Updated: 07/31/2018 17:13:36

Residents of Russia are familiar with olive oil not so long ago, so few know the varieties, categories and other selection criteria. Since the product is useful not only as a food additive, but also cosmetic product, interest from buyers is high. In this article we will talk about the main characteristics by which you should choose olive oil, and also provide a rating review.

Based on user reviews, our experts compiled a ranking of the 13 best olive oils.

How to choose olive oil

Method of obtaining. Oils are distinguished by markings that indicate the method of preparation, and therefore the taste of the product. Virgin – cold first pressed. Saved nutrients, vitamins and minerals. The shelf life is modest, but despite this drawback, most housewives are convinced that this oil is the best. Divided into: Extra virgin olive oil – best product with acidity 0.8 percent; Virgin olive oil is an oil with an acidity of 2 percent that has been subjected to physical, temperature and mechanical stress. Cleaning is carried out exclusively with natural ingredients; Ordinary virgin olive oil – acidity is 3.3 percent. Refined – purified using chemical and physical processes. The ground fruits are poured with hexane, after which the oil is released. Residues of the solvent are removed with water vapor and alkali. At the end, bleaching and deodorization are carried out. Divided into: Refined olive oil – lower quality with an acidity of 0.3 percent; Olive-pomace oil – a mixture of oils: refined and first-pressed (acidity – 1 percent); Refined olive-pomace oil - made from oil cake using refining (acidity - 0.3 percent). Pomace is a second pressing using chemical-physical technologies.
Olive growing area. Color, taste, aroma and other characteristics depend on this criterion finished product. Before purchasing, consult with the seller or search for information on the Internet to become better acquainted with the characteristics of a particular variety of olives grown in different areas of Spain, Italy, and Greece.
Color. The parameter is influenced by the variety, maturity and method of processing the fruit. There are green and yellow shades.
Acidity. Shows the level of oleic acid in 100 g of product. It doesn’t affect the taste, but experts believe that the highest quality olive oils have low acidity.
Aroma. Hydrocarbons, alcohol, ethers, aldehydes are special substances that determine odor. It’s bad if there is no aroma at all, because this means that the oil has most likely been exposed to sunlight for too long.
Taste. Natural olive oils have an intense, rich, bittersweet or salty taste. Avoid purchasing any product that has a watery, rancid, metallic or vinegary taste.
Best before date. Look at the spill date. The fresher the better quality. It is not recommended to buy olive oil in reserve.
Presence of sediment. Large flakes at the bottom that appear when the product is stored in the refrigerator should not be taken as an indicator of spoilage. On the contrary, this indicates that the oil is real and of high quality. When warmed, the flakes will disappear.
Packaging material. Buy the product only in glass or metal containers. Olive oil can split the top layer of polyethylene, causing harmful substances to get into food. Therefore, plastic bottles are not used for packaging and storage.

Rating of the best olive oils

Nomination	place	Name of product	price for 1 liter
The best Italian olive oil	1		1,139 RUR
	2		1,428 RUR
	3		RUB 1,344
	4		853 RUR
The best Spanish olive oil	1		909 RUR
	2		1,149 RUR
	3		990 ₽
	4		870 RUR
Best Greek Olive Oil	1		1,280 RUR
	2		949 RUR
	3		1 400 ₽
	4		1 250 ₽
	5		1,260 RUR

The best Italian olive oil

The first in the ranking category is unrefined olive oil from Sicily. Made from the first October olive harvest. It is poured into containers immediately after spinning, which preserves its pleasant aroma and excellent taste. The product is recommended for a healthy diet, as well as for use in cosmetology. The title “best” is confirmed by a gold medal received in 2017. Experts highly appreciated the quality of the oil, recognizing the product as exemplary. Users in the reviews also do not skimp on praise, noting the correct aroma and delicate, bittersweet taste.

Advantages

excellent organoleptic data;

acidity is not higher than 0.8 percent.

Flaws

relatively expensive - 1140 rubles for 250 ml.

The second place in the ranking goes to unfiltered olive oil from a place called Puglia. The product belongs to the elite category, since the maximum content of saturated fatty acids is quite high, and the acidity, on the contrary, is low and amounts to 0.8 percent. The product is not exposed to chemicals and/or heat treatment, therefore retains beneficial substances. Users note that the oil is thin, fluid and, despite its bitterness, has pleasant taste, complementing meat and vegetable dishes.

Advantages

natural product;

cold pressed;

does not contain artificial additives and GMOs;

reasonable price - 1300 rubles for 500 ml.

Flaws

bitter taste, which not everyone likes.

The third position in the ranking goes to unrefined extra virgin olive oil. Made from fruits that are grown, harvested and processed in a specific region, as indicated by the DOP abbreviation. Thanks to the lack transport transportation and the minimum period of time that has passed from the moment of collection directly to bottling, the product retains nutritional value. The Italian company Alce Nero has been producing natural products for decades. The company is the holder of a European quality certificate, which makes it possible to put the EU Organic Bio mark on products. Genetic engineering is not used in production, and the use of pesticides and dangerous chemical fertilizers in the fields is unacceptable.

