All the favorite olive oil rightly deserves its status. It has a unique taste and mass of beneficial properties.
Complete when choosing olive oil is easy, because there are many varieties and manufacturers. It can be both cheap with dubious qualities and expensive, almost elite. Therefore, often the choice of olive oil is compared with the choice of good wine.
The first with which you need to decide before choosing olive oil is for what purposes it will be used. After all, it is not easy product, but has many species for different applications.
Most often, the oil is purchased as a refueling for salads because of its unique taste.
It can also be used for frying, baking or confectionery products, but ordinary vegetable (sunflower) oil is better suitable for cooking in deep fryer.
Olive oil has three main categories defining its quality, target orientation and price.
- Extra Virgin Olive Oil is an oil of top quality, from the best olives collected by manually, the first cold spin, without the use of chemical additives. Acidity does not exceed 0.8%.
- Virgin Olive Oil is also a first spin product, but with acidity up to 2% and olives are used in different ripeness. Good, average quality, but with some impurities tolerance and various varieties of olives.
- Pomace Olive Oil is a secondary spin of cake. It does not have pronounced qualities that olive oil should have. In the manufacture, high temperature and chemical solvents can be used. It can be taken for frying, baking, etc.
What should be on the label
The first thing we see when choosing an oil is a product label. Here on it and you need to focus on.
Excellent if there is a mention that this is olive oil of cold spin, it means that all its useful and taste qualities are preserved in it.
Importer and exporter with telephones and addresses must be specified.
Pay attention to the date of harvest olives. It must be the same year as oil production. If this date is not, then such a product is better not to take.
The shelf life must be when buying with a reserve at least two years. Olive oil during long-term storage does not become harmful, but loses its taste.
The younger oil is better, it should be no older than 18 months from the date of bottling.
Tara
Light and air are destructive effect on olive oil, so it should be packed exclusively in a dark glass container. If we are talking, of course, about the highest category.
POMACE OLIVE OIL can be in plastic packaging.
Myths about oils
There is a myth that green oil is tastier and more good than yellow, but it is not necessary to judge the quality of color. Especially when the manufacturer intentionally adds natural additives to give a green shade.
Immediately it is worth noting that good olive oil will not cost cheaply. This product is costly in its manufacture and quality costs money.
Do not buy if:
- oil disengms in a country where olives do not grow;
- on the label indicated only the place of production or the place of spill;
- for future use.
Olive oil storage rules
It is necessary to store the oil solely in a dark dry place, the temperature is 10-15 o C, but not in the refrigerator.
The benefits of olive oil and how useful it is, everyone knows: and those who follow their health, periodically buying and consuming "liquid gold", and those who sell this product. How to choose the right olive oil to not be mistaken and not to buy a fake?
Olive oil is a valuable source of antioxidants that strengthen the immune system help maintain the body in a tone, improve the work of the cardiovascular system, has a beneficial effect on brain activity.
Doctors and nutritionists in one voice talk about the miraculous properties of olive oil. Thus, recently Italian nutritionists have found that regular use of olive oil allows to reduce the risk of symptoms of Alzheimer's disease, and French doctors proved that olive oil improves brain cognitive functions - memory, attention, speech, coordination.
The regular use of extra olive oil can reduce and keep blood pressure within the norm. Experts say: if every morning for three months take one teaspoon of olive oil on an empty stomach, you can cure gastritis. This oil slows down aging and reduces cholesterol levels.
How to fake olive oil
Statistics indicate that almost 90 percent of all olives on Earth are used to produce oil. To release one liter oil bottle into the trading network, about 1380 olives are required. If you consider that the weight of one olive average is 4 grams, 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 oils used in food. In 2007, Italian authorities stated that only 4 percent of the bottles of olive oil, exported from Italy, is a real product. Experts believe that 70% of olive oil selling around the world is diluted with other oils and taste amplifiers.
