Virgin olive oil. The shocking truth about olive oil

Olive oil is a unique gift of nature. This fragrant, filled with the bright southern sun, the product is able to benefit in any of its qualities. The oil is actively used for cooking delicious and nutritious meals, used in cosmetology, alternative medicine and dietetics. Due to its composition, which is dominated by oleic acid, olive juice can significantly strengthen the human body, prolonging its performance and youth for many years. In addition, the oil contains such vital fatty acids as Omega-3 and Omega-6, as well as phytosterols, vitamins A, D, E, K.

Of all the characteristics of "liquid gold", only one can be conditionally called a disadvantage - this is the price. Really, olive oil- the most expensive of the vegetable, and this is explained not only by its high demand, but also by the laboriousness of the process of collecting and processing fruits, as well as the large amount of raw materials needed for cooking.

Olive oil is not produced in Russia, so only foreign bottling products are on sale. How to understand the variety of bottles with the inscription "Olive Oil", because in the supermarket you are unlikely to be allowed to taste the product. Here are some tips to help you navigate and choose the best olive oil for your table.

1. processing type. The highest quality is the first cold pressed oil, extracted with the help of machining olives (that is, manually). On the label, this variety is indicated by the phrase Extra Virgin.
2. Package. The sun's rays negatively affect the quality of any fats, worsening their organoleptic characteristics. Choose olive oil packaged in opaque glass or tin containers.
3. Production region. Despite the fact that the olive growing area is quite extensive, experts identify three countries in which the best olive oil is produced. These are Greece, Spain and Italy. The following positions are occupied by France, Tunisia, Turkey and Egypt.

Our review of olive oils includes the most popular brands, the reputation of which allows you to be sure of the quality of the products they sell. When compiling the rating, we took into account such characteristics as composition, ecological cleanliness, taste, color, smell, consistency, country of origin, and also took into account the ratio of volume and cost of the finished product.

The best olive oil produced in Spain

Spain is one of the leaders in the production and export of extra virgin olive oil. There are about 30 regions in the country in which this high-quality product has been produced for many hundreds of years, and this happens under strict state control. The taste of Spanish oil is as close as possible to natural, it is the most intense and spicy, has a bright aftertaste.

4 IBERICA OLIVE POMACE OIL

The most economical version of Spanish oil. Ideal choice for deep frying
Country: Spain
Average price: 440 rubles.
Rating (2019): 4.7

The IBERICA trademark produces products, many of which have no analogues on the Russian market. A large assortment includes premium products and products from a more budget segment, but the price difference in no way affects the quality characteristics.

One example of a product with a democratic value can be IBERICA OLIVE POMACE OIL - oil, which contains 85% refined and 15% Extra Virgin. This fresh juice is obtained by combining the second pressing of the olive tree, during which a technology that allows high temperature processing, and unrefined Extra Virgen oil is used. As a result of this process, the overall acidity of the liquid decreases, and the necessary vitamins and minerals return to the composition, but in a slightly smaller amount.

This oil is ideal for use in large volumes. For example, to fry vegetables or deep-fried cheese, for which you would regret spending a more expensive product.

3 MAESTRO De OLIVA EXTRA VERGINE

Quality marked by experts. Authentic taste and recognizable aroma
Country: Spain
Average price: 774 rubles.
Rating (2019): 4.8

Maestro de Oliva is a brand of the renowned Spanish food company Olive Line International S.L. Products of this brand can be bought in almost all regions of Russia. Their range is quite wide and includes, in addition to natural vegetable fats, a wide variety of Mediterranean snacks, seafood delicacies, various varieties of canned olives and black olives.

Olive oil Maestro De Oliva Extra Virgin unrefined for its high quality and original taste was awarded with the prestigious award given by the International Institute of Taste and Quality (iTQi). Information about this fact is located directly on the label and confirms that the biological composition complies with all international norms and standards. The raw material for the production of oil are olives of the Blanqueta variety, which is grown in Valencia and Alicante. Maestro De Oliva Extra Virgin does not have a bitter aftertaste, although, like any "live" product from natural raw materials, it can change its taste characteristics within acceptable limits.

