Olive oil research. Brands of olive oil: which one is better to choose, recommendations and reviews Use in cooking

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.

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 possible. 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.

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.

Which brand of olive oil is best?

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 have become – and repeatedly! – winners of this most prestigious competition in Italy? These brands include Azienda Agricola Giorgio, Oliveto di Contesse Gertrude and Fattorie Greco.

Olive oil is one of the most expensive among vegetable oils: for 250 ml of bitter-sweet olive oil (“extra-virgin olive oil”) you will have to pay from 200 to 600 rubles. With this money you can purchase from 3 to 10 bottles of classic sunflower oil.

We decided to find out whether it makes sense to pay that kind of money. Are they selling cheap counterfeits made from the same sunflower under the guise of healthy Mediterranean oil with the image of a healing product? Experts from the Society for the Protection of Consumer Rights (OSPP) purchased eight bottles - from Spain, Italy, Greece and Tunisia - and sent them for examination to the Sergiev Posad branch of the FBU "CSM of the Moscow Region".

"Wood" oil

Olive oil is also called Provençal or "wood" oil. It is the basis of Mediterranean cuisine, is used in the production of soap, and is part of the most expensive cosmetics and some medicines. And in itself it is a medicine. This was known in ancient times. “Olive oil is beneficial due to its high content of monounsaturated fatty acids, especially oleic acid,” says nutritionist Alexey Kovalkov. - This acid actively reduces the level of “bad” cholesterol and at the same time maintains the desired level of “good” cholesterol. Therefore, Provencal oil is recommended for the prevention of atherosclerosis. It is also useful for those who suffer from liver and gallbladder diseases, because it perfectly stimulates the production of bile. Olive oil is indispensable in baby food because it promotes bone growth.”

However, all of these properties are possessed exclusively by unrefined, cold-pressed oil. It can be tart, slightly bitter, and have a greenish color. It is obtained by pressing, without the use of chemical reagents, which easily “pull out” the oil from the crushed olive pulp. Refined oil has much worse healing qualities - after all, it is purified using various physical and chemical processes to eliminate the pungent taste and smell. Pomace oil (on the packaging it says “pomace olive oil”) is obtained from pressings using chemical solvents, and often under the influence of high temperature. There is no benefit to it. This is usually reflected in the price - such a product costs 3-4 times cheaper than the valuable “extra-virgin olive oil”.

Laboratory work

To be sure that what we have in front of us is indeed olive oil, we need to examine its fatty acid composition. In the laboratory, we tested ten main acids in each sample. The most important of them is oleic. In accordance with GOST 30623-98 “Vegetable oils and margarine products” it should be from 56 to 83%. “But if its trans isomer (the same acid, but with a modified molecule that arose under the influence of high temperature. - Ed.) is determined in large quantities in the composition, elaidic acid, most likely the oil was obtained not by “cold” pressing, but with the help temperature or chemical extraction, says Roman Gaidashov, food safety expert. - Trans isomers are present in the product in negligible quantities. But in Russian GOSTs there are no standards for trans isomers, and such extensive studies are not required, for example, when checking the authenticity of a product.” By the way, precisely because of the formation of trans-isomers of fatty acids, which have carcinogenic properties, during heating, unrefined olive oil should not be used for frying - only refined olive oil is suitable for this.

So, judging by the certain amount of oleic acid (see table), the oils are indeed made from olives. The less elaidic acid in the sample, the better (we defined it as 0.2 to 0.4%). The laboratory did not find dangerous concentrations of heavy metals in any of the oils (they tested for the presence of cadmium, lead, arsenic, mercury, copper and iron).

It is also important that the purchased oil is fresh. After all, during long-term storage, the product oxidizes, and the benefits literally disappear. The freshness of oil can be determined in laboratory conditions by two indicators: acid number and peroxide value: the closer their values ​​are to the upper limit of normal, the older the oil. In our table we have arranged the oils in order of quality deterioration. The main outsider is a product from Tunisia. Firstly, the real acid number does not coincide with what is stated on the packaging (which means the oil is not as “extra-class” as promised!), and secondly, the peroxide number is 10 - this is the maximum allowed, the oil is not so fresh. The oil from Greece was not the best either. But the product from Italy and Spain is of the highest quality.

How to choose the best olive oil?

When choosing olive oil in a store, carefully inspect the packaging! Look for the following information on it:

Variety

There are six grades of olive oil (they were defined by the IOC, the International Olive Council; all exporting countries included in it are required to label their products with the appropriate inscriptions):

■ Extra-virgin olive oil - natural, the best and most expensive, first cold pressed, only under pressure - without chemicals. Acidity no more than 0.8%.

■ Virgin olive oil is also natural, but the permitted acidity is up to 2% (the extraction may not be the first, but the absence of chemicals is also guaranteed).

