Extra virgin olive oil. Not Just Extra Virgin: How to Choose the Right Olive Oil

Depending on the quality indicators identified on the basis of the physicochemical and organoleptic properties of the oil, European legislation subdivides olive oil into various 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 fake olive oil marked "BIO" more often than DOP and IGP olive oil.

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 its more stable fatty acids than other vegetable oils make the smoke point well above normal frying temperatures. 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, like the other two olive oils, but has all the vitamins and minerals that are present in natural oil, only in a smaller amount. 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 ...

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. The beauties of ancient Egypt and Greece used oils to make their skin and hair an object of admiration and seduction. They were used by the leading luminaries of science of those millennia, such as Hippocrates and Aristotle. But why is olive oil bitter? 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 substances in it are stored 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 health product you can find. vegetable oils. 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 - the acidity of this product is even higher and amounts to 3 grams per 100 grams. This oil was obtained using biological reagents.

On a note! Why 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%. And 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 most best oils which are cooked 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.

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, due to chemical processing, lose all the beneficial properties inherent in the Extra Virgin oil, for example, the previously mentioned polyphenols.

6. What to look for on the label?

What is written on the label is not always true. Therefore, even if you find a brand whose taste and quality you like, 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!

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?

Benefits of olive oil

Olive oil has many health benefits. It has a preventive effect in cardiovascular and oncological diseases:

• fights with "bad" cholesterol in the blood;
• protects against atherosclerosis;
• normalizes blood pressure;
• is a natural immunostimulant;
• reduces the risk of 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 masks and other care products for the face, body and hair;
• has a healing effect on wounds, cuts and ulcers.

Varieties of olive oil and their uses

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

• 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 (Cold Pressed Unrefined)

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

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

This type of oil is concentrated the largest number useful substances. Its taste is rich, but with bitterness. The more bitter the oil, the fresher it is. It is recommended to use it without heat treatment:

1. For dressing salads and cold dishes.
2. AT diet food. For people prone to cardiovascular diseases, olive oil is an indispensable tool in the fight against "bad" cholesterol. Used in diets for diseases gastrointestinal tract and biliary system.
3. To feed a child. From the age of six months, babies are introduced to complementary foods with extra virgin olive oil. The first dose is 2 drops, and by one year it is brought to a teaspoon. The fatty acids of this olive oil combine almost like in breast milk. Helps babies with constipation.

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 refined as that of extra natural. Cosmetologists advise adding it to masks for the face, hair and nails. When using Virgin oil in cooking, it is not recommended to heat it in order to preserve its beneficial properties.

Refined cold pressed

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

Extra virgin olive oil

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

Product exporting countries

Which country produces the best olive oil? The dispute has been going on for centuries. In every country there are worthy producers offering healthy and tasty oil.

The lion's share of olive oil is produced in Europe. Spain ranks first in terms of volume, Italy ranks second, and Greece ranks third. Olive oil is also made in Turkey, Tunisia and Syria, Morocco, Portugal, the USA and France. The volume of oil produced by these countries is a small proportion 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 "cheers" for its product and considers it the best. Are there differences in taste and useful properties olive oil from these countries?

Quality product from Spain

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

Real olive oil from Italy

In Italy, there are many enterprises for the preparation of olive oil. There are more than 400 varieties of olive in Italy. Rich bouquets of taste are created from such a variety. Great competition in the market within the country only stimulates the improvement of the created olive oils.

What does Italian olive oil taste like? Italians like to season olive oil with spices and spices such as garlic, chili peppers or rosemary. The taste of the oil from this becomes a little spicy. Olive oil from Italy is distinguished by its mild taste, sweetish and barely perceptible herbal smell.

What oil is made in Greece

It was in Greece that the production of olive oil began in ancient times. The Greeks fill their domestic market more, not striving for superiority in exports. Ancient traditions are honored here, they are passed on from generation to generation, they are sensitive to the production of butter. 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 homemade conservative methods, extract the largest volume of extra virgin olive oil (80% of the world's volume).

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

How to choose the right olive oil on store shelves

When buying olive oil, you need to clearly understand what it is for? If you plan to fill them with salads and cold dishes, use them as complementary foods, for medicinal or dietary purposes, in cosmetology, then choose an oil labeled Virgin or Extra Virgin.

If you want to use oil for frying, choose an olive oil labeled Aceite de Oliva. You can also cook in a deep fryer with oil labeled "Romase" 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 package.

About cost

1. Extra virgin olive oil has the highest cost, since only the highest quality raw materials are used to produce it. 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 labeled DOP/IGP/PDO or labeled "biological" (BIO) are significantly more expensive than Extra Virgin oils without such labeling.
   • BIO marking guarantees that chemicals and genetically modified organisms were not used in the production of oil;
   • DOP (PDO) - a guarantee that the oil was produced in a specific area listed in a special register, the entire process from cultivation to packaging is carried out in one place;
   • IPG - a label indicating that the oil was produced in a certain area 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 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 purchase such oil for bottling in our country.
2. Packaging must be glass (dark glass) or tin.
3. The type of olive oil, the exporting country must be indicated on the package.
4. The DOP/IGP/PDO markings or the organic designation (BIO) is a guarantee of the quality of the extra natural olive oil. Such markings are often faked, in order not to make a mistake in choosing, ask the stores for a special certificate of origin.
5. The acidity of the oil is always written on the packaging: 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 date of production, the shelf life after opening. Usually, oil in unopened containers 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.