How to recognize fake
Fake olive oil is hard to learn on store shelves, but after buying at home you can spend some experiments. For\u003e
Try. Present olive oil should have a fairly strong specific smell, and it should be tastefully with a pleasant mustard. If the oil is vocked or even tasteless - then, most likely you have encountered a poor-quality product.
Cool. To verify the authenticity of the olive oil of the Extra-Virgin class, check the fridge bottle. Natural oil after several hours spent in the cold should be blurred, thickening or even fully solid. If there are no changes or they are almost invisible, then you bought a fake.
Set fire. Another way is to test fire. Fit your wick, impregnated with olive oil. If it is natural, the flame will be clean, if the phytyl smokes or does not light up, it means that you have a fake.
How to buy high-quality olive oil?
Ancient Romans, who were the first to learn to extract oil out of olives, treated her quality very prematurely: they pointed out the weight, the name of the farm, where the spin was conducted, as well as the name of the expert, confirmed the quality of the product. The current producers are less scrupulous in marking through the huge scale of production, but the bona fide hosts make everything to ensure that their quality product be recognizable and reached the consumer.
So, remember the 10 main rules that will help choose high-quality olive oil in the store.
1. Meet the clothes
The choice of olive oil is advisable to start with "Sucker" - that is, according to its appearance. Various factors affect the color of olive oil: the harvest time, the maturity of olives, the presence of impurities. Ideally, olive oil should be a pleasant golden color, which plays different shades. In no case should it be gray and too yellow - this indicates a poor-quality product. However, this advice is useful only if the olive oil is sold in a glass transparent bottle. Usually, the shelf is darkened bottles and tin cans, then this item involuntarily disappears and makes it go immediately to the Council number 2.
2. The whole thing in price
Any olive oil is a valuable product that is often mechanically produced, so it cannot be cheap. As a rule, olive oil is 3-5 times more expensive at the price of ordinary sunflower oil in the region of accommodation. If you offer cheap oil, advise to participate in the sale at a low price - this is a guarantee of fake or selling a product, which all the storage time has long passed.
3. Inscriptions on the package
On store shelves, three main categories are usually represented: Natural (Virgin), purified or refined (refined) and cake, with already pressed olives (POMACE). If you want to buy a natural product with beneficial properties, look for an Extra Virgin inscription on the label - it is he who is the guarantor of perfect quality. Such an oil is made of olives of higher grades by cold, exclusively mechanical spin, without the use of chemistry. Therefore, it is ideal for both cooking and cosmetic procedures. Refined marking oil perfectly suitable for frying. The cake purified oil, extracted from Olives cake (in this embodiment, is permissible to use chemical solvents and high temperatures) are most often used in baking restaurants.
Olive oil is divided into the following classes:
- Extra-Virgin Olive OIL - 100% natural (obtained without chemical cleaning) oil with acidity of 0.8% and excellent taste;
- Virgin Olive Oil - 100% natural oil with acidity with 2% and good taste;
- PURE OLIVE OIL - a mixture of purified (refined) and natural oil;
- Olive OIL - a mixture of purified and natural oil with an acidity of 1.5%, almost odorless;
- Olive-Pomace Oil - oil cake (obtained from the leaf), sometimes mixed with natural. Most often used in cooking for baking;
- LAMPANTE OIL - applied exclusively in industrial needs.
4. Frying - a separate topic
If you are going to fry olive oil, know that not all varieties are suitable for this. For example, the category of Extra Virgin for frying is not at all suitable. Valuable substances that, when refilling salads or cooking sauces, heal the organism, are not just not useful when heated is not useful, but also harmful.
Refined removes useful substances from olive oil, but at the same time makes it safe with further heat treatment. Therefore, the refined oil is suitable for frying, extinguishing, cooking and other heat treatment.
5. Save to allow mix
Undoubtedly, high-quality olive oil is a fairly expensive product. Therefore, if you want to save a little, stop your choice on a mixture of refined oil and cold spin oil - this is a healthy alternative to Extra Virgin variety. It is not so useful for the improvement and rejuvenation of the body, but it can be safely used both for the preparation of salads and for frying dishes.
6. Letters on the label
Do not neglect other identification signs that will help choose high-quality olive oil. For example, the DOP abbreviation (Denominacion de Origen Protegida) suggests that olive oil is made from the olives of the best varieties and bottled in the same region, where it was manufactured. And this means that the product is brand, produced according to the highest standards, and its quality is constantly and is very carefully controlled.
7. Information about the place of production
Watch out information about the country, from where olive oil arrived. Remember six leading countries for 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 manufactured in the country included in the European Union, the EU sign should be on the label.
8. Proper packaging
Pay attention not only to the external characteristics of the oil itself, but also on its packaging - it should also be correct. Best Tara for Olive Oil - Glass Darken Bottle. This will protect the product from direct sunlight exposure. Carefully check the integrity of the packaging - the packaging should be hermetically closed and intact.
9. Acidity in numbers
The acidity of olive oil is another important indicator to pay attention to, if we are talking about buying a quality product. It is determined by the content of oleic acid in oil - the lower this figure, the better than olive oil. For Extra Virgin oil, acidity should not exceed 1%, simply Virgin - 2%, and for refined (refined) - 1.5%.
10. Shelf life
Watching out the cherished letters and marks on the label, we often forget about this moment as the shelf life of the product. Although when buying olive oil 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 is it that will be the most fragrant, tasty and useful for your health.
Olive oil - 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 dressing for salad. And also it gives a beautiful fragrance in the marinade for fish or meat, etc.
But, nevertheless, a number of questions remain. How to choose olive oil among different varieties and brands presented in stores? What benefits does it carry the body? Is it possible to fry on olive oil? Answers to these questions can be found in this article.
What vitamins are contained in olive oil
This product is a rich source of vitamins, minerals and antioxidants. In addition, it has vegetable origin and contains useful "unsaturated" fats.What kind of vitamins in olive oil? This is a whole complex that includes vitamins A, D, E, B, B6, C, K.
It includes the following minerals:
- phosphorus
- calcium
- potassium
- magnesium
- sodium
Benefits and harm: what effect has on the body
Everyone knows that it is a storehouse of vitamins and nutrients. But many are wondering: "Olive oil is beneficial and harm to the body." Of course, it is extremely useful for a person.
It has a comprehensive effect.
- Use for cardiovascular system. It helps to reduce the level of cholesterol in the blood, resorbing plaques in vessels, normalizes blood pressure, reduces the risk of developing cardiovascular diseases
- Positive impact on the organs of the digestive system. Possessed on the stomach and intestines. It has an anti-inflammatory effect. It is very useful to use with gastritis, as it suppresses the main pathogen - Helicobacter Pilori bacteria
- Favorable effect on the skin. The ability of the body to heal wounds is increasing, the skin condition as a whole is improving.
And, of course, it has its own contraindications.
- It cannot be used in the presence of individual intolerance. Also, it is necessary to abandon him in the case of a strict diet appointed by the doctor
- This is a very high calorie product, so you need to observe the measure. The norm is considered two or three tablespoons per day. For those who want to lose weight, no more than one tablespoon per day
Tip from nutritionists! Olive oil will help get rid of excess weight. Take one tablespoon in the morning on an empty stomach. After that, it is impossible for half an hour. Adhering to a similar system, you will be able to lose extra pounds faster.
Is olive oil suitable for frying
You can safely answer this question: "Yes." It can be considered ideal in this regard. Olive oil has a high combustion temperature, which is not achieved with everyday cooking. Consequently, carcinogens are not allocated.
We will get acquainted with a number of features and consider the classification.
- Mark Extra Virgin. Such a product is suitable for short-term frying. For example, it can be used for frying finely chopped vegetables or quick food products.
