with any dietary choices, it’s recommended to consult with a registered dietitian for personalized advice to ensure you meet your health goals.