The best cold pressed olive oil. Why is it important to include olive oil in your daily diet? Use for medical and cosmetic purposes
Olive oil- This is the juice squeezed from the olive fruit.
Real olive oil is a healthy and tasty product with a unique composition. Although oil appeared on our market relatively recently, due to its popularity, a lot of fakes have appeared. In the store we often come across a large selection of bottles, with different names and prices and we don’t know which one to choose. The variety of packaging and brands is confusing and your eyes widen. But different types olive oil have different properties and price. Let's figure out how to choose olive oil so that it turns out to be real: tasty and healthy.
Content:
Despite the variety of names on the labels, there are 2 types of olive oils on the market:
Extra Virgin
–cold pressed oil. The olives for the production of this oil are collected by hand. Not subject to any thermal or chemical treatment and saves everything useful material. The acidity index does not exceed 0.8%. It has a bright smell and taste. Suitable for refilling fresh vegetables, salads and ready-made dishes, as well as for frying at a temperature not exceeding 180 degrees. Adds new notes of taste to dishes and is very good for health. Also used as cosmetic product.
Pomas- refined oil. It is obtained from olive pressings using physical and chemical processes under the influence of temperature. Without taste, color and smell. To add color, 5% to 15% Extra Virgin is added to it. Well suited for frying - can withstand temperatures up to 260 degrees.
NThe Extra Virgin label always guarantees quality. To eliminate the taste defects that appear as a result of mechanical harvesting of olives, Extra Virgin oil is sometimes refined (purified by physical and chemical processes). It falls under the Extra Virgin classification, but loses its bright and fruity smell and taste and is deprived of its beneficial properties.
I often squeeze olives not immediately after picking, but after several days, when they have already begun to oxidize and, if necessary, are refined. The oil is categorized as Virgin, Virgin Extra or Pure. The acidity of such oil will be greater than 2 and there will be little benefit in it.
Which olive oil is best? Refined or unrefined? Both types are good for different purposes. Refined oil would be better suited for frying food due to the fact that it can withstand higher temperatures and does not decompose. Extra Virgin is suitable for salads and dressings due to its rich taste. Price refined oil below and this too important aspect. In terms of benefits, aroma and taste, extra virgin olive oil has no equal. So if you want to buy oil just to fry potatoes in it, then refined oil will be excellent choice, but if you want to enjoy the taste and aroma and get benefits for the body, then your choice is Extra Virgin.
How to choose quality extra virgin olive oil
Many olive oils are labeled as “Extra Virgin” and have an acidity value of “0.2”, but in reality they do not meet the standards of a true Extra Virgin. To choose a high-quality and healthy product, you need to carefully choose!
We look at the harvest dates or expiration dates
Only fresh olive oil is beneficial. A product stored for more than a year and a half becomes less useful and does not fully retain its taste and nutritional characteristics. Conscientious manufacturers indicate on their products a shelf life of no more than 2 years, although correct storage Olive oil can retain flavor and not go rancid for up to 5 years! But it is better to choose a product with harvest dates from the last season.
If there is no harvest date on the label, you risk buying old, possibly rancid oil.
An open bottle should not be stored for more than a month, as the oil will oxidize and lose its flavor and useful qualities. Buy the amount you can use in a month.
Choosing the right packaging
Light, oxygen and heat are the three main enemies of olive oil. They contribute to the oxidation of the product and change its taste and nutritional characteristics.
To maintain product quality for a long time, choose dark glass or opaque tin packaging. They help protect the product from light. Avoid plastic packaging.
If you don't have a dark corner in your kitchen where you can store a bottle, just buy the oil in a tin and don't worry about the light. But you still shouldn’t leave the bottle in the sun!
We read the label. Badges and awards
The label tells you a lot about olive oil. If the label contains the DOP (Protected Designation of Origin) or PGI (Protected Geographical Indication) marks, this means that the oil is produced according to European Union standards. Counterfeiting of these signs is strictly punishable.
The “Country of Manufacture” note must be clearly visible. The name of the variety and awards from international competitions are two more indicators of high quality.
The Italian text on the packaging does not always say that the olive oil is produced in Italy, but Greek name does not always guarantee Greek quality.
Moreover, the label often states “Packed in Spain, Italy or Greece” to raise the price, but the olives for the oil were not always grown in this country. It just spills out there.
To be sure of the quality of the oil and where it was produced, always buy oil labeled PDO, PGI or Organic with the certificate number underneath the label.
The acidity of olive oil should not exceed 0,8%
, but according to European standards this value is not indicated on the label, since it may change over time depending on storage conditions. Acidity indications on the label are just marketing. To know the acidity of an oil, look for the above signs.
The signs mean that the acidity during production did not exceed 0.2-0.3%. Read more about
Pressing method
Extra Virgin olive oil must be pressed mechanically using a cold press, without the use of chemical or heat treatments. During cold pressing, the temperature at all stages of processing does not exceed 27 degrees Celsius. This helps maintain nutritional characteristics, taste and aroma.
“Extra Virgin” is the first cold press.
How much does good olive oil cost?
Due to the production method, the price of extra virgin olive oil cannot be low.