■ Pure olive oil - usually a mixture of purified and natural oil, chemical extraction may be used.

■ Olive oil - a mixture of natural and purified oil, acidity no more than 1.5%, usually odorless, chemically pressed.

■ Olive-pomace oil - purified oil extracted from olive pomace (the use of chemical solvents and high temperatures is acceptable). It is most often used in restaurants for baking.

■ Lampante oil (lamp oil) - olive oil not intended for human consumption.

Purified (refined) oil is marked “refined”.

date

Production date. Use only the freshest oil. Useful substances are retained in it for the first five months from the date of production. After the first year of storage, it is better to use olive oil exclusively for cooking (stewing and frying), but not for seasoning dishes. In addition, over time, oils deteriorate and expire. One-year-old oil may still taste good, but it is less flavorful than fresh oil.

Package

■ Indication of the acid number on the packaging. For “extra virgin” it is no more than 0.8%, and the lower the value, the better.

■ Packaging material matters. It is best to buy oil in dark glass - green or brown. After all, it is important to prevent contact of olive oil with air, and also protect it from light - they spoil the product. Packages made of plastic or metal are considered cheaper.

Compound

Be sure to pay attention to this line. There are oils with herbs and spices (for salads), and cheap options may even contain admixtures of other vegetable oils. Such oils are labeled “mixed oil” or simply “mix”. Usually this is honestly written about on the packaging, but not in large letters on the front, but small and inconspicuously.

Name

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

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

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

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

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

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

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

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

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

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

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.

Attention! The information presented above is not a purchasing guide. For any advice you should contact specialists!

Coming to stores for shopping, especially in large supermarkets, every buyer is faced with a wide range of products and, accordingly, the problem of choice. This information about olive oil varieties will help you choose the best for your purposes and navigate well in front of the counter. After all, when we go to buy a certain product, we know approximately how we will use it and in what dishes we will use it.

The gastronomic properties of olive oil depend on its retail grade. So, for example, if you need to improve your diet and take full advantage of the healing properties of olives, then you should be interested in the best olive oil. If you want to use it for stewing and frying foods, then here too you must wisely choose the one that is suitable for these purposes.

It should be noted that the quality of this product depends on many indicators, and the most important of them is free acidity, indicating the content of oxidizable organic acids in the final product. Usually acidity is expressed by manufacturers as a percentage, although in fact it is indicated in grams per 100 g of ready-to-use olive oil.

The lower this figure, the more expensive the oil and the more beneficial it is for the functioning of our body, although this point should also be taken into account: manufacturers can artificially reduce acidity. This is especially true for refined varieties, where chemical solvents and reagents are used.

Let's first look at the varieties of olive oil - for better orientation in their labeling. After all, the gastronomic properties of the butter depend on the variety - its taste, smell and ability to withstand temperature influences, preserving useful substances.

All varieties can be divided into 3 classes:

natural – Virgin, cleaned – Refined and secondary pressing of the cake - Pomace.

The quality control and labeling of products is carried out by the International Olive Council, which has compiled a classification of olive oil varieties and their designations on packages.

Extra Virgin Olive Oil

Extra Virgin Olive Oil is a first-press product.

This is the best olive oil! This olive product has a free acidity of 0.8%, i.e. no more than 0.8 g of oxidizable organic acids per 100 g of finished product. The processing process is carried out exclusively by mechanical methods of cold pressing the olives, excluding temperature effects leading to any changes in their properties.

Extra Virgin Olive Oil is the highest quality oil, obtained using technologies dating back to the times of Ancient Egypt (the only difference is the use of modern equipment). For pressing, only undamaged, ripest olives are taken, which are collected from the trees only by hand.

Virgin Olive Oil

Virgin Olive Oil is also a virgin oil product.

A product with a free acidity of no more than 2%, which is obtained only by mechanical extraction methods and is purified without the addition of chemical reagents. For this pressing, fruits of varying degrees of ripeness can be used, but if, as a result of pressing, an acidity level of more than 2% is obtained, then the entire pressing is sent for refining, as it does not meet the requirements for the Virgin class.

Refined Olive Oil

Refined Olive Oil – refined extraction of olives. Recyclable and purified with minimal changes to its composition. Has an acidity of no more than 0.3%.

Olive Oil or Pure Olive Oil

Olive Oil or Pure Olive Oil is pure olive pomace.

This is a mixture of Refined oil and natural Virgin, with a free acidity of 1%.

Olive Pomace Oil

Olive-pomace Oil is a secondary extraction from the remaining olive pomace.

This product is obtained from olive pomace, which is processed both by various physical methods and by natural solvents. It is permissible to use not only natural solvents, but also chemical ones, as well as high temperatures.

