The best varieties of olive oil

Olive oil is one of the most expensive among vegetable oil: for 250 ml of bitter oil from first cold-pressed olives ("extra-virgin olive oil") you will have to pay from 200 to 600 rubles. With this money, you can buy from 3 to 10 bottles of classic sunflower oil.

We decided to find out if it makes sense to pay that kind of money. Do they sell cheap counterfeits made from the same sunflower under the guise of healthy Mediterranean oil with the image of a healing product? The experts of the Society for the Protection of Consumer Rights (OZPP) purchased eight bottles - from Spain, Italy, Greece and Tunisia - and sent them for examination to the Sergiev Posad branch of the FBU “CSM of the Moscow Region”.

"Wood" oil

Olive oil is also called Provencal or "wood". It is the basis of Mediterranean cuisine, it is used for the production of soap, it is included in the most expensive cosmetics and some medicines. And in itself it is a medicine. This was known even in antiquity. "Olive oil is beneficial due to its high content of monounsaturated fatty acids, especially oleic acid," says nutritionist Alexey Kovalkov... - This acid actively reduces the level of "bad" cholesterol and at the same time maintains the desired level of "good". Therefore, Provencal oil is recommended for the prevention of atherosclerosis. It is also useful for those who suffer from liver and gallbladder diseases, because it perfectly stimulates the production of bile. Olive oil is irreplaceable in baby food because it promotes bone growth. "

However, all of these properties are possessed exclusively by unrefined cold-pressed oil. It can be tart, slightly bitter, and has a greenish color. It is obtained by pressing, without the use of chemicals that easily "pull" the oil out of the crushed olive pulp. Refined oil is much worse for its medicinal qualities - after all, it is refined using various physical and chemical processes in order to eliminate the harsh taste and smell. Pomace oil (on the packaging it says "pomace olive oil") is obtained from pressing with the use of chemical solvents, and often under the influence of high temperatures. There is no use in it. This is usually reflected in the price - such a product is 3-4 times cheaper than the valuable "extra-virgin olive oil".

Laboratory work

To be sure that this is really olive oil, you need to investigate its fatty acid composition. In the laboratory, we tested ten basic acids in each sample. The most important of them is oleic. In accordance with GOST 30623-98 "Vegetable oils and margarine products" it should be from 56 to 83%.“But if the composition in a large amount is determined by its trans-isomer (the same acid, but with a modified molecule that has arisen under the influence of high temperature. - Ed.) Elaidic acid, most likely, the oil was obtained not by“ cold ”pressing, but with the help of thermal or chemical extraction, - says Roman Gaidashov, food expert at OZPP... - Trans isomers are present in the product in negligible amounts. But Russian GOSTs do not have standards for trans-isomers, and such extended studies are mandatory, for example, when verifying the authenticity of a product, ”he said. By the way, it is precisely because of the formation of trans isomers of fatty acids with carcinogenic properties during heating that it is impossible to fry in unrefined olive oil - only refined olive oil is suitable for this.

So, judging by a certain amount of oleic acid (see table), oils are really made from olives. The less elaidic acid in the sample, the better (we determined it in the amount from 0.2 to 0.4%). In none of the oils in the laboratory was found a dangerous concentration of heavy metals (checked for the presence of cadmium, lead, arsenic, mercury, copper and iron).

It is also important that the purchased oil is fresh. Indeed, with long storage, the product is oxidized, and the benefits literally disappear. It is possible to determine the freshness of oil under laboratory conditions by two indicators: acid number and peroxide number: the closer their values ​​are to the upper limit of the norm, the more mature the oil. In our table, we have ranked oils in order of deterioration in quality. The main outsider is a product from Tunisia. Firstly, the real acid number does not coincide with the one stated on the package (which means that the oil is not as "extra-class" as promised!), And secondly, the peroxide number is 10 - this is the maximum allowed, the oil is not so fresh. The oil from Greece was not the best either. But the product from Italy and Spain is of the highest quality.

How to choose the best olive oil?

