Virgin olive oil. Product Testing: Best Olive Oil

Decided to buy olive oil, but when you come to the store, are you confused? Many of us do not understand how to choose the best when there are so many types. It is also quite realistic to grab a fake or a package of oil that has not been stored well ─ these specimens will be bitter and taste like wine. Alena Knyazeva, managing partner of Ital City Food, tells how not to get into trouble when choosing olive oil.

Oil types

Extra Virgin Olive Oil
Oil of the highest quality, with a bright rich taste and golden-green color. Only undamaged ripe olives, harvested by hand, are taken for pressing. The oil is produced by cold pressing, which means that all valuable acids remain unchanged. The acidity of Extra Virgin does not exceed 0.8%.

Virgin Olive Oil
Cold pressed oil from fruits of the middle class. The taste and aroma are no longer as bright as those of the previous species, but nevertheless, the oil is tasty and healthy. The product is obtained by mechanical extraction methods and purified without the addition of chemicals. The acidity of Virgin Olive Oil should not exceed 2%.

Olive Oil Refined Olive Oil
First pressing oil, which, after pressing, undergoes a refining (purification) process. It is then blended with extra virgin olive oil. The manufacturer chooses the proportions himself, based on the characteristics and characteristics of this or that oil. In terms of taste, Refined Olive Oil is slightly inferior to Extra Virgin oil, but still contains a sufficient amount of vitamins and minerals. In Europe, this species is one of the most popular. This is due to the fact that the oil is more affordable than Extra Virgin and is versatile in use. The acidity level does not exceed 1.5%.

Olive Oil Olive Pomace Oil
Olive pomace oil. It is obtained as a result of chemical treatment. It has no smell and taste, as well as nutritional value. Only 10-20% extra virgin olive oil is added to the final product to stabilize the taste and reduce the acidity of the product. The acidity level does not exceed 1%.

The olive oils of the category Olio Vergine lampante and Olio di Oliva Raffinato are not suitable for human consumption, they are intended for industrial use.

Which where

For salads, marinades and cold cuts, choose unrefined Extra Virgin oil: it will enrich the taste of your dishes. You can also use this oil with natural flavors such as pepper, garlic, basil or lemon - it's delicious! With flavored Extra Virgin butter, even commonplace bread can be made into a Mediterranean bruschetta. For frying and cooking hot dishes, refined second-pressed oil is suitable. It is labeled as Pomace Olive Oil or Orujo. The undeniable advantage of Pomace oil is its low price, as well as its neutral taste and long shelf life.

Reading the label

Olive oil is not wine. The "younger" it is, the more useful it is. Therefore, when buying, first look at the production date and expiration date. The shelf life of the oil should not exceed 18 months! Choosing the right olive oil will help and its color. It depends on the ripening process of the olives: the darker the oil, the more mature the olives in it. A greenish color indicates cold pressing. The packaging of such oil should be glass and slightly darkened ─ olive oil is afraid of sunlight. If possible, choose olive oil with the most complete indication of the composition. It should not contain the words “mix” or “mixed” ─ such oil refers to mixed products.

Declassifying ciphers

On the packaging of Extra Virgin oil, you can find the abbreviations DOP, IGP and BIO. Let's explain what this means.

DOP (Denomimazione di Oridine Protetta) means that the oil has a "protected region of origin". In simple terms, the olives for this olive oil have been grown and harvested in a particular region. In the same region, oil was also pressed.

IGP (Indicazione Geographica Protetta) indicates that the production process was under strict control. At the same time, part of the process was implemented outside the designated region.

bio guarantees the buyer 100% naturalness. This means that synthetic fertilizers, growth hormones and pesticides were not used in the production of the oil. This certificate also guarantees that the oil does not contain dyes, flavor enhancers, food additives and genetically modified products.

Important nuances

One of the quality indicators of olive oil is its acidity. The acidity level of olive oil refers to the content of oleic acid in 100 g of the product. The lower the natural acidity of olive oil, the higher its quality. Extra Virgin oil should have an acidity level of no more than 0.8%. The acidity of Virgin oil should not exceed 2%, and refined olive oil - 1.5%.

