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Which brand of olive oil is the best? The answer to this question requires preliminary study. After all, the olive tree is not grown in Russia. Therefore, all olive oil is imported. But, as in the case of sunflower or corn, we know that the best product comes from the first pressing. We also know that vegetable oil is purified from impurities - refined. Is this good for olive? There are also spinning methods - cold and hot. Which product is better quality? In this article, we will comprehensively explore this issue. Below we will tell you not only which brand of olive oil is better, but also consider the products of the producing countries, we will briefly explain what the process of processing olives is. On store shelves, you can see various types of containers with these imported goods. Glass, plastic or metal - in which packaging should you buy olive oil? It is important to learn how to read the label correctly. And in this article we will explain what the words Eextra Virgin mean. In Mediterranean cuisine, where olive oil is one of the staple foods, it is used extensively and for different purposes. You need to know these subtleties in order to properly season salads or make dough.

The benefits of olive oil for the body

Did you know that Mediterranean cuisine is included in the UNESCO list of intangible heritage of humanity? Do you know why? That's right: it is built on the active use of olive oil. Thus, Mediterranean cuisine is not only delicious, but also very healthy. Olive oil (reviews of gourmets and chefs in this matter are almost the same) will not only give the most ordinary food a noble shade - it will also saturate the body with valuable vitamins and minerals. And most importantly, it will not leave any extra centimeters on the hips and waist. After all, olive oil is completely processed by the stomach. Have you noticed what luxurious hair Italians, Spanish women, Greek women have? Strong, thick, silky, shiny ... And this is the result of daily consumption of olive oil. It strengthens bones, nails and teeth. Vitamin E, which is found in excess in olive oil, prevents aging, relieves pain in ulcers and gastritis, heals hemorrhoids, breaks cholesterol plaques. And even, as recent studies have shown, it is a good tool for the prevention of cancer. Therefore, the ancient Greeks, who cultivated olive trees in ancient times, called olive oil “the gift of the gods”. As you can see, this is not only a poetic metaphor.

Product manufacturing process (in brief)

To understand which brand of olive oil is better, you need to at least superficially understand the technology for obtaining this product. It would seem, what difficulties can there be? After all, olive oil has been made since the days of Ancient Egypt. The olives were put under a press and squeezed. But modern equipment and chemical reagents make it possible to squeeze more oil out of the olives. For this purpose, the cake goes for secondary processing. It is on this basis that olive oil is divided into two types. At the first spin, the "virgin" or Virgin Oil is born. And when the olives are recycled, that is, they heat up and pass chemical reagents through the cake, we get Pomace Oil.Based on the above, let's ask: is it worth talking about which olive oil is better? Of course, "virgin". But if we want to taste the finest olive oil, we must consider where the olives ripen best. After all, trees have a wide growing area. But they do not give a good harvest everywhere. The most reputable olive oil producing countries are Greece, Italy, Spain and Tunisia. The first, once called Hellas, accounts for eighty percent of Virgin Oil's global sales. Greek oil is purchased by importers for further production of the product.

Extra Virgin olive oil: main characteristics

Regardless of the country of origin, this product is the best possible. The very word "extra", mentioned in the title, indicates that the raw materials for it were of exceptionally high quality. The olives for this oil are harvested by hand. Then the crop is sorted. For Extra Virgin, only fully ripe, large and undamaged premium olives are selected. Next, the berries are sent to the press. No other influence occurs during processing. This process is called cold pressing. Thanks to this minimal processing, all the beneficial substances are retained in the oil. It is a slightly greenish product. Extra Virgin olive oil has a rich olives smell. But his taste is specific. People who have tried Extra Virgin Oil for the first time may think that the oil is gone, rancid. But just this taste testifies to the highest quality of the product. Raw olives are bitter too. But the free acidity of Extra Virgin Oil olive oil is very low - 0.8 percent. That is, one hundred grams of the product contains less than a gram of substances undesirable for the body. But this indicator - acidity - is not the main factor in determining a quality product. The refining method also reduces it.

Other types of olive oils

There are many more denominations between Extra Virgin and Pomats Oil. Let's consider them briefly.