When choosing olive oil in a store, carefully inspect the packaging! Look for the following data on it:

Variety

There are six varieties of olive oil (they are defined by the IOC, the International Olive Council; all exporting countries that are part of it are required to label the products with the appropriate inscriptions):

You can store olive oil at any temperature up to 35 ° C. It is not afraid of room temperatures or freezing and does not lose its beneficial properties after cooling.

■ Extra-virgin olive oil - natural, the best and most expensive, the first cold pressing, only under pressure - no chemicals. Acidity not more than 0.8%.

■ Virgin olive oil - also natural, but the permitted acidity is up to 2% (pressing may not be the first, but the absence of chemicals is also guaranteed).

■ Pure olive oil - usually a mixture of refined and natural oils, chemical extraction can be used.

■ Olive oil - a mixture of natural and refined oil, acidity no more than 1.5%, usually odorless, chemically pressed.

■ Olive-pomace oil - refined oil extracted from olive oil cake (chemical solvents and high temperatures can be used). It is most often used in restaurants for baking.

■ Lampante oil - olive oil not intended for human consumption.
Refined oil is marked "refined".

the date

Date of production. Use only the freshest oil. Useful substances are stored in it for the first five months from the date of production. After the first year of storage, it is better to use olive oil exclusively for cooking (stewing and frying), but not for dressing dishes. In addition, over time, oils deteriorate and fizzle out. One year old oil may still taste good, but it is less aromatic than fresh oil.

Package

■ Indication of the acid number on the packaging. For "extra virgin" it is not more than 0.8%, while the lower the value, the better.

■ The packaging material matters.It is best to buy oil in dark glass - green or brown. After all, it is important not to allow contact of olive oil with air, as well as protect it from light - they spoil the product. Plastic or metal packages are considered cheaper.

Compound

Be sure to pay attention to this line. There are oils with herbs and spices (for salads), and cheap options may contain impurities of other vegetable oils. Such oils are labeled "mixed oil" or simply "mix". Usually they honestly write about this on the packaging, but not in large letters on the front of it, but small and inconspicuous.

Coming to shops for purchases, especially in large supermarkets, each customer is faced with a wide range of products and, accordingly, with the problem of choice. This information on olive oil grades will help you to choose the best for your purposes and to orient yourself well in front of the counter. After all, when we go to buy a certain product, we roughly know how we will use it and in what dishes we will use it.

The gastronomic properties of olive oil depend on its retail variety. So, for example, if you need to improve your nutrition and make full use of the medicinal properties of olives, then you should be interested in the best olive oil. If you want to use it for stewing and frying food, then here you must also choose the right one for these purposes.

to content ↑ Acidity is the main quality indicator

It should be noted that the quality of this product depends on many indicators, and the most important of them is free acidity, which indicates the content of oxidizable organic acids in the final product. Acidity is usually expressed as a percentage by manufacturers, although it is actually stated in grams per 100 grams of ready-to-eat olive oil.

The lower this figure, the more expensive the oil and the more useful it is for the vital functions of our body, although one should also take into account the following point: manufacturers can artificially lower the acidity. This is especially true for refined varieties where chemical solvents and reagents are used.

back to content ↑ Olive oil grades markings

Let's start by looking at olive oil varieties - for a better orientation in their markings. Indeed, the gastronomic properties of the oil also depend on the variety - its taste, smell and ability to withstand temperature effects, while preserving useful substances.

All varieties can be divided into 3 classes:

natural - Virgin, peeled - Refined and secondary pressing of cake - Pomace.

The quality control and labeling of products is carried out by the International Olive Council, which has compiled a classification of olive oils and their designations on packages.

Extra Virgin Olive Oil

Extra Virgin Olive Oil is a first pressing product.

This is the best olive oil ever! This olive product has a free acidity of 0.8%, i.e. no more than 0.8 g of oxidizable organic acids per 100 g of the finished product. The processing process is carried out exclusively by mechanical methods of cold pressing of olives, excluding temperature effects leading to any changes in their properties.

Extra Virgin Olive Oil - the highest quality oil obtained using technologies dating back to the times of Ancient Egypt (the only difference is in the use of modern equipment). For pressing, only undamaged, most ripe olives are taken, which are harvested from the trees only by hand.

Virgin olive oil

Virgin Olive Oil is also a product of the first oil extraction.

