Everyone's favorite olive oil has rightfully earned its status. It has a unique taste and a lot of useful properties.
It is easy to get confused when choosing olive oil, because there are many varieties and manufacturers. It can be both cheap with dubious qualities, and expensive, almost elite. Therefore, the choice of olive oil is often compared to the choice of a good wine.
The first thing you need to decide before choosing olive oil is for what purposes it will be used. After all, this is not a specific product, but it has many types for different applications.
Most often, the oil is purchased as a salad dressing because of its unique taste.
It can also be used for frying, baking or confectionery, but ordinary vegetable (sunflower) oil is better for deep-frying.
Olive oil has three main categories that determine its quality, targeting and price.
- Extra Virgin Olive Oil is the highest quality oil, from the finest hand-picked olives, first cold pressed, without the use of chemical additives. Acidity does not exceed 0.8%.
- Virgin Olive Oil is also a first pressing product, but with an acidity of up to 2% and olives of different ripeness are used. Good, average quality, but with some tolerance of impurities and different varieties of olives.
- Pomace Olive Oil is a secondary extraction from pomace. It does not have the pronounced qualities that olive oil should have. High temperatures and chemical solvents may be used during manufacture. It can be taken for frying, baking, etc.
What should be on the label
The first thing we see when choosing an oil is the product label. That's where you need to focus your attention.
It’s great if there is a mention that this is a cold-pressed olive oil, then all its useful and taste qualities are preserved in it.
The importer and exporter must be listed with phone numbers and addresses.
Pay attention to the olive harvest date. It must be the same year as the production of the oil. If this date does not exist, then it is better not to take such a product.
The expiration date should be at least two years when purchased with a margin. Olive oil during long-term storage does not become harmful, but loses its taste.
The younger the oil, the better, it must be no older than 18 months from the bottling date.
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Light and air have a detrimental effect on olive oil, so it should be packed exclusively in dark glass containers. Unless, of course, we are talking about the highest category.
Pomace Olive Oil is also available in plastic packaging.
Myths about oil
There is a myth that green oil is tastier and healthier than yellow oil, but this is not true, you cannot judge quality by color. Especially when the manufacturer deliberately adds natural additives to give a green tint.
It is worth noting right away that good olive oil will not be cheap. This product is expensive to manufacture and quality costs money.
Do not buy if:
- oil spilled in a country where olives do not grow;
- the label indicates only the place of production or the place of spill;
- for the future.
Rules for storing olive oil
It is necessary to store the oil only in a dark, dry place, at a temperature of 10-15 o C, but not in the refrigerator.
Everyone knows about the benefits of olive oil and how useful it is: both those who monitor their health by periodically buying and consuming "liquid gold", and those who sell this product. How to choose the right olive oil so as not to make a mistake and not buy a fake?
Olive oil is a valuable source of antioxidants that strengthen the immune system, help keep the body in good shape, improve the functioning of the cardiovascular system, and have a beneficial effect on brain activity.
Doctors and nutritionists unanimously talk about the miraculous properties of olive oil. So, recently, Italian nutritionists have found that regular use of olive oil can reduce the risk of symptoms of Alzheimer's disease, and French doctors have proven that olive oil improves cognitive functions of the brain - memory, attention, speech, coordination.
Regular consumption of extra virgin olive oil can lower and keep blood pressure in the normal range. Experts say that if you take one teaspoon of olive oil on an empty stomach every morning for three months, gastritis can be cured. This oil slows down aging and lowers cholesterol levels.
How olive oil is counterfeited
Statistics show that almost 90 percent of all olives on earth are used to produce oil. It takes about 1380 olives to release one liter bottle of oil into the distribution network. If we take into account that the average weight of one olive is 4 grams, then it is easy to calculate that 5.5 kg of olives go to 1 liter of oil.
The cost of olive oil is much higher than the cost of other edible oils. In 2007, the Italian authorities stated that only 4 per cent of the olive oil bottles exported from Italy were the real product. Experts believe that 70% of olive oil sold worldwide is diluted with other oils and flavor enhancers.
