Every time I go to the store to buy olive oil, I get a little overwhelmed, looking at all these different bottles and tins and not knowing what to choose. I think I'm not the only one who has encountered this problem.

AiF.ru The famous taster and owner of olive groves, Senor Massi Giovanni, agreed to advise on this issue.

1. Hierarchy of olive oils

Mr. Massey: First of all, I would like to draw your attention to the fact that you should not just say “olive oil”, but add Extra Virgin before that. In Italy, if you go to a store and just say “olive oil,” they will bring you sewing machine oil (laughs).

Extra Virgin means oil that has been obtained by pressing olives (without the use of chemical or biochemical additives). This oil is of the highest quality and, as a rule, is added to ready-made dishes. Olive oil Extra virgin olive oil – the most natural category of olive oil with perfect aroma and taste. Acidity does not exceed 0.8%.

In addition to Extra Virgin, the International Olive Oil Council divides oil into the following categories:

Fine virgin olive oil – cold pressed oil with impeccable taste and aroma and maximum acidity. Acidity from 0.8 to 1.5%. Semi-fine virgin olive oil – cold pressed oil with a pleasant taste and aroma. Acidity from 1.5 to 3%. Olive oil from unripe olives – first harvest oil, produced in limited quantities from fruits collected from the best olive trees.

Olive oil – consists exclusively of oil obtained from olive fruits. Olio vergine – produced by mechanically pressing olives and Olio di sansa di oliva – made from the remains of the pulp and fragments of seeds, and then mixed with vergine. Due to the fact that this olive oil is practically devoid of a characteristic odor, it is best used for frying. Refined olive oil – oil of the Virgin category, which has undergone purification and refining.

The percentage of natural olive juice (virgin olive oil) in it is small; the inscription on the container “Olive oil” should not mislead you. Flavored Olive Oil – used in almost all national cuisines of the world. It adds a pleasant aroma to dishes.

The last two categories, which are exactly what you will get for your sewing machine, include lamp olive oil of the category vergine (Olio vergine lampante) And refined olive oil (Olio di oliva raffinato) . These two categories are not suitable for human consumption due to organoleptic defects and are intended for refining or industrial use.

2. Mysterious writings

AiF.ru: Senor Giovanni, what do the abbreviations DOP/IGP/PDO mean, which can be seen on bottles of olive oil?

Mr. Massey: As for abbreviations, they indicate oil with a protected designation of origin/indication of the geographical area of ​​production. There is also a third category - biological olive oil, obtained by the method of “biological” (environmentally friendly) production, which is also confirmed by the appropriate certificate. For example, Diavolocane olive oil falls into this category, where it is written as such on the bottle. All these gradations apply only to cold-pressed oil -.

AiF.ru: Tell me, how do you know if the oil is of good quality, and if there are cases of counterfeiting, like, for example, with alcohol?

Mr. Massey: In Italy there are criminal penalties for this kind of counterfeiting, so no. In addition, DOP/IGP/PDO and the name “organic” olive oil are a guarantee against counterfeiting. Oil can be of poor quality only in two cases: due to weather conditions that led to a poor harvest or if it was not harvested on time. In this case, the olives have little pulp and the pits give off bitterness. Unlike other fruits, olives do not have a clear ripening time: this year the harvest can be harvested in mid-September, and next year - two weeks earlier or later, and it is very important not to miss this moment.

3. Young people love us everywhere

AiF.ru: Continuing the theme of wine, is it possible to say about olive oil that it is better not to take this year’s bottle?

Mr. Massey: In this sense, olive oil differs from wine. The rule “the older, the tastier” should be read here as “the younger, the healthier.” One of the most important things when buying olive oil is the production date and expiration date, so read the label carefully. Conscientious manufacturers always set a date. The shelf life of the oil from the date of production should not exceed 18 months, so look for a “younger” oil.

4. Storage rules

AiF.ru: Are there any rules for storing olive oil?

Mr. Massey: Olive oil should not be placed near the stove or in the refrigerator. It should be stored in a dry, dark place at a temperature of 10 to 15 degrees Celsius. It also doesn't like light. If you look, all the bottles are made of dark glass. In Italy, olive oil is often stored in the same compartment as the trash can (laughs). Is it the same in Russia?

AiF.ru: No, in Russia they treat olive oil with respect: it is not so cheap that it needs to be stored in such an unpresentable place.

Mr. Massey: And one more rule: olive oil cannot be kept open for a long time, so that when combined with air it does not oxidize. Open the bottle, pour in the required amount of oil and immediately close it tightly with the lid.

Olive oil has become a part of our lives. Modern housewives love it for its excellent taste, ability to decorate any dish and absolute benefits for the human body.

Olive oil is a valuable source of antioxidants that strengthen the immune system, help keep the body in good shape, and improve the functioning of the cardiovascular system, brain and many other organs. In addition, this product contains other valuable substances, including phosphatides, vitamins E and K, and polyunsaturated fatty acids.

We have compiled for you a guide of 10 valuable rules that will help you choose quality olive oil.

1. Look at the color of the olive oil

It is advisable to start choosing olive oil by examining its appearance. It can often say a lot about the quality of the product. The color of olive oil is influenced by various factors: the time of harvest, the ripeness of the olives, and the presence of impurities. Ideally, olive oil should have a beautiful golden color that has different shades. In no case should it look gray or too yellow - this indicates a low-quality product.

2. Try olive oil

Of course, in the store you will not have the opportunity to choose olive oil based on this advice. However, the search for the perfect product does not end at the supermarket. At home, you can study the taste characteristics of the oil, see how it manifests itself during the preparation of a particular dish, and after that make a final verdict.

Pay attention to the taste of olive oil. It can be rich, intense, sometimes bitter, sweet, salty and even sour. Deviation from the norm is wateriness, vinegar or metallic taste, rancidity.

3. Look for the label extra virgin on the packaging

There are 3 main categories of olive oil on store shelves: natural, refined and pomace. To buy a product with a whole bunch of useful properties, you must find the inscription extra virgin on the label - this is the guarantor of ideal quality. This oil has not been subjected to chemical treatment and is made from the best varieties of olives using mechanical processing (cold pressed). It is ideal for both culinary and cosmetic purposes.

4. Pay attention to abbreviations

Studying the label should not end there. There are other identification marks that will help you choose quality olive oil. For example, important abbreviations. Look for the inscription DOP (denominacion de origen protegida). It says that the olive oil is made from the best varieties of olives and bottled in the same region where it was produced. This means that the product is branded and produced to the highest standards and is subject to constant checks.

5. If you want to save money, then opt for a mix

It is no secret that olive oil, especially high-quality one, is a rather expensive product. If you don't mind saving money, then buy a mix of refined oil and cold-pressed oil - this is a healthy alternative to the extra virgin category. It does not heal and rejuvenate the body as much as the product of the above-mentioned variety, but it can be safely used for frying, stewing and boiling.

6. Find out in which country the oil was made

Be sure to look at the country of origin. This information must appear on the label. The leaders in olive oil production are Spain, Greece, Italy, as well as Turkey, Israel and Syria. Try to buy oil from these countries. Check for the country of origin barcode. If the oil was manufactured in a country that is part of the European Union, then also look for the presence of the EU mark.

7. Not all categories of olive oil are suitable for frying.

If you are going to heat-treat olive oil, then you should know that not all varieties are suitable for these purposes. oil. Thus, the healthiest extra virgin olive oil is not suitable for frying at all. Valuable substances that heal the body when dressing salads turn almost into carcinogens when heated.

Refining removes beneficial substances from olive oil, but at the same time makes it safe for heat treatment. Refined oil is suitable for frying, stewing, boiling and other thermal processing. Pomace oil is also suitable for these purposes, although it is most often used for baking.

Which brand of olive oil is best? The answer to this question requires preliminary study. After all, the olive tree is not grown in Russia. That’s why all olive oil is imported. But, as in the case of sunflower or corn, we know that the best product comes from the first pressing. We also know that vegetable oil is purified from impurities - refined. Is this good for olive oil? There are also spinning methods - cold and hot. Which processing product is of higher quality? In this article we will comprehensively study this issue. Below we will talk not only about which brand of olive oil is better, but also consider the products of the producing countries, and briefly explain what the olive processing process is. On store shelves you can see various types of containers with this imported product. Glass, plastic or metal - which packaging should you buy olive oil in? It is important to learn how to read the label correctly. And in this article we will tell you what the words Eextra Virgin mean. In Mediterranean cuisine, where olive oil is one of the staple foods, it is used very widely and for different purposes. You need to know these subtleties in order to properly dress salads or make dough.