A product with a free acidity of not more than 2%, which is obtained only by mechanical extraction methods and is purified without the addition of chemical reagents. For this pressing, fruits of different degrees of ripeness can be used, but if, as a result of pressing, an acidity index of more than 2% is obtained, then the entire pressing is sent for refining, as it does not meet the requirements for the Virgin class.

Refined Olive Oil

Refined Olive Oil - refined olive pressing.It is processed and cleaned with minimal change in its composition. Has an acidity of no more than 0.3%.

Olive Oil or Pure Olive Oil

Olive Oil or Pure Olive Oil is pure olive pomace.

This blend of Refined Oil and Natural Virgin, with a free acidity of 1%.

Olive-pomace Oil

Olive-pomace Oil - secondary extraction from the remaining olive pomace.

This product is obtained from olive oil cake, which is processed both by various physical methods and by natural solvents. It is permissible to use not only natural solvents, but also chemical ones, as well as high temperatures.

Refined Olive pomace Oil

Refined Olive pomace Oil is a refined analogue of a pomace product.

This product is obtained from raw cake by processing methods that do not lead to changes in the basic properties of the final product. Free acidity - no more than 0.3%.

Olive pomace oil

Olive pomace oil - a mixture of refined pomace oil and a blend of various olive oils (unrefined and refined).

This product has a free acidity of about 1%. Not approved for sale to consumers in all countries. This product cannot be called olive oil, although it cannot be called unfit for human consumption. It is widely represented in our retail chains, especially under the brands of large retail supermarkets.

Which olive oil is the best is easy to understand by analyzing the classification of the expert International Olive Council, which is used by all leading olive oil producers.

back to contents ↑ Application in cooking

After examining all the labels of the oil, we can already move on to the question of using each retail grade. Remember when we said that oil should be chosen for specific purposes?

The healthiest way to consume olive oil is as a salad dressing. It can also be used as a main ingredient in marinades and cold sauces. For these purposes, Extra Virgin Olive Oil is more suitable than other varieties - a pure organic product with an impressive range of beneficial properties.

It should be noted that the fresher the Extra Virgin, the more bitter it is and not vice versa! The product will have a distinct olive flavor, but with different shades, as it is obtained from different varieties of olives, maturity and crop areas. Within six months after the spill, the oil gradually loses its bitterness, becomes softer in taste. Extra Virgin shelf life is 1.5-2 years.

For stewing and frying products, we use Olive Oil, an excellent quality oil that can also be used for dressing salads and sauces. This type of product is ideal for cooking meat and vegetables as it does not generate carcinogenic substances. This is due to the presence of stable fatty acids in it, which increase the smoke point, which becomes much higher than the usual frying temperature.

Olive Oil also does not have a pronounced taste and smell of olives, does not taste bitter, therefore, all over the world it is preferred to be used in cooking more than others.

If you still want to switch to cooking using olive oil instead of the usual sunflower oil, but Olive Oil is too expensive for you, then Pomace Olive Oil may be an acceptable option for your family. Although it does not have such a rich composition as Extra Virgin Olive Oil or Olive Oil, it is of quite acceptable quality. It contains the same monounsaturated fatty acids, vitamins and minerals, but in smaller quantities.

Pomace Olive Oil is suitable for roasting and stewing and also demonstrates its best qualities in baking. Pastry products do not stale for a long time, remaining lush.

back to contents ↑ Medical and cosmetic applications

For cleansing procedures (taking oil on an empty stomach), use only Extra Virgin Olive Oil. For the preparation of oil infusions of medicinal herbs and other ingredients (infusions or macerates), only the highest grade of the product is also suitable.

In home cosmetics, as well as in factory cosmetics, only bottling from the first cold pressing - Extra Virgin Olive Oil is used.

Only this and nothing else!

So, to summarize:

In the markets of post-Soviet countries, you can find olive oil of three retail varieties:

• Extra Virgin Olive Oil - natural product of the highest quality
• Olive Oil - blend of natural Virgin oil and refined Refined Olive Oil
• Pomace Olive Oil - a blend of Refined pomace and Pure Olive Oil

The main producers of olive products are Spain, Italy, Greece and Tunisia. The largest volume (up to 80%) of Extra Virgin Olive Oil is produced in Greece. Greek production volumes are purchased by foreign companies for further use in mass production of the product.

back to contents ↑ How to choose the right olive oil

By name

The name may indicate not only the actual retail variety, but also the manufacturer's brand name. Also, natural olive oil can often be labeled with the variety of the olives themselves or the province of their growth. One way or another, the retail grade must be specified.

By label

The label must necessarily indicate the manufacturer, as well as the importer and exporter with phone numbers and addresses. High-quality olive oil is bottled by the manufacturer himself, so if it is produced in one country and bottled in another, then the quality of such a product may not correspond to the declared one.

Also pay attention to the date of bottling. Olive oil is not wine! Over time, it loses its healing qualities, especially for the Olive Oil variety. The maximum shelf life from the date of bottling is 12 months, with the exception of Extra Virgin.

By color

Choosing the right olive oil by color is impossible! The color of the product depends on various reasons and can range in color from light yellow to dark green, even brown. First of all, the color of the product is given by the condition of the olives themselves, i.e. their ripeness. If green olives are used for pressing the oil, the color will vary in different shades of green.

This product has a pronounced taste of olives and bitterness. If ripe olive fruits are pressed, the color will be yellow, often with a purple tint. A brown color is obtained if the pressing is obtained from the ripe fruits of the olive (often this butter has a slightly sweetish taste).

By packing

The traditional packaging is a dark glass bottle to protect the product from light and degradation. Disadvantages - fragility, weight and incomplete protection from exposure to light. Advantages - You can visually examine and evaluate the content.

A more modern and technologically advanced packaging is a tin can. The used metal sheet has a special coating, which completely excludes oxidation of the product. Advantages: does not transmit light, lightness and low cost. Disadvantage: Inability to evaluate the content.

We hope that after reading our detailed information on how to choose olive oil, and which is the best of all on our market, the choice will not be so difficult for you.

We wish you to consciously choose what to eat and how to eat!

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 widely used for many 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. In the first spin, the "virgin" or Virgin Oil is born. And when the olives are recycled, that is, they are heated and chemical reagents are passed through the cake, we get Pomace Oil. Based on the foregoing, 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. 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 Sea, 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 without reason 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 quite 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 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.

For a long time mankind has been using olive oil in cooking, medicine and cosmetology. Its beneficial properties were discovered by the ancient Greeks. Olive oil is called liquid gold. What is its use? How to choose and what types of olive oils are there?

Why olive oil is good for you

Olive oil has many health benefits. It has a prophylactic effect on cardiovascular and oncological diseases:

• fights "bad" blood cholesterol;
• protects against atherosclerosis;
• normalizes blood pressure;
• is a natural immunostimulant;
• reduces the risk of the formation of cancer cells in the body.

It also has a good effect on the work of the stomach, intestines, biliary system:

• improves the functioning of the intestines, stomach, liver;
• heals ulcers in the stomach and duodenum;
• helps with hemorrhoids;
• copes with constipation;
• has a choleretic effect.

Olive oil is used in cosmetology:

• has a rejuvenating effect, as it contains vitamin E;
• it is included in the composition of masks and other care products for the face, body and hair;
• has a healing effect on wounds, cuts and ulcers.

Olive oil contains trace elements, polyunsaturated fatty acids, phospholipids and other beneficial substances

Varieties of olive oil and their uses

The physical and chemical composition of the finished product, the content of useful elements in it, depends on the method of pressing the raw material. In accordance with this indicator in European legislation, olive oil is divided into categories:

• natural olive oil (Extra Virgen and Virgen, Spanish);
• olive oil (Aceite de Oliva, Spanish);
• extra virgin olive oil (Romas or Aceite de orujo de oliva, Spanish).

Extra Virgin (unrefined first cold press)

Extra Virgin is the most valuable and expensive grade of oil. It is practically bottled freshly squeezed olive juice. The technological process - from the place of cultivation and collection to sorting and pressing - is regulated and controlled.

In the producing countries, the quality of olive oil is checked by a commission consisting of expert tasters. This procedure is legally enshrined and mandatory. Each of the ten members of the commission must award the sample the title of Extra Virgin. Only in this case, the purveyors have the right to sell oil under this name. If at least one member of the commission “rejected” the product, then the manufacturer is fined and the oil is sent for revision.