How to recognize a fake
Fake olive oil is hard to recognize on store shelves, but after buying it at home, you can do some experimentation.
try. Real olive oil should have a fairly strong specific smell, and it should taste with a pleasant bitterness. If the oil is rancid or completely tasteless, then most likely you are faced with a poor-quality product.
cool down. To test the authenticity of extra-virgin olive oil, place the bottle in the refrigerator. Natural oil, after several hours spent in the cold, should become cloudy, thicken or even completely harden. If there are no changes or they are almost invisible, then you bought a fake.
set fire to. Another way is trial by fire. Light a wick soaked in olive oil. If it is natural, the flame will be clean, but if the wick smokes or does not light up at all, then you have a fake in your hands.
How to buy quality olive oil?
The ancient Romans, who were the first to learn how to extract oil from olives, were very sensitive to its quality: on each bottle they indicated the weight, the name of the farm where the extraction was carried out, as well as the name of the expert, who confirmed the quality of the product. The current manufacturers are less scrupulous in labeling due to the huge scale of production, but conscientious owners do everything to ensure that their quality product is recognizable and reaches the consumer.
So, remember the 10 main rules that will help you choose high-quality olive oil in the store.
1. Meet by clothes
It is advisable to start the choice of olive oil from the "bride" - that is, according to its appearance. The color of olive oil is influenced by various factors: the time of harvest, the maturity of the olives, the presence of impurities. Ideally, olive oil should be a nice golden color that plays with different hues. In no case should it give off a gray and too yellow color - this indicates a poor-quality product. However, this advice is only useful if the olive oil is sold in a transparent glass bottle. Usually there are darkened bottles and cans on the shelf, then this item involuntarily disappears and makes you go straight to tip number 2.
2. It's all about the price
Any olive oil is a valuable product, which is often produced mechanically, so it cannot be cheap. As a rule, olive oil is 3-5 times more expensive than regular sunflower oil in the region where you live. If they offer cheap oil, they are advised to participate in a sale at a low price - this is a guarantee of a fake or the sale of a product whose shelf life has long passed.
3. Inscriptions on the packaging
On store shelves, olive oil is usually presented in three main categories: natural (Virgin), refined or refined (Refined) and pomace, from already squeezed olives (Pomace). If you want to buy a natural product with useful properties, look for the inscription Extra Virgin on the label - it is he who is the guarantor of perfect quality. This oil is made from olives of the highest grades by cold, exclusively mechanical pressing, without the use of chemicals. Therefore, it is ideal for both cooking and beauty treatments. Refined oil is great for frying. Oil pomace refined from olive pomace (in this type of extraction, the use of chemical solvents and high temperatures is acceptable) is most often used in restaurants for baking.
Olive oil is divided into the following classes:
- Extra-virgin olive oil - 100% natural (obtained without chemical purification) oil with an acidity of 0.8% and excellent taste;
- Virgin olive oil - 100% natural oil with 2% acidity and good taste;
- Pure olive oil - a mixture of purified (refined) and natural oils;
- Olive oil - a mixture of refined and natural oils with an acidity of 1.5%, almost odorless;
- Olive-pomace oil - pomace (obtained from the squeeze) oil, sometimes mixed with natural. Most commonly used in cooking for baking;
- Lampante oil - used exclusively for industrial needs.
4. Frying is a separate issue
If you are going to fry in olive oil, be aware that not all varieties are suitable for this. For example, the category Extra Virgin for frying is not at all suitable. Valuable substances that, when dressing salads or preparing sauces, heal the body, when heated, become not only not useful, but also harmful.
Refining removes useful substances from olive oil, but at the same time makes it safe for further heat treatment. Therefore, refined oil is better for frying, stewing, boiling and other heat treatment.
5. Mix will save money
Undoubtedly, high-quality olive oil is a rather expensive product. So if you're looking to save some money, opt for a blend of refined oil and cold-pressed oil - it's a healthy alternative to Extra Virgin. It is not so useful for healing and rejuvenating the body, but it can be safely used both for preparing salads and for frying dishes.