- No additional marks on the label. Is universal. Can be used for long-term cooking, and for quick frying
- Olive Oil (refined) romas. The most fiscal product. It turns out as a result of the second spin. It can only be used for frying. In the pure form of use practically no
Important. In 100 grams of olive oil contains 900 kcal. Accordingly, it becomes calorie for frying the dish.
Rating of the best olive oils for salads
Motherland is considered to consider the countries of the Mediterranean. There it is mainly and produced. If you planned to go on vacation to the Mediterranean Sea, it will certainly take the original olive oil.
Italy. It is worth paying attention to Rainery, Mate, Casa Rinaldi.
Spain. We advise you to purchase the following trademarks: Borges, ITLV, sucesores de Morales, Aceite de Olliva Valderrama, Acorsa, Maestro de Olive, 5Valles, Candor.
Greece. The following manufacturers are known: Greekelita, Ilida, Agia Triada, Terra Creta S.A., Mediterra S.A., Union of Agrotur cooperatives of Sitia, Agrotiki S.A., Minerva.
Turkey. We advise you to prefer Antakya to manufacturer.
On the shelves of the stores of Russia, the following grades of olive oil are presented: Borges, Maestro de Oliva, a bonus. This product corresponds to the labeling label of Extra Virgin (first cold spin).
It is this olive oil that is considered the best for salads. The refueling from it will be the most useful. Also for salads suitable oils with marks of Extra Virgin and Virgin.
Olive oil frozen in the refrigerator - what it means
Many people often store vegetable oil in the refrigerator. After some time, it is found that it frozen, it became more purulent. This reaction occurs as a result of the fact that fats are freezing in oil. In this situation, you can simply get a bottle of refrigerator and heat at room temperature. It will return to the previous form, while maintaining all the beneficial substances.Attention!
It is impossible to warm up under the jet of hot water. Otherwise, it will lose part of its beneficial properties.
Olive oil is preferably stored in a dark place, preferably at a temperature of 14-16 ° C. This will suit the storage room or wardrobe.
Olive oil in the form of spray - what kind of color
Most often, olive oil is bottled in conventional bottles with spinning lids. All that is required to use is just unscrew the lid and pour the right amount. But few people know that in addition to the usual packagle, in stores you can find olive oil - spray. It differs only by packaging. Instead of an ordinary cover, a sprayer is used. It helps more economically spend oil and 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 applied to various purposes. Answers to questions how to choose olive oil in the store, to what you should pay attention to, you can find in the following video.
When it comes to buying olive oil, we usually go to the store and choose any like a bottle that I liked, being sure that if "Extra Virgin" is present, then the oil is high-quality and tasty. But is it really? Let's wonder everything around the shelves.
The idea of \u200b\u200bwriting this article came when, having tried the oil at first one known and advertised company, then the second and third and disappointed, trying them to taste, decided to spend a little time and dear in this matter.
Why is it important to include olive oil into a daily diet?
We still have many olive oil perceived as something exotic, overseas, but it is one of those products that should be ordinary as well as bananas, for example.
The use of oil from olives is its special composition. It is almost 100% (or rather, 74%) consists of mono-saturated fatty acids, that is, it is fat, but very useful and even necessary fat:
- Omega-3 reduces cholesterol and reduces the risk of cardiovascular diseases;
- This is the main ingredient of the Mediterranean diet, which is considered one of the most healthy and mee of tough out of existing;
- Olive oil regulates blood pressure during constant consumption;
- Struggling in inflammatory processes and prevents the formation of thrombosis;
- Omega-3 fats are necessary for the normal functioning of the brain. Recent studies have shown that regular oil consumption is able to significantly reduce the risk of stroke in older people;
- 100 ml of olive oil contains 93% of the daily need of the human body of vitamin E, and 59% vitamin K.
What are the types of olive oil and how to distinguish them?