The benefits of olive oil for the body

Did you know that Mediterranean cuisine is included in the UNESCO list as an intangible heritage of humanity? Do you know why? That's right: it is based on the active use of olive oil. Thus, Mediterranean cuisine is not only amazingly tasty, but also very healthy. Olive oil (reviews from gourmets and chefs on this issue are almost the same) will not only give the most ordinary dish a noble touch - it will also saturate the body with valuable vitamins and minerals. And most importantly, it will not leave any extra centimeters on the hips and waist. After all, olive oil is completely processed by the stomach. Have you noticed how luxurious the hair of Italian, Spanish, and Greek women is? Strong, thick, silky, shiny... And this is the result of daily consumption of olive oil. It strengthens bones, nails and teeth. Vitamin E, which is found in abundance in olive oil, prevents aging, alleviates pain from ulcers and gastritis, treats hemorrhoids, and breaks down cholesterol plaques. And even, as recent studies have shown, it is a good remedy for the prevention of cancer. Therefore, the ancient Greeks, who cultivated olive trees back in ancient times, called olive oil “the gift of the gods.” As we see, this is not only a poetic metaphor.

Product manufacturing process (in brief)

To understand which brand of olive oil is better, you need to have at least a superficial understanding of the technology for producing this product. It would seem, what difficulties could there be? After all, olive oil has been made since the times of Ancient Egypt. The olives were placed under a press and squeezed out. But modern equipment and chemical reagents make it possible to squeeze more oil out of olives. For this purpose, the cake goes for secondary processing. It is on this basis that olive oil is divided into two types. During the first pressing, the “virgin” or Virgin Oil is born. And when olives are processed a second time, that is, they are heated and chemical reagents are passed through the pulp, Pomace Oil is obtained. Based on the above, let’s ask: is it worth saying which olive oil is better? Of course, “virgin”. But if we want to taste the best olive oil, we must take into account where the olives ripen best. After all, trees have a wide growing area. But they don’t give a good harvest everywhere. The most reputable olive oil producing countries are Greece, Italy, Spain and Tunisia. The first of them, once called Hellas, accounts for eighty percent of Virgin Oil's global sales. Greek oil is purchased by importers for further production of the product.

Extra virgin olive oil: main characteristics

Regardless of the country of origin, this product is the best available. The very word “extra” mentioned in the name indicates that the raw materials for it were of exceptionally high quality. The olives for this oil are harvested by hand. Next, the crop is sorted. For “Extra Virgin” only fully ripe, large and undamaged premium olives are selected. Next, the berries are put under pressure. No other impact occurs during processing. This process is called cold pressing. Thanks to this minimal processing, all the beneficial substances are preserved in the oil. This product has a slightly greenish tint. Extra Virgin Olive Oil has the rich scent of olives. But it has a specific taste. People who try Extra Virgin Oil for the first time may think that the oil has gone rancid. But it is precisely this taste that indicates the highest quality of the product. Raw olives are also bitter. But the free acidity of Extra Virgin Oil olive oil is very low - 0.8 percent. That is, one hundred grams of the product contains less than a gram of substances undesirable for the body. But this indicator - acidity - is not the main thing in determining a quality product. The refining method also reduces it.

Other types of olive oils

Between Extra Virgin and Pomatz Oil there are many more denominations. Let's look at them briefly.

Virgin Olive Oil is also a very high quality olive oil. The only difference with “Extra” is that the casting of the crop is not as thorough. Olives of different sizes, ripeness and types are processed under the press. But the rest of the process occurs in exactly the same way as during the production of Extra Virgin Oil. That is, the berries are cold pressed, after which the liquid is immediately poured into containers for sale. This oil is notable for its almost no bitter taste. If you want to take it in its pure form for medical reasons, but cannot tolerate the specific taste, purchase this particular type. Virgin Olive Oil has higher acidity. Two percent is allowed. But if this indicator exceeds the norm, the batch is sent for purification. And here it is necessary to explain how refined olive oil differs from unrefined olive oil. During the production of the first product, chemicals are already used that cleanse it of excess acidity. This figure for Refined Olive Oil drops to 0.3 percent. There is also a type on sale called “Pur Olive Oil”. The name translates as “pure olive oil.” But this cold-pressed product is still a mixture of “Virgin” and “Rafinid”. The acidity of this olive oil does not exceed one percent. Well, Pomace Oil in Greece and Spain lubricates doors. Sometimes the product obtained from thermal pressing of the cake is refined.

Use in cooking

In the art of cooking, you should know for what specific purposes to use this or that type of olive oil. Especially in the northern countries, where this product is imported and therefore very expensive. So, you should only take extra virgin olive oil for salads. By the way, it loses its bitterness in dishes. And over time too. But the shelf life of a bottle of Extra Virgin is one and a half to two years (depending on the container). At the end of this term, the oil does not lose its extremely beneficial properties, but becomes softer and more velvety in taste. To prepare cold sauces and marinades, we use regular “Virgin”. Reviews call this olive oil very tasty and healthy. Meat coated with Virgin Oil will quickly soften and become tender after baking. Pur Olive Oil is used for stews. And for frying foods, you should use Refined Olive Oil. Due to purification, this oil has a high smoke point. It does not splash, does not burn, and does not produce large amounts of carcinogens in fried foods. This product is also ideal for making dough. It is not bitter and can be used instead of corn or sunflower. Buns and bread made with Olive Oil do not go stale for a long time.

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How to choose a good olive oil, not a surrogate

Supermarket shelves are filled with various brands of this product. It’s time to get confused here. How to make the right choice? Rule one: carefully study the label. It is advisable that the product be packaged by the manufacturer himself. Olive oil from Greece bottled on Deribasovskaya will most likely be of dubious quality. The label contains a name, often indicating the type of product. That is, in capital letters it is written, for example, “Extra Virgin” or “Pur Olive Oil”. Sometimes the name contains the brand of the manufacturer or the name of the area where the olives were collected. But the product type is also necessarily present on the label. In oils that do not belong to the elite “Virgin” category, the type of processing is indicated. This also gives us the opportunity to choose the best product. It is better to buy cold-pressed oil than refined oil made from oil cake after heat treatment. The shelf life of the product is also of great importance. After all, this is not a wine that gets better with age. "Extra Virgin" has a shelf life of up to two years, for other varieties - one year. But the color doesn't matter. Yes, it is often not visible due to the fact that the oil is poured into tin cans or dark glass bottles. Only low-price products are sold in plastic containers.

Olives grow in warm countries of Europe and Asia Minor, in North Africa. But the leaders in the supply of olive oil to the world market are still only four countries. These are Greece, Spain, Italy and Tunisia. Oil from which country of origin should I choose? You should know that breeders have developed many varieties of olives. And in Italy there are more than forty of them. Therefore, different companies have the opportunity to produce single-varietal oils, as well as sophisticated “cocktails” with amazing taste.

Producers in Spain are adherents of the good old olive, which was cultivated in Iberia back in ancient times. Therefore, this country does not have such a variety of olive oils. Spain writes labels in its own language. Therefore, it is necessary to coordinate Olive Oil with Aceite de Oliva. It should be taken into account that Aceite de Orujo means secondary pressed oil, from pomace, created through heat treatment.

Olives in Greece grow in regions with different climatic characteristics. Terroir affects the taste of olive oil, even if it is of the same type.

A product from Tunisia can very rarely be found on the shelves of our stores. But this does not mean that olive oil from this country is bad. On the contrary, the alternating influence of winds from the Sahara and Atlantic breezes allows us to grow olives with a special taste and aroma.

The best brands of olive oil from Greece

Any product from sunny Hellas will be good. The choice before the buyer is truly enormous. You can buy oil both from oil groves near Thessaloniki and made on the islands. And this will at least slightly affect the taste. The world's largest trader, which supplies olive oil not only to importing countries, but even to Spain and Italy, is Oliko. However, this company buys crops from various farms in the country and produces a certain mix (albeit of good quality). But the company “Elinika Eklikta Ale” was specially created to produce the best varieties of olive oil. Just as wine tours thrive in France, so in Greece you can tour small, family-owned businesses. Companies such as Xylouris and Kidokinatis not only pick olives by hand, but also press them through a traditional press.

Olive oil from Spain and Tunisia: what are their features?

There are about fifty types of products from this country on the Russian market. What are the best Spanish brands of olive oil? Look at the terroir. The climate of the south of the country, with its long growing season, makes it possible to grow the most juicy, fatty olives. The best brands are considered to be the Andalusian “Baena” and “Lucena”, as well as “Les Garrigues” and “Siurana” from Cordoba. On the other side of the Mediterranean Sea, in Tunisia, African Dream Products is considered the best producer of olive oil. And its best brand is “Chemlali”.

Italian product varieties

In this country, food is treated with reverence. No wonder Italian cuisine is considered one of the best in Europe. By default, the products of this state are equal to the standard. Therefore, food products that are produced in Italy quite often become participants in all sorts of competitions for the title of the best. Olive oil producers are not standing aside either. They have their own competition - Ercole Olivario. Only elite varieties (Extra Virgin or at least cold-pressed oil) can take part in it. What kind of producers became - and repeatedly! - winners of this most prestigious competition in Italy? These brands include Azienda Agricola Giorgio, Oliveto di Contesse Gertrude and Fattorie Greco.

My friends, hello everyone!

Let's talk to you today about one of the MOST valuable vegetable oils for our body - olive oil and how to choose the most delicious and healthy olive oil.

Olive oil is truly unique.

It is mega-good for health! And they call it nothing other than “liquid gold”!

And the point here is not at all in its “golden” price, but in its USEFUL properties. Why is it so useful?

From this article you will learn:

What are the benefits of olive oil?

Hippocrates spoke about the wonderful properties of olive oil for our body; Aristotle was the first to use it to treat his patients.

And the beautiful Queen Cleopatra took a spoonful of this nectar on an empty stomach all her life for health and youth! And it was famous for its timeless beauty! ☺

• First of all, it is rich in healthy fatty acids, the most important of which is oleic acid.
• Reduces cholesterol levels in the blood and is necessary to improve the functioning of the entire gastrointestinal tract: for the health of the liver, kidneys, gall bladder, and intestines.

For those who have a bad heart, ONLY this oil should be on the table and in dishes! It is not without reason that among the inhabitants of the Mediterranean, where its consumption is highest in the world, cases of heart attacks, strokes and other diseases of the heart and blood vessels are very rare.

• Very important! It is absorbed by the body 100%!!! For example: sunflower - only 80!
• It also perfectly heals the skin and eliminates

We can talk about the benefits for a very long time. And this is a topic for a separate and larger post.

In this article, the question is different: how to choose the “right” olive oil? How not to buy a fake instead of real “liquid gold”? The price, after all, is not small now...

Correct question ☺ It is worth looking into thoroughly.

Which olive oil is the healthiest?

The Extra Virgin (or Extra Vergine) class is considered the most useful - this is the first cold press.

It is UNrefined and of the highest quality. It is obtained by cold pressing and does not use any chemicals.

Essentially, this is pure olive juice.

Therefore, the entire spectrum of useful substances remains intact.

Its color is green, its taste is tart and bitter.

Used exclusively in cold dishes, salads, sauces that do not require heat treatment.

What other types of oils are there?

Pure olive oil is a fairly high quality oil. This is a mixture of refined olive (85%) and Extra Virgin (15%).

Simply perfect for frying. It is believed that with this ratio in the composition, no carcinogens are released when heated.

So, let's look at the main points on how to choose olive oil:

• Bottle

I think that it is unnecessary to say that the bottle should under no circumstances be plastic ☺Of course, it should only be made of glass and only dark!

• Label

First of all, you need to study the composition on the label.

• 1. Determine the composition of fatty acids, and, first of all, of course, the most important one - oleic.

Look how much it contains. It must be at least 55%. Great if it's 83%!

• 2. Determine acid number.

The acid number will tell you about the presence of free fatty acids. The higher this number, the worse the quality.

For Extra Virgin it is no more than 1.5. Ideal if 0.5!

• 3. Determine peroxide value.

For Extra Virgin – no more than 20 mmol/kg.

What does it say? About the oxidation of fats when exposed to oxygen from the air.

Why is this oxidation harmful? Simply put, oil oxidized by exposure to air is pure poison.

And the higher the peroxide number, the more susceptible it is to oxidation.

The lower the peroxide number, the higher the quality.

• 4. Determine the mass fraction of moisture.

This is a very important indicator! The lower the proportion of moisture in the product, the greater the concentration of nutrients.

A good figure is 0.1%. Ideal – 0.06%.

• 5.Pay attention to the expiration date.

Buy the freshest oil.

After 6 months of storage, the process of loss of beneficial properties begins!

Do not buy oil that was made more than a year ago!

• 6. You can do another check at home.

Place the purchased bottle in the refrigerator. If you see that white flakes have formed at the bottom of the bottle, then you have in your hands an “original” of the best quality. Congratulations! ☺

This is the “olive information” for today, friends ☺

Write, information on how to choose olive oil will be useful to you.

I really hope that this information is useful to you in order to easily choose a truly high-quality product!

Alena Yasneva was with you, Bye, see you soon! We still have a lot of interesting things ahead!

photo@stevepb

Olive oil is a unique gift of nature. This fragrant product, filled with the bright southern sun, can bring benefits in any capacity. The oil is actively used to prepare tasty and nutritious dishes, and is used in cosmetology, alternative medicine and dietetics. Thanks 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 vital fatty acids such 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 called a disadvantage – the price. Indeed, olive oil is the most expensive of vegetable oils, and this is explained not only by its high demand, but also by the labor-intensive process of collecting and processing the fruit, as well as the large amount of raw materials required for preparation.

Olive oil is not produced in Russia, so only foreign bottlings are sold. How can you understand the variety of bottles labeled “Olive Oil”, because in a 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. Type of processing. The highest quality oil is first cold pressed, extracted by mechanical processing of olives (that is, by hand). On the label this variety is designated by the phrase Extra Virgin.
2. Package. Sun rays negatively affect the quality of any fats, worsening their organoleptic characteristics. Choose olive oil packaged in opaque glass or tin containers.
3. Region of production. 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 next positions are occupied by France, Tunisia, Türkiye and Egypt.

Our review of olive oils includes the most popular brands, whose reputation allows us to have no doubt about the quality of the products they sell. When compiling the rating, we took into account such characteristics as composition, environmental friendliness, 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 government control. The taste of Spanish oil is as close to natural as possible, it is the most rich and spicy, and 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 rub.
Rating (2019): 4.7

The IBERICA brand produces products, many of which have no analogues on the Russian market. The 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 an affordable price is IBERICA OLIVE POMACE OIL - an oil that contains 85% refined and 15% Extra Virgin. This fresh juice is obtained after combining the second pressing of the fruits of the olive tree, during which technology that allows high-temperature processing is used, and unrefined Extra Virgen oil. As a result of this process, the overall acidity of the liquid decreases, and the necessary vitamins and minerals are returned to the composition, but in slightly smaller quantities.

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

3 MAESTRO De OLIVA EXTRA VERGINE

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

Maestro de Oliva is a brand of the famous 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 of canned olives and black olives.

Maestro De Oliva Extra Virgin unrefined olive oil for its high quality and original taste was awarded a prestigious award awarded 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 materials for the production of oil are Blanqueta olives, which are grown in Valencia and Alicante. Maestro De Oliva Extra Virgin does not have a bitter aftertaste, although, like any “live” product made from natural raw materials, it can change its taste characteristics within acceptable limits.

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

2 ITLV CLASICO

The best mix of oils. A universal product for frying and seasoning dishes
Country: Spain
Average price: 254 rub.
Rating (2019): 4.9

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

ITLV Clasico is a mixture of refined and unrefined oils. The liquid is universal in nature; it can be used as an additive to ready-made dishes, or directly for frying meat, fish or vegetables. This is a natural ecological product without artificial additives, flavors or preservatives. It has a high smoke point temperature, due to which, during heat treatment, an appetizing crust is formed without the risk of burning.