Virgin Olive Oil is also a very high quality olive oil. The only difference with Extra is the less thorough casting of the crop. Olives of various sizes, ripeness and types are used for the press. But the rest of the process is exactly the same as in the production of Extra Virgin Oil. That is, the berries are cold pressed, after which the liquid is immediately poured into containers for sale. This oil is notable for the fact that it almost does not taste bitter. If you want to take it in its pure form for medical reasons, but cannot tolerate a specific taste, get this particular form. Virgin Olive Oil has a higher acidity. Two percent is allowed. But if this figure exceeds the norm, the batch is sent for purification. And here it is necessary to explain how refined olive oil differs from unrefined olive oil. In the production of the first product, chemicals are already used that cleanse it of excessive acidity. This figure for Refined Olive Oil is reduced to 0.3 percent. On sale there is also such a form as "Pur Olive Oil". The name translates as "pure olive oil". But this cold-pressed product is still a mixture of Virgin and Rafinid. The acidity of this olive oil does not exceed one percent. Well, Pomace Oil in Greece and Spain greases doors. Sometimes the product obtained from the heat extraction of the cake is refined.

Cooking applications

In the art of cooking, you should know for what specific purposes to use a particular type of olive oil. Especially in the northern countries, where this product is imported, and therefore very expensive. So, olive oil for salads should be taken only "Extra Virgin". By the way, it loses its bitterness in dishes. And over time, too. But the shelf life of the Extra Virgin bottle is one and a half to two years (depending on the container).At the end of this term, the oil does not lose its extremely useful properties, but it becomes softer, velvety in taste. For the preparation of cold sauces and marinades, we use the usual "Virgin". This olive oil is called very tasty and healthy by reviews. Meat greased with Virgin Oil will quickly soften and become tender after baking. For stews, use Pur Olive Oil. And for frying food, you should take the form of Refined Olive Oil. This oil, due to purification, has a high smoke point. It does not splash, does not fade, and does not generate a large amount of carcinogens in fried foods. This product is also ideal for making dough. It is not bitter and can be used in place of corn or sunflower. Olive Oil-based buns and breads do not stale for a long time.

How to choose a good olive oil, not a substitute

Supermarket shelves are littered with various brands of this product. Here it is just right and confused. How to make the right choice? Rule one: we carefully study the label. It is advisable that the product is packaged by the manufacturer himself. Olive oil from Greece bottled at Deribasovskaya Street is likely to be of dubious quality. The name is indicated on the label, often representing the type of product. That is, it is written in capital letters, for example, "Extra Virgin" or "Pur Olive Oil". Sometimes the name contains the brand of the manufacturer or the name of the area where the olives were harvested. But the type of product is also on the label. In oils that do not belong to the elite "Virgin", the type of processing is indicated. This also gives us the opportunity to choose the best product. It is better to buy cold-pressed oil than refined, but made from cake after heat treatment. The shelf life of the product is also of great importance. After all, this is not a wine that gets better with age. Extra Virgin has a shelf life of up to two years, other varieties - one year. But the color does not matter. Yes, it is often not visible due to the fact that oil is poured into cans or dark glass bottles. Only a product of a low price segment is sold in plastic containers.

Which brand of olive oil is best

Olives grow in warm countries of Europe and Asia Minor, in North Africa. However, only four countries are leaders in the supply of olive oil to the world market. These are Greece, Spain, Italy and Tunisia. Which country of origin should you choose? You should be aware that breeders have bred many varieties of olives. And in Italy there are more than forty of them. Therefore, different companies have the opportunity to produce mono-varietal oils, as well as refined, with an amazing taste "cocktails".

The producers of Spain are adherents of the good old olive, which has been cultivated in Iberia since ancient times. Therefore, this country does not have such a variety of olive oil. Spain prescribes labels in its own language. Therefore, you need to coordinate Olive Oil with Aceite de Oliva. Please note that Aceite de Orujo means re-pressed oil, made from cake, created by heat treatment.

Olives in Greece grow in regions of different climatic characteristics. Terroir affects the flavor of olive oil, even if it is of the same type.

A product from Tunisia is very rare to find on the shelves of our stores. But this does not mean that the olive oil from this country is bad. On the contrary, the alternating influence of winds from the Sahara and the breezes of the Atlantic allows olives to be grown with a special taste and aroma.

The best brands of olive oil from Greece

Any product from sunny Hellas will be good. The choice before the buyer is truly huge. You can buy oil both from the olive groves near Thessaloniki and from the islands. And this, at least slightly, will affect the taste. The largest world trader that supplies olive oil not only to importing countries, but even to Spain and Italy, is Oliko.However, this company buys crops from various farms in the country and produces a certain mix (albeit of good quality). But the company "Elinika Eklikta Elya" was specially created in order to produce the best varieties of olive oil. Just as wine tours are thriving in France, so are small family run businesses in Greece. Companies such as Xylouris and Kidokinatis not only harvest olives by hand, but also crush them through a traditional press.

Olive oil from Spain and Tunisia: what are their specialties?

On the Russian market there are about fifty names of products from this country. What are the best Spanish olive oil brands? Look at the terroir. The climate of the south of the country, with its long vegetative period, makes it possible to grow the most juicy, fatty olive. The best brands are the Andalusian Baena and Lucena, as well as Les Garriguez and Siurana from Cordoba. On the other side of the Mediterranean, in Tunisia, African Dream Products is considered the best olive oil producer. And his best brand is Chemlali.

Italian product varieties

In this country, food is treated with reverence. It is not for nothing that Italian cuisine is considered one of the best in Europe. By default, the products of this state are equated to the standard. Therefore, food products that are produced in Italy often become participants in all sorts of competitions for the title of the best. Manufacturers of olive oil also do not stand aside. They have their own competition - Ercole Olivario. Only elite varieties (Extra Virgin or at least cold-pressed oil) can take part in it. What kind of manufacturers have become - and more than once! - winners of this most prestigious competition in Italy? These are brands such as Azienda Agricola Giorgio, Oliveto di Contessé Gertrude and Fattorie Greco.

A rare guest, returning from Greece, will not take with him a bottle of olive oil - local pride and wealth. Having once tasted any of the dishes flavored with olive oil, I don't even want to remember that surrogate that is sold at inadequate prices in my own supermarkets. In Greek stores, the choice of oil is so great that it's time to panic: how to choose the right one? Therefore, in this article, Grekoblog decided to turn to the topic of oil in general and useful tips, in particular, that can help navigate the world of green bottles.

For most people, the words "olive oil" and "Greece" are almost identical concepts. Where to grow olive, if not here! Brought to ancient Hellas by the Phoenicians many thousands of years ago, the tree literally took deep roots here, becoming a classic of the Greek landscape. Ancient myths even claim that the olive was brought to the inhabitants of Attica as a gift by the goddess Athena. The legend is silent about the Phoenicians, but this once again confirms the fact how great the value of this tree was already then. When they learned to extract oil from the fruit, it was named “liquid gold” with the light hand of Homer, and for some time it really served as a hard currency.

Each Greek region is famous for its olive tree variety. From each harvest, approximately 7% of the fruit is sent to the market, while the rest are destined to turn into butter.

There are two objective indicators by which a quality oil can be determined - the level of organic acids in it and the method of production.

Acidity indicates the chemical degradation of the oil. It is measured in percent by weight and is written in Greek as οξύτητα. The lower it is, the better for you. In the product used for seasoning dishes, the acidity should not exceed 0.8%.

Less than 10% of the harvested crop goes to the bazaar

As for the production, there are a little more nuances here. In 1959, under the auspices of the UN, a special organization was established - the International Olive Council (IOC), which resolved all issues related to olives and olive oil.He developed the standards by which we can today determine the grade of the product - just look at the label.

The most valuable in every sense, of course, is the oil obtained in a natural, "old-fashioned" way, without any chemical procedures and heat treatments. This is the so-called first cold pressing, during which selected olives are put under the press and the oil is released in its pure form. By the label, you can recognize it by the words Extra-Virgin Olive Oil (Greek Εξαιρετικό Παρθένο Ελαιόλαδο). To get a liter of "extra virgin" product, it takes from 10 to 30 kg of raw materials, which is why it is the most expensive.

In addition to the first cold pressing, there are also the second and third. Such oil is inferior to the first pressing in quality, but, as before, it is considered very good, since it is obtained in the most natural way. The label on it reads Virgin Olive Oil (Παρθένο Ελαιόλαδο).

The following oil is a blend of refined and cold pressed oil. It has a slight acidity, is ideal for frying and has a softened taste - less intense than pure cold-pressed oil. Its price is much more attractive, and from our own experience we will say that it also sounds "great" in a salad. Its label is Pure Olive Oil, or Ελαιόλαδο - Αποτελούμενο από εξευγενισμένα ελαιόλαδα και παρθένα ελαιόλαδα.

There are also a few more subdivisions of lower quality, but, out of respect for your taste, we do not consider it necessary to mention them in the article. To make a good choice, these varieties will be quite enough.

Even at a glance, you can easily recognize a quality oil by its greenish color and thick consistency. Try, if possible, to buy the product in glass bottles, even if it is more expensive - but this way it retains its useful properties better. But even in glass, long-term storage is not good for the oil, so do not try to save it, generously fill salads and moisten the pan.

The choice of oil in Hellas is striking in its variety

If there are a lot of mouths in the family, bring a five-liter tin canister with you from the trip (in your luggage, of course), and at home gradually pour it into a glass bottle. This comes out much more economical, and you will remember Greece with a kind word more than once.

When buying a beautiful bottle in a souvenir shop, keep in mind that although it looks attractive, it could be stored much longer than the prescribed period and even sunbathe, which will not benefit any oil. It will do for a souvenir, but it is better not to eat it.

A big plus of Greek oil compared to, say, Spanish oil is the complete absence of bitterness even when frying and a rich harmonious taste. As for the choice of specific brands, in Hellas there is one simple rule, from which it will immediately become easier to live: there is NO bad olive oil in Greece. Whatever you buy, you will be satisfied.

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A little I am often asked what is the acidity of olive oil and how to choose the right oil based on this indicator.

Unfortunately, there is no simple answer to this question, but if you are ready to spend time reading this article and finally figure out what it is, then at the same time teach you how to choose the right oil.

So, the acidity of olive oil is a measure of the oleic acid content (in grams) per 100g. product. It was invented relatively recently and 30 years ago no one was particularly interested in it, and olive oil was judged by its taste, aroma and consistency. Why is it needed? By and large, this is a formalization of quality, a standard that is easy to determine with a 5-minute test.

 

For marking the oils of the highest quality, the category Extra virgin was invented, which means that the oil was not only extracted using exclusively mechanical means (virgin), but also was grown, harvested and processed so that its acidity was not higher than 0.8 (extra). Of course, getting into this category requires from the product "excellent taste and smell", but these indicators are already purely individual.

Greece is the champion in the production of Extra virgin oil. Almost any farm product falls into this category with a decent supply, but the famous Tuscan one hardly. Actually, it was Italy who insisted that the figure be so high. Moreover, I will not reveal a secret if I say that the share of really Italian oil in the volume of Italian exports is only 4%, in the remaining 96% its share is minimal, no more than is necessary for the label "Made in Italy"

The specific acidity indicator is indicated on the package not often, but only when it can be boasted, and usually it is 0.3 or 0.2. I'll make a reservation right away that manufacturers round the number down to a lower value, that is, 0.39 will be written as 0.3. But do not be upset about this, because very few people can taste the acidity of olive oil.

And now the main thing. The acidity of the oil depends on a mass of factors, but the specificity is that it is very difficult to achieve a low indicator without the use of insecticides, therefore "pure" oil with low acidity is VERY little and it costs EXPENSIVE. If you buy oil in Greece, the European “ΒΙΟ” mark can help you buy healthier oil, but if it happens, for example, in Russia, where there is no intelligible legislation on this matter, you can easily be deceived.

So what kind of oil should you put in your salad? The answer is delicious !!! Ideally, it's best to try it. But, if you can't try, but you need to be guided by the packaging, then I would advise you to first look at the place of origin of the oil, and only then at its acidity. When I am asked to help me choose oil in a store, I follow the following algorithm: I check the region, see if the olive variety and harvest year are indicated, sometimes you can check the thickness of the oil (in the glass). If possible, other things being equal, I choose a lower acidity. The best olive oil in Greece is made in the Peloponnese, Crete and Samos.

When it comes to frying, low acidity is less preferable, as this oil has a lower combustion temperature. But by and large, this only matters for deep-frying, so do not be afraid to cook with "salad" oil. Just do not forget that it usually has a pronounced color, aroma and taste and will greatly affect the taste of your dish. For Greek cuisine, this influence is necessary and can be crucial for success, but if you are preparing something neutral, then it may be worth choosing a different refined / deodorized oil. But the really big Chefs know that in Greek, spicy Samos is the perfect oil for haute cuisine - it won't impress you in a salad, but it will magically enhance the flavor of the food when cooked.