6. Letters on the label
Do not neglect other identification marks that will help you choose high-quality olive oil. For example, the abbreviation DOP (Denominacion de Origen Protegida) indicates that olive oil is made from olives of the best varieties and bottled in the same region where it was produced. And this means that the product is branded, produced to the highest standards, and its quality is constantly and very carefully controlled.
7. Information about the place of production
Find information about the country where our olive oil came from. Remember the six leading countries in the production of olive oil: Spain, Italy, Israel, Greece, Syria, Turkey. Try to buy oil imported from these countries. Check for the manufacturer's barcode. If the oil was produced in a country within the European Union, the label must bear the EU mark.
8. Proper packaging
Pay attention not only to the external characteristics of the oil itself, but also to its packaging - it must also be correct. The best container for olive oil is a darkened glass bottle. This will protect the product from direct sunlight. Carefully check the integrity of the package - the container must be hermetically sealed and undamaged.
9. Acidity in numbers
The acidity of olive oil is another important indicator that you should pay attention to when it comes to buying a quality product. It is determined by the content of oleic acid in the oil - the lower this figure, the better the olive oil. For Extra Virgin oil, acidity should not exceed 1%, just Virgin - 2%, and for refined (Refined) - 1.5%.
10. Expiry date
Looking out for the cherished letters and marks on the label, we often forget about such a moment as the expiration date of the product. Although when buying olive oil this is very important! On average, it can be stored for about 18 months from the date of manufacture. Therefore, choose the freshest of the proposed oils - it will be the most fragrant, tasty and beneficial for your health.
Olive oil is a storehouse of nutrients. Ideal for salads and frying.
Olive oil is increasingly used to prepare a variety of dishes in Russia. This is a very useful salad dressing. And also it gives a wonderful aroma in a marinade for fish or meat, etc.
However, a number of questions remain. How to choose olive oil among the various varieties and brands available in stores? What benefits does it bring to the body? Can you fry in olive oil? The answers to these questions can be found in this article.
What vitamins are in olive oil
This product is the richest source of vitamins, minerals and antioxidants. In addition, it is of vegetable origin and contains healthy "unsaturated" fats.What exactly are the vitamins in olive oil? This is a whole complex that includes vitamins A, D, E, B, B6, C, K.
It contains the following minerals:
- phosphorus
- calcium
- potassium
- magnesium
- sodium
Benefit and harm: what effect does it have on the body
Everyone knows that it is a storehouse of vitamins and nutrients. But many are wondering: "Olive oil is good and bad for the body." Of course, it is extremely useful for a person.
It has a complex effect.
- Benefits for the cardiovascular system. Helps lower blood cholesterol levels, dissolve plaque in blood vessels, normalizes blood pressure, reduces the risk of developing cardiovascular diseases
- Positive effect on the organs of the digestive system. Favorably affects the stomach and intestines. It has an anti-inflammatory effect. It is very useful to use it for gastritis, as it suppresses the main pathogen - Helicobacter Pylori bacteria.
- Favorable effect on the skin. The body's ability to heal wounds increases, and the overall condition of the skin improves.
And, of course, it has its contraindications.
- It should not be used in the presence of individual intolerance. Also, it should be abandoned if you follow a strict diet prescribed by a doctor.
- This is a very high-calorie product, so you need to follow the measure. The norm is two to three tablespoons a day. For those who want to lose weight, no more than one tablespoon per day
Advice from nutritionists! Olive oil will help you get rid of excess weight. Take one tablespoon in the morning on an empty stomach. After that, you can not eat anything for half an hour. By following this system, you can quickly lose those extra pounds.
Is olive oil good for frying
This question can be safely answered: “yes”. It can be considered ideal in this regard. Olive oil has a high burning point, which is not reached by everyday cooking. Therefore, no carcinogens are released.
Let's get acquainted with a number of features and consider the classification.
- Marked Extra Virgin. This product is suitable for short-term frying. For example, it can be used to fry finely chopped vegetables or fast food.
