Although extra virgin olive oil has become a common staple on pantry shelves, there is still a lot you don't know about it. Here is some information about this oil:
1. What exactly does the name Extra Virgin mean?
Usually this expression means oil with a special high-quality taste. If we go deeper into this issue, Extra Virgin means the following. Firstly, the acidity level of the oil does not exceed 0.8%. Keep in mind that this does not refer to the taste of the product, but rather its chemical composition. Low acidity means the oil is not oxidized, which means it will taste good.
Secondly, this term means that the oil was extracted from the olives mechanically, that is, using a press or by grinding. Chemicals and solvents are often used to extract and purify oil. And finally, the Extra Virgin label means that the taste of the oil is free of any flaws or shortcomings.
2. Why does oil taste hot (and why is it good)?
Do you feel a burning sensation in your throat after sipping high-quality olive oil? Scientists say this is an indicator of the presence of beneficial polyphenols.
3. Color doesn't matter
Olive oils can vary in color from golden to dark yellow-green depending on the variety of olive.
4. How can you tell if this is a fake?
Many manufacturers label olive oils as Extra Virgin, although they are not. The composition of the oils is not of such high quality that they are awarded the title Extra Virgin, or the oil is a mixture of high-quality and cheap, refined. These oils are purified using chemical solvents to remove unpleasant odors, tastes and pigments.
5. Why is it necessary to avoid counterfeits?
The chemical solvents used to refine cheap olive oils are not harmful to your health, so why not buy the fake ones? Firstly, the Extra Virgin mark on the packaging automatically increases the price of the oil, so even if you buy it at a reduced price, you are still overpaying quite a lot. Secondly, taste! Cheap oil and tastes cheap, you will notice a characteristic smell while cooking. And finally, due to chemical processing, oils lose all the beneficial properties inherent in Extra Virgin oil, for example, the previously mentioned polyphenols.
6. What to look for on the label?
What is written on the label is not always true. Therefore, even if you find a brand whose taste and quality you like and prefer to buy only, there is still no guarantee that you are paying for the real Extra Virgin category. We may advise you to look for oils that have one country of origin on the label (preferably Spain, Greece or Italy), an expiration date and, ideally, an acidity level (remember: no more than 0.8%). We have seen many poor quality products in beautiful bottles with a lot of unnecessary information written on them. Don't be fooled!
Olive oil is a unique gift of nature. This fragrant product, filled with the bright southern sun, can bring benefits in any capacity. The oil is actively used to prepare tasty and nutritious dishes, and is used in cosmetology, alternative medicine and dietetics. Thanks to its composition, which is dominated by oleic acid, olive juice can significantly strengthen the human body, prolonging its performance and youth for many years. In addition, the oil contains vital fatty acids such as Omega-3 and Omega-6, as well as phytosterols, vitamins A, D, E, K.
Of all the characteristics of “liquid gold”, only one can be called a disadvantage – the price. Indeed, olive oil is the most expensive of vegetable oils, and this is explained not only by its high demand, but also by the labor-intensive process of collecting and processing the fruit, as well as the large amount of raw materials required for preparation.
Olive oil is not produced in Russia, so only foreign bottlings are sold. How can you understand the variety of bottles labeled “Olive Oil”, because in a supermarket you are unlikely to be allowed to taste the product. Here are some tips to help you navigate and choose the best olive oil for your table.
- Type of processing. The highest quality oil is first cold pressed, extracted by mechanical processing of olives (that is, by hand). On the label this variety is designated by the phrase Extra Virgin.
- Package. Sun rays negatively affect the quality of any fats, worsening their organoleptic characteristics. Choose olive oil packaged in opaque glass or tin containers.
- Region of production. Despite the fact that the olive growing area is quite extensive, experts identify three countries in which the best olive oil is produced. These are Greece, Spain and Italy. The next positions are occupied by France, Tunisia, Türkiye and Egypt.
Our review of olive oils includes the most popular brands, whose reputation allows us to have no doubt about the quality of the products they sell. When compiling the rating, we took into account such characteristics as composition, environmental friendliness, taste, color, smell, consistency, country of origin, and also took into account the ratio of volume and cost of the finished product.
The best olive oil produced in Spain
Spain is one of the leaders in the production and export of extra virgin olive oil. There are about 30 regions in the country in which this high-quality product has been produced for many hundreds of years, and this happens under strict government control. The taste of Spanish oil is as close to natural as possible, it is the most rich and spicy, and has a bright aftertaste.
