The olive tree – a source of life, for the ages. It is the symbol of peace, wisdom, victory, fertility and longevity. The juice of its fruits valuable, with many beneficial attributes to our well being.You can find related information for everyday usage.
Frequently Asked Questions about Olive Oil
2.1.1. Virgin olive oils are oils which are obtained from the fruit of the olive tree (Olea
europaea L.) solely by mechanical or other physical means under conditions,
particularly thermal conditions, that do not lead to alterations in the oil, and which have
not undergone any treatment other than washing, decantation, centrifugation and
filtration.
2.2. Olive pomace oil/ is the oil obtained by treating olive pomace with solvents or other physical treatments, to the exclusion of oils obtained by re-esterification processes and of any mixture with oils of other kinds
2.2. Olive pomace oil/ is the oil obtained by treating olive pomace with solvents or other physical treatments, to the exclusion of oils obtained by re-esterification processes and of any mixture with oils of other kinds
EXTRA VIRGIN OLIVE OIL: which has a free acidity, expressed as
oleic acid, of not more than 0.80 grams per 100 grams and the other physico–chemical
and organoleptic characteristics of which correspond to those fixed for this category in
this standard.
VIRGIN OLIVE OIL: virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 2.0 grams per 100 grams and the other physico–chemical and organoleptic characteristics of which correspond to those fixed for this category in this standard.
ORDINARY VIRGIN OLIVE OIL: virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 3.3 grams per 100 grams and the other physico–chemical and organoleptic characteristics of which correspond to those fixed for this category in this standard.
LAMPANT VIRGIN OLIVE OIL: virgin olive oil which has a free acidity expressed as oleic acid, of more than 3.3 grams per 100 grams and/or the physico–chemical and organoleptic characteristics of which correspond to those fixed for this category in this standard. It is intended for refining or for technical use.
REFINED OLIVE OIL: olive oil obtained from virgin olive oils by refining methods which do not lead to alterations in the initial glyceridic structure. It has a free acidity, expressed as oleic acid, of not more than 0.30 grams per 100 grams and its other physico–chemical and organoleptic characteristics correspond to those fixed for this category in this standard.
OLIVE OIL COMPOSED OF REFINED OLIVE OIL AND VIRGIN OLIVE OILS: oil consisting of a blend of refined olive oil and virgin olive oils fit for consumption as they are. It has a free acidity, expressed as oleic acid, of not more than 1.00 gram per 100 grams and its other physico–chemical and organoleptic characteristics correspond to those fixed for this category in this standard.
VIRGIN OLIVE OIL: virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 2.0 grams per 100 grams and the other physico–chemical and organoleptic characteristics of which correspond to those fixed for this category in this standard.
ORDINARY VIRGIN OLIVE OIL: virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 3.3 grams per 100 grams and the other physico–chemical and organoleptic characteristics of which correspond to those fixed for this category in this standard.
LAMPANT VIRGIN OLIVE OIL: virgin olive oil which has a free acidity expressed as oleic acid, of more than 3.3 grams per 100 grams and/or the physico–chemical and organoleptic characteristics of which correspond to those fixed for this category in this standard. It is intended for refining or for technical use.
REFINED OLIVE OIL: olive oil obtained from virgin olive oils by refining methods which do not lead to alterations in the initial glyceridic structure. It has a free acidity, expressed as oleic acid, of not more than 0.30 grams per 100 grams and its other physico–chemical and organoleptic characteristics correspond to those fixed for this category in this standard.
OLIVE OIL COMPOSED OF REFINED OLIVE OIL AND VIRGIN OLIVE OILS: oil consisting of a blend of refined olive oil and virgin olive oils fit for consumption as they are. It has a free acidity, expressed as oleic acid, of not more than 1.00 gram per 100 grams and its other physico–chemical and organoleptic characteristics correspond to those fixed for this category in this standard.
is the oil obtained by treating olive pomace with solvents
or other physical treatments, to the exclusion of oils obtained by re-esterification
processes and of any mixture with oils of other kinds. It is marketed in accordance with
the following designations and definitions:
Crude olive pomace oil: olive pomace oil, the physico–chemical and organoleptic characteristics of which correspond to those fixed for this category in this standard. It is intended for refining for use for human consumption, or it is intended for technical use.
Refined olive pomace oil: oil obtained from crude olive pomace oil by refining methods which do not lead to alterations in the initial glyceridic structure. It has a free acidity, expressed as oleic acid, of not more than 0.30 grams per 100 grams and its other physico–chemical and organoleptic characteristics correspond to those fixed for this category in this standard.
Olive pomace oil composed of refined olive pomace oil and virgin olive oils: oil consisting of a blend of refined olive pomace oil and virgin olive oils fit for consumption as they are. It has a free acidity of not more than 1.00 gram per 100 grams and its other physico–chemical and organoleptic characteristics correspond to those fixed for this category in this standard. In no case shall this blend be called “olive oil”.
Crude olive pomace oil: olive pomace oil, the physico–chemical and organoleptic characteristics of which correspond to those fixed for this category in this standard. It is intended for refining for use for human consumption, or it is intended for technical use.
Refined olive pomace oil: oil obtained from crude olive pomace oil by refining methods which do not lead to alterations in the initial glyceridic structure. It has a free acidity, expressed as oleic acid, of not more than 0.30 grams per 100 grams and its other physico–chemical and organoleptic characteristics correspond to those fixed for this category in this standard.
Olive pomace oil composed of refined olive pomace oil and virgin olive oils: oil consisting of a blend of refined olive pomace oil and virgin olive oils fit for consumption as they are. It has a free acidity of not more than 1.00 gram per 100 grams and its other physico–chemical and organoleptic characteristics correspond to those fixed for this category in this standard. In no case shall this blend be called “olive oil”.
The best way to explore the wide range of extra virgin olive oil flavors is by sampling as many as possible. For a simple, do-it-yourself session, select two or three extra virgin olive oils to compare and follow these steps:
• Consider the aromas and flavor sensations of each oil. Color is not an indication of quality, although it can influence a taster’s perception. Professionals use blue-tinted glasses to remove any bias based on color.
• Place about a tablespoon of the oil into a small tasting glass (anything from a wine glass to small plastic soufflé cups will do the trick).
• Warm the oil by cupping your hands around and slowly rotating the glass.
• Remove your hand from the top of the glass and put your nose up close, inhaling the aromas. Think about what you smell — is it green, ripe, earthy, fruity? Take notes of your initial perceptions so you can refer back to them as you compare oils.
• Now, you taste! Sip enough oil to hold in your mouth and let the flavors cover your tongue. Make some noise by slowly sucking in some air, which will help release the flavors in the oil. Think about the level of intensity of each sensation. Are they balanced or does one dominate? Do you feel bitterness on your tongue? Pungency in the back of your throat? What notes do you catch – Apple? Tomato? Herbs? Citrus? Nuts? Again, take down notes so you can compare later.
• Cleanse your palate with sparkling or still water and slices of apple, such as Granny Smith, before moving on to the next oil. Once you’ve tasted a variety of extra virgin olive oils, try pairing them with different foods to explore how they enhance everything from breakfast to dessert. You’ll be amazed at the variety and results!
- variety of olives
- care of the olive grove
- climate where they grow
- amount of irrigation or rainfall
- presence or absence of insect pests & plant diseases
- ripeness of olives at harvest time
- harvesting & storage methods
- milling process & temperature
- storage conditions
In order to keep your olive oil at its best, it is very important to handle and store it
properly. Even a fantastic olive oil will go bad when it is mishandled. The three key
enemies of olive oil are heat, light and air. Limit exposure to all three and olive oil can
keep well for up to two years in the original sealed package. Once you open it, try to
use it within two to three months.
The beneficial role of olive oil in a healthy diet has been proven time and
again in studies around the globe and science related to olive oil’s health
benefits continues to evolve. The most important aspect of using olive oil for
health purposes is to remember that it should replace sources of saturated
fat in your diet. In addition, the acclaimed Mediterranean Diet, of which olive
oil is a key component, is based on balanced proportions and relies heavily
on consumption of vegetables and fruits, nuts, and lean proteins such as
chicken and fish. Coincidentally, these all taste better when prepared with
olive oil!
Olive oil is a more healthful choice than many other cooking fats due to the fact that it is a monounsaturated, or “good,” fat.
Extra virgin or virgin olive oils offer additional health benefits because they are naturally extracted and retain an abundance of vitamins and polyphenols that have antioxidant, anti-inflammatory and antimicrobial properties. A recent research found that participants with the highest olive oil consumption as a proportion of total calories had a 26-percent-lower mortality rate from all causes and were 44 percent less likely to die from heart disease.
A diet with olive oil as a main source of fat has been linked to health benefits related to cardiovascular disease, diabetes, stroke, cancer and more. There is also evidence that olive oil helps the body better absorb beneficial nutrients from vegetables and other healthy ingredients in meals.
Olive oil is a more healthful choice than many other cooking fats due to the fact that it is a monounsaturated, or “good,” fat.
Extra virgin or virgin olive oils offer additional health benefits because they are naturally extracted and retain an abundance of vitamins and polyphenols that have antioxidant, anti-inflammatory and antimicrobial properties. A recent research found that participants with the highest olive oil consumption as a proportion of total calories had a 26-percent-lower mortality rate from all causes and were 44 percent less likely to die from heart disease.
A diet with olive oil as a main source of fat has been linked to health benefits related to cardiovascular disease, diabetes, stroke, cancer and more. There is also evidence that olive oil helps the body better absorb beneficial nutrients from vegetables and other healthy ingredients in meals.