- It does not have any additional markings on the label. Is universal. Can be used for both long cooking and quick frying
- Romas Olive Oil (Refined). Most cost effective product. Obtained as a result of the second spin. It can only be used for frying. Virtually no benefit
Important. There are 900 calories in 100 grams of olive oil. Accordingly, when frying, the dish becomes more caloric.
Rating of the best olive oils for salads
The homeland is considered to be the countries of the Mediterranean. It is mainly produced there. If you are planning to go on vacation to the Mediterranean Sea, be sure to purchase the original olive oil.
Italy. It is worth paying attention to the firms Rainery, Mate, Casa Rinaldi.
Spain. We advise you to purchase the following brands: Borges, ITLV, Sucesores de Morales, Aceite de olliva Valderrama, Acorsa, Maestro de olive, 5Valles, Candor.
Greece. The following manufacturers are considered famous: GreekElita, Ilida, Agia Triada, Terra Creta S.A., Mediterra S.A., Union of Agricultural Cooperatives of Sitia, Agrotiki S.A., Minerva.
Turkey. We advise you to give preference to the manufacturer Antakya.
On the shelves of Russian stores, the following brands of olive oil, proven by research, are presented: Borges, Maestro de Oliva, Premium. This product conforms to the Extra Virgin (Cold Pressed) label shown on the label.
It is this olive oil that is considered the best for salads. Refueling from it will be the most useful. Also, oils marked Extra Virgin and Virgin are considered suitable for salads.
Olive oil frozen in the refrigerator - what does it mean
Many people often store vegetable oil in the refrigerator. After some time, it turns out that it froze, became cloudy. This reaction occurs as a result of the fact that the fats in the oil freeze. In this situation, you can simply take the bottle out of the refrigerator and warm it to room temperature. It will return to its original form, while retaining all the useful substances.Attention!
Do not heat under hot water. Otherwise, it will lose some of its useful properties.
Olive oil is preferably stored in a dark place, preferably at a temperature of 14-16°C. For this, a pantry or closet is suitable.
Olive oil in the form of a spray - what a curiosity
Most often, olive oil is bottled in ordinary bottles with screw caps. All that is required for use is simply to unscrew the cap and pour the right amount. But few people know that in addition to the usual containers, you can find olive oil spray in stores. It differs only in packaging. Instead of a conventional lid, a sprayer is used. It helps to use oil more economically and more carefully control the amount used for salads or frying.How to choose olive oil in the store: video
The choice should be carefully approached. Since different varieties are used for different purposes. Answers to questions about how to choose olive oil in a store, what you should pay attention to, can be found in the following video.
When it comes to buying olive oil, we usually go to the store and choose any bottle we like, being sure that if there is an inscription “extra virgin”, then the oil is surely of high quality and tasty. But is it really so? Let's break it all down.
The idea to write this article came when, having first tried the oil of one well-known and advertised company, then the second and third, and being disappointed after tasting them, I decided to spend a little time and go broke in this matter.
Why is it important to include olive oil in your daily diet?
In our country, olive oil is still perceived by many as something exotic, overseas, but it is one of those products that should become common as well as bananas, for example.
The benefits of olive oil lies in its special composition. It is almost 100% (or rather 74%) composed of monounsaturated fatty acids, that is, it is a fat, but a very useful and even necessary fat:
- Omega-3 lowers cholesterol levels and reduces the risk of cardiovascular disease;
- It is the main ingredient in the Mediterranean diet, which is considered one of the healthiest and least rigid in existence;
- Olive oil regulates blood pressure with constant consumption;
- Fights in inflammatory processes and prevents the formation of thrombosis;
- Omega-3 fats are essential for normal brain function. Recent studies have shown that regular oil consumption can significantly reduce the risk of stroke in the elderly;
- 100 ml of olive oil contains 93% of the daily requirement of the human body of vitamin E, and 59% of vitamin K.
What are the types of olive oil and how to distinguish them?
Basically, varieties of olive oil differ depending on the production technology.
Extra Virgin- in addition to these words, look for information on the packaging about the method of obtaining "cold pressed" or "obtained only by mechanical means." All this is very important, since it is the Oil obtained by cold pressing, and the very first one, as evidenced by the word “extra”. The fact is that after the first spin, there may be a second, and a third, during which oil of lower quality is obtained. Some manufacturers just write "first press" (first press).
virgin olive oil- such an inscription on the label does not guarantee that the oil is the result of the first pressing of olives. Usually it is cheaper and the taste is less bright and rich.
Olio pomace or Olio di sansa (in Italian)– This oil is obtained from the residues after the first pressing. It turns out very light and almost odorless and colorless, so a little extra virgin oil is added to it to give color and aroma. This oil is cheaper, does not have the same taste.
Commercial types of olive oil: Light, Pure, Fine, Fino, refined oil. All of these varieties are much worse in quality than extra virgin. They are usually obtained by refining with chemicals. These types of oils should be avoided as they will not provide much benefit.
How to choose the right olive oil - important aspects
- Acidity
A very important aspect in the choice of oil. Quality olive should have an acidity of no more than 0.8%, but it is better, of course, when this indicator is less than 0.5%. However, the problem is that few manufacturers indicate the acidity on the label. In this case, you will have to determine by taste - good oil should not burn your throat.
- Colour
Many people believe that the brighter and greener the olive oil, the better it is. However, the color is not an indicator of quality, but only the degree of ripeness of the olives at the time of pressing. Green olive oil is brighter and richer, has a slight herbal flavor and is more bitter. In general, with regard to color, it all depends on the personal tastes and preferences of each.
- Origin
Good olive oil must be grown, harvested and pressed in one country. That is, if the olives are harvested in Italy, then the oil must also be produced there. Everything is explained very simply: the faster the olives are processed after harvest, the better the quality and taste of the oil. Therefore, always look on the label not only for the country of production, but also for the country of origin of the raw materials.
Pay special attention to Italian brands, in this country they produce much more oil than their own olive plantations allow. Many Italian manufacturers (especially the largest ones) import raw materials from other countries. The import itself is not a crime, however, the transportation affects the quality of the olives and therefore the oil obtained from them.
From this point of view, things are better with Greek olive oil. In addition to the fact that 80% of Greek oil is extra virgin, Greece also has the most favorable climate for growing olives.
- Package
Olive oil is sensitive to light and heat and oxidizes quickly, so the packaging should be dark and away from direct sunlight.
How to properly store olive oil
After choosing olive oil, it's time to think about how best to store it in order to enjoy its delicious taste and beneficial properties for as long as possible.
- Firstly, it is important that after opening a bottle of oil, do not forget about using it. Over time, the oil will oxidize and become bitter and sour. It will already lose its properties.
- Secondly, oil should never be kept on the table, it must be protected from light and heat. It is best to keep it in a closet, away from the stove or oven.
- It is important to know that olive oil retains its beneficial properties best when used in salads, appetizers, marinades. When frying, it loses its antioxidant effect.
So, to summarize the article, a quality olive oil should be:
- Obtained by cold pressing,
- unrefined
- No other oils added
- No sediment or flakes
- Produced in the country where the olives were grown
- The acidity of the oil is not more than 0.8%
The choice of olive oil, as it turned out, is not an easy task. In the process, you will probably have to try the oil from different manufacturers until you find your favorite, but it's worth it. It is the search that will teach you to clearly distinguish them.
Which olive oil to choose? You have already noticed that this product is not cheap. But what is more amazing is that one type of olive oil can differ in price from another at times! What is the reason? Let's figure it out together.
Today, over 95% of all olive oil production is in the Mediterranean. Greece, Italy, Spain are trying to defend their leadership in its production. And a resident of each of these countries is sure that the local oil is the best! Russia is not the Mediterranean, we do not grow olives, we do not produce oil from olives. Therefore, nothing can prevent us from approaching the olive oil selection process objectively.
We have identified several criteria, having dealt with which, you will accurately determine the type of oil that you need.
1. Application
For salads, marinades, cold appetizers Unrefined extra virgin olive oil is best. Depending on the country of origin, it may be labeled as: Extra Virgin Olive Oil (English, Spanish), Extra Vergine (Italian), Extra Vierge (French), EVOO. Russian sound - Extra Virgin.