Advantages

delicate taste with slight bitterness and a hint of fresh herbs;

packaged in cans or glass bottles;

reasonable cost - 1400 rubles for 750 ml.

Flaws

not found.

The fourth is unrefined extra virgin olive oil. Monini remains a family company to this day, which is reflected in its approach to manufacturing and, as a result, in the quality of its products. The owner tastes and selects the oils before bottling and sending them for sale. No harmful chemical fertilizers or pesticides are used in the fields where olives grow. The fruits are picked by hand and then pressed using cold pressing. Monini is the flagship of the Italian Food Industry With rich history, which dates back to 1920. Products are supplied to more than fifty countries. A special feature is the addition of natural spices, mushrooms, dry vegetables, herbs or nuts.

Advantages

spicy taste due to natural supplements;

acceptable cost - 600 rubles for 250 ml.

Flaws

not found.

The best Spanish olive oil

The first in the rating category is extra virgin olive oil. Belongs to the premium class. According to Spanish standards, the product is considered medicinal. The oil is made from the fruits of an early harvest in the Baena region. The Picual variety was used. Suerte Alta was founded in the early twenties, and in the late nineties it officially began to conduct organic farming, which is confirmed by the certificate of the organic farming council of Andalusia, as well as similar documents from Japan, America and the Council of Europe.

The second line goes to extra virgin olive oil. It features a new taste from a blend of Picual and Arbequina varieties. The acidity of the product is 0.2 percent (medicinal). Users note a soft, delicate, sweet taste with notes of artichokes and almonds. The oil is produced in Spain, on a family farm in the Murcia region. Olive groves grow in an area located at an altitude of 800 m above sea level. Environmental friendliness is confirmed by a certificate from the regional government and the European Committee on Organic Agriculture.

The third position goes to extra virgin olive oil. During the production process, olives are not exposed to temperature, which maximizes the preservation of valuable nutrients. The taste, neutral or bitter, depends on the climate of the area where the collection and pressing took place, as well as on the variety of olives. The product is ideal for salad dressings and prepared meat or fish dishes. It is packaged in tin containers if the volume is over 1 liter or in glass containers if the volume is less than a liter. The company was founded in 1914, but to this day is one of the recognized leaders. Borges products account for 60 percent domestic market in the olive oil production segment.

Advantages

rich, intense and deep taste;

Flaws

not found.

The fourth place goes to extra virgin olive oil. Made from selected fruits grown in the Mediterranean. It has a rich aroma and taste: soft, without bitterness, with nutty notes. Perfect option for dressing salads or preparing dishes. According to user reviews, it does not interrupt, but complements the taste of vegetables. When frying, it does not give off any foreign odors and does not change color. No harmful chemicals or pesticides are used in the fields where olives grow. Olive oil retains beneficial substances. Packaged in tinted glass bottles or cans.

Advantages

thick consistency;

reasonable cost - 300 rubles for 250 ml.

Flaws

not found.

Best Greek Olive Oil

In first place in the rating category is extra virgin olive oil. It has the right to a guaranteed region of production. The fruits are grown, harvested, pressed and packaged in one geographical region. IN in this case, in Greece, on the island of Crete, in the Messara area. The product is not a mixture of oils. As experts and users note, the oil is different rich taste with a pronounced bitterness, indicating that production was done without additives that improve taste and dangerous chemicals.

Advantages

high quality;

low acidity – 0.6 percent;

acceptable cost - 700 rubles for 500 ml.

Flaws

not found.

The second line goes to unrefined extra virgin olive oil, which has an optimal ratio of price, quality and volume. The fruits are grown on the Peloponnese island, in the Kalamata region, which is considered the main place for the growth of excellent varieties of olives. Buyers consider the advantages of the product to be a pleasant taste without bitterness, which is so inherent in Extra Virgin. The oil is suitable for preparing sauces, dressings, marinades, ready meals and for frying. Followers of dietary and proper nutrition They note affordability, which does not affect the quality of the product.

Advantages

packaging in cans or glass bottles;

reasonable price - 950 rubles for 750 ml.

Flaws

not found.

The third position goes to extra virgin olive oil. It has a fruity bouquet with an aftertaste of ripe olives and a slightly peppery aroma. The product is designed for true connoisseurs gourmet cuisine. The fruits are selected by hand, their extraction and bottling of the finished oil takes place in one region - City, in eastern Crete. The place is one of the most famous for the production of olive oils, as the fertile soil, mountainous terrain and long daylight hours create conditions for the formation of a unique microclimate. Mark received greatest number awards and is a member of the Extra Virgin Alliance society.

Advantages

neutral carbohydrate release rate;

Advantages

packaging in cans or glass bottles;

reasonable cost - 300 rubles for 250 ml.

Flaws

heat treatment is applied;

poor taste and aroma.

Fifth place is occupied by another olive oil from the Greek island of Crete. Unrefined, first cold pressed product. Made from the Koroneiki olive variety, it has a greenish-golden color, rich aroma and mild taste with light bitter notes. For full disclosure, the manufacturer recommends using olive oil for salad dressing. No pesticides or hazardous chemicals are used on the fields. The composition contains no additives that improve the taste, since the product is one hundred percent natural. Glafkos Extra Virgin is supplied to 17 countries.