The largest amount of nutrients is concentrated in this type of oil. Its taste is rich, but with a bitter taste. The more bitter the oil, the fresher it is. It is recommended to use it without subjecting it to heat treatment:

1. For dressing salads and cold dishes.
2. In dietetic food. For people prone to cardiovascular diseases, olive oil is an indispensable tool in the fight against "bad" cholesterol. It is used in diets for diseases of the gastrointestinal tract and biliary system.
3. For feeding a baby. From the age of six months, babies are injected with Extra Virgin olive oil in complementary foods. The first dose is 2 drops, and by one year it is brought to a teaspoon. The fatty acids of this olive oil are combined almost like in breast milk. It helps babies with constipation well.

Extra Virgin Olive Oil

Virgin (unrefined cold pressed)

This oil is also a natural product, but the quality of the olives from which it is made is lower. Low quality standards are applied to it. The taste of Virgin oil is not as exquisite as that of the extra natural.Cosmetologists advise adding it to masks for face, hair and nails. When using Virgin Oil in cooking, it is not recommended to heat it up in order to maintain its beneficial properties.

Refined cold pressed

This type of olive oil is obtained by mixing refined extra virgin olive oil with unrefined extra virgin olive oil (Extra Virgin) in a proportion of 85% / 15%. It also has excellent properties, but the rich taste and smell of olive oil is absent, there is no characteristic bitterness. Suitable for heat treatment, during frying it does not form carcinogens.

Refined Extra Virgin Olive Oil

Extra virgin olive oil

This oil is obtained from the olive cake remaining after the first pressing. In the manufacturing process, organic solvents are used and the raw materials are exposed to high temperatures. The oil retains a set of vitamins and minerals, but in smaller quantities. It is ideal for deep-frying food.

Extra virgin olive oil from olive pomace

Exporting countries of the product

Which country makes the best olive oil? The dispute has been going on for many centuries. In every country there are reputable manufacturers offering healthy and tasty oil.

The lion's share of olive oil is produced in Europe. Spain is in first place in terms of volume, Italy is in second, and Greece is in third. Olive oil is also made in Turkey, Tunisia and Syria, Morocco, Portugal, USA and France. The volume of oil produced by these countries is a small share of the total mass. Therefore, the main dispute about the quality, taste and benefits of "liquid gold" flares up between Spain, Italy and Greece. Each country is “rooting” for its product and considers it to be the best. Are there any differences in the tastes and health benefits of olive oil from these countries?

Quality product from Spain

In Spain, the process of producing "liquid gold" is well-established and automated to perfection. This fact helps the country to come out on top in terms of product procurement volumes. The taste of olive oil from Spain is closest to the natural taste of olives. It is harsh and bitter.

The taste of Spanish-made oil is close to the natural taste of olives

Real olive oil from Italy

There are many olive oil companies in Italy. There are more than 400 varieties of olive in Italy. From this variety, rich bouquets of taste are created. Strong competition in the domestic market only stimulates the improvement of the olive oils produced.

How does Italian olive oil taste like? Italians love to season olive oil with herbs and spices such as garlic, chili, or rosemary. This makes the oil taste a little spicy. Olive oil from Italy has a mild taste, sweetish and barely perceptible herbal odor.

Oil in Italy is made from 400 varieties of olives

What kind of oil is made in Greece

It was in Greece in ancient times that the production of olive oil began. The Greeks are filling their home market more, not striving for superiority in exports. Here ancient traditions are respected, passed on from generation to generation, and are sensitive to the production of oil. This process is the least automated. The taste of the oil is rich and bright, it contains aromas of fruits and honey notes.

Greece has a suitable climate for growing olive trees. Thousands of Greek families, using conservative home methods, extract the largest volume of extra virgin olive oil (80% of the world volume).

If we talk about the benefits of olive oil, then for the producing countries there is a special law, which sets out the quality criteria. Therefore, the name Extra Virgin already gives a guarantee that this oil is the best, regardless of which country it is brought from.

Olive oil from Greece has a rich taste with honey and fruity notes

How to choose the right olive oil on store shelves

When buying olive oil, you need to have a clear idea of ​​what it is for? If you plan to fill salads and cold dishes with it, use it as complementary foods, for medicinal or dietary purposes, in cosmetology, then choose oil labeled Virgin or Extra Virgin.

If you want to use oil for frying, then choose olive oil labeled Aceite de Oliva. You can also cook in a deep fryer in oil labeled "Romas" or Aceite de orujo de oliva.

Many take advantage of the ignorance of buyers and sell plain refined olive oil at the price of extra virgin olive oil. Therefore, you need to look not only at the price, but also study the information on the packaging.

The range of olive oil is varied

About cost

1. Extra Virgin olive oil has the highest cost, since only the highest quality raw materials are used for its production. Only 250 ml of oil comes out of one kilogram of olives. High quality requirements make this product more expensive.
2. There is also a difference in the cost of extra natural oils. Oils that are labeled DOP / IGP / PDO or Biological (BIO) are significantly more expensive than Non-Extra Virgin oils.
   • BIO marking guarantees that no chemicals and genetically modified organisms have been used in the production of oil;
   • DOP (PDO) - a guarantee that the oil was produced in a specific territory entered in a special register, the entire process from growing to packaging is carried out in one place;
   • IPG is a marking indicating that the oil is produced in a certain territory included in the agricultural register (one or more stages of production are regulated, which also has a positive effect on the quality of the oil).
3. The difference in cost depends on the type of spin used in production. Extra virgin olive oil will always cost many times more expensive than second (hot) pressed olive oil.
4. Unrefined olive oil will always be more expensive than refined olive oil.

How to buy a good product in a store

Regardless of which type of olive oil you choose, keep the following points in mind:

1. Olive oil is not produced in Russia, so buy the product only in its original packaging. It is not safe to buy such oil for bottling in our country.
2. Packaging should be glass (dark glass) or tin.
3. The packaging must indicate the type of olive oil, the exporting country.
4. DOP / IGP / PDO markings or the name "biological" (BIO) are a guarantee of the quality of extra natural olive oil. Such markings are often forged, so as not to make the wrong choice, ask the stores for a special certificate of origin.
5. The acidity of the oil is always prescribed on the package: the figure should be no more than 3.3%, if the oil is extra natural, then no more than 1%.
6. Pay attention to the production date, shelf life after opening. Usually, oil in an unopened container is stored for up to 18 months. From the moment of opening - a month, provided that the bottle is tightly closed and stands in a dark place where the sun's rays do not fall.

If there is an opportunity to try Extra Virgin oil, then its features are as follows:

• color from light green to dark green;
• free of wateriness, rancidity, metallic and vinegar aftertaste (signs of improper storage).

How to check the quality at home

It is easy to check the quality of olive oil at home. It is enough to put a bottle of oil in the refrigerator for a few days. If it is thickened, then it is of high quality, since real olive oil thickens already at a temperature of +7 ° C. After you return the oil to normal conditions, it will become liquid again without loss of quality.

More expensive - better or not

Whether expensive oil is always of better quality than cheap oil - it is impossible to answer unequivocally. The fact is that the quality of the product is influenced by two indicators - the manufacturing method (method of pressing) and acidity. The most expensive product is first cold pressed oil.It is obtained from fresh olives, not refined. All this allows you to preserve a maximum of useful substances - fat-soluble vitamins, polyunsaturated acids, phospholipids, trace elements, etc. Cheaper oils are refined, therefore their composition is poorer, and the benefits for the body are less.

Acidity and preparation method are the main quality criteria

If we compare oils from different manufacturers, but of the same category - the most expensive (Extra Virgin), then the cheapest will not always be of lower quality. To determine this, a second indicator is examined - acidity (content of free fatty acids). The lower the acidity, the better the quality of the oil.

Video: test purchase of olive oil

Olive oil has unique properties for human health and beauty. Use it in home cooking and beauty treatments, and soon your body will thank you. Good luck and bon appetit!

Hello! My name is Galina. I am 30. I have two higher educations. Specialty - cadastral engineer. Profession - appraiser. I am currently on parental leave.