Available in glass and tin packaging. The price depends on the volume and starts from 700 rubles. for 500 ml.

2 ITLV CLASICO

The best blend of oils. Versatile product for frying and dressing dishes
Country: Spain
Average price: 254 rubles.
Rating (2019): 4.9

The ITLV (Industrial Technologica Laintex Veterani) brand was specially developed by Borges for the sale of olives and vegetable fats in the Russian, CIS and Baltic markets. The goal of the company is long-term cooperation, therefore, in order not to lose the love and respect of the Russian consumer, the quality of products supplied by ITLV is always close to perfection.

ITLV Clasico is a mixture of refined and unrefined oils. The liquid has a universal character, it can be used as an additive to ready meals, as well as directly for frying meat, fish or vegetables. This is a natural ecological product without artificial additives, flavors and preservatives. It has a high smoke point temperature, thanks to which, during cooking, an appetizing crust is formed without the risk of burning.

The combination of two types of oils helped to reduce the natural bitterness of vegetable raw materials, so ITLV Clasico is ideal for people who do not like the astringency of natural olives.

1 BORGES EXTRA VIRGIN

A taste of the Mediterranean. Cold soft pomace
Country: Spain
Average price: 585 rubles.
Rating (2019): 5.0

Borges brand products account for about 60% Russian market olive oils. Established in 1914, the company has successfully developed over the years, and is now one of the world's leading manufacturers of natural food products.

BORGES EXTRA VIRGIN oil is an unrefined variety obtained from a mechanical first pressing. During its production, the raw materials were not exposed to high temperatures, which made it possible to preserve all the benefits and freshness of olives as much as possible. The taste of the product may vary depending on the type of fruit and the weather conditions of the region where it was collected and pressed. Most often it varies from neutral to bitter.

BORGES EXTRA VIRGIN is ideal for salad dressings and ready meals. Packed in glass bottles volume 250, 500, 750 ml, cans 1 liter, and plastic containers of 1.3 liters.

The best olive oil produced in Italy

Producers of Italian olive oil are confident that it is their products that are the reference and differ significantly from products from other countries in their high quality and rich flavor bouquet. The reason for such a statement can be not only the experience of local craftsmen, but also a huge variety of varieties of olive trees grown in the country, which allows each province to have its own unique taste of olive oil.

3 BIONATURAE ORGANIC EXTRA VERGINE OLIVE OIL

Organic food. Advantages and benefits of natural production
Country: Italy
Average price: 3 290 rubles.
Rating (2019): 4.8

The hallmark of BIONATURAE ORGANIC EXTRA VERGINE OLIVE OIL is its authenticity. The product is manufactured strictly according to old recipes and technologies that are carefully passed down from generation to generation, allowing a modern person to enjoy the truly natural taste of the fruits of the olive tree.

The only disadvantage of ORGANIC EXTRA VERGINE OLIVE OIL is its high cost. For a bottle of 750 ml, you will have to shell out more than 3,000 rubles from your pocket.

2 ALCE NERO EXTRA VERGINE DI OLIVA DOP

Cold pressed vintage oil. One collection and bottling region
Country: Italy
Average price: 1,344 rubles.
Rating (2019): 4.9

Alce Nero is a well-known Italian company engaged in the manufacture of natural food products. The company has a European quality certificate, which allows it to use the EU Organic Bio label on its products. The company does not use genetic engineering techniques in its production, and it is forbidden to use harmful chemicals in the fields of Alce Nero. fertilizers and pesticides.

EXTRA VERGINE DI OLIVA DOP ALCE NERO Italian oil is made from olives that have been grown, harvested and processed in the same geographical region. The absence of transportation and the minimum period of time elapsed from collection to bottling guarantees a high quality product that does not lose even a fraction of its value.

Oil with an exciting-bitter shade of fresh herbs perfectly meets the needs of the most demanding gourmets. The liquid is supplied in tinted glass bottles with a volume of 750 ml.