4 IBERICA OLIVE POMACE OIL
The most economical version of Spanish oil. Ideal choice for deep frying
Country: Spain
Average price: 440 rub.
Rating (2019): 4.7
The IBERICA brand produces products, many of which have no analogues on the Russian market. The large assortment includes premium products and products from a more budget segment, but the difference in price in no way affects the quality characteristics.
One example of a product with an affordable price is IBERICA OLIVE POMACE OIL - an oil that contains 85% refined and 15% Extra Virgin. This fresh juice is obtained after combining the second pressing of the fruits of the olive tree, during which technology that allows high-temperature processing is used, and unrefined Extra Virgen oil. As a result of this process, the overall acidity of the liquid decreases, and the necessary vitamins and minerals are returned to the composition, but in slightly smaller quantities.
This oil is ideal for use in large quantities. For example, to deep-fry vegetables or cheese, which you would regret spending a more expensive product on.
3 MAESTRO De OLIVA EXTRA VERGINE
Quality noted by experts. Authentic taste and recognizable aroma
Country: Spain
Average price: 774 rub.
Rating (2019): 4.8
Maestro de Oliva is a brand of the famous Spanish food company Olive Line International S.L. Products of this brand can be bought in almost all regions of Russia. Their range is quite wide and includes, in addition to natural vegetable fats, a wide variety of Mediterranean snacks, seafood delicacies, different varieties of canned olives and black olives.
Maestro De Oliva Extra Virgin unrefined olive oil for its high quality and original taste was awarded a prestigious award awarded by the International Institute of Taste and Quality (iTQi). Information about this fact is located directly on the label and confirms that the biological composition complies with all international norms and standards. The raw materials for the production of oil are Blanqueta olives, which are grown in Valencia and Alicante. Maestro De Oliva Extra Virgin does not have a bitter aftertaste, although, like any “live” product made from natural raw materials, it can change its taste characteristics within acceptable limits.
Available in glass and tin packages. The price depends on the volume and starts from 700 rubles. for 500 ml.
2 ITLV CLASICO
The best mix of oils. A universal product for frying and seasoning dishes
Country: Spain
Average price: 254 rub.
Rating (2019): 4.9
The ITLV brand (Industrial Technologica Laintex Veterani) was specially developed by Borges for the sale of olives and vegetable fats on the Russian, CIS and Baltic markets. The company's goal is long-term cooperation, therefore, in order not to lose the love and respect of the Russian consumer, the quality of the products supplied by ITLV is always close to perfection.
ITLV Clasico is a mixture of refined and unrefined oils. The liquid is universal in nature; it can be used as an additive to ready-made dishes, or directly for frying meat, fish or vegetables. This is a natural ecological product without artificial additives, flavors or preservatives. It has a high smoke point temperature, due to which, during heat treatment, an appetizing crust is formed without the risk of burning.
The combination of two types of oils helped reduce the natural bitterness of plant materials, so ITLV Clasico is ideal for people who do not like the astringency of natural olives.
1 BORGES EXTRA VIRGIN
Taste of the Mediterranean. Cold soft squeeze
Country: Spain
Average price: 585 rub.
Rating (2019): 5.0
Borges brand products occupy about 60% of the Russian olive oil market. Created in 1914, the company has successfully developed over all these years, and is currently one of the world leaders in the production of natural food products.
BORGES EXTRA VIRGIN oil is an unrefined variety obtained as a result of mechanical first pressing. During its production, the raw materials were not exposed to high temperatures, which made it possible to preserve as much as possible all the benefits and freshness of the olives. The taste of the product may vary depending on the type of fruit and weather conditions of the region where it was collected and pressed. Most often it ranges from neutral to bitter.
BORGES EXTRA VIRGIN is ideal for dressing salads and ready-made dishes. Packaged in glass bottles of 250, 500, 750 ml, tin cans of 1 liter, and plastic containers of 1.3 liter.
The best olive oil made in Italy
Producers of Italian olive oil are confident that their products are the standard and differ significantly from products from other countries in their high quality and rich flavor bouquet. The reason for such a statement can be not only the experience of local craftsmen, but also the huge variety of varieties of olive trees grown in the country, which allows each province to have its own unique taste of olive oil.
3 BIONATURAE ORGANIC EXTRA VERGINE OLIVE OIL
Organic food. Advantages and benefits of natural production
Country: Italy
Average price: 3,290 rub.
Rating (2019): 4.8
A distinctive feature of the organic oil ORGANIC EXTRA VERGINE OLIVE OIL from BIONATURAE is its authenticity. The product is made strictly according to ancient recipes and technologies, which are carefully passed down from generation to generation, allowing modern people to enjoy the truly natural taste of the fruits of the olive tree.
The only disadvantage of ORGANIC EXTRA VERGINE OLIVE OIL is its high cost. For a 750 ml bottle you will have to shell out more than 3,000 rubles from your pocket.
2 ALCE NERO EXTRA VERGINE DI OLIVA DOP
Vintage cold pressed oil. One collection and bottling region
Country: Italy
Average price: RUB 1,344.
Rating (2019): 4.9
Alce Nero is a well-known Italian company producing natural food products. The company has a European quality certificate, which allows it to indicate the EU Organic Bio marking on its products. The company's production does not use genetic engineering techniques; it is also prohibited to use harmful chemicals on Alce Nero's fields. fertilizers and pesticides.
Italian oil EXTRA VERGINE DI OLIVA DOP ALCE NERO is made from olives that have been grown, harvested and processed in the same geographical region. The absence of transportation and the minimum period of time elapsed from collection to bottling guarantees a high quality product that does not lose even a small fraction of its value.
The oil with the excitingly bitter shade of fresh herbs impeccably meets the needs of the most demanding gourmets. The liquid is supplied in 750 ml dark glass bottles.
1 MONINI EXTRA VIRGIN PESTO
A sophisticated seasoning with basil and pine nuts. The right base for pesto sauce
Country: Italy
Average price: 529 rub.
Rating (2019): 5.0
The history of one of the flagships of the Italian food industry begins in 1920, when its founder, Zefferino Monini, returned from military service to his small town in the Umbria region. Created as a family business, today Monini is a world-famous brand that produces about 20 product variants, exporting its goods to more than 50 countries.
The highlight of the company's product line is a special line of flavored olive oils, to which natural spices, dried vegetables, mushrooms, nuts or herbs are added for added piquancy. MONINI EXTRA VIRGIN PESTO is a cold-pressed oil containing, along with the juice of high-quality olive varieties, crushed basil sprigs and pine nuts. Additional natural ingredients give the product a unique, refined taste, and allow it to be successfully used to prepare traditional homemade pesto sauce - a classic of Italian cuisine.
Like any delicacy, flavored oil is produced in small quantities. You can find 250 ml bottles on sale at prices starting from 530 rubles.
The best olive oil produced in Greece
Greece is the small homeland of olive oil. Residents of this particular country were once the first to appreciate its exceptional taste and notice its ability to have a beneficial effect on the human body as a whole. Due to the variety of climatic conditions inherent in different regions of Greece, the structure of the manufactured product can vary greatly depending on the region where the olive grows. The best oil from Greece has a bright, rich taste with honey and fruity undertones.
3 KURTES EXTRA VIRGIN PDO
Farm product with low acidity. Can be used for medical purposes
Country: Greece
Average price: 550 rub.
Rating (2019): 4.8
It is known that the ancient Greeks revered olive juice not only as a tasty food supplement, but also attributed to it the properties of curing a lot of ailments, especially those related to the digestive system. Even today, the use of high-quality olive oil for therapeutic and prophylactic purposes is no less important.
A small family manufactory called KURTES is located on the island of Crete and focuses on producing exclusive, environmentally friendly products that can be used both in cooking and for general health improvement. KURTES EXTRA VIRGIN oil has a PDO certificate, which means that the entire manufacturing process was carried out strictly at the place where raw materials were collected. The acidity level declared by the manufacturer is 0.2-0.3%, which is significantly lower than the recommended norm of 1% and characterizes the oil as a high-quality product, ideal for people with gastrointestinal problems.
The oil is supplied in glass and tin containers of 100, 250, 500, 1000 and 3000 ml. Price – from 210 rub. for the smallest bottle.
2 GAEA GREEN & FRUITY
A fruity bouquet with an aftertaste of ripe olives. For true connoisseurs of fine cuisine
Country: Greece
Average price: 765 rub.
Rating (2019): 4.9
Greek olive oils produced by GAEA are among the most “titled” in the world. The products of this brand have won many awards, including such prestigious ones as a gold medal at the International Competition in Japan and Germany, the title of the most innovative product in Greece, first prizes and awards in many other international competitions.
GAEA GREEN & FRUITY oil is produced mechanically from selected fruits of the Koroneiki variety. Trees growing in the Sitia region, where weather conditions are optimal for olive growth, bear fruit with delicious olive berries. The olives are harvested and processed by hand, resulting in a thick, high-quality juice with a high concentration of beneficial compounds. The taste of the liquid is very rich, tart, with a slight bitterness. The consistency is thick, the color is emerald green.
The oil is poured into half-liter containers made of dark, thick-walled glass. The original design of the bottle creates the feeling of owning a real rustic product.
1 MINERVA KALAMATA EXTRA VIRGIN
Olive juice from the Peloponnese. The best combination of price, volume and quality
Country: Greece
Average price: 785 rub.
Rating (2019): 5.0
Minerva entered the Greek market in 1900. Within a few years, the brand’s range of products went beyond domestic trade and began to conquer the hearts and stomachs of residents of several continents at once. Olive oil from Minerva is the standard of traditional Greek cuisine, combining ancient recipes with innovative technologies.
Minerva Kalamata Extra Virgin comes to our shelves from the Peloponnese island, Kalamata region, which is considered one of the world's priority places for growing the best varieties of olives. The main advantages of the oil, according to buyers, are that it tastes good, is not bitter, and is excellent for both frying and cold dishes, side dishes, pasta and fresh vegetables. Healthy food lovers also noted the affordable price of the product, which does not in any way affect its high quality.
The oil is poured into tin opaque containers with a volume of 750 ml. This creates ideal conditions for storage and transportation. Price – from 650 rub. per jar.
Comparison chart of olive and sunflower seed oil
Olive oil is a real elixir of health and youth, but our native sunflower oil is in many ways not inferior to the foreign “guest”. We have compiled a comparison table showing the most important characteristics of these two herbal products.
|
Characteristics |
Oliveoil |
Sunflower oil |
|
Energy value |
898 kcal/100 g |
899 kcal/100 g |
|
Vitamin E |
40-60 mg/100 g |
|
|
Smoke point |
||
|
Mode of application |
Salads, sauces, pasta, dressing for ready-made dishes, light sautéing |
Salads, sauces, baking in the oven, stewing, frying, deep-frying |
How to distinguish and choose the right olive oil?
Depending on the quality indicators identified on the basis of the physicochemical and organoleptic properties of the oil, European legislation divides olive oil into different categories. In Appendix No. 3 of the technical regulations for fat and oil products TR CU 024/2011, you can familiarize yourself with the existing names and characteristics of olive oil. On the shelves of any store, as well as in our assortment, you can see four main categories of olive oil suitable for consumption:
- Unrefined olive oil of the highest quality (Extra virgin olive oil) or in Spanish “Aceite de Oliva Extra Virgen”.
- Unrefined olive oil (Virgin olive oil) or in Spanish “Aceite de Oliva Virgen”.
- Refined olive oil with the addition of unrefined olive oils (Olive oil) in Spanish “Aceite de Oliva”.
- Refined olive oil from pomace with the addition of unrefined olive oil (Olive-pomace oil) Second-press olive oil, Romase or in Spanish “Aceite de orujo de oliva”.
The best and healthiest olive oil is extra virgin olive oil of the highest quality (see category I), but all categories of oils have their own specific characteristics and methods of use. In Spain, it is customary to have two or three varieties of olive oil at your disposal and, depending on the moment, use one or the other. For dressing salads, desserts, tapas and sauces, Extra Virgin Olive Oil is used (see category I). On holidays and when visiting gourmets, you can taste and appreciate the “bouquet” and extraordinary taste of Extra Virgin Olive Oil DOP. In order to truly taste and “disfrutar” (disfrutar - enjoy) the magical and exclusive taste of the special oil, it is best not to mix it with anything, but pour it into a saucer and dip pieces of fresh bread directly in it. AND YOU DO NOT NEED ANYTHING ELSE FOR HAPPINESS!.. maybe another glass of good DOCa wine. Rioja and a little Iberico jamon... In Spain, both in home cooking and in restaurants and bars, they love all kinds of deep-fried foods, such as fish, vegetables, seafood and frozen foods, fried in a huge amount of oil. For this type of frying, olive oil (see category II) or pomace oil (second-press Romase, see category IV) is usually used.
I - Unrefined olive oil of the highest quality (Extra virgin olive oil) or in Spanish “Aceite de Oliva Extra Virgen”.
This oil can be compared to fresh olives, with freshly squeezed fruit juice, without any additives or preservatives. This is oil obtained by pressing olives exclusively mechanically, i.e. without the use of chemical and biochemical additives. Also, during the production process of this oil, the olives were not subjected to any processing other than washing, settling, centrifuging and filtration. This is a product of the highest quality and the method of its production has hardly changed since the times of ancient Egypt. All over the world it is called “liquid gold”. This type of olive oil has maximum nutritional value and does not lose it for 18 months, and some for up to two years. It can be used like any other oil, but is best used for making sauces and salad dressings, as it is a purely organic product that has many beneficial properties for a healthy lifestyle and should be used as it is.
Extra virgin olive oil has the taste of olives, depending on the type from which it was made, it comes in various flavor combinations: green fruits, like young apples and nuts, mountain herbs and tomatoes. But it all must be bitter. If the oil is young and just made, then the bitterness is more pronounced; if the oil has been in the bottle for more than half a year, then the bitterness is weakly expressed. This also depends on the variety and their blend. A parallel can be drawn with wine. To achieve optimal flavor, winemakers blend different varieties of wine to achieve optimal flavor.
Olive oil made only from the Arbequina variety, which you can try under our “Maestro de Oliva” premium and “Olive Line” brands, is practically not bitter at all, has a mild taste and a unique aroma. But, unfortunately, oil from this variety retains its properties least of all over time. All Extra Virgin oils have a maximum acidity of 0.5-0.8% (in terms of oleic acid).
Extra virgin olive oil also comes with the designations DOP and IGP). The first means that both the olives and the production of oil from them were carried out in a specific geographical location, in a certain territory, which is included in the European register under a specific register (reg N...). More stringent requirements apply to this oil. The climatic conditions, production traditions, and varieties of olives inherent in this place prevent it from being copied by other producers. And for this reason it is very expensive, it is equal in importance to the same as expensive wine from the Rioja or Burgundy region. Very little of this oil is produced in all Mediterranean countries. And almost all of it remains in the same countries: Spain, Italy, Greece for their own consumption and is practically not exported. Only very wealthy people can afford to buy such oil. Also, only professionals and experienced chefs can evaluate it. This oil can be found in elite gourmet stores all over the world. However, its health benefits are no better than ordinary mass-produced extra virgin olive oil. It differs only in the bouquet of taste. Beware of fakes. Ask for a certificate of origin of the product. If you find such oil at a low price in ordinary stores, then it is most likely a skillful imitation, designed for the poor awareness of Russian citizens in this matter.
IGP also means that the oil belongs to a specific region included in the European Register of Agricultural Products and Food Products. At the same time, one or more phases of the production process can be protected in the specified area (collection of raw materials, processing and classification of olives, production of oil using a special technology unique to this region historically). This is a strict set of rules, compliance with which is strictly monitored by a special independent commission of the European Union. This oil is also very expensive, there is little of it and it is available in gourmet stores. Ask for a certificate of origin.
Organic or organic olive oil (Bío, Eco).
This olive oil is produced in compliance with EU regulation 834/07, which certifies and controls all phases of the production of this food product. The use of synthetic chemicals and genetically modified organisms is prohibited at all stages of the production process. Also, the cultivation of the soil and the olive trees and fruits themselves is carried out only using organic substances and natural materials. This is also monitored by a special independent commission of experts. This oil is also very rare, it is also very expensive and can be found in the same gourmet stores. In Russia you can find fake olive oils labeled “BIO” more often than DOP and IGP olive oils.
Since manufacturers do not bear any responsibility for the careless application of the words “bio,” look for a special holographic seal on the back of the label and ask for a certificate of origin.
II - Unrefined olive oil.
Unrefined olive oil goes through a similar production process as all extra virgin olive oils, but does not reach the category of perfection. This is justified by the fact that in the organoleptic properties of this oil there are any defects detected by experts by a special commission of tasters of the official group in Spanish “Panel de Cata”, therefore not receiving enough points to be considered a “Top Quality” olive oil. Often, the buyer, when reading the label of extra virgin olive oil, does not pay attention to the fact that there is no description of “Highest Quality”. Unlike natural Extra Virgin Olive Oil (does not exceed 0.8° acidity), in this separate category of regular extra virgin olive oil, acidity up to 2° is allowed.
III - Refined olive oil with the addition of unrefined olive oils (Olive oil) in Spanish “Aceite de Oliva”.
It is a mixture of refined olive oil and extra virgin olive oil (see category I) 85%/15%. Maximum acidity is allowed up to 1° in terms of oleic acid. This is an excellent quality oil that you can also use in any dish or recipe. In Spain, this category of olive oil is the most consumed. It is ideal for frying, since the presence of more stable fatty acids in it than in other vegetable oils makes the smoke point significantly higher than the temperature for normal frying of food. When frying food in olive oil, carcinogens are not formed. This oil can also be used for dressing salads and making sauces; it is not bitter at all if you are not used to bitterness. Your dish will be healthy but without the unique aroma of extra virgin olive oil (extra virgin olive oil, see category I), which gives any dish a unique taste.
IV - Olive pomace oil, refined with the addition of unrefined olive oil (Olive-Pomace oil) or in Spanish “Aceite de orujo de oliva”.
This oil is obtained after the second pressing of the olive tree fruit.. For example, the process is identical to obtaining any other vegetable oil and uses organic solvents and high temperature. After extraction, the resulting oil is mixed with “Extra Virgen” (see category I) to reduce acidity and improve the quality of the final product. This oil does not have as much nutritional value as the other two olive oils, but it does have all the vitamins and minerals found in natural olive oil, just in smaller quantities. You can use it in any recipe, but it is advisable to use it for frying, for example where you need to use a large amount of oil (for deep frying, for example), and it is not so bad to use good expensive oil. This oil is much cheaper than others.
In Spain, it is customary to have two or three varieties of olive oil at home and use each for a specific occasion. If guests come and we need to dress our best salad, then Extra Virgen is used absolutely every day! During the holidays, extra virgin olive oil DOP to share with your friends the joy of an extraordinary taste. The Spaniards, in order to taste it (they even have a special verb - disfrutar), usually do not even mix this magical taste with anything, they simply pour it into small saucers and dip pieces of bread directly into butter. AND NOTHING ELSE IS NEEDED FOR THEIR HAPPINESS. But maybe a glass of good wine and some jamon. The Spaniards love various oils fried in large quantities (deep-fried): fish, vegetables, seafood. For this they use olive oil or extra virgin Romase oil.
Lamp oil
Lamp oil is an oil that, like all virgin oils, is obtained mechanically and directly from olives, but from olives of poorer quality, collected from the ground, beaten or frozen. The name of this oil comes from its use as fuel for lamps and smokehouses. At the moment, lamp oil is used for its subsequent refining and the production of olive oil, which is also non-commercial in the EU - refined, odorless, color and tasteless, Oil, which in turn is mixed with first cold-pressed oils (from 2 to 20%) and obtained olive oil, indispensable for frying. Purely refined olive oil is used in the production of mayonnaise and sauces. Olive pomace is then treated with various solvents to obtain refined olive oil from the pomace.
Attention! Be vigilant and read the label carefully.
Many producers take advantage of the poor awareness of Russian citizens about olive oil and sell one category of oil at the price of another to benefit themselves.
Any buyer should distinguish olive oils by composition. As defined by law, premium oil is extra virgin olive oil and is ideal for both children and adults aged 6 months to 100 years. An oil that is healthy in all respects and the only one of all categories that can be called real olive juice. Each category of oil has its own name and translations cannot be mixed or changed in any way, which confuses the buyer. The name “olive oil” means a mixture of refined olive oil (here we always mean the refining of virgin oils) and virgin oils. Pomace oil is a mixture of refined second pressing oil and virgin oils. Therefore, labeling “pomace” oil as “olive oil” is simply against the law.
Now many large Russian companies have begun to produce olive oil under their own brands, as well as many large chains. And since Russian legislation allows for non-compliance with the European code in this category, such olive oil often does not meet the criteria written on the labels or the product itself inside.
In Russia, during certification, only physical and chemical analyzes are performed to determine compliance with a particular quality, and in countries of origin, according to the code, taste and smell are also analyzed by a special commission, which in Spain is called Panel de cata. Almost the same as when tasting wine. The kata consists of 10 professional tasters who taste samples of the oil in unmarked glasses and pass their judgment. And if the opinions of all 10 members coincide, then such oil is awarded the extra virgin class, if at least one is against, then the entire batch does not pass and is sent for refinement. This process is very long and responsible. Therefore, manufacturers try to prepare their oil in such a way that, God forbid, if professionals check this oil and determine that it does not meet the declared quality, then it will be a shame for the whole country, and such a manufacturer will be fined and lose the sanitary register. You understand that Russia is not yet ready for such control. This is why you can easily be misled. Buy oil only from brands produced in countries of origin. Spain, as the largest producer, is famous for its strict controls. And unfortunately, what is not allowed in Spain is allowed in other countries. On this issue, Spanish manufacturers have been fighting in the European Union for more than one year to protect their rights. They seek the establishment of equally equal control methods in all countries, and also that the origin of olive oil be written on the labels. Since other countries with a smaller volume of their own production buy oil from Spain in barrels, mix it as best they can, add a drop of their own, and sell it as: Italian, Greek, Turkish, Tunisian...
Extra Virgin olive oil is a cold-pressed oil, obtained without any biochemical or chemical additives, exclusively by mechanical means. Extra Virgin oil has a unique bouquet of the smell of tomato, artichokes and freshly cut grass, the taste is slightly bitter with a sharp aftertaste, you can’t compare this unforgettable taste and aroma of the highest grade cold-pressed Extra Virgin olive oil. And if you all haven’t felt the bitter taste of olive oil, this means that it does not contain antioxidants, it is thanks to them that olive oil has a bitter taste and this is a fake.
And they do it like this; They collect ripe olives, wash them, let them brew for a while, then squeeze out the oil in a special centrifuge and then filter. Extra virgin olive oil has an acidity of no more than 0.8% (oleic acid level).
Extra Virgin oil goes well with salads, snacks and is suitable for seasoning other dishes.
There are three main technologies for producing Extra Virgin oil.
- IGP ( Indication Geografica Protetta) – this is the name of the geographical area of production, that is, the oil is purchased in other countries; Türkiye, Tunisia. Raw materials undergo mandatory strict quality control, after which the oil is bottled, labeled and exported throughout the world.
- DOP ( Denomimazione di Oridine Protetta) – means “Protected Designation of Origin”. This is a unique oil, it is of very high quality and the likelihood of counterfeiting is minimal. Since the entire production chain took place in one region, that is, the olives were grown, harvested, oil was made from them and bottled, labeled and packaged.
- oil. In this case, not only the quality of the raw materials is controlled, but also the process of growing olives. The olive tree must grow in an ecologically clean region; it must not be fertilized or protected from insects with chemicals. Fertilizers and protective agents should be made from natural minerals.
Olive Oil , on the labels they write; 100% Pure Olive Oil or “Refined Olive Oil” is an oil suitable for frying only. It is made from refined olive oil with the addition of a small amount of Extra Virgin. Refined olive oil is made from low-quality olive oil with high acidity and is not suitable for cooking. It is purified with the help of chemicals, as a result of which it loses its taste, smell and all useful components.
By choosing such an oil, you only pay for the label and additional purification of previously low-quality olive oil, without receiving any beneficial substances. In terms of quality, 100% Olive Oil is no different from it, although it is expensive. Therefore, it is best to purchase oil Extra Virgin , because it goes well with salads, cold appetizers and is suitable for dressing other dishes.
Cake oil. It is practically not widely sold, it is used by fast food restaurants and inexpensive cafes, it is used for frying, it is not added to salads, it has a disgusting taste. This oil is obtained from residues; pulp, seeds. After treating with chemical components, mix with a small amount of cold-pressed oil.
The color, density and degree of transparency of the oil can say a lot about the quality of the oil. The degree of clarity of the oil indicates the age and filtration methods used during production. Sometimes the oil may have a cloudy color with a slight sediment.
And excessive thickness of the oil indicates poor quality olive oil.
Universal oils for skin elasticity and youth prolongation
Olive oil is a product that was discovered more than 140 centuries ago. At the dawn of civilization, people knew that the olive tree and its products could work miracles. It nourishes perfectly, serves as a component for many beauty recipes, heals and heals. The beauties of ancient Egypt and Greece used oils to make their skin and hair an object of admiration and seduction. They were used by the leading luminaries of science of those millennia, such as Hippocrates and Aristotle. But why is olive oil bitter? Is its taste different from what it was many thousands of years ago?
All the knowledge and popular advertising lead many modern people to think that it is time to change their usual sunflower vegetable oil to an olive product. Then the figure will regain its former slimness, skin elasticity, hair an enviable shine, and the body will improve its health. And it's all true.
The trend towards a healthy lifestyle and proper nutrition is becoming increasingly popular, and this is good news. And so you decide to change your diet and go to the store for the treasured expensive bottle. When you come home and try a spoonful of the product for the first time, you experience shock, panic and one single question, is olive oil bitter?! Moreover, the bitterness is strongly felt, and you are sure that you received an expired and substandard product. What to do? Rush to the store and scold the seller, throw it away and forget about trying to eat properly? There is no need to rush until you have read the information below.
Types of Olive Oil
In order to understand the issue, you need to know what types there are, and there are three main ones.Virgin olive and Extra virgin olive oil
This olive oil is the best product because it is completely natural. All useful substances are preserved in it as much as possible, and they are absorbed by our body almost 100%. That is, all the useful substances, when consumed daily, will replenish the daily norm and heal the body, improve the external condition and increase the body’s defenses.