One more moment. Have you bought olive oil, but it is slightly bitter? Don't worry. As strange as it may sound, olive oil does get bitter, and that's okay. Moreover, if the product has a slight bitterness, you should rejoice - you have real cold-pressed olive oil in your hands.

Storage

Olive oil is a perishable product. After opening, it should be stored for no more than a month, and preferably three weeks. The ideal place for this is a kitchen cabinet, the doors of which are opaque. When storing olive oil, be sure to observe the following conditions. If the bottle in which you store the oil is made of light glass, pour the oil into a darkened container or wrap the bottle in foil. If you bought oil in a tin, it is also better to pour it into dark glass dishes. Store oil at a temperature not exceeding +25 degrees.

A bit of geography

Still undecided? Trust geography. For example, Tuscan oil It has a greenish color and a slight fruity smell. Used for seasoning pasta and rice cooked without tomato sauce. Oil from the Umbria region has a milder taste. Used to make sauces and meat dishes. Oil from Puglia, Calabria and the island of Sicily green or golden yellow. It is very thick, like a butter sauce. Is used for vegetable dishes, as well as meat cooked on a spit. Ligurian oil- the most delicate. It is yellow or light green in color. Used to make pesto sauce and also for dressing vegetable salads and preparation of meat products poultry. Gardesano area can be proud of the oil with a slightly fruity and stronger taste compared to the Ligurian. Produced near Lake Garda and used for fish dishes.

Tradition is what makes a quality oil great. The best option– buy oil in Italy, from local farmers. There you can taste several varieties and choose not only healthy, but also really tasty olive oil. If this is not possible, opt for oils from well-known companies that you can trust (for example, CASA RINALDI, Raineri or Mate).

Alena Knyazeva is the managing partner of Ital City Food, which imports Casa Rinaldi premium food products.

Olive oil is the juice squeezed from the fruit of the olive.

Real olive oil is healthy and delicious product with a unique composition. Although oil appeared on our market relatively recently, due to its popularity, a lot of fakes have appeared. In the store, we often encounter great choice bottles, with different names and prices, and we don’t know which one to choose. A variety of packages and brands introduces into a stupor, eyes run wide. But different types olive oil have different properties and price. Let's figure out how to choose olive oil so that it turns out to be real: tasty and healthy.

Content:

Despite the variety of names on the labels, there are 2 types of olive oils on the market:

Extra Virgin –first cold pressed oil. Olives for the production of this oil are harvested by hand. It is not subjected to any thermal and chemical treatment and retains all useful material. The acidity index does not exceed 0.8%. It has a bright smell and taste. Suitable for refueling fresh vegetables, salads and ready meals, as well as for frying at a temperature not exceeding 180 degrees. Gives new notes of taste to dishes and is very useful for health. It is also used as a cosmetic product.

Pomas (Pomace)- refined oil. It is obtained from the pressing of olives using physico-chemical processes under the influence of temperature. Without taste, color and smell. To give color, 5% to 15% Extra Virgin is added to it. Well suited for frying - can withstand temperatures up to 260 degrees.

He always the inscription Extra Virgin guarantees quality. To eliminate the taste flaws that appear as a result of the mechanical harvesting of olives, Extra Virgin oil is sometimes refined (cleaned by physical and chemical processes). It falls under the classification of Extra Virgin, but loses its bright and fruity smell and taste and loses its beneficial properties.

I often do not press olives immediately after picking, but after several days, when they have already begun to oxidize and, if necessary, are refined. The oil receives the Virgin, Virgin Extra, or Pure category. The acidity of such an oil will be more than 2 and there will be little benefit in it.

Which olive oil is best? Refined or unrefined? Both types are good for different purposes. Refined oil is better for frying food due to the fact that it can withstand higher temperatures and does not decompose. Extra Virgin is suitable for salads and dressings due to its rich taste. The price of refined oil is lower, and this too important aspect. In terms of health benefits, aroma and taste, extra virgin olive oil is second to none. So if you want to buy oil just to fry potatoes in it, then refined oil is a great choice, but if you want to enjoy the taste and aroma and get benefits for the body, then your choice is Extra Virgin.