Coming to shops for shopping, 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 varieties will help you choose the best for your purposes and navigate the counter well. After all, when we go to buy a certain product, we know approximately 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 diet and make full use of medicinal properties olives, then you should be interested in the best olive oil. If you want to use it for stewing and frying foods, then here you must correctly choose the right one for these purposes.

Acidity is the main indicator of quality

It should be noted that the quality of this product depends on many indicators, and the most important of them is free acidity, indicating 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 100g of ready-to-drink olive oil.

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

Olive oil labels

Let's first look at the varieties of olive oil - for a better orientation in their labeling. After all, the gastronomic properties of the oil also depend on the variety - its taste, smell and ability to withstand temperature effects, while retaining useful substances.

All varieties can be divided into 3 classes:

natural - Virgin, cleaned - Refined and secondary extraction of cake - Pomace.

Quality control and product labeling is carried out by the International Olive Council, which has compiled a classification of olive oil varieties and their designations on packages.

Extra Virgin Olive Oil

This is the best olive oil ever! This product from olives has a free acidity of 0.8%, i.e. not 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 olives, excluding temperature effects, leading to any changes in their properties.

Extra Virgin Olive Oil is the highest quality oil, obtained using technologies from time immemorial. ancient egypt(the only difference is in the use of modern equipment). For pressing, only intact, ripest olives are taken, which are harvested from the trees only by hand.

virgin olive oil

Virgin Olive Oil is also a first press product.

A product with a free acidity of not more than 2%, which is obtained only by mechanical pressing and 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 pressing of olives. Recycled and refined with minimal change in its composition. It has an acidity of not 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 - secondary extraction from the remaining olive pomace.

This product is obtained from the pomace of olives, which is processed both in various physical ways and with natural solvents. It is acceptable 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 main properties of the final product. Free acidity - no more than 0.3%.

Olive pomace oil

Olive pomace oil is a blend of refined pomace oil and a blend of various olive oils (both unrefined and refined).

This product has a free acidity of about 1%. Approved for sale to consumers in some countries. This product cannot be called olive oil, although it cannot be called unsuitable for human consumption either. Widely represented in our retail chains, especially under the brands of large retail supermarkets.

It is not difficult to understand which olive oil is the best by analyzing the classification of the expert International Olive Council, which is used by all leading olive oil producers.

Application in cooking

Having studied all the oil labels, we can already move on to the question of using each retail grade. Remember, we said that oils 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 useful properties.

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

For stewing and frying food, the Olive Oil variety is used - an excellent quality oil, which can also be used for dressing salads and sauces. This type of product is ideal for the heat treatment of meat and vegetables, since it does not form carcinogenic substances. This is due to the presence of stable fatty acids in it, which raises 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, it is not 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 with 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 has quite acceptable quality. monounsaturated fatty acid, vitamins and minerals it contains the same, but in smaller quantities.

Pomace Olive Oil is suitable for frying and stewing, and also shows its best qualities in baking. flour products for a long time do not get stale, remaining lush.

Medical and cosmetic use

For cleansing procedures (oil intake on an empty stomach), only Extra Virgin Olive Oil should be used. For the preparation of oil infusions of medicinal herbs and other ingredients (infuses or macerates), only the most top grade product.

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

Only this and nothing else!

So let's sum it up:

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
• – a mixture of natural Virgin oil and refined Refined Olive Oil
• Pomace Olive Oil – blend of Refined pomace and Pure Olive Oil

The main producers of the olive product 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 the mass production of the product.

How to choose the right olive oil

by name

The name can indicate not only the actual retail variety, but also the brand name of the manufacturer. Also, natural olive oil can often be labeled by 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, 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, except for Extra Virgin.

by color

The correct choice of olive oil by color is impossible! The color of the product depends on various reasons and can range 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 to press the oil, the color will vary in different shades of green.

Such a 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 ripest olive fruits (often such an oil has a slightly sweet taste).

Packing

Traditional packaging - Glass bottle dark color to protect the product from light and destruction. Disadvantages - fragility, weight and incomplete protection from exposure to light. Advantages - you can visually view and evaluate the content.

More modern and technological packaging - can. The used metal sheet has a special coating that completely eliminates the oxidation of the product. Advantages: does not let light through, lightness and cheapness. Disadvantage: the inability to rate the content.

We hope that by reading our detailed information, how to choose olive oil, and which is the best of all on our market, the choice will no longer be so difficult for you.

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