Basically, the 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 spin" (Cold pressed) or "obtained only by mechanical methods". All this is very important because it is the oil obtained by cold spin, with the very first idea of \u200b\u200bwhat the word "Extra" testifies. The fact is that after the first spinning, it may be the second, and the third during which the oil is lowered lower quality. Some manufacturers are written "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 spin of olive. It is usually cheaper and taste less bright and rich.
Olio Pomace or Olio Di Sansa (in Italian) - This is an oil obtained from residues after the first spin. It turns out very light and almost odorless and color, so it is added to it a little Extra Virgin oil to give color and fragrance. Such oil is cheaper, does not have the same taste.
Commercial types of olive oil: Light, Pure, Fine, Fino, refined oil. All these varieties are much worse in quality than Extra Virgin. Usually they are obtained by purification by chemicals. These types of oil should be avoided since they do not receive much benefit.
How to choose olive oil - Important aspects
- Acidity
Very important aspect in the choice of oil. High-quality olive should have acidity not more than 0.8%, but it is better, of course, when this pointer is less than 0.5%. However, the problem is that few manufacturers indicate the acidity of the label. In this case, you will have to determine the taste - good oil should not burn throat.
- Colour
Many are confident that the brighter and the greener olive oil, the better. However, the color is not an indicator of quality, but only the degree of ripeness of olives at the press. Oil from green olives is brighter and rich, has a light herbal taste and it is more bitter. In general, as for the color, everything depends on the personal tastes and the preferences of each.
- Origin
Good olive oil should be grown, assembled and pressed in one country. That is, if olives are collected in Italy, then the oil must be produced in the same place. Everything is explained very simple: the faster after collecting the olives are processed, the better and better to taste the oil. Therefore, it is always on the label not only the country of production, but also the country of origin of raw materials.
Pay special attention to Italian brands, in this country produce much more oil than their own olive plantations are allowed. Many Italian manufacturers (especially the largest) import raw materials from other countries. Import itself is not a crime, however, transportation affects the quality of 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 is still characterized by the most favorable climate for the cultivation of olives.
- Packaging
Olive oil is sensitive to the effects of light and heat, it is quickly oxidized, so the packaging should be dark and away from direct sunlight.
How to store olive oil
After the olive oil was chosen, it's time to think about how it is better to store it to enjoy it as long as possible and useful properties.
- First, it is important that after opening a bottle with oil, do not forget about it about to use. After some time, the oil is oxidized and becomes bitter and sour. It will already lose its properties.
- Secondly, oil cannot be kept on the table, it needs to be protected from light and heat. It is best to keep it in a closet, away from the plate or oven.
- It is important to know that olive oil is best preserving the beneficial properties if used in salads, snacks, marinades. With frying, it loses its antioxidant effect.
So, to reduce the results of the article Quality olive oil should be:
- Obtained by cold spin
- Unrefined
- Without adding other oils,
- Without sediment or flakes
- Produced in the country where they grown olives
- Oil acidity not more than 0.8%
The choice of olive oil is, as it turned out, not quite simple. In the process, probably you have to try the oil of different manufacturers until you find your favorite, but it is worth it. It is the search to teach you to clearly distinguish them.
What olive oil to choose? You have already noticed that this product is not cheap. But what is more striking - one grade of olive oil can at a price differ from the other at times! What is the reason? Let's deal with together.
Today, more than 95% of all the production of olive oil is in the Mediterranean. Greece, Italy, Spaineplies to defend their leadership in its production. And a resident of each of these countries is confident that local oil is the best! Russia is not a Mediterranean, we do not grow olives, we do not produce oil from olives. Therefore, nothing can prevent us with objectively approach the process of choosing olive oil.
We allocated a few criteria, sobering with whom, you unmistakably define the type of oil that you need.
1. Application
For the preparation of salads, marinades, cold snacks It is best suited to unrefined olive oil of the highest class. Depending on the manufacturer's country, it can be played as: Extra Virgin Olive Oil (English, Use.), Extra Vergine (Ial.), Extra Vierge (Fr.), Evoo. Russian sound - Extra Virgin.