For example, an olive of the “Koroneiki” variety, from which olive oil is most often produced in Greece, weighs only 1.5 grams. A person can collect the maximum per day by hand 150 kg olives From 100 kg of olives, depending on ripeness, you can get from 12 to 20 liters oils One tree produces 30 - 40 kg of olives, and olive harvesting occurs only during 4 months of the year from October to January.
The higher the oil extraction temperature, the more oil is produced at the outlet. But when high temperatures ah acidity increases. To obtain Extra Virgin olive oil, the pressing temperature does not exceed 27 degrees Celsius. Much less oil is squeezed out than at higher temperatures, which means the price increases.
To preserve the unique shades of aroma and taste of olive oil, olives are pressed within 10 hours after harvest. The result is a thick and shiny oil. The resulting oil is only 10% from the volume that could be obtained using other methods of extraction, with the addition of chemicals and increasing temperature.
Choosing a color
Don't mind the color, as it comes in a variety of shades, from bright green to gold and pale straw. It all depends on the ratio of ripe and green olives during the production process. Official tasters use colored glasses to avoid preference for the color green. The main thing is that there is no sediment in the oil. Moreover, when buying oil, you will not see the color, since good oil there will be dark packaging made of glass or tin!
Remember – olives are fruits with pits, like cherries and plums. Olive oil is freshly squeezed fruit juice. Unlike wine, which improves with age, butter is perishable and does not improve with age. The younger the olive oil, the more benefits it has!
Choosing the right flavor
A good olive oil must have three taste characteristics: fruitiness (bouquet of tastes and aromas), pungency and bitterness.
There are more than 700 varieties of olives and 1000 varieties olive oils. Each olive variety has its own taste characteristics, which artisan producers have mastered over many generations. The aroma, smell and color can change radically depending on the country and even region, the type of olive, the method and time of harvest. Noticed than hotter country, the stronger and brighter the aroma and taste of the oil. Sometimes varieties are mixed to create more more taste profiles.
Simple example. If you squeeze out the juice different apples, sour and sweet, then the taste of the juice will also be different. The same is the case with olives. Depending on the variety, microclimate and degree of maturity, they have different taste, which means the taste of the oil squeezed out of them will be different.
As with wine, choose the oil that best suits your taste preferences and the dishes you're preparing.
A quality product will always contain a description of taste and aroma. Extra virgin olive oils described as "early harvest", "rich" or "peppery" are suitable for full-flavored dishes; descriptions of "mild flavor" or "mild fruitiness" indicate good combination with delicious dishes.
You can flavor the oil with herbs and spices by soaking them in the oil for ten days.
Hot potato quality test
First you need to bake or boil the potatoes in their skins.While the potatoes are hot, you need to put them on a plate, make a cut on top and pour a little oil into the resulting space.
If the olive oil is truly Extra Virgin, then the bright smell of freshly cut grass, berries or green olives or any other fresh smells will appear. Well, if the smell is heavy and unpleasant, it means the oil is of low quality.
So, in order to choose the right high-quality olive oil, you should pay attention to:
- First and most important. Labeled Extra Virgin, that is, first cold pressed
- Unrefined (the word “refined” should not appear in any form)
- Signs present
- Acidity does not exceed 0.8%
- Packaging made of dark glass or tin. No plastic!
- No sediment
- The country of origin, addresses of the manufacturer and distributor are indicated
- The expiration date is not half past
Myths and truth about olive oil
“Olive oil is not suitable for frying.”
This is actually a popular myth. Due to the many antioxidant components it contains, such as phenol and tocopherol, extra virgin olive oil is more stable than other edible oils.
For example, it has been proven that the quality of vegetables or meat improves when fried in olive oil because it is enriched with phenols. (It should be noted that oil that does not withstand high temperatures breaks down into substances that are harmful to our health.)
Extra virgin olive oil remains stable at 180°C. Although this is not a very high temperature, it enough for cooking.
“Light oils have fewer calories.” You can find many stores different oils with the names Pure or Light.Remember! There is no such thing as “light olive oil.” A light color with yellow-green tints is no lower in calories and no simpler in taste than dark green. All fats and oils, including olive oil, contain 9 calories per gram.
“All olive oils are equally beneficial.” Not really, it all depends on the class of oil. As mentioned earlier, refined olive oils are not beneficial. Extra Virgin oils are considered the best. And among them, oils that have lower acidity, richer aroma, are more useful due to their higher content nutritional components and antioxidants. High-quality Extra Virgin oil always has an outstanding aroma and rich taste, and is always bitter.
About 400 companies supply olive oil to Russia. Most of the approximately 80 thousand tons of its exports come to us from Spain, Italy, Greece, Tunisia and Portugal. How to really choose from this variety quality product?
The most juice
The best and most expensive olive oil is the one with the inscription extra virgin (vergine, vierge) on the label. This term means that before us is completely natural product, produced exclusively mechanically, without the use of chemicals, and there are no flaws or shortcomings in the taste of the oil. It differs more from just virgin, ordinary virgin and lampante virgin high content oleic acid.
Extra virgin oil is made using ancient technologies, only slightly modernized. For example, even today in many farms olives are harvested by hand. Maximum mechanization - use special device, similar to a rake, with which olives are shaken from the branches. The fact is that due to mechanical damage, raw materials quickly deteriorate, which worsens the taste of the product. The olives are washed, crushed together with the pits, placed under a press and the oil is squeezed out of them.