Advantages

acidity not higher than 0.8 percent;

beneficial substances are preserved;

reasonable cost - 600 rubles for 500 ml.

Flaws

not found.

To select the olive oil of the required packaging (250 ml, 0.5 liter, 1 liter, 5 liters) and the desired quality (extra Virgin, Olive Oil PDO, Olive Oil BIO, Organic, Pomace) Go to the olive oil catalog by clicking on the link below

Buy: Olive oil PDO, BIO, Extra Virgin, Estate, Pomace

HARVEST AND PRODUCTION OF GREEK OLIVE OIL.

The first step in oil production is harvesting. The quality of the oil largely depends on the method and time of harvesting the fruit. The cultivation itself is not difficult, because the olive is a hardy, strong and unpretentious tree. The olive harvest begins in late autumn and continues until the first days of January. When the fruit changes color (from green to black), the quality of the oil is considered high.

In Olympia, in order to obtain exceptional quality Greek olive oil, olives are harvested at the first color change.

Land and climatic conditions are the components that influence the quality of olive oil. Dry, rocky soils produce the best oil.

The best way to collect it is by hand from the tree, since the fruit is not “injured” and does not spoil. In Mani, where the oil trees are small, harvesting takes place only per tree. Oil produced from ripe olives, picked up on the ground, not very good quality this also applies to taste, aroma and biological strength. The pole shaking method causes great damage not only to the tree, but also to the fruit. Olives must be harvested at an early stage in order to obtain high quality oil.

CLEANING - STORAGE PRIOR TO PROCESSING.

After harvesting, the fruit is cleaned and stored. The olives are poured into bags or boxes or into the back of a car for transportation to the oil mill. As soon as the olive is separated from the tree branch, its deterioration begins. For this reason, it is necessary to transport it to the oil mill in order to obtain a high-quality product.

OIL MILL.

After the olives are transported to the oil mill, they are washed and cleaned. All foreign objects are removed: leaves, soil, branches, etc. After this, the olives are sent to a special workshop where they are crushed into a paste. The production of olive oil from paste occurs either by pressure or using a centrifuge.

STORING GREEK OLIVE OIL.

Storage is the last stage in order to have a high quality oil. Greek olive oil should be stored in a dark and cool place (around 14 to 18 degrees Celsius).

The sun is considered the enemy of oil, because it creates oxidizing agents and spoils it. Oil is a very sensitive product.

It must be stored with extreme care as it is subject to change and takes on the odors of the interior. Today, in homes there is not much space to store oil in earthenware jugs, one good way is to use dark green glass bottles.

Fresh olive oil is often "thick" due to the slight sediment inside it. Later, after some time, the oily sediment of the “murga” finally settles at the bottom and emits an unpleasant odor.

Therefore, it is best to pour the Greek olive oil after two months into another vessel in order to separate the “murga”.

It takes approximately one month from the date of its production for all the properties of the oil to be revealed. Despite this, the taste of fresh butter is a gastronomic temptation.

You need to know that the shelf life of good oil is 14-18 months. As they say: “old wine and fresh oil" Let us repeat and remember: Greek olive oil, like any other high-quality oil, can be stored on average for no more than one and a half years

GREEK OLIVE OIL BEFORE HEAT TREATMENT.

Uncooked Olive Oil is the healthiest because it is natural. This is the first oil that comes out of classical presses without adding hot water, which destroys some of its vitamins. It takes more than 5 kg of fruit to produce 1 kg of such oil.

TYPES OF OLIVE OIL.

The color of the oil is not a guarantee of its taste. Green oil usually made from green early olives. Color varies according to region and production method, such as from dark green-yellow to golden. Contrary to what is commonly believed, there is no specific taste of the representing oil. In mild climates, where the olive harvest continues throughout the winter and into early spring, the oil is soft and pulpy.

In Greece, where the olive is grown throughout the territory, there are varieties to suit every taste: soft oil, fruit oil, savory oil, oil with aromatic herbs, etc. personal preference and the relationship between different dishes constitute a serious criterion for choosing the type of oil.

QUALITY OF OLIVE OIL.

The main characteristic qualities of the oil are: acidity, oxidizing agents and color.

The quality of oil is measured not only by taste, but also by acidity. In general, the lower the acidity, the better the oil.

Acidity levels are regulated by the National Olive Oil Council.

Extra natural.

We are talking about the highest quality oil. Natural oil is produced without high temperatures. The acidity of the oil does not exceed 1%. The aroma and its color are exceptional. Designed for raw salads, boiled products or consumed with fresh bread and breadcrumbs.

Natural oil.

Its acidity does not exceed 1.5-2%. The aroma and color are satisfactory. Suitable for frying and fatty foods.

Basic oil.

Acidity does not exceed 3.3%. Used for basic cooking.

HOW TO TASTE GREEK OLIVE OIL.

The best way to taste the taste and quality of the oil is on bread. Bread has the ability to neutralize the oral cavity, which makes it possible to understand the taste of the oil. The aroma helps us accurately determine the quality of the oil, its type and the method of its production.

The choice of oil is a matter of personal taste. What you need to pay attention to is its quality, since there are many oils on sale Low quality or simply diluted.

High quality oil suitable for any use.

OLIVE OIL AND FOOD STORAGE.

Since ancient times, when technical methods of preserving food did not yet exist, people have been looking for ways to store meat, vegetables, fish, cheese and other products. One of natural ways was preserved in oil. Thus, the products were preserved for a long time without losing vitamins and taste. Greek olive oil - famous natural preservative, because it prevents air from coming into contact with the product, that is, it prevents it from deteriorating.

Basic storage rules:

Products must be completely dry. The jars to be used must also be clean and dry. The oil should be extra natural and should completely cover the product. Never fill the jar you are using to the top.

FRAVORED OLIVE OILS.

The deciphered plates, written in Linear II, told us about the use of aromatic oils in ancient times in religious and worship rites, as well as in the production of perfumes, leather production, and medicine.

The gods of Olympus rubbed their bodies with aromatic oil to keep their muscles flexible, their skin soft, and also for hygienic purposes. Oil is an exceptional cleanser.

In the references of our ancestors, valuable recipes for the production of aromatic oils were discovered. Some give a better flavor to the oil or because of the antioxidants. Commonly used aromatic herbs these are: oregano, coriander, dill, rosemary, Bay leaf, thyme, basil..

You can also use seasonings, garlic, hot pepper...

Until recently, a little oregano was added to jars of Greek olive oil to improve the taste.

There are many aromatic oils on the market, but you can make your own. Today it is used in salads, for baked meat and fish, but also simply with bread or crackers.

A few drops aromatic oil in a plate completely changes the mood.

Advice! Aromatic oils deteriorate very quickly, mainly when we open the bottle or jar. Therefore, it is preferable to remove the aromatic herbs once the oil has absorbed the aroma.

Aromatic herbs are not washed so as not to lose their aroma. They must be dry. The utensils used must be sterilized and dry.

OLIVE OIL WITH DILL.

Put 2-3 cloves, a sprig of dill into the bottle and add 2 cups extra natural oil. Leave it for two weeks in a cool, dark place.

OLIVE OIL WITH BASIL.

Add 2 cups of extra virgin olive oil and 2 sprigs of basil to a bottle or jar. If desired, you can add 2 cloves of garlic. Place the bottle in a cool and dark place for two weeks.

OLIVE OIL WITH HOT PEPPER.

Pour 2 glasses of extra natural oil into a bottle or jar and put 3 whole hot peppers. Store the bottle for a week in a dark and cool place.

OLIVE OIL WITH GARLIC.

Peel 4 cloves of garlic and place them on a wooden stick. Pour 3 cups of extra natural oil into a bottle or jar. Add the garlic cloves and cover well. If desired, you can add a little rosemary. This aromatic oil gives original taste salads and baked meats. It's natural, healthy and exceptionally tasty.

What could be tastier than baked bread topped with garlic-flavoured butter!

A little excess calories give us energy!

OLIVE OIL WITH ROSEMARY.

Pour 2 cups of extra virgin olive oil, a sprig of fresh rosemary and 2 small peppers into a bottle or jar. Close the jar well. Place the vessel in a dark and cool place for two weeks and after that it is preferable to separate the rosemary and pepper from the oil to preserve longer.

ECOLOGICAL OLIVE OIL.

Over the past twenty years, a program has been carried out to produce certain products, such as fruits, vegetables, wine, grains, etc. through ecological cultivation. Buyers are confident that these products have top quality and biological value, since they are grown without the addition of agrochemicals. Since 1993, Greece has harmoniously adopted the European Union law and today there is a suitable regulatory law for the development of ecological cultivation. Since 1988, ecological olive cultivation began in the village of Mani and is constantly expanding. According to the latest estimates of the Ministry of Agriculture, organic olive cultivation will soon reach 40,000 stems. Ecological - exceptional quality, sold in dark glass bottles, which indicate the geographical area of its production, as well as the number and evidence of control by the relevant services. (Attention: ecological oil must have the BIO mark).

Biological value of olive oil:

Olive oil is the source of life, health and balance. Effectively affects the body from childhood to old age, that is, at all stages of development. It is the purest source of life with great biological value. It is the basis for the Greek healthy diet.

Olive oil in relation to other vegetable and animal fats:

Lower level of triglyceride hydrolysis;

With proper heat treatment, it is not subject to significant changes:

It is broken down satisfactorily in the body;

Through the synthesis of acids, the oil makes it possible to avoid hyperoxidative reactions and release free radicals (which have a negative effect on the central nervous system and durability).

WORLDWIDE OLIVE OIL PRODUCTION.

Data published by the International Olive Oil Organization indicates that there are approximately eight hundred million oil trees in the world today. The area occupied by these trees is larger than the area of Arizona in the USA and twice the size of England.

The largest number of trees is found in the Mediterranean basin (about 98%). World olive oil production comes mainly from Spain, Italy, Greece, Portugal, Tunisia, Algeria and Morocco.

Spain is considered the first country to produce oil. It is followed by Italy, Greece and Tunisia. Behind them are: Syria, Morocco, Israel, Jordan, Palestine, Argentina, Libya, France, Cyprus, Iran, Croatia, USA, Egypt and Australia.

Greece grows the olive almost throughout the country: in the Peloponnese, in Central Greece, in Epirus, in Thrace, on the islands of the Aegean Sea (with the central island of Lesbos), on Crete, on the islands of the Ionian Sea, in the Dodecanese.

There are about 120,000,000 olive trees in our country that produce the best Greek olive oil in the world! There are also about 3,000 oil mills, while olive oil and its products are the livelihood of 450,000 families. Greeks consume Greek olive oil more than anyone else in the world. Kalamata is especially famous for both olives and olive oil.

THE ROUTES OF OLIVE OIL AND OLIVES.

The olive has symbolized peace, fertility, purity and prosperity for thousands of years. And today it unites peoples and sends a message of peace to all who follow these paths.

"Oil and Olive Paths" is a program united by the goal of organizing and establishing a chain of cultural and other actions with the central theme of the olive and its products. The main challenge is the international attention regarding the olive, its role in the economy and the value of its products in relation to humans.

The idea for this program belongs to the Messini Office. Specially designed road routes for motorcyclists will start each year from ancient Pilo and end in the cultural capital of the Mediterranean, passing through Greek olive oil producing areas, archaeological reserves, Mediterranean cities and olive-dominated areas. During the journey and at the end of the route in a similar cultural city, cultural events will be held.

The goals of the program are to connect olive culture with tourism, create networking activities at the international level, direct cooperation and exchange of experience between entrepreneurs, producers, joint organizations, local and peripheral self-government organizations, feasible acquaintance and communication between Greek and foreign buyers.

Catalog: Greek Olive Oil

Section news: Greek olive oil

Olive oil at the Prodexpo exhibition

The Prodexpo food exhibition was held in Moscow from February 11 to 14. Greek products were presented in several pavilions. Of course, the main products that could be distinguished were Greek olives, feta cheese, various stewed and dried peppers, tomatoes, and other Greek delicacies. And of course Greek olive oil. Both traditional suppliers and new wholesalers could be seen. According to one expert in this field, the total quantity of Greek olive oil has increased significantly, as well as its quality. Greece is striving in every possible way to expand trade relations with Russia. The Russian-Greek Industrial Trade Association began its activities with the support of the Russian Consulate. The Greeks promised all support to domestic enterprises and a regime of total openness. “Come to Greece, we will provide you with a hotel, we will provide you with transportation, we will introduce you to Greek entrepreneurs, show you factories and factories,” one of the association participants said something like this.

Quality of Greek olive oil

The quality of olive oil produced in Greece is steadily increasing. Well, or if you’re not so optimistic, then at least it’s not falling, staying at a certain level. Other players in the global olive and oil markets are not always happy. And in Greece, not all manufacturers are absolutely conscientious. All the more gratifying is the appearance of such an option as online checking of Greek olive oil. Its essence boils down to the following. the consumer purchases oil and sees a special digital (or alphanumeric) code on the packaging. By going to a special website, he can enter this code into the window intended for him and the system will provide complete information about this particular olive oil. Where it was produced, its shelf life, whether a certificate was issued for it, and so on.

Greek olive oil - subtleties and nuances

The same olive oil, produced from the same olives, may taste different. Actually, one shouldn’t be surprised at this. Olive oil is a living natural product. It is produced from olives, which in turn may differ in taste from year to year. There are many factors influencing the taste of olives and subsequently the taste of olive oil. This includes the number of sunny days per year, the amount of precipitation, artificial irrigation, the use of fertilizers, and the cultivation of the ground around olive trees. You can write and write. State the facts and present them. Yes, let's face it - growing olives and producing Greek olive oil is not easy work. Let us also note that even if all the components of success are met, the olive tree has age. The biological clock is ticking, and although Odiva is able to live for hundreds of years, hundreds of years are not an eternity. There comes a time when the lerevo begins to grow old and can no longer bear fruit as much as before. There are fewer olives on the tree, and their taste changes. But it takes decades to grow a new tree. This is truly true: olive oil production is the work of generations.

Greece is one of the top three countries - world leaders in the production of olive oil. But, at the same time, it is Greece that ranks first in the quality of olive oil production Extra Virgin and canned olives.

And most importantly, Greece is a country where the olive is revered as a gift from the gods, and therefore the attitude of the Greeks towards these fruits is appropriate.

For many centuries, this land has kept its secrets, which thousands of scientists and philosophers have tried to unravel. Secrets of history, mythology. Including the secret of olive oil. Even now, in the age of progress and scientific achievements, the secret of the taste and benefits of a real Greek product has not yet been completely solved.

The geographical position of Greece, like its natural diversity, is no less striking. Washed by three seas, lined with mountain ranges and countless lakes, decorated with emerald greenery and golden sands - this country makes you fall in love at first sight.

The combination of all the advantages, all the brightest qualities of Greece was embodied in a unique national product - olive oil.

According to historians, the cultivation of olives, and accordingly the production of olive oil, began in Greece at least five thousand years ago - even before our era. Then the ancient kings, generals, philosophers and masters of antiquity already ate this most valuable product at feasts, thanking the gods of Olympus for it. Since then, the production of olive oil - “liquid gold” - has been a priority in the state.

In modern Greece, the population uses olives and olive oil in any dish - hot, cold, in salads, even in desserts. It is not for nothing that the Mediterranean diet is considered the most beneficial for the human body. The Greeks add extra virgin olive oil to absolutely all their dishes. After all, the product of processing the fruits of the olive tree can not only give fresh taste, bright aroma and unique piquancy to a particular dish, but also to enhance the beneficial qualities of each of its components. For example, we all know that carrots contain a lot of vitamin A that we need, but for better absorption by the body, it is necessary to consume this vitamin in combination with vegetable fats. And Greek olive oil is perfect for this role.

“Liquid gold” has been used since time immemorial in medicinal purposes. It is included in various ointments and injection solutions. But most often olive oil is used in in kind to get rid of a wide variety of diseases.

After all, it is rightfully considered not only the most delicious, but also the most healthy. Olive oil cures diseases of the heart and blood vessels, cholelithiasis, pancreatitis, cancer and gastrointestinal diseases. Excess weight also ceases to be a problem when consuming Greek class olive oil Extra Virgin. These facts are not unfounded. They are confirmed by pharmacists, doctors and nutritionists around the world. Moreover, appearance, the strength and vigor of the Greek population are further proof of the unique healing properties of “liquid gold”.

The variety of qualities of olive oil depends on the type of fruit and its degree of ripeness. Therefore, every drop of this valuable product is unique and inimitable in taste.

Greek olive oil– this is history, modernity and the future. It's hard work and divine grace. This is why Greek olive oil is the ultimate in perfection.

One of the most ancient trees given to humanity by God is the olive tree, and the oil extracted from its fruits has been of enduring importance in human life for many millennia.

According to Old Testament The Lord, angry with people mired in sins and causing the Great Flood, sent Noah a dove with an olive branch in its beak as a sign of reconciliation. And one of the first trees planted by Noah on Mount Ararat was an olive tree, and an olive branch and a dove holding it have since been considered symbols of peace.

The history of olive cultivation and olive oil production is inextricably linked with the history of life of most peoples of the Mediterranean. One of the hills on which ancient Jerusalem stands is called the Mount of Olives, hinting that olive groves have existed here since the very foundation of the city. This unpretentious tree can grow and bear fruit both in drought and in strong winds, and the main conditions for its successful growth are sun, stones, silence, solitude and the proximity of a warm sea.

Let's remember history and mythology

During the excavations of the Zakros palace, which belongs to the Minoan civilization, archaeologists found petrified olive fruits, sacrificed to the chthonic gods so that they would protect the inhabitants from earthquakes.

The find dates back to 2000 BC. e. This suggests that in Crete at that time they not only grew olive trees, but also knew the secrets of producing and storing olive oil.

This is evidenced by other archaeological finds. During excavations of the Phaistos palace, huge two-meter jugs, the so-called pithos, were found in which the ancient Cretans stored olive oil, and one of the most famous Knossos frescoes depicts a solemn procession carrying gifts in the form of amphorae with oil.

The fruits of the olive tree, the oil made from them, and even its foliage and branches were used by the ancient Greeks in their Everyday life. The fruits of the olive served as food for their families, a cure for many diseases, its branches were used for heating, and a healing infusion was made from the leaves.

Olive oil was used to illuminate homes and temples, used as a cosmetic product and as an indispensable attribute when performing religious rituals. In Ancient Greece, where fresh water was scarce, rubbing with olive oil was a means of daily hygiene for all inhabitants. They greeted the newborn with oil, rubbing his body, and escorted the person on his last journey, anointing the body of the deceased with it.

Rare greek pie prepared without olive oil, the well-known spanakopita is no exception! All about the most beloved spinach pie in Greece.

There were many legends about the appearance of the sacred tree on Greek soil. One of them says that Hercules obtained the seed of the olive tree and brought it to the Greeks from the shores of the Black Sea, the other that he brought the olive from northern Hyperborea. Medea, preparing a decoction that would restore youth to Jason, used olive juice, and when stirring it with a dry olive twig, she was surprised to discover that after some time they grew on it. fresh leaves and fruits.

But the most beautiful myth says that the olive tree was given to the inhabitants of Attica by herself. The goddess planted the first olive on the rocky Acropolis hill, and since then the tree has been considered by the Athenians as a symbol of prosperity, peace and wisdom. The first gold coins minted in Athens depicted the goddess Athena-Poliada wearing a helmet, on top of which was a wreath of olive branches, and in her hands she was holding an amphora with olive oil.

One of the “seven wise men of antiquity”, the Athenian archon Solon in VI BC. e. issued the first laws protecting olive trees as one of the main values of the city, and anyone caught cutting them down was sentenced to death.

Herodotus in the 5th century BC. e. wrote that olive trees were so revered and sacred that only virgins and eunuchs were allowed to grow and care for them. Wreaths made of olive branches were worn by Athenian girls as a symbol of girlish purity.

In Ancient Olympia, the winners of the Olympic Games were awarded a wreath of olive branches growing in the sacred olive grove of Alpheus, near the Olympic Stadium. This award was considered the most valuable for competing athletes.

In 480 BC. e. When the Persians invaded Greece, the Olympic Games were not cancelled. Having learned that the reward for winning the competition was only a wreath of olive, and not money and rich gifts, the noble Persian warrior reproached King Xerxes: “Who are we fighting against? They care about valor, not money!”

How liquid gold conquered the world

Greek olive oil, along with wines, became one of the main currencies of the Mediterranean. Thanks to this, it gradually conquered the entire ancient world. It was traded by merchants from different Mediterranean countries: Phoenicians, Egyptians, Cretans, Cypriots and Jews. The oil became a source of income and was called liquid gold at that time.

Due to the lack of land for the formation of new cities, the Greeks began to move to the territories of Sicily and the Apennine Peninsula, to the south of France, to the western coast of Spain, establishing their colonies there. Some moved east and reached the shores of the Black Sea. And wherever they moved, the first thing they took with them were olive seeds or even their seedlings.

Later, the ancient Romans promoted olive oil as a valuable product throughout their empire. They took much from the Greek practice of growing olives and began cultivating olive trees in Italy. The Romans also grew olive groves and extracted oil from them on the fertile soils of Morocco, Algeria, and Tunisia, as evidenced by ancient oil mills found on the territory of these states.

Oil began to be traded not only in North Africa, but also in countries Northern Europe. Pliny the Elder, in his Natural History, wrote that there are two most valuable liquids given by trees - wine and olive oil, but he personally prefers oil.

Who invented the categories

The Romans, who learned from the Greeks, were the first to come up with the idea of assigning a category to oil depending on the method and time of its extraction. In 301, an edict was issued by Emperor Diocletian, who set fixed prices for olive oil depending on quality.

The oil pressed from olives harvested in September was called bitter (oleum acerbum) and was considered of poor quality. The oil obtained from olives harvested in December was called green (oleum viride) and was considered the second category. The highest category was considered to be oil from black ripe olives harvested in January - February and it was very expensive.

With the fall of Rome and the barbarian invasion of the empire, olive oil production and trade fell sharply. But the traditions of growing olive trees and making oil from their fruits have not been lost in time. They were carefully preserved in Orthodox and Catholic monasteries in the Byzantine Empire, Greece, Italy and Spain.

Some statistics

There are approximately 800 million olive trees in the world today.

Ninety-five percent of them are grown in the Mediterranean, and in Greece, of all the fruit-bearing trees cultivated in the country, olive plantations account for about 75%, and they occupy approximately 15% of all Greek agricultural areas.

The country has 300 sunny days a year, a warm sea, hardworking people - all this creates excellent conditions for the production of olive oil - one of the main components of the economy not only now, but also many centuries ago, since Neolithic times.

The oldest olive tree was found in Crete in the Chania region. It is 3000 years old, it still bears fruit and produces oil from it. Exactly 249 bottles of oil from this olive were presented as souvenirs to participants in the International Olive Oil Export Conference held in Chania in 2013.

In 2013, Greece produced 357 thousand tons of olive oil, of which 40% was purchased by Italy and exported as Italian to many countries around the world.

The bulk of Greek olive oil is produced in three areas: the peninsula, Crete and Lesvos.

In Greece, 19 liters of olive oil are consumed per year per person, while in Germany - 0.7 liters, in America - 3 liters, and in Japan only 0.1 liters.

About the benefits of olive oil

Even ancient doctors believed that olive oil had a beneficial effect on human health. Today's Scientific research not only confirm, but also prove the need to include this wonderful product in everyone’s diet.

Food modern man characterized by an excess of calories and a deficiency of vitamins, which leads to the occurrence of severe chronic diseases: heart failure, arthritis, diabetes, cancer. Consuming olive oil reduces the risk of their occurrence.

It is known that there are “good” and “bad” cholesterol. “Good” is perfectly excreted from the body without depositing cholesterol plaques on the walls of blood vessels, leading to the development of atherosclerosis. And reducing the level of “bad” is necessary for the health of the cardiovascular system.

Saturated fatty acids, which increase cholesterol index, are found in all animals and vegetable fats. In olive oil there is no more than 10% of them, and unsaturated ones (such as oleic acid) - 70–80%.

By ratio acid balance olive oil resembles breast milk. It effectively reduces the level of “bad” cholesterol and is rich in antioxidants, which are an excellent means of preventing peptic ulcer, chronic kidney and liver diseases.

The oil also contains polyphenol, which stops the growth of cancer cells. One tablespoon of olive oil contains 10% daily norm Vitamin E, an excellent natural antioxidant needed by the body.

Scientists have proven that taking just two tablespoons of olive oil a day can significantly reduce the risk of developing malignant tumors, such as breast cancer.

Not all olive oil is beneficial to health; you need to know how to choose and store it correctly.

Which oil is better and how to choose it

According to the rules introduced by the European Union, there is a gradation of olive oil into categories. Let's try to figure out what it is.

Greek "partheno"

Virgin in European, or “partheno” (virgin in Greek) is an olive oil obtained during the first cold pressing exclusively mechanically, without the use of chemical additives. It has low acidity and other qualities that are beneficial to health. Classified according to the following types:

Extra virgin olive oil– oil of the highest category, impeccable aroma and taste, having an acidity not exceeding 0.8%. This is the highest quality and most expensive type of oil, which is produced by many well-known Greek manufacturers. For example, one liter of Altis oil in a glass bottle costs 6.50 €. The oil has a pleasant and rich fruity aroma and taste. Used for dressing salads. An excellent remedy for stomach ulcers.
Fine virgin olive oil– oil of the first category, with very pleasant aroma and taste, its acidity is between 1% and 1.5%. It is suitable for adding to boiled vegetable dishes and for dressing salads. On the shelves of Greek supermarkets, this type of olive oil is represented by the products of many companies.

Here are some types of virgin olive oil from the oldest and very popular company in Greece: Minerva:

cold-pressed oil “Khoryo”, packed in lightweight plastic bottles. One liter of this oil costs 5.72€, two liters – 10.90€, and a five-liter bottle – 19.99€;
Clasico brand oil, the cost of which for one liter is 4.99 €, two liters – 9.55 €, and five liters – 19.90 €.

There is also a non-Virgin category of oils. These are refined oils. They are obtained from a mixture different types not virgin oils using chemicals. They are suitable for consumption, mainly for cooking, but do not have the taste and aroma characteristic of cold-pressed oil. Pomace oil is the lowest-grade oil, approaching technical quality in its quality.

Many people equate the two concepts of Greece and olive oil. Where else can the olive tree grow, if not in Greece? Many thousands of years ago, this tree was brought by the Phoenicians to ancient Hellas, after olive literally words took deep roots, while becoming a classic of the Greek landscape. There is also a mythical concept about the origin of olive trees; they say that the olive was brought as a gift by the goddess Aphrodite to the inhabitants of Attica. At the same time, nothing is said about the Phoenicians in the myth, but this only confirms the fact of how great the value of this tree was even then. While oil began to be extracted from olive fruits, light hand the great Homer, it was called " liquid gold", while for some time it actually served as currency. Each Greek region produces its own varieties of olive oil, since the trees are of different varieties. About seven percent of the olives from each harvest are sent to consumers in the form of fruits, the rest is turned into oil. There are a couple of objective indicators by which it is possible to determine a good olive oil, this is the level of organic acids in it, as well as the method of production. Acidity can show the chemical degradation of olive oil. It is measured in weight percent, and in Greek it is written: οξύτητα The lower the acidity, the better.If you use oils to season dishes, make sure that the acidity does not exceed 0.8 percent.

Less than ten percent of the olives collected end up in Greek markets. There are more nuances in production. So, in 1959, under the auspices of the UN, an organization appeared - the International Olive Council (IOC), this organization was entrusted with resolving all issues related to olives and olive oil. Certain standards were also developed, and today you can use them to determine the type of product just by looking at the label. Of course, the best in every sense is olive oil, which was obtained using the “old-fashioned” method, namely, without the addition of heat treatments and any chemical procedures. This is the first cold pressing, in other words, in its process, selected olives are destined to be pressed, which releases the oil in pure form. The following words will appear on the label: Extra-Virgin Olive Oil (in Greek: Εξαιρετικό Παρθένο Ελαιόλαδο). In order to obtain a liter of such oil, it takes approximately ten to thirty kilograms of olives, which is why it is considered the most expensive.

There is also a first and second spin, in addition to the first. Such olive oil is of course inferior in quality to the first pressing and is still considered good because it is obtained in a natural way. On such oil you will see a label with the following content: Virgin Olive Oil (Παρθένο Ελαιόλαδο).

The next type of oil is a mixture of cold-pressed oil and refined oil. It already has acidity, albeit small, and is also ideal for frying foods; the taste is more softened compared to cold-pressed oil in its pure form. And the price of this type of oil is already more attractive. The label says - Pure Olive Oil, or Ελαιόλαδο - Αποτελούμενο από εξευγενισμένα ελαιόλαδα και παρθένα ελαιόλαδα. There are oils of lower quality, but it’s better not to mention such ones in order to make right choice you can know the above varieties.

Even by looking at it, you can easily identify high-quality oil; its color is greenish and its consistency is thick. If possible, try to purchase olive oil only in glass bottles, even if its price is more expensive, but it retains its properties in glass. beneficial features better. And yet, even in glass, you shouldn’t store oil for a long period of time, so there’s no need to save it; generously moisten the pan and season salads. The choice of olive oil in its country of origin is amazing. It’s not sold in glass bottles, but if your family is large, you can take a five-liter tin canister with olive oil inside, and pour it into glass bottles at home. This will be more economically profitable, and you will have to remember Greece with warm words more than once. When purchasing an exquisite and attractive bottle of oil in a souvenir shop, it is worth considering the fact that it only looks attractive, but it could have been stored longer than necessary, even in the sun, and this oil is not suitable for any purpose. It's nice for a souvenir, but it's better not to put it in food.

A huge advantage of Greek oil, in comparison with Spanish oil, is the absence of bitterness, even when frying, but there is a special rich and harmonious taste. As for the choice of any specific brands, in Hellas there is only one rule, but it is quite simple; knowing it will simply make your life easier: there is NO bad olive oil in Greece. Whatever you purchase, you will be satisfied in any case.