This is an olive oil of a better quality, the oil of the first cold (at a temperature not higher than 27 degrees) prescript. It is made by the method for which olives are slightly pressed to remove the highest quality olive oil. And the spin is made exclusively mechanically, without chemistry!
Extra Virgin Olive Oil contains 80% of the beneficial substances, usually has a dark green turbid color and a strong smell of olives. Does not contain refined oils and a minimum of saturated fats, is 100% natural product. No wonder the Mediterranean diet is considered the most useful for health.
For frying And the preparation of hot dishes boldly choose the refined second spin oil, which is usually marked as Pomace Olive Oil (English), Orujo (AP.).
The word "POMACE" ("Pomas" in Russian transcription) means "cake". Olive oil "Pomas" is made from the cake remaining after the manufacture of the first press oil, and is mixed with a small amount of virgin oil to restore color and flavoring qualities. The indisputable advantage of Pomace oil is its low price, as well as a neutral taste and long shelf life.
For the prevention of various diseases and skin care and hair use unrefined top-end oil with marking Extra Virgin. Only it contains maximum beneficial substances!
2. Price - Quality
The main indicator of the quality of olive oil is its acidity. The level of acidity of olive oil means 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 (labeling Extra Virgin) - no more than 0.8%.
Oil with acidity less than 0.5% in the Mediterranean is considered to be healing.
The price and quality of olive oil EXTRA VIRGIN also affects its variety:
Vintage olive oil with marking Protected Designation of Origin (P.d.o) or D.O.P. - DENOMINACION DE ORIGEN PROTEGIDA (Sign of Protected Origin). Elite olive oil, which is produced from olives grown on a certain territory, the whole process of manufacturing this oil is produced at the raw material collection site;
Single-sided olive oil It is made from one variety olives. For example, the inscription on the bottle "Minerva Kalamata" suggests that the olives for the manufacture of this oil were collected only in the Kalamata region;
Bathing olive oil It is made 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 olives for the manufacture of this oil were collected on plantations registered " BIO / ORGANIC ". All units of production of "organic products" comply with strict system requirements, including a refusal to use chemical fertilizers and pesticides, growth regulators, genetic engineering methods.
3. Country manufacturer
The world leaders for 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 Europe, America and other countries, they are forced to buy raw materials - non-framed oil - in other, less large suppliers. If its own oil is more than 25%, the legislation allows them to indicate the name of its state on the label.
It is known that the main source of such finished raw materials - Greece. The fact is that in this country the soil and climate are almost everywhere ideal for growing olives. The most famous regions - Kalamata, Laconium, Crantidy (Peloponnese) and about. Crete. Here on the cultivation of olives, the economy of thousands of Greek families is based.
The favorable climatic conditions and the experience of the thousand-year-old olive cultivation with traditional production methods provide a qualitative superiority of Greek olive oil in front of the rest. Only Greece produces such a large percentage of the first cold spin oil (Extra Virgin) - 80%! The remaining part falls on refined oil (Refined or Pour) and refrigerated oil (POMACE).
The main brands of Greek olive oil on the Russian market:
Minerva.. Minerva is the first trademark of olive oil, which appeared in Greece and to this day she keeps leadership (42% of the Greek olive oil market). Minerva produces olive oil of the highest category, obtained from olives grown on the Peloponnese Peninsula and collected exclusively mechanical methods. This selected oil allows you to feel the saturated, bitter taste of freshly edged olives, which is suitable for the preparation of salads and marinades and does not contain salts and cholesterol.
Terra Creta.. Terra Creta was founded in 2001 in the Hania area on Crete Island. His goal of the company sees the production and distribution of top quality olive oil (Extra Virgin Olive Oil) exclusively from the Kolymvari region. The olives of the corona variety growing on the hilly terrain of the Kolimari region became famous for their excellent organoleptic properties. In the TERRA CRETA olive oil, experts find a whole range of flavors: from the 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 environmentally friendly products are available: 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 O. Krit. Having tried olive oil under the brand "Agia Triada", you will make sure that they are cooked "with the soul", with love for peace and man.
Olivi.. This oil has absorbed not only the hot sun and valuable substances from the fertile soils of the Messias Valley with the capital in Kalamate, but also the warmth of the work of hardworking Greek farmers. The whole process of manufacturing the oil, ranging from the collection of olives of the crown grade and ending with bottling in the bottle, is carried out by manually peasants from the farm Nikolopulos. It is impossible to remain indifferent to the fruit aroma of this olive oil with a light perch in the aftertaste.
G.Rekelita.. Natural olive oil "Grecelita" with a sign of D.O.p. - The result of the first mechanical cold spin of olives of the corona variety grown in the town of Malopotamos on the island of Crete in Greece. The product is ideal for cooking both cold and hot dishes, without losing their useful qualities and aroma.
GAEA. . GAEA was founded in 1995 in order to promote high-quality Greek foods absent on the international market. The company's products are high-quality olive oils with a p.d.o sign, olive oils with greens, sauces and various Greek delicacies.
Spanish Olive oil, as a rule, has a rich oil-made fragrance, which resembles green olives or mature olives. Usually, Spanish manufacturers are obtained by olive oil, mixing 2, 3 and more varieties to achieve the desired balanced taste and aroma, but there are also single-line oils.
Spanish Oil, as a rule, more expensive Italian, because In Spain, it is forbidden to mix olive oil with other vegetable oils. Mixtures (mixtures, mixt) - cheaper than 100% oil.
The main brands of Spanish olive oil on the Russian market:
Borges. - 60% of all supplies in quantitative terms, 20% in value terms;
ITLV. INDUSTRIAL TECHNOLOGICA LAINTEX Veterani) is a special brand designed for the Russian market and the CIS group Borges. The share of the brand in the value of Russian imports and the market is just over 5%,
Maestro.dE.Oliva. - more than 6% of the value of the Russian import of olive oils.
Of italian brands on the Russian market most widely represented brand Monini. .
Also on the Russian market there has a significant proportion tunisian Mark of olive oil T.erra Delyssa. .
One of the largest countries - producers of olive oil is Turkey. The most famous and popular brand of Turkish olive oil - Milasolio. .
As for other manufacturers, their contribution to the manufacture of such an elite product, as olive oil is almost equal to its internal consumption within these countries; Only a small amount of export is less than 1% of each country.
4. Packaging
Today, olive oil is bottled in:
Glass bottles . This is a traditional packaging. Pros: Natural, pleasant eye, creates the impression of the purchase of an expensive, high-quality thing (by analogy with expensive wine), it is convenient to use, without overflowing into a special decanter. Cons: even dark glass misses the light, it can break up, 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: Easy, does not miss the light, cheaper. Minuses: No.
“ Bag.iN.box.” - Packages with a crane. The newest packaging. Original laminated aseptic packages (usually 3 liters / 5 liters) with a filling crane, due to which the penetration of foreign smells and air into the open packaging is excluded, which prevents the decomposition of enzymes and oxidation of fatty acids and allows you to save all useful oil properties, increasing its term Sucidity. Of the minuses - a large volume that, however, is compensated by a lower price.
So, summarize. How to choose the perfect olive oil?
Perfect olive oil:
1. Marking Extra Virgin, the first cold spin, unrefined.
2. It has a sign p.d.o. or D.O.p.
3. Acidness - up to 0.8%.
4. Color from light gold to dark green, without precipitation and white flakes.
5. The country of production is indicated, there is an exact address of the manufacturer, importer and exporter.
6. The implementation period did not exceed the second half.
Choose olive oil, prepare and take care of your health and health of your loved ones!