The products are pressed using temperature, but it does not exceed 27 degrees mechanically. Virgin olive is not processed, purified, or added to it with any components, dyes, or additives. This is a treasure trove of benefits. But Virgin olive has its own varieties.
- Extra virgin olive oil is the best health product you can find among vegetable oils. The oil is obtained after the first cold pressing from the best olives. The fruits have no defects, they are not spoiled, not frostbitten, and are not carrion. This is like an elixir that is used for healing and for eating fresh. The product yield after spinning is minimal;
- Virgin olive oil – obtained after cold pressing of the fruit. It is also useful, but it contains fewer components necessary for our body. The price of such oil will be lower. The acidity is higher - 2 grams per 100 grams of product. Such oil can be found more often on the market, since the first category is rare, high-quality and expensive;
- Ordinary virgin olive oil – the acidity of this product is even higher and amounts to 3 grams per 100 grams. This oil was obtained using biological reagents.
On a note! Why is Extra virgin olive oil used for treatment? The fact is that this is the most natural product and it has low acidity, which is equal to 0.8%. And healing oils should have this indicator up to 1%. They are not suitable for frying or other heat treatment of products.
The best oil is prepared under strict quality control. All indicators must comply with norms and standards and have certificates of conformity. It is very difficult to find real Extra virgin olive oil with low acidity. This product is obtained only by pressing the best fruits, but a little finished oil is obtained. It is labeled Extra virgin.
But the olives still have a lot to give, and so they are filled with water and pressed again. Such oils are also useful, but all indicators will be more suitable for cooking than for use in treatment and cosmetology.
Refined olive oil
This is a more traditional option. And all because we are used to using refined products. This category is exactly what you are. That is, it went through a series of treatments, after which the unpleasant odor and bitterness were eliminated, and for frying and heat treatment of foods, this is the best option.
It is also worth noting that this category does not emit carcinogens, therefore it is useful to use it. The oil costs much less than the categories that were described earlier. This option is not suitable for treatment, since there are fewer useful components in the product after undergoing a series of treatments. Refined oil is obtained after the second pressing of the fruit.
Important! When you go to the store, be sure to pay attention to the labeling and cost of the product, as well as acidity levels. You should not buy the cheapest product, since it contains a minimum of natural Extra virgin olive oil, and you should not expect any other additives or benefits from the product.
Pomace olive oil
This is the third category, which is of lower quality than the previous two, and is obtained from the press cake, from which the last drops of oil are squeezed out. There are few of them and refined oil and other additives are added to the product. But again, there are two types of this product:
- Olive-pomace oil is just a mixture of pomace and refined oil. But you can buy it for cooking; the oil does not create bitterness or burning during heat treatment;
- Refined olive-pomace oil is a product made only from oil cake, and you should not buy it for food, since its quality is the lowest and there will be no benefit.
So, you now know what types there are, but the main question, why olive oil is bitter, remains unanswered. This is the next part.
On a note! Manufacturers put different markings. If you see the word Bio, then check the composition for acidity and you can safely buy this product, since these are the best oils that are prepared under strict control.
Bitter Olive Oil: Should You Worry?
You bought or had olive oil brought to you from sunny Italy, but it is unpleasant, so bitter that it even makes your throat sore. Did they give you a fake? Not at all. Yes, no matter how strange it may sound, olive oil is bitter and that’s normal.
Moreover, if the product has a specific bitterness, then you should be happy because you are holding real cold-pressed olive oil in your hands. Look at the packaging and ingredients of the product. If the acidity is up to 1% and there are markings that we described to you above, then this product is healing. No need to fry on it. This is for salads, dressings, and fresh consumption.
If you have already started cooking, then you should not expect unpleasant bitterness in the finished dish either. The food will be delicious, but many of the beneficial properties will be lost. Therefore, for frying and stewing, take refined oil, and then you will not worry about the bitter aftertaste.
On a note! If you ever try olives, not from a jar in a marinade, but fresh from the tree, you will find that they have a bitter, tart taste. Of course, oil that has only been cold pressed will retain this bitterness, and you should understand that this is normal and good.
But it is best to use a product with bitterness right away. That is, you should not store the bottle for special occasions, or as a gift for better times. The oil will only be beneficial for the first time after opening the bottle. At this moment, it can really work wonders and heal your body, making it attractive in appearance.
Now you know that real olive oil is bitter, but you can safely use the product and start eating right.
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