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

1 BORGES EXTRA VIRGIN

Taste of the Mediterranean. Cold soft squeeze
Country: Spain
Average price: 585 rub.
Rating (2019): 5.0

Borges brand products occupy about 60% of the Russian olive oil market. Created in 1914, the company has successfully developed over all these years, and is currently one of the world leaders in the production of natural food products.

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

BORGES EXTRA VIRGIN is ideal for dressing salads and ready-made dishes. Packaged in glass bottles of 250, 500, 750 ml, tin cans of 1 liter, and plastic containers of 1.3 liter.

The best olive oil made in Italy

Producers of Italian olive oil are confident that their products are the standard 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 the 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 rub.
Rating (2019): 4.8

A distinctive feature of the organic oil ORGANIC EXTRA VERGINE OLIVE OIL from BIONATURAE is its authenticity. The product is made strictly according to ancient recipes and technologies, which are carefully passed down from generation to generation, allowing modern people 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 750 ml bottle you will have to shell out more than 3,000 rubles from your pocket.

2 ALCE NERO EXTRA VERGINE DI OLIVA DOP

Vintage cold pressed oil. One collection and bottling region
Country: Italy
Average price: RUB 1,344.
Rating (2019): 4.9

Alce Nero is a well-known Italian company producing natural food products. The company has a European quality certificate, which allows it to indicate the EU Organic Bio marking on its products. The company's production does not use genetic engineering techniques; it is also prohibited to use harmful chemicals on Alce Nero's fields. fertilizers and pesticides.

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

The oil with the excitingly bitter shade of fresh herbs impeccably meets the needs of the most demanding gourmets. The liquid is supplied in 750 ml dark glass bottles.

1 MONINI EXTRA VIRGIN PESTO

A sophisticated seasoning with basil and pine nuts. The right base for pesto sauce
Country: Italy
Average price: 529 rub.
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. Created as a family business, today Monini is a world-famous brand that produces about 20 product variants, exporting its goods to more than 50 countries.

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

Like any delicacy, flavored oil is produced in small quantities. You can find 250 ml bottles on sale at prices starting from 530 rubles.

The best olive oil produced in Greece

Greece is the small homeland of olive oil. Residents of this particular country were once the first to appreciate its exceptional taste and notice its 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 and fruity undertones.

3 KURTES EXTRA VIRGIN PDO

Farm product with low acidity. Can be used for medical purposes
Country: Greece
Average price: 550 rub.
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 it the properties of curing a lot of ailments, especially those related to the digestive system. Even 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 producing exclusive, environmentally friendly products that can be used both in cooking and for general health improvement. KURTES EXTRA VIRGIN oil has a PDO certificate, which means that the entire manufacturing process was carried out strictly at the place where raw materials were collected. The acidity level declared by the manufacturer is 0.2-0.3%, which is significantly lower than the recommended norm 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 rub. for the smallest bottle.

2 GAEA GREEN & FRUITY

A fruity bouquet with an aftertaste of ripe olives. For true connoisseurs of fine cuisine
Country: Greece
Average price: 765 rub.
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 a gold medal at the International Competition in Japan and Germany, the title of the most innovative product in Greece, first prizes and awards in many other international competitions.

GAEA GREEN & FRUITY oil is produced mechanically 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 olive 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.

The 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 rub.
Rating (2019): 5.0

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

Minerva Kalamata Extra Virgin comes to our shelves from the Peloponnese island, Kalamata region, which is considered one of the world's priority places for growing the best varieties of olives. The main advantages of the oil, according to buyers, are that it tastes good, is not bitter, and is excellent for both frying and cold dishes, side dishes, pasta and fresh vegetables. Healthy food lovers also noted the affordable price of the product, which does not in any way affect its high quality.

The oil is poured into tin opaque containers with a volume of 750 ml. This creates ideal conditions for storage and transportation. Price – from 650 rub. per jar.

Comparison chart of olive 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 showing the most important characteristics of these two herbal products.

Characteristics	Oliveoil	Sunflower oil
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, dressing for ready-made dishes, light sautéing	Salads, sauces, baking in the oven, stewing, frying, deep-frying