This is the best quality olive oil, the oil of the first cold (at a temperature not exceeding 27 degrees) extraction. It is produced by a method in which the olives are lightly pressed to extract the highest quality olive oil. Moreover, the extraction is carried out exclusively mechanically, without chemistry!
Extra Virgin Olive Oil contains 80% of useful substances, usually has a dark green cloudy color and a strong smell of olives. Contains no refined oils and a minimum of saturated fats and is 100% natural. No wonder the Mediterranean diet is considered the most beneficial for health.
For frying and cooking hot dishes, feel free to choose refined second-pressed oil, which is usually labeled as Pomace Olive Oil (English), Orujo (Spanish).
The word "Pomace" ("pomas" in Russian transcription) means "cake". Pomas olive oil is made from the pomace left over from the production of extra virgin olive oil and is blended with a small amount of virgin oil to restore color and taste. The undeniable advantage of Pomace oil is its low price, as well as its neutral taste and long shelf life.
For the prevention of various diseases and skin and hair care use premium unrefined oil labeled extra virgin. Only it contains a maximum of useful substances!
2. Price - quality
The main indicator of the quality 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 unrefined olive oil, the higher its quality.
High-quality oil (marking Extra Virgin) - no more than 0.8%.
Oil with an acidity of less than 0.5% in the Mediterranean is considered to be healing.
The price and quality of extra virgin olive oil is also affected by its variety:
Vintage olive oil marked Protected designation of origin (P.D.O) or D.O.P. - denominacion de origen protegida (mark of protected origin). Elite olive oil, which is produced from olives grown in a certain area, the entire production process of this oil is carried out at the place of collection of raw materials;
Single grade olive oil produced from olives of the same variety. For example, the inscription on the bottle "Minerva Kalamata" indicates that the olives for the production of this oil were collected only in the Kalamata region;
Blended olive oil It is produced from olives of different varieties to obtain certain taste and aromatic properties.
Inscription " organic (bio, eco)" the product also contributes to the price and quality of olive oil. This marking means that the olives for the production of this oil have been harvested from plantations registered " Bio/Organic". All links in the production of "organic products" comply with strict system requirements, which include the rejection of the use of chemical fertilizers and pesticides, growth regulators, and genetic engineering methods.
3. Country of origin
The world leaders in the production of olive oil are Spain, Italy, Greece and Tunisia. The first two sell oil in huge volumes. But in order to supply all of Europe, America and other countries, they are forced to buy raw materials - bulk oil - from other, smaller suppliers. If their own oil is over 25%, legislation allows them to put their state name on the label.
It is known that the main source of such finished raw materials is Greece. The fact is that in this country the soil and climate are almost universally ideal for growing olives. The most famous regions are Kalamata, Laconia, Kranidi (Peloponnese) and about. Crete. Here, the economy of thousands of Greek families is based on the cultivation of olives.
Favorable climatic conditions and the experience of thousands of years of olive cultivation, coupled with traditional production methods, ensure the qualitative superiority of Greek olive oil over the rest. Only Greece produces such a large percentage of extra virgin oil - 80%! The rest is refined oil (Refined or Pour) and pomace oil (Pomace).
The main brands of Greek olive oil on the Russian market:
Minerva. Minerva is the first brand of olive oil that appeared in Greece and to this day it holds the lead (42% of the Greek olive oil market). Minerva produces extra virgin olive oil obtained from olives grown in the Peloponnese and harvested exclusively by mechanical methods. This selected oil brings out the rich, bitter taste of freshly picked olives, which is suitable for salads and marinades and contains no salt or cholesterol.
Terra Creta. Terra Creta was founded in 2001 in the Hania region of Crete. The company's goal is to produce and distribute Extra Virgin Olive Oil exclusively from the Kolymvari region. Koroneiki olives, grown in the hilly area of the Kolymvari region, are famous for their excellent organoleptic properties. In Terra Creta olive oil, experts find a whole range of aromas: from Mediterranean herbs to orange and lemon shades with a delicate spicy note and spice.
Agia Triada. This is a trademark of the company "Vinolio Creta Ltd.", under which organic products are produced: olive oil, wine, balsamic vinegar, honey. Raw materials for their manufacture are obtained from the territories belonging to the male Orthodox monastery "Agia Triada" ("Holy Trinity"), which is on the island of Crete. Having tried olive oil under the brand name "Agia Triada", you will be convinced that they are prepared "with soul", with love for the world and man.
Olivi. This oil absorbed not only the hot sun and valuable substances from the most fertile soils of the Messenian valley with its capital in Kalamata, but also the warmth of the hands of industrious Greek farmers. The entire oil-making process, from harvesting the Koroneiki olives to bottling, is done by hand by peasants from the Nikolopoulos farm. It is impossible to remain indifferent to the fruity aroma of this olive oil with a light peppery aftertaste.
GREKELITA. Natural olive oil "GREKELITA" with the sign D.O.P. - the result of the first mechanical cold pressing of Koroneiki olives grown in Mylopotamos on the island of Crete in Greece. The product is ideal for preparing both cold and hot dishes without losing its useful qualities and aroma.
Gaea. Gaea was founded in 1995 with the aim of promoting the high quality Greek food products missing from the international market. The company's products are high quality P.D.O. olive oils, olive oils with herbs, sauces and various Greek delicacies.
Spanish olive oil typically has a rich oily aroma that is reminiscent of green olives or mature olives. Typically, Spanish producers produce olive oil by blending 2, 3 or more varieties to achieve the desired balanced taste and aroma, but single varieties are also found.
Spanish oil, as a rule, is more expensive than Italian, because. In Spain, it is illegal to mix olive oil with other vegetable oils. Mixes (mixes, MIXT) - cheaper than 100% oil.
The main brands of Spanish olive oil on the Russian market:
Borges- 60% of all deliveries in quantitative terms, 20% in value terms;
ITLV(Industrial Technologica Laintex Veterani) is a special brand developed for the Russian and CIS market by the Borges group. The share of the brand in the value of Russian imports and in the market is slightly more than 5%,
MaestrodeOliva - more than 6% of the value of Russian imports of olive oils.
From Italian brands on the Russian market, the most widely represented brand Monini .
Also in the Russian market, a significant share has Tunisian brand of olive oil Terra Delyssa .
Another of the largest olive oil producing countries is Turkey. The most famous and popular brand of Turkish olive oil is milasolio .
As for other producers, their contribution to the production of such an elite product as olive oil is practically equal to its domestic consumption within these countries; only a small amount is exported - less than 1% from each country.
4. Packing
Today, olive oil is bottled in:
Glass bottles . This is traditional packaging. Pros: natural, pleasing to the eye, gives the impression of buying an expensive, high-quality thing (similar to expensive wine), it is convenient to use without pouring into a special decanter. Cons: even dark glass transmits light, can break, has a significant weight.
Cans. Invented a little later, characterized by its manufacturability. The metal is processed in a special way, so there is no possibility of oil oxidation. Pros: lightweight, does not transmit light, cheaper. Cons: none.
“ baginbox” - packages with a crane. The newest packaging. Original laminated aseptic bags (usually 3 liters / 5 liters) with a tap for filling, which prevents the penetration of foreign odors and air into the opened package, which prevents the breakdown of enzymes and the oxidation of fatty acids and allows you to save all the beneficial properties of the oil, increasing its life validity. Of the minuses - a large volume, which, however, is offset by a lower price.
So let's sum it up. How to choose the perfect olive oil?
Ideal Olive Oil:
1. Labeled Extra Virgin, first cold pressed, unrefined.
2. Has a P.D.O. or D.O.P.
3. Acidity - up to 0.8%.
4. Color from light gold to dark green, without sediment and white flakes.
5. The country of production is indicated, there is the exact address of the manufacturer, importer and exporter.
6. The implementation period did not exceed the second half.
Choose olive oil, cook and take care of your health and the health of your loved ones!