How to choose a quality extra virgin olive oil

Many olive oils are labeled “Extra Virgin” and have an acidity value of “0.2”, but they do not actually meet the standards of a real Extra Virgin. To choose a quality and useful product you need to choose carefully!

We look at harvest dates or expiration dates

Only fresh olive oil is beneficial. A product stored for more than one and a half years becomes less useful and does not fully betray the taste and nutritional characteristics. Conscientious producers indicate on their products a shelf life of no more than 2 years, although with proper storage, olive oil can retain its taste and not become rancid for up to 5 years! But it is better to choose a product with harvest dates from the last season.

If there is no harvest date on the label, you run the risk of buying old, possibly rancid butter.

An open bottle should not be stored for more than a month, as the oil will oxidize, lose its taste and useful qualities. Buy the amount that you can use in a month.

Choosing the right packaging

Light, oxygen and heat are the three main enemies of olive oil. They contribute to the oxidation of the product and change its taste and nutritional characteristics.

To maintain the quality of the product for a long time, choose dark glass or opaque tin packaging. They help protect the product from light. Avoid plastic packaging.

If you don't have a dark corner in your kitchen where you can store a bottle, just buy the oil in a tin and don't worry about the light. But you shouldn't leave a bottle in the sun!

We read the label. Signs and awards

The label tells a lot about olive oil. If the label contains the DOP (Protected Designation of Origin) or PGI (Protected Geographical Indication) marks, this means that the oil has been produced according to the standards of the European Union. Forgery of these signs is strictly punished.

The note "Country of production" must be clearly visible. The name of the variety and awards from international competitions are two more indicators of high quality.

The Italian text on the packaging does not always say that the olive oil is made in Italy, and the Greek name does not always guarantee Greek quality.

Moreover, the label to raise the price often says “Packed in Spain, Italy or Greece”, but olives for oil were not always grown in this country. It just spills over there.

To be sure of the quality of the oil and where it was produced, always buy PDO, PGI or Organic oil with the certificate number below the sign.

The acidity of olive oil should not exceed 0,8% , but according to European standards, this value is not indicated on the label, since it may change over time due to storage conditions. The indications of acidity on the label are just marketing. To know the acidity of an oil, look for the above signs.
The signs mean that the acidity during production did not exceed 0.2-0.3%. More about

Pressing method

Extra Virgin Olive Oil must be mechanically pressed using a cold press, without the use of chemical or thermal treatments. During cold pressing, the temperature at all stages of processing does not exceed 27 degrees Celsius. This helps to maintain nutritional characteristics, taste and aroma.

"Extra Virgin" is the first cold pressing.

How much does a good olive oil cost

The price of extra virgin olive oil, due to the method of production, cannot be low.

For example, the “Koroneiki” olive, from which olive oil is most often produced in Greece, weighs only 1.5 grams. In a day, a person by hand can collect a maximum 150 kg olives. From 100 kg of olives, depending on maturity, you can get from 12 to 20 liters oils. One tree produces 30 - 40 kg of olives, and olives are harvested only for 4 months a year from October to January.

The higher the oil extraction temperature, the more oil is obtained at the output. But at high temperatures, acidity increases. To obtain extra virgin olive oil, the temperature during extraction does not exceed 27 degrees Celsius. Oil is squeezed out much less than at higher temperatures, which means the price increases.

To preserve the unique aroma and flavor of the olive oil, the olives are pressed within 10 hours after harvest. The result is a thick and shiny oil. The resulting oil is only 10% from the volume that could be obtained using other methods of extraction, with the addition of chemistry and an increase in temperature.

Choose a color

Ignore the color, as it comes in many different hues, from bright green to golden to pale straw. It all depends on the ratio of ripe and green olives in the production process. Official tasters use colored glasses to avoid favoring green. The main thing is that there is no sediment in the oil. Moreover, when buying oil, you will not see the color, since a good oil will have a dark packaging made of glass or tin!