1 MONINI EXTRA VIRGIN PESTO

Refined seasoning with basil and pine nuts. The right base for pesto sauce
Country: Italy
Average price: 529 rubles.
Rating (2019): 5.0

The history of one of the flagships of the Italian Food Industry begins in 1920 when its founder, Zefferino Monini, returned from military service to his small town in the Umbria region. Started as a family business, today Monini is a globally renowned brand that manufactures around 20 product variants and exports its products to more than 50 countries.

The highlight of the company's product range can be called a special line of flavored olive oils, in which natural spices, dry vegetables, mushrooms, nuts or herbs are added for greater piquancy. MONINI EXTRA VIRGIN PESTO is a cold-pressed oil containing crushed basil sprigs and pine nuts along with the juice of high-quality olives. Additional natural ingredients give the product a unique refined taste, and allow you to successfully use it for the preparation of traditional homemade sauce pesto is a classic of Italian cuisine.

Like any delicacy, flavored oil is produced in small quantities. On sale you can find bottles of 250 ml at a price of 530 rubles.

The best olive oil produced in Greece

Greece is the small homeland of olive oil. The inhabitants of this particular country were once the first to appreciate its exceptional taste qualities and noticed the ability to have a beneficial effect on the human body as a whole. Due to the variety of climatic conditions inherent in different regions of Greece, the structure of the manufactured product can vary greatly depending on the region where the olive grows. The best oil from Greece has a bright rich taste with honey-fruity undertones.

3 KURTES EXTRA VIRGIN PDO

Farm product with low acidity. Can be used for medical purposes
Country: Greece
Average price: 550 rubles.
Rating (2019): 4.8

It is known that the ancient Greeks revered olive juice not only as a tasty food supplement, but also attributed to him the properties to cure a lot of ailments, especially those associated with activities digestive system. Until today, the use of high-quality olive oil for therapeutic and prophylactic purposes is no less important.

A small family manufactory called KURTES is located on the island of Crete and focuses on the production of exclusive, environmentally friendly products that can be used both in cooking and for general health improvement. Oil KURTES EXTRA VIRGIN has a PDO certificate, which means that the entire process of its manufacture was carried out strictly at the place of collection of raw materials. The acidity level declared by the manufacturer is 0.2-0.3%, which is significantly lower than the recommended rate of 1% and characterizes the oil as a high-quality product, ideal for people with gastrointestinal problems.

The oil is supplied in glass and tin containers of 100, 250, 500, 1000 and 3000 ml. Price - from 210 rubles. for the smallest bottle.

2 GAEA GREEN & FRUITY

Fruity bouquet with an aftertaste of ripe olives. For true connoisseurs of gourmet cuisine
Country: Greece
Average price: 765 rubles.
Rating (2019): 4.9

Greek olive oils produced by GAEA are among the most "titled" in the world. The products of this brand have won many awards, including such prestigious ones as the gold medal at the International Competition in Japan and Germany, the title of the most innovative product in Greece, the first prizes and encouragement of many other international competitions.

GAEA GREEN & FRUITY oil is mechanically produced from selected fruits of the Koroneiki variety. Trees growing in the Sitia region, where weather conditions are optimal for olive growth, bear fruit with delicious oilseed berries. The olives are harvested and processed by hand, resulting in a thick, high quality juice with a high concentration of beneficial compounds. The taste of the liquid is very rich, tart, with a slight bitterness. The consistency is thick, the color is emerald green.

Oil is poured into half-liter containers made of dark thick-walled glass. The original design of the bottle creates the feeling of owning a real rustic product.

1 MINERVA KALAMATA EXTRA VIRGIN

Olive juice from the Peloponnese. The best combination of price, volume and quality
Country: Greece
Average price: 785 rubles.
Rating (2019): 5.0

Minerva entered the Greek market in 1900. Within a few years, the range of brand products went beyond domestic trade and began to conquer the hearts and stomachs of residents of several continents at once. Minerva Olive Oil is the benchmark of traditional Greek cuisine, combining ancient recipes with innovative technologies.

Minerva Kalamata Extra Virgin comes to our shelves from the Peloponnese, Kalamata region, which is considered one of the world's priority places to grow the best varieties olives. The main advantages of the oil, according to buyers, are that it tastes good, does not taste bitter, is great for both frying and cold dishes, side dishes, pasta and fresh vegetables. lovers healthy food They also noted the affordable cost of the product, which does not affect its high quality at all.

The oil is poured into opaque tin containers with a volume of 750 ml or more. It creates ideal conditions for storage and transportation. Price - from 650 rubles. for the bank.

Comparison table of olive oil and sunflower seed oil

Olive oil is a real elixir of health and youth, but our native sunflower oil is in many ways not inferior to the foreign “guest”. We have compiled a comparison table where we have indicated the most important characteristics of these two herbal products.

Characteristics	oliveoil	Sunflower oil
The energy value	898 kcal/100 g	899 kcal/100 g
Vitamin E		40-60 mg/100 g
smoke point
Mode of application	Salads, sauces, pasta, ready-to-eat dressings, light sautéing	Salads, sauces, baking in the oven, stewing, frying, deep-frying

Everything you didn't know about olive oil and were afraid to ask!

Liquid gold is not oil at all (especially in light of recent events), it is olive oil! It is also the most important component of such a popular and super-effective Mediterranean diet. And olive oil also costs many times more than regular sunflower oil. Why?

What are we paying for?

Olive oil contains antioxidants, phosphatides, vitamins E and K. Vitamin E, however, is not so much in this type of oil - it is exactly 1.5 times more in sunflower oil. Polyunsaturated fatty acids are represented here by omega-6, but omega-3 is practically not contained - there are much more of them in linseed oil. So, the composition does not strike with a wealth of vitamins - so we overpay, in fact, for the taste itself!

How to choose olive oil?

There are many rules - here they are:

• Bottle olive oil should be from a dark glass that protects the product from light. You need to store it in a dark place at a temperature of 18 to 25 degrees. Don't take oil plastic bottles- plastic can decompose during storage and harmful substances will get into your oil.
• Look at best before date. If it is more than 18 months - ignore such a product. Most likely, by the end of the expiration date, the oil will lose most of its useful components.
• If you see on the bottle marking P.D.O or D.O.P. This is a very good quality oil.
• Implementation period should not exceed his other half.

Types of olive oil

Oil is divided into types depending on the level of acidity - the amount of oleic acid per 100 g of product. The lower the acidity, the higher the quality.

1. Extra Virgin- acidity less than 1%, suitable for dressing salads.
2. Virgin- acidity from 1% to 2%. Suitable for dressing salads and adding to other dishes.
3. classic- acidity from 1% to 2%, consists of a mixture of virgin and refined. Only suitable for frying.
4. Lite- does not contain virgin oils, but it has the same amount of calories and fat. Only suitable for frying.

Olive oil calories

All types of olive oil have approximately 125 kcal per 1 tablespoon.

naturalness

Have you chosen a brand? Test the product for naturalness at home. Place the butter in the refrigerator for three days. If a white precipitate appears on the bottom of the bottle, this is a good sign that stearin has been released. Oil is natural. It can simply be rearranged back to a dark place - it will return to its original form.

25.10.2012

While extra virgin olive oil has become a common item on the pantry shelves, there is still a lot you don't know about it. Here is a summary of this oil:

1. What exactly does the name Extra Virgin mean?

Usually, this expression refers to oil with a special high-quality taste. If you delve into this issue, then Extra Virgin means the following. Firstly, the acidity level of the oil does not exceed 0.8%. Keep in mind that this does not refer to the taste of the product, but rather to its chemical composition. A low acidity level means that the oil is not oxidized, which means it will taste good.

Secondly, this term means that the oil was pressed from the olives mechanically, that is, using a press or by grinding. Often, chemicals and solvents are used to extract and refine the oil. And finally, the inscription Extra Virgin means that there are no flaws or shortcomings in the taste of the oil.

2. Why does oil have a burning taste (and why is it good)?

Do you feel a burning sensation in your throat from a sip of high-quality olive oil? Scientists claim that this is an indicator of the presence of beneficial polyphenols.

3. Color doesn't matter

Olive oils can vary in color from golden to dark yellow-green depending on the type of olive.