Taste and color
The color of olive oil depends on the region of growth, variety and degree of ripeness of the olives and ranges from greenish to golden. There is no single standard for its taste. Thus, Italian tasters count about 400 “versions” of extra vergine - according to the number of olive varieties. The most refined oil is the one with a slight artichoke flavor. The uninformed consumer should know: the best varieties oils are slightly bitter! But oil can be really bitter if it is made from unripe olives. Disadvantages also include the taste of canned vegetables, fermentation, the smell of earth (if the raw materials are poorly washed), as well as the lack of a specific taste and smell inherent only to olives. The most common defect is a rancid smell, which appears if the oil was stored incorrectly.
The main criterion for the quality of olive oil is its acidity. The lower this figure, the better. Manufacturers, as a rule, do not display this parameter on the label. And if they do this, it is solely for advertising purposes.
You can test olive oil for naturalness at home. Place the product in the refrigerator for two to three days. If a white precipitate appears - stearin - you are done. right choice. When stored at room temperature The olive oil will regain its original clarity and you will be able to enjoy natural taste"liquid gold"
To the last drop
To literally squeeze everything out of olives last straw, the cake is subjected to repeated pressing under the influence of high temperatures and chemical agents. The resulting oil is suitable for cooking, but in terms of beneficial properties it is inferior to extra virgin. On labels such oil may be designated as “pure”, “for frying”, Pure, Pomace. Often this oil is a blend of olive oil with cheaper varieties of vegetable oils, in particular sunflower oil, which should be indicated on the label.
Useful facts
✓ Frying on the stove causes a lot of controversy unrefined oil. The flash point of extra virgin, at which the oil begins to decompose, forming harmful substances, - 160ºС. However, all of Europe fries with extra virgin! The fact is that housewives mainly use sauteing, in which the oil is heated to a completely harmless 120ºC. The transition through the “critical line” occurs only when deep-frying, and this method is used infrequently.
✓ Researchers from the University of Philadelphia believe that olives have the ability... to reduce pain. Scientists made a similar conclusion after they discovered that fresh olive oil irritates the walls of the throat in the same way as the painkiller ibuprofen does.
✓ In 100 g butter 32 g of unsaturated (“good”) fats, and in 100 g of olive oil there are 84 g of them!
Expert opinion
Tatyana ANOKHINA, head of the testing center GEAC "SOEX" of the Chamber of Commerce and Industry of the Russian Federation:
The quality of any vegetable oil is determined by its fatty acid composition. According to this indicator, all today's competitors meet the requirements for olive oil. Another important indicator of quality and safety is the peroxide value (active oxygen content). Our oils are not only normal, but significantly below the maximum permissible level. Toxic elements, pesticides, benzopyrene, radionuclides and GMOs plant origin was not found in the samples. A organoleptic indicators subjects ( appearance, taste, color and smell) were beyond praise. Let's admit, choosing the winners was very difficult! But a competition is a competition. And the first place in it was taken by MONINI olive oil. Silver went to BORGES oil, and bronze to ITLV oil.
Text: Evgenia Danilova
Test: olive oil*
| Delicato Monini | Carapelli | ITLV | Oliveta | Borges | Spainolli |
|---|---|---|---|---|---|
| CATEGORY | |||||
| Extra virgin | Extra virgin | Extra virgin | Extra virgin | Extra virgin | Extra virgin |
| MANUFACTURER | |||||
| Italy | Italy | Spain | Spain | Spain | Spain |
| COMPOSITION ACCORDING TO LABEL | |||||
| Extra virgin olive oil | Unrefined olive oil of the highest quality. First cold press | Olive oil. First cold press | Extra virgin olive oil of the highest quality | Extra virgin olive oil | |
| COMPLIANCE WITH THE INFORMATION ON THE LABEL | |||||
| Compliant | Compliant | Compliant | Compliant | Compliant | Compliant |
| OLEIC ACID CONTENT, % (at a norm of 56–83%) | |||||
| 71 | 79,9 | 66 | 68,8 | 67,4 | 79 |
| PEROXIDE NUMBER (norm - no more than 10.0) | |||||
| less than 0.2 | less than 0.2 | less than 0.2 | less than 0.2 | less than 0.2 | 0,3 |
| PRESERVATIVES | |||||
| Not detected | Not detected | Not detected | Not detected | Not detected | Not detected |
| TOXIC ELEMENTS, PESTICIDES, GMOs OF PLANT ORIGIN | |||||
| Not detected | Not detected | Not detected | Not detected | Not detected | Not detected |
| PRICE (rub.)/VOLUME, ml | |||||
| 290/250 | 460/250 | 250/250 | 220/250 | 350/250 | 250/250 |
| OVERALL RATING | |||||
|
This oil wins our test primarily due to its taste - thick, rich, juicy, a little bitter in a masculine way. Give him a solo part in salads and fresh snacks - you will not regret! |
If we were holding a competition “Where is the most oleic acid,” then Carapelli oil would win this competition. All other parameters are also excellent. But the taste was not as bright as we would like. Therefore, Carapelli was not in the top three. | This oil will complement fish and meat dishes well - making them more interesting and aromatic. But you should add it little by little to green salads: it has a pronounced bitter taste. | Oliveta is average in all respects. And also in terms of taste: it is not as bright as that of the test winners, but quite pleasant. Add to this a reasonable price and we get a decent product for daily use. | This brand has very good marketers. Just look how they “decorated” the bottle! “BORGES oil - the taste of the Mediterranean”, “Recommended by the Russian Academy of Sciences”... However, the taste and quality of the oil are truly excellent. | Compared to other contestants, this one does not seem so memorable. Well, it’s better to season the salad with another oil. But Spainolli is quite suitable for everyday fried and baked dishes. |
* Thank you for your help in conducting the GEAC “SOEX” test
Let's start with the country of origin. Firstly, Greek, Spanish and Italian olive oil taste radically different from each other.
Greek olive oil- very bright and rich in taste, which is distinguished by the presence of honey notes and some fruity aromas. Spanish oil It has a sharp aroma and a bitter, peppery taste. We can say that it more than others resembles the taste of the olives themselves. To do this, the Spaniards often mix several varieties of olives at once. Italian olive oil soft, slightly sweet in taste, with a subtle herbal scent. It is in Italy that oil is produced with the addition of various herbs and spices - basil, oregano, chili, rosemary, garlic and other aromatic additives.
And yes, in addition to Greece, Spain and Italy, olive oil is also produced in Turkey, Israel, Syria, Tunisia, Morocco, Portugal, the USA and France. They all differ in taste, since it all depends on the variety of olives, as well as on the climate in which they grow. Arguing which oil is better and tastier is a waste of time, it all depends on your taste preferences. Read our tips on how to choose good olive oil in the store.
Hint #1. Extra virgin inscription on the label
This oil is considered the best, as it comes without any additives or preservatives. It can be compared to freshly squeezed fruit juice, in fact, this is a kind of “fresh” olive oil: oilobtained by pressing olives exclusively mechanically, i.e. without the use of chemical and biochemical additives.
Hint #2. Decide what you need the oil for
Enriched with vitamins extra oil virgin is ideal for dressing salads, but is not at all suitable for frying and other types of heat treatment. Beneficial substances under the influence of high temperatures turn practically into poison. If you are buying olive oil for frying or adding it when baking, then opt for refined olive oil. olive oil, also known as Pure.
Hint #3. Package
Proper packaging is very important. Ideally, olive oil should be in a darkened glass bottle. Such measures are designed to protect the oil from the harmful effects of external factors. It is for the same reason that olive oil is recommended to be stored in a dark and slightly cool place. If the bottle is transparent, then the oil in it is, accordingly, not of very good quality.
Hint #4. Acidity
Another important parameter The thing you need to consider to buy good olive oil is the level of acidity in it. It is determined by the content of oleic acid in the oil. Your job is to buy olive oil with as little acidity as possible.
Hint #5. Color
As we have already said, high-quality oil is sold in tinted glass bottles, through which the real color of the oil is not visible. Therefore, you can only check the color at home. But still pay attention to this fact when you open the plug in the kitchen. High-quality olive oil has a pleasant golden hue. The gray or deep green color of the oil indicates that it was made from overripe olives.
Hint #6. Date of manufacture
Olive oil is not your wine. Over time it doesn't gain beneficial features, but only loses in quality. Therefore, be sure to pay attention to the date of manufacture. On average, approximately 18 months should pass from production date to expiration date. This is the period of time when olive oil remains healthy and of high quality. Try to choose the freshest olive oil that has been produced recently.
Despite the fashion for various diets and weight loss, fats cannot be completely excluded from the diet. Firstly, they have the highest energy intensity: when burning 1 g of fat, 9 kcal of heat is released, and when burning 1 g of protein or carbohydrates, only 4 kcal. Secondly, some lipids (structural) are the “building materials” of cells. A systematic lack of fat leads to a reduction in life expectancy, and with a sharp restriction, resistance to the development of atherosclerosis is lost. The human body cannot synthesize linoleic and linolenic acids, which are precisely contained in vegetable oils. Vegetable fats contain vitamins E and K, promote the absorption of fat-soluble vitamins A and D. The recommended fat content in the diet is 30-33% of the total energy value food. That is, the norm of fat consumption for an adult is 80-100g per day, of which the third part should be vegetable oils.
Olive oil differs from others in its high digestibility. This is because about 70% of the fatty acids in olive oil are oleic acid. It is also the dominant one in the composition of human fatty acids. The main suppliers of olives and, accordingly, olive oil are Spain, Greece and Italy. When buying olive oil, it is important to know what is hidden behind a particular name. Therefore, we provide a detailed official classification of olive oil.
| Categories of olive oil according to CODEX-STAN 33-1981 | |
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Below is a more detailed classification (subcategories of the main categories) of olive oil with acidity requirements for each category. The product name must match this description.
|
At the beginning of the standard, a definition of olive oil as a product is given, as well as the division of olive oil into virgin oil and pomace oil and the requirements for methods for obtaining these categories of oil. Extra virgin olive oil– virgin oil with an acidity of no more than 0.8 g per 100 g in terms of oleic acid, the other characteristics of which correspond to those established for this category. Virgin olive oil– virgin oil with an acidity of no more than 2g per 100g in terms of oleic acid, the other characteristics of which correspond to those established for this category. Ordinary virgin olive oil– virgin oil with an acidity of no more than 3.3 g per 100 g in terms of oleic acid, the other characteristics of which correspond to those established for this category. Refined olive oil– olive oil obtained from virgin oils by refining methods that do not lead to changes in the original triglyceride structure. Its acidity is no more than 0.3 g per 100 g in terms of oleic acid, and other characteristics correspond to those established for this category. Olive oil– an oil that is a mixture of refined olive oil and extra virgin olive oils. Its acidity is no more than 1g per 100g in terms of oleic acid, and other characteristics correspond to those established for this category. Refined olive-pomace oil– oil obtained from raw olive oil from pomace, using refining methods that do not lead to changes in the original triglyceride structure. Its acidity is no more than 0.3 g per 100 g in terms of oleic acid, and other characteristics correspond to those established for this category. Olive-pomace oil– oil, which is a mixture of refined olive oil from pomace and extra virgin olive oils. Its acidity is no more than 1g per 100g in terms of oleic acid, and other characteristics correspond to those established for this category. |
TESTING
Olive oil is not cheap, which is why you want to get a really high-quality product for the money spent. For testing, we selected 11 popular brands of olive oil with the "extra virgin" label on their labels. It is this category of olive oil that is in greatest demand among consumers. Oils were brought to us from different countries: Spain, Greece, Italy and Turkey. The key point testing was the identification of oil, during which it was necessary to find out, firstly, whether all oil samples were really olive oil, and secondly, whether they corresponded to the concept of “extra virgin”.
Labeling and Packaging
There were no comments regarding the packaging of the oils, but shortcomings were found in the labeling. There are no storage conditions in plain language on the bottle of Costa d'Oro oil. The nutritional value ABEA olive oil and Borges oil calories are per spoon, not per 100g. Information is printed in very small print on the labels of Maestro de Oliva, Monini and ITLV oils. On the packaging of ITLV, Costa d'Oro, Borges and mana gea oils there is no warning that the oil becomes cloudy in the cold. But to people who do not know this, it may seem that the oil has simply gone bad.
Olive flakes.
Unrefined olive oil has one natural property: if you keep it in the cold (in the refrigerator), the oil becomes cloudy and, even more so, flakes fall out. This does not mean that the oil has gone bad. The fact is that oils contain waxes like beeswax, only vegetable. They are olives and when pressed they turn into oil. When the temperature drops, the waxes harden and fall out in the form of flakes or form fine clouds. If the cold flaked olive oil is brought to room temperature, it will become clear again. A similar situation happens with sunflower oil, only to make it cloudier you need more low temperatures, for example, in the frosty winter at the markets. To avoid such changes that frighten the consumer, refined sunflower oil freeze - remove waxes. They try to keep olive oil in its original form as much as possible and therefore do not freeze it out, but put warnings on the label.
Laboratory research
The main focus of testing oils in the laboratory was to establish their authenticity. To begin with, the fatty acid composition of the oils was determined, because it is by the composition of fatty acids that one vegetable oil different from the other. The easiest way to adulterate olive oil is to dilute it (to a greater or lesser extent) with cheaper vegetable oil, such as rapeseed oil. At this stage, the oils were encouraging: all tested samples turned out to be truly olive; the presence of any other oil (uncharacteristic fatty acids) was not detected.
Another way to falsify oil is to sell refined oil or blends under the guise of more valuable and more expensive virgin oil. Since all tested samples position themselves as “extra virgin”, i.e. Since extra virgin olive oil is of the highest quality, the requirements for such oil are the highest. In Ukraine, however, there is no standard for olive oil. But there is an international standard CODEX-STAN 33-1981. Since the adoption of this document, it has been revised and supplemented several times, constantly tightening the requirements for oil. One of the important indicators of olive oil is acidity. It reflects the suitability of the oil for food purposes and shows the content of free fatty acids, the accumulation of which indicates a deterioration in the quality of the oil. Extra virgin olive oil must have an acidity of no more than 0.8 g per 100 g (in terms of oleic acid). Three oils had higher acidity than required by the standard: ABEA, Oscar and Ravika.
Another important indicator for identifying olive oil is ultraviolet absorption. At a wavelength of 270 nm it should be no more than 0.22; at 232 nm - no more than 2.5 for "extra virgin". Only 4 out of 11 oils passed this test: Premiya", Borges, mana gea and Maestro de Oliva. The remaining oils showed higher absorption values in ultraviolet radiation, which means not correspond to the concept of "extra virgin". The greatest deviation from the norm was recorded for Oscar and ITLV oils. The norms for absorption in ultraviolet at 270 nm for other categories of olive oil are higher. For example, for refined olive oil from pomace, the value of this indicator can reach up to 2, 0.
Organoleptic evaluation
It’s one thing when vegetable oil is present in a salad, and quite another to taste it. Therefore, the organoleptic assessment was entrusted to professionals. Olive oils have taste and smell fresh olives. Oils may also contain “green odors” – grass, freshly cut hay, lettuce leaves. And even such unusual ones as chocolate and anise. The oils are tasted at 20 0 C. To determine the smell, the oil is applied in a thin layer to a glass plate (or a white plate) or rubbed on the back of the hand. To determine the color, the oil is poured into a glass with a layer of at least 50 mm and examined in transmitted and reflected light, always against a white background. At the same time, not only the color, but also the shades of the oil are determined.
| Price and quality | |
 |
In terms of price, mana gea oil stands out significantly: 100 ml of this product will cost 44 UAH, while the cost of olive oil of other brands per 100 ml does not exceed 15 UAH. The good news is that such a high price corresponds high quality. The overall assessment of mana gea oil, as well as the more affordable Premiya and Borges oils, is “excellent.” Maestro de Oliva oil has an overall rating of "good", which coincides with the organoleptic rating. These 4 oils correspond to the concept of “extra virgin”. Another 7 tested oils, although they turned out to be real olive oils, did not correspond to the concept of “extra virgin” stated on the label. Therefore, the overall rating is “bad” for the oils “Ellada”, ABEA, Costa d’Oro, ITLV, Monini, Oscar and Ravika. |
| Center of Expertise TEST (www.. | ||||
| Brand) 1 | Prize | Borges | mana gea | Maestro de Oliva |
| Name (according to the manufacturer) |
extra virgin olive oil | extra virgin olive oil | extra virgin olive oil | |
| Type | extra virgin | virgin extra | extra virgin | extra virgin |
| Manufacturer | Exoliva S.A./ Spain | Aceites Borges Pont S.A.U/ Spain | PureProducts LC/ Greece | Olive Line/ Spain |
| Volume, l/Price, UAH) 2 | 0,25 / 25,94 | 0,5 / 67,19 | 0,25 / 110 | 0,25 / 32,45 |
| Price 100ml, UAH | 10,38 | 13,44 | 44,00 | 12,98 |
| Storage period/conditions | before the specified date (2 years) / in a cool place, protected from direct sunlight at 18 ... 25 0 C | before the specified date (2 years) / in a cool, dark place | before the specified date / in a cool, dark place | |
| Overall rating (100%) | Great | Great | Great | Fine |
| Marking (10%) | Great | Fine | Great | satisfaction |
| Packaging (10%) | Great | Great | Great | Great |
| Organoleptics (80%) | Great | Great | Great | Fine |
| Appearance | Great | Great | Great | Fine |
| Smell | Great | Great | Great | Fine |
| Taste | Great | Great | Great | satisfaction |
| Physico-chemical indicator (according to Codex-Sta n 33-1981) |
fine | fine | fine | fine |
| 0,50 | 0,4 | 0,8 | 0,61 | |
| Oil identification (according to Codex-Stan 33-1981)** |
matches "extra virgin" | matches "extra virgin" | matches "extra virgin" | matches "extra virgin" |
| 0,2 | 0,24 | 0,23 | 0,1 | |
| 2,17 | 2,35 | 2,53 | 2,07 | |
| Fatty acid composition | ||||
| Grading scale | |
|||
| Great | ||||
| Fine | ||||
| satisfactorily | ||||
| Badly | ||||
| very bad | ||||
| Center of Expertise TEST (www.. | ||||
| Brand) 1 | Hellas | ABEA | Costa d'Oro | ITLV |
| Name (according to the manufacturer) |
unrefined olive oil, first cold pressed | cold-pressed olive oil | extra virgin olive oil | extra virgin olive oil |
| Type | extra virgin | extra virgin | extra virgin | extra virgin |
| Manufacturer | Kolympari S.A./ Greece | ABEA/Greece | Costa d'Oro/ Italy | ABPSAU/ Spain |
| Volume, l/Price, UAH) 2 | 0,25 / 24,10 | 0,25 / 32,81 | 0,25 / 31,90 | 0,25 / 36,73 |
| Price 100ml, UAH | 9,64 | 13,12 | 12,76 | 14,69 |
| Storage period/conditions | before the specified date / in a place protected from direct sunlight at room temperature | before the date indicated/in a cool, dark place, do not put in the refrigerator | before the specified date / not specified | before the stated date (2 years) / after opening in a dark place away from a heat source |
| Overall rating (100%) | Badly | Badly | Badly | Badly |
| Marking (10%) | Great | Fine | Fine | satisfaction |
| Packaging (10%) | Great | Great | Great | Great |
| Organoleptics (80%) | Great | Fine | Great | satisfaction |
| Appearance | Great | Great | Great | Fine |
| Smell | Great | Fine | Great | satisfaction |
| Taste | Great | Fine | Fine | satisfaction |
| Physico-chemical indicator (according to Codex-Stan 33-1981) |
fine | fine | fine | |
| Acidity, no more than 0.8g/100g (based on oleic acid) | 0,66 | 0,91 | 0,51 | 0,62 |
| Oil identification (according to Codex-Stan 33-1981)** |
does not match "extra virgin")* | does not match "extra virgin")* | does not match "extra virgin")* | does not match "extra virgin")* |
| Ultraviolet absorption at 270 nm, no more than 0.22 | 0,26 | 0,29 | 0,32 | 0,65 |
| Ultraviolet absorption at 232 nm, no more than 2.5 | 2,39 | 2,52 | 2,4 | 3,45 |
| Fatty acid composition | for all samples corresponds to olive oil | |||
| Grading scale | Test results only apply to the samples tested. We do not track future product changes. | |||
| Great | 1) - brands are arranged by ratings in descending order, if the ratings coincide - in alphabetical order | |||
| Fine | 2) - prices are indicated at the time of purchase of samples, November 2009. | |||
| satisfactorily | )* - led to a decrease in rating | |||
| Badly | )** - taking into account the method error | |||
| very bad | ||||
| Center of Expertise TEST (www.. | |||
| Brand) 1 | Monini | Oscar | Ravika |
| Name (according to the manufacturer) |
extra virgin olive oil | natural extra virgin olive oil | extra virgin olive oil |
| Type | extra vergin | virgin extra | extra virgin |
| Manufacturer | "Monini S.P.A"/ Italy | Olive Line/ Spain | "Keskinoglu A.S."/ Türkiye |
| Volume, l/Price, UAH) 2 | 0,25 / 37,15 | 0,5 / 45,54 | 0,25 / 27,72 |
| Price 100ml, UAH | 14,86 | 9,11 | 11,09 |
| Storage period/conditions | before the specified date / in a cool, dry place at 15...25 0 C, keep away from direct sunlight and heat | before the specified date (2 years) / in a place protected from direct sunlight at room temperature | before the indicated date (2 years) / in a cool, dry place at room temperature, keep away from direct sunlight and heat |
| Overall rating (100%) | Badly | Badly | Badly |
| Marking (10%) | satisfaction | Great | Great |
| Packaging (10%) | Great | Great | Great |
| Organoleptics (80%) | Fine | satisfaction | satisfaction |
| Appearance | Great | Fine | Fine |
| Smell | Fine | satisfaction | satisfaction |
| Taste | Fine | satisfaction | satisfaction |
| Physico-chemical indicator (according to Codex-Stan 33-1981) |
fine | does not match "extra virgin")* | does not match "extra virgin")* |
| Acidity, no more than 0.8g/100g (based on oleic acid) | 0,5 | 0,99 | 1,46 |
| Oil identification (according to Codex-Stan 33-1981)** |
does not match "extra virgin")* | does not match "extra virgin")* | does not match "extra virgin")* |
| Ultraviolet absorption at 270 nm, no more than 0.22 | 0,3 | 1,15 | 0,32 |
| Ultraviolet absorption at 232 nm, no more than 2.5 | 2,63 | 4,14 | 2,65 |
| Fatty acid composition | for all samples corresponds to olive oil | ||
| Grading scale | Test results apply only to samples that participated in the test. We do not monitor future product changes. |
||
| Great | 1) - brands are arranged by ratings in descending order, if the ratings coincide - in alphabetical order | ||
| Fine | 2) - prices are indicated at the time of purchase of samples, November 2009. | ||
| satisfactorily | )* - led to a decrease in rating | ||
| Badly | )** - taking into account the method error | ||
| very bad | |||
| Nomination | place | Name of product | price for 1 liter |
| The best Italian olive oil | 1 | RUR 1,139 | |
| 2 | 1,428 RUR | ||
| 3 | RUB 1,344 | ||
| 4 | 853 RUR | ||
| The best Spanish olive oil | 1 | 909 RUR | |
| 2 | 1,149 RUR | ||
| 3 | 990 ₽ | ||
| 4 | 870 RUR | ||
| Best Greek Olive Oil | 1 | 1,280 RUR | |
| 2 | 949 RUR | ||
| 3 | 1 400 ₽ | ||
| 4 | 1,250 RUR | ||
| 5 | 1,260 RUR |
The best Italian olive oil
The first in the ranking category is unrefined olive oil from Sicily. Made from the first October olive harvest. It is poured into containers immediately after spinning, thanks to which it is preserved pleasant aroma And excellent taste. Product recommended for healthy eating, and also for use in cosmetology. The title “best” is confirmed by a gold medal received in 2017. Experts highly appreciated the quality of the oil, recognizing the product as exemplary. Users in the reviews also do not skimp on praise, noting the correct aroma and delicate, bittersweet taste.
Advantages
excellent organoleptic data;
acidity is not higher than 0.8 percent.
Flaws
- relatively expensive - 1140 rubles for 250 ml.
The second place in the ranking goes to unfiltered olive oil from a place called Puglia. The product belongs to the elite category, since the maximum content of saturated fatty acids is quite high, and the acidity, on the contrary, is low and amounts to 0.8 percent. The product is not exposed to chemicals and/or heat treatment, therefore retains beneficial substances. Users note that the oil is thin, fluid and, despite its bitterness, has pleasant taste, complementing meat and vegetable dishes.
Advantages
natural product;
cold pressed;
does not contain artificial additives and GMOs;
reasonable price - 1300 rubles for 500 ml.
Flaws
- bitter taste, which not everyone likes.
The third position in the ranking goes to unrefined extra virgin olive oil. Made from fruits that are grown, harvested and processed in a specific region, as indicated by the DOP abbreviation. Due to the absence of transportation and the minimum period of time elapsed from the moment of collection directly to bottling, the product preserves nutritional value. The Italian company Alce Nero has been producing natural products for decades. The company is the holder of a European quality certificate, which makes it possible to put the EU Organic Bio mark on products. Genetic engineering is not used in production, and the use of pesticides and dangerous chemical fertilizers in the fields is unacceptable.
Advantages
delicate taste with a slight bitterness and a hint of fresh herbs;
packaged in cans or glass bottles;
reasonable cost - 1400 rubles for 750 ml.
Flaws
- not found.
The fourth is unrefined extra virgin olive oil. Monini remains a family company to this day, which is reflected in its approach to manufacturing and, as a result, in the quality of its products. The owner tastes and selects the oils before bottling and sending them for sale. No harmful chemical fertilizers or pesticides are used in the fields where olives grow. The fruits are picked by hand and then pressed using cold pressing. Monini is the flagship of the Italian Food Industry With rich history, which dates back to 1920. Products are supplied to more than fifty countries. A special feature is the addition of natural spices, mushrooms, dry vegetables, herbs or nuts.
Advantages
spicy taste due to natural supplements;
acceptable cost - 600 rubles for 250 ml.
Flaws
- not found.
The best Spanish olive oil
The first in the rating category is extra virgin olive oil. Belongs to the premium class. According to Spanish standards, the product is considered medicinal. The oil is made from the fruits of an early harvest in the Baena region. The Picual variety was used. Suerte Alta was founded in the early twenties, and in the late nineties it officially began to conduct organic farming, which is confirmed by the certificate of the organic farming council of Andalusia, as well as similar documents from Japan, America and the Council of Europe.
The second line goes to extra virgin olive oil. It features a new taste from a blend of Picual and Arbequina varieties. The acidity of the product is 0.2 percent (medicinal). Users note soft, gentle, sweetish taste with notes of artichokes and almonds. The oil is produced in Spain, on a family farm in the Murcia region. Olive groves grow in an area located at an altitude of 800 m above sea level. Environmental friendliness is confirmed by a certificate from the regional government and the European Committee on Organic Agriculture.
The third position goes to extra virgin olive oil. During the production process, olives are not exposed to temperature, which maximizes the preservation of valuable nutrients. The taste, neutral or bitter, depends on the climate of the area where the collection and pressing took place, as well as on the variety of olives. The product is ideal for salad dressings and prepared meats or fish dishes. It is packaged in tin containers if the volume is over 1 liter or in glass containers if the volume is less than a liter. The company was founded in 1914, but to this day is one of the recognized leaders. Borges products account for 60 percent of the domestic market in the olive oil segment.
Advantages
rich, intense and deep taste;
Flaws
- not found.
The fourth place goes to extra virgin olive oil. Made from selected fruits grown in the Mediterranean. Possesses rich aroma and taste: soft, without bitterness, with nutty notes. Perfect option for dressing salads or preparing dishes. According to user reviews, it does not interrupt, but complements the taste of vegetables. When frying, it does not give off any foreign odors and does not change color. No harmful chemicals or pesticides are used in the fields where olives grow. Olive oil retains beneficial substances. Packaged in tinted glass bottles or tins.
Advantages
thick consistency;
reasonable cost - 300 rubles for 250 ml.
Flaws
- not found.
Best Greek Olive Oil
In first place in the rating category is extra virgin olive oil. It has the right to a guaranteed region of production. The fruits are grown, harvested, pressed and packaged in one geographical region. In this case, in Greece, on the island of Crete, in the Messara area. The product is not a mixture of oils. As experts and users note, the oil has a rich taste with a pronounced bitterness, indicating that the production was done without taste-improving impurities and dangerous chemicals.
Advantages
high quality;
low acidity – 0.6 percent;
acceptable cost - 700 rubles for 500 ml.
Flaws
- not found.
The second line goes to unrefined extra virgin olive oil, which has an optimal ratio of price, quality and volume. The fruits are grown on the Peloponnese island, in the Kalamata region, which is considered the main place for the growth of excellent varieties of olives. Buyers consider the advantages of the product to be a pleasant taste without bitterness, which is so inherent in Extra Virgin. The oil is suitable for preparing sauces, dressings, marinades, ready meals and for frying. Adherents of dietary and proper nutrition note the affordability, which does not affect the quality of the product.
Advantages
packaging in cans or glass bottles;
reasonable price - 950 rubles for 750 ml.
Flaws
- not found.
The third position goes to extra virgin olive oil. Possesses fruit bouquet with an aftertaste of ripened olives and a slightly peppery aroma. The product is designed for true connoisseurs gourmet cuisine. The fruits are selected by hand, pressed and bottled finished oil takes place in one region - City, in eastern Crete. The place is one of the most famous for the production of olive oils, as the fertile soil, mountainous terrain and long daylight hours create conditions for the formation of a unique microclimate. The brand has received the most awards and is a member of the Extra Virgin Alliance.
Advantages
packaging in cans or glass bottles;
reasonable cost - 300 rubles for 250 ml.
- not found.
neutral carbohydrate release rate;
Advantages
Flaws
applies heat treatment;
poor taste and aroma.
Fifth place is occupied by another olive oil from the Greek island of Crete. Unrefined, first cold pressed product. Made from the Koroneiki olive variety, it has a greenish-golden color, rich aroma and mild taste with light bitter notes. For full disclosure, the manufacturer recommends using olive oil for salad dressing. No pesticides or hazardous chemicals are used on the fields. The composition contains no additives that improve the taste, since the product is one hundred percent natural. Glafkos Extra Virgin is supplied to 17 countries.
Advantages
acidity not higher than 0.8 percent;
beneficial substances are preserved;
reasonable cost - 600 rubles for 500 ml.
Flaws
Attention! This rating is subjective in nature, is not an advertisement and does not serve as a purchase guide. Before purchasing, consultation with a specialist is required.
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