Remember - olives are pitted fruits like cherries and plums. Olive oil is freshly squeezed fruit juice. Unlike wine, which improves with age, oil is perishable and does not improve with age. The younger the olive oil, the more benefits it has!

Choosing the right flavor

A good olive oil should have three taste characteristics: fruitiness (a bouquet of flavors and aromas), pungency and bitterness.

There are over 700 varieties of olives and 1000 varieties olive oils. Each variety of olives has its own taste characteristics, which artisan producers have comprehended for many generations. Aroma, smell and color can change drastically depending on the country and even the region, the variety of olives, the method and time of harvest. It has been observed that the hotter the country, the stronger and brighter the aroma and taste of the oil. Sometimes varieties are mixed to create even more taste profiles.

Simple example. If you squeeze the juice of different apples, sour and sweet, then the taste of the juice will also be different. So it is with olives. Depending on the variety, microclimate and degree of maturity, they have a different taste, which means that the taste of the oil squeezed out of them will be different.

As with wine, choose the oil that best suits your taste preferences and the dishes you're cooking.

On the quality product there will always be a description of taste and aroma. Extra Virgin Olive Oils described as "early harvest", "rich" or "pepper" are suitable for full-flavored dishes, descriptions as "mild flavor" or "mild fruitiness" indicate good pairing with gourmet dishes.

You can flavor the oil with herbs and spices by soaking them in the oil for ten days.

Hot Potato Quality Test

First you need to bake in their skins or boil potatoes.While the potatoes are hot, you need to put it on a plate, make an incision on top and pour a little oil into the resulting space.

If the olive oil is truly Extra Virgin, then a strong smell of freshly cut grass, berries or olive greens, or any other fresh smells will appear. Well, if the smell is heavy and unpleasant, then the oil is of low quality.

So, in order to choose the right high quality olive oil, you should pay attention to:

• First and foremost. Extra Virgin marking, that is, the first cold pressing
• Unrefined (the word "refined" should not be present in any form)
• There are signs
• Acidity does not exceed 0.8%
• Packaging made of dark glass or tin. No plastic!
• No sediment
• The country of origin, addresses of the manufacturer and distributor are indicated
• The expiration date has not passed half

Myths and truths about olive oil

“Olive oil is not suitable for frying.”
In fact, this is a popular myth. Due to the many antioxidant compounds it contains, such as phenol and tocopherol, Extra Virgin Olive Oil is more stable than other edible oils.

For example, it has been proven that the quality of vegetables or meat improves when fried in olive oil, because it is enriched with phenols. (It should be noted that oil that does not withstand high temperatures breaks down into substances that are harmful to our health.)

Extra virgin olive oil remains stable under 180°C. Although this is not a very high temperature, it enough for cooking.

“Light oils have fewer calories.” You can find many different oils in stores with the names Pure or Light.Remember! There is no such thing as "light olive oil". A light color with yellow-green hues is no lower in calories and no easier in taste than dark green. All fats and oils, including olive oil, contain 9 calories per gram.

“All olive oils are equally healthy.” Not really, it all depends on the class of oil. As mentioned earlier, refined olive oils are not beneficial. Extra Virgin oils are considered the best. And among them, oils that have lower acidity, richer aroma, are more beneficial, due to the higher content of nutrients and antioxidants. High quality Extra Virgin oil always has an outstanding aroma and rich taste, and definitely bitter.

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!

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 mix wines of different varieties to achieve optimal taste.

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 production. this product nutrition. 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 it contains more stable fatty acids 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 ...

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 to prepare delicious and nutritious dishes, it is 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 acid, 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. Indeed, olive oil is the most expensive vegetable oil, and this is explained not only by its high demand, but also by the laborious process of collecting and processing fruits, as well as by 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 purity, 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 difference in price 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, different varieties 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 an appetizing crust is formed during cooking 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 currently one of the world leaders in the manufacture of natural products nutrition.

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 that has elapsed from collection to bottling guarantees a high quality product that does not lose even a small 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 oil, according to buyers, are that it tastes good, does not taste bitter, and 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