4. How to understand that you have a fake in front of you?

Many manufacturers label olive oils as Extra Virgin, even though they are not. The composition of the oils is not of such high quality that they were awarded the title of Extra Virgin, or the oil is a mixture of high quality and cheap, refined. These oils are refined with chemical solvents to remove unpleasant odors, tastes and pigments.

5. Why should fakes be avoided?

The chemical solvents used to refine cheap olive oils are safe for health, so why not buy fake ones? Firstly, the Extra Virgin mark on the package automatically increases the price of the oil, so even if you buy it at a reduced price, you still pay quite a lot. Second, the taste! Cheap oil and the taste is cheap, you will smell the characteristic smell while cooking. And finally, oils lose everything due to chemical processing. beneficial features inherent in Extra Virgin oil, such as the previously mentioned polyphenols.

6. What to look for on the label?

What is written on the label is not always true. Therefore, even if you find a brand whose taste and quality you like, you prefer to buy only it, there is still no 100% guarantee that you are paying for a real Extra Virgin category. We can advise you to look for oils that have one country of origin (better if it is Spain, Greece or Italy), an expiration date and ideally an acidity level (remember: no more than 0.8%) on the label. We have seen a lot of poor quality products in beautiful bottles on which a lot of unnecessary information is written. Don't be fooled!

Olive oil is a product that was discovered over 140 centuries ago. At the dawn of civilization, people knew that the olive tree and its products can work wonders. It perfectly saturates, serves as a component for many beauty recipes, heals and heals. Beauties ancient egypt The Greeks used oils to make their skin and hair an object of admiration and seduction. They were used by the leading luminaries of science of those millennia, such as Hippocrates and Aristotle. But why is olive oil bitter? Does its taste differ from that which was many thousands of years ago?

All knowledge and popular advertising lead many modern people to the idea that it is time to change the usual vegetable oil from sunflower to a product made from olives. Then the figure will regain its former harmony, skin elasticity, hair an enviable shine, and the body will improve. And it's all true.

The trend towards a healthy lifestyle and proper nutrition is becoming more and more popular, and this is good news. And so you decide to change your diet and go to the store for the cherished expensive bottle. Arriving home, and, having tried a spoonful of the product for the first time, you have a shock, panic and one single question, is olive oil bitter?! Moreover, bitterness is strongly felt, and you are sure that you got an expired and substandard product. What to do? Hurry to the store and scold the seller, pour out and forget about trying proper nutrition? Don't rush until you read the information below.

Types of olive oil

In order to understand the issue, you need to know what types there are, and there are three main ones.

Virgin olive and Extra virgin olive oil

This olive oil is the most best product because it is completely natural. All useful material they are stored in it as much as possible, and by our body they are absorbed by almost 100%. That is, all useful substances daily use product for food will replenish the daily norm and heal the body, improve the external condition and raise the body's defenses.

The products are pressed using temperature, but it does not exceed 27 degrees mechanically. Virgin olives are not processed, cleaned, or added to it with any components, dyes, or additives. This is a treasure trove. But Virgin olive has its own varieties.

• Extra virgin olive oil is the best vegetable oil you can find for health. The oil is obtained after the first cold pressing from the best olives. The fruits do not have defects, they are not spoiled, not frozen, they are not carrion. This one is like an elixir that is used for healing and for food in fresh. The output of the product after pressing is minimal;
• Virgin olive oil - obtained after cold pressing of the fruit. It is also useful, but there are fewer components necessary for our body. The price of such oil will be lower. The acidity is higher - 2 grams per 100 grams of product. Such oil can be more often found on the market, since the first category is rare, of high quality and expensive;
• Ordinary virgin olive oil - acidity indicators this product even higher and amount to 3 grams per 100 grams. This oil was obtained using biological reagents.

On a note! Why exactly Extra virgin olive oil is used for treatment. The point is that it is the most natural product and it has a small acidity, which is 0.8%. BUT healing oils should have this indicator up to 1%. They are not suitable for frying and other heat treatment of products.

The best butter is prepared under strict quality control. All indicators must comply with norms and standards, have certificates of conformity. It is very difficult to meet real Extra virgin olive oil with low acidity. Such a product is obtained only by pressing the best fruits, but a little finished oil is obtained. It is labeled Extra virgin.

But olives can still give a lot, and therefore they are filled with water and again subjected to extraction. Such oils are also useful, but all indicators will be more suitable for cooking than for use in treatment and cosmetology.

Refined olive oil

This is a more traditional option. And all because we are used to using refined products. This category is exactly what you are. That is, it went through a series of treatments, after which the unpleasant odor was eliminated, bitterness and for frying, heat treatment of products - this is the best option.

It is also worth noting that this category does not emit carcinogens, so it is useful to use it. Oil costs much less than the categories that were described earlier. For treatment, this option is not suitable, since there are fewer useful components in the product after undergoing a series of treatments. Refined oil is obtained after the second pressing of the fruit.

Important! When you go to the store, be sure to pay attention to the labeling and cost of the product, as well as acidity indicators. You should not buy the cheapest product, since there is a minimum of natural Extra virgin olive oil in it, the rest of all additives and benefits from the product should not be expected.

pomace olive oil

This is the third category, which has a quality lower than the previous two, and is obtained from the cake after pressing, from which the last drops of oil are pressed. There are few of them and refined oil and other additives are added to the product. But again, there are two types of this product:

• Olive-pomace oil is just a mixture of pomace and refined oil. But it can be bought for cooking, oil does not form bitterness and burning during heat treatment;
• Refined olive-pomace oil is a pomace-only product and should not be purchased for food, as it is of the lowest quality and will not be of any use.

So, you now know what types there are, but the main question of why olive oil is bitter remains unanswered. About this next part.

On a note! Manufacturers put different labels. If you see the word Bio, then check the composition for acidity and you can safely buy this product, as these are the best oils that are prepared under strict control.

Bitter Olive Oil: Should You Worry?

You bought or brought olive oil to you from sunny Italy, but it is unpleasant, so bitter that it even tickles your throat. Did they give you a fake? Not at all. Yes, as strange as it may sound, olive oil is bitter and that's okay.

Moreover, if the product has a specific bitterness, then you should rejoice, as you are holding real cold-pressed olive oil in your hands. Look at the packaging and ingredients of the product. If the acidity is up to 1% and there are markings that we have described to you above, then this product is healing. You don't need to fry it. This is for salads, dressings, fresh consumption.

If you have already begun to cook, then wait for unpleasant bitterness in ready dish also not worth it. The food will be delicious, but many useful properties will be lost. Therefore, for frying, stewing, take refined oil, and then you will not worry about a bitter aftertaste.

On a note! If you ever have to taste olives, not marinated in a jar, but fresh from the tree, you will find that they have a bitter, tart taste. Of course, oil that was only cold-pressed will retain that bitterness, and you should understand that this is normal and good.

But it is best to use the product with bitterness immediately. That is, you should not keep the bottle for special occasions, or as a present for better times. The oil will only be useful for the first time after opening the bottle. At this moment, it really can work wonders and heal your body, making it attractive in appearance.

Now you know that real olive oil is bitter, and you can safely use the product and start eating right.

Depending on the quality indicators identified on the basis of the physicochemical and organoleptic properties of the oil, European legislation divides olive oil into different categories. On the shelves of any store, as well as in our assortment, you can see three main categories of olive oil suitable for human consumption:

1. Extra virgin olive oil or in Spanish "Aceite de Oliva Extra Virgen".
2. Olive oil, in Spanish “Aceite de Oliva”,
3. Extra virgin olive oil, Romas or in Spanish “Aceite de orujo de oliva”.

The best and most useful of these is "Extra Virgin", but all three have their own specific features and uses. So:

1. Extra Virgin Olive Oil

This oil can be compared with "fresh" olives, with freshly squeezed fruit juice without any additives or preservatives. This is an oil obtained by pressing olives exclusively by mechanical means, i.e. without the use of chemical and biochemical additives. Also, during the production of this oil, the olives were not subjected to any processing other than washing, settling, centrifuging and filtering. It is a product of the highest quality and the method of its production has hardly changed since the time of ancient Egypt. All over the world it is called "liquid gold". This type of olive oil has the maximum nutritional value and does not lose it within 18 months, and some up to two years. It can be used like any other oil, but is best used in sauces and salad dressings as it is a pure organic product that has so many health benefits and should be used as it is.

Extra virgin olive oil has the taste of olives, depending on the brand from which it was made, it comes in various combinations of flavors: green fruits like young apple and walnut, mountain herbs and tomatoes. But all of it must be bitter. If the oil is young and just made, then the bitterness is more pronounced, if the oil has been in the bottle for more than half a year, then the bitterness is weakly expressed. It also depends on the variety and their blend. You can draw a parallel with wine. To achieve optimal taste, winemakers blend wine different varieties for optimal flavor.

Olive oil made only from the Arbequina variety, which you can try under, is practically not bitter at all, has a mild taste and a unique smell. But, unfortunately, the oil from this variety retains its properties least of all over time. All Extra Virgin oils have a maximum acidity of 0.5-0.8% (calculated as oleic acid).

Extra virgin olive oil also comes with the designations DOP and IGP). The first means that both the olives and the production of oil from them were carried out in a specific geographical place, in a specific area, which is included in the European register under a specific register (reg N ...). This oil is subject to more stringent requirements. Climatic conditions, production traditions, varieties of olives inherent in this place preclude its copying by other producers. And for this reason it is very expensive, it is equal in importance as well as expensive wine from the Rioja or Burgundy region. There is very little production of this oil in all Mediterranean countries. And almost all of it remains in the same countries: Spain, Italy, Greece for their own consumption and is practically not exported. Only very wealthy people can afford to buy such oil. Also, only professionals can evaluate it and experienced chefs. This oil can be found in elite gourmet shops all over the world. However, its health benefits are no better than plain commercial extra virgin olive oil. It differs only in the bouquet of taste. Beware of fakes. Ask for the certificate of origin of the product. If you find such oil at a low price in simple stores, then this is most likely a skillful imitation, calculated on the poor awareness of Russian citizens in this matter.

IGP - also means that the oil belongs to a specific region included in the European register of agricultural products and food products. At the same time, one or several phases of the production process can be protected in the specified area (collection of raw materials, processing and classification of olives, production of oil using a special technology that is historically unique to this region). This is a strict set of rules, the observance of which is strictly controlled by a special independent commission of the European Union. Such oil is also very expensive, it is scarce and it is present in gourmet stores. Ask for a certificate of origin.

Organic or organic olive oil. (Bío, Eco).

This olive oil is produced in compliance with EU regulation 834/07, which certifies and controls all phases of the production of this food product. In the implementation of all stages of the production process, the use of synthetic chemicals and genetically modified organisms is prohibited. Also, the cultivation of the soil and the olive trees and fruits themselves is carried out only with the use of organic substances and natural natural materials. This is also monitored by a special independent commission of experts. This oil is also very rare, it is also very expensive and you can find it all in the same gourmet stores. In Russia, you can find counterfeits of olive oil marked "BIO" more often than olive oil DOP and IGP.

Since the manufacturers do not bear any responsibility for the careless application of the words “bio”, look for a special holographic seal on the back of the label and ask for a certificate of origin.

2. "Olive oil".

"Olive Oil" is a blend of refined olive oil and extra virgin olive oil 85%/15%. The maximum acidity is allowed up to 1% in terms of oleic acid. This is an excellent quality oil that you can also use in any dish and recipe. In Spain, this category of olive oil is the most consumed.. It is ideal for frying, as it contains more stable fatty acids more than others vegetable oils, makes the smoke point much higher than the temperature for normal frying food. When frying food in olive oil, carcinogens are not formed.. This oil can also be used for dressing salads, making sauces, it is not bitter at all if you are not used to bitterness. But your dish will only be healthy, without the unique aroma of extra virgin olive oil, which gives any dish a unique taste.

3. Extra virgin olive oil. Romas olive oil.

This oil is obtained after the second pressing of the fruit of the olive tree.. For example, the process is identical to any other vegetable oil and uses organic solvents and high temperatures. After extraction, the resulting oil is mixed with "Extra Virgen" to reduce acidity and improve the quality of the final product. This oil does not have as much nutritional value as the other two olive oils, but it does have all the vitamins and minerals found in natural oil, only in lesser amounts. You can use it in any recipe, but it is advisable to use it for frying, for example where to use a large number of oils (for deep-frying, for example), and it’s not so a pity to use good expensive oil. This oil is much cheaper than others.

In Spain, it is customary to have two or three varieties of olive oil at home and use each for a specific occasion. If guests have come and we need to refuel our best salad, then Extra Virgen is used absolutely every day! On holidays extra virgin olive oil DOP to share with your friends the joy of an extraordinary taste. The Spaniards, to taste (they even have a special verb - disfrutar), this magic taste usually they don't even mix it with anything, they just pour it into small saucers and dip slices of bread directly into the oil. AND NOTHING ELSE IS NECESSARY FOR THEIR HAPPINESS. But maybe a glass good wine and some ham. The Spaniards love various fried in a huge amount of oil (deep-fried): fish, vegetables, seafood. To do this, they use extra virgin olive oil or Romase.

lamp oil

Lampada oil is an oil that, like all virgin oils, is obtained mechanically and directly from olives, but from olives of inferior quality, harvested on the ground, bruised or frozen. The name of this oil comes from its use as fuel for lamps and oil lamps. At the moment, lamp oil is used for its subsequent refining and obtaining also non-commercial olive oil in the EU - refined, odorless, color and taste, Oil, which in turn is mixed with oils of the first cold pressing (from 2 to 20%) and get olive oil, indispensable for frying. Purely refined olive oil is used in the production of mayonnaises and sauces. Olive pomace after being treated with various solvents, refined olive oil is obtained from the pomace.

Attention! Be vigilant, read the label carefully.

Many producers take advantage of the poor awareness of Russian citizens about olive oil and sell one category of oil at the price of another for their own profit.

Any buyer should distinguish olive oils by composition. as defined by law, the highest category oil is extra virgin olive oil and is ideal for both children and adults from 6 months to 100 years of age. A useful oil in all respects and the only one of all categories that can be called real olive juice. Each category of oil has its own name and you can’t mix or change translations in any way, which misleads the buyer. The name "olive oil" means a mixture of refined olive oil (here always refers to the refining of virgin oils) and virgin oils. Pomace oil is a mixture of refined second pressing oil and virgin oils. Therefore labeling "pomace" oil as "olive oil" is simply against the law.

Now many large Russian firms have begun to produce olive oil under their own brands, as well as many large chains. And since Russian legislation allows inconsistencies with the European code for this category, such olive oil often does not meet the criteria written on the labels, the product itself inside.
In Russia, during certification, only physical and chemical analyzes are made to determine compliance with a particular quality, and in countries of origin, according to the code, a taste and smell analysis is also carried out by a special commission, which in Spain is called Panel de cata. Almost the same as wine tasting. The kata consists of 10 professional tasters who taste oil samples in unmarked glasses and give their opinion. And if the opinions of all 10 members coincide, then such an oil is awarded an extra virgin class, if at least one is against, then the whole batch does not pass and is sent for revision. This process is very long and responsible. Therefore, manufacturers try to prepare their oil in such a way that, God forbid, if professionals check this oil and determine if it does not meet the declared quality, then this will be a shame for the whole country, and such a manufacturer is fined and loses the sanitary register. You understand that Russia is not yet ready for such control. As a result, you can easily be misled. Buy oil only brands of manufacturers of countries of origin. Spain, as the largest producer, is famous for its tight control. And unfortunately, what is not allowed in Spain is allowed in other countries. On this occasion, in the European Union, Spanish manufacturers have been fighting for more than one year to protect their rights. They seek the establishment of equally equal methods of control in all countries, and also that the origin of olive oil be written on the labels. Since other countries with less volume own production they buy oil from Spain in barrels, mix it up, add a drop of their own, and sell it already as: Italian, Greek, Turkish, Tunisian ...