Refined Olive Pomace Oil

Refined Olive pomace Oil is a refined analogue of the pomace product.

This product is obtained from raw cake using processing methods that do not lead to changes in the basic properties of the final product. Free acidity – no more than 0.3%.

Olive pomace oil

Olive pomace oil is a mixture of refined pomace oil and a blend of various olive oils (unrefined and refined).

This product has a free acidity of about 1%. Not approved for sale to consumers in all countries. This product cannot be called olive oil, although it cannot be called unfit for human consumption either. Widely represented in our retail chains, especially under the brands of large retail supermarkets.

It is not difficult to understand which olive oil is the best by analyzing the classification of the expert International Olive Council, which is used by all leading olive oil producers.

Having studied all the oil labels, we can now move on to the issue of using each retail variety. Remember when we said that oil should be chosen for specific purposes?

The healthiest way to consume olive oil is as a salad dressing. It can also be used as a main ingredient in marinades and cold sauces. For these purposes, Extra Virgin Olive Oil is more suitable than other varieties - a pure organic product that has an impressive range of beneficial properties.

It should be noted that the fresher the Extra Virgin, the more bitter it is and not the other way around! The product will have a distinct olive flavor, but with different nuances as it comes from different olive varieties, degrees of maturity and growing areas. Within six months after the spill, the oil gradually loses its bitterness and becomes softer in taste. The shelf life of Extra Virgin is 1.5-2 years.

For stewing and frying foods, the Olive Oil variety is used - an excellent quality oil that can also be used for dressing salads and sauces. This type of product is ideal for cooking meat and vegetables, since it does not form carcinogenic substances. This is due to the presence of stable fatty acids in it, which increase the smoke point, which becomes much higher than the normal frying temperature.

Olive Oil also does not have a distinct taste or smell of olives, and is not bitter, which is why it is preferred to be used in cooking all over the world.

If you still want to switch to cooking using olive oil instead of the usual sunflower oil, but Olive Oil is a little expensive for you, then the Pomace Olive Oil variety may be an acceptable option for your family. Although it does not have such a rich composition as Extra Virgin Olive Oil or Olive Oil, it is of quite acceptable quality. It contains the same monounsaturated fatty acids, vitamins and minerals, but in smaller quantities.

Pomace Olive Oil is suitable for frying and sautéing, and also shows its best qualities in baking. Flour products do not go stale for a long time, remaining fluffy.

For cleansing procedures (taking the oil on an empty stomach), you should use only Extra Virgin Olive Oil. For the preparation of oil infusions of medicinal herbs and other ingredients (infusions or macerates), only the highest grade of product is also suitable.

In home cosmetics, as well as in factory ones, only the first cold-pressed bottle is used - Extra Virgin Olive Oil.

Only this and nothing else!

So, let's summarize:

In the markets of post-Soviet countries you can find olive oil of three retail varieties:

• Extra Virgin Olive Oil– natural product of the highest quality
• Olive Oil– a mixture of natural Virgin oil and refined Refined Olive Oil
• Pomace Olive Oil– a mixture of Refined pomace and Pure Olive Oil

The main producers of the olive product are Spain, Italy, Greece and Tunisia. The largest volume (up to 80%) of Extra Virgin Olive Oil is produced in Greece. Greek production volumes are purchased by foreign companies for further use in mass production of the product.

By name

The name may indicate not only the retail variety itself, but also the manufacturer’s brand name. Also, natural olive oil can often be labeled with the variety of the olives themselves or the province of their growth. One way or another, the retail variety must be indicated.

By label

The label must necessarily indicate the manufacturer, as well as the importer and exporter with telephone numbers and addresses. High-quality olive oil is bottled by the manufacturer himself, so if it is produced in one country and bottled in another, then the quality of such a product may not correspond to the declared one.

Also pay attention to the bottling date. Olive oil is not wine! Over time, it loses its healing qualities, especially the Olive Oil variety. The maximum shelf life from the date of bottling is 12 months, with the exception of Extra Virgin.

By color

Choosing the right olive oil by color is impossible! The color of the product depends on various reasons and can range from light yellow to dark green, even brown. First of all, the color of the product is given by the condition of the olives themselves, i.e. their ripeness. If green olives are used to press the oil, the color will vary in different shades of green.

This product has a pronounced olive taste and bitterness. If ripe olive fruits are pressed, the color will be yellow, often with a purple tint. The brown color is obtained if the olive is pressed from the ripest fruits (often this oil has a slightly sweet taste).

By packaging

Traditional packaging is a dark glass bottle to protect the product from light and destruction. Disadvantages: fragility, weight and incomplete protection from light exposure. Advantages – you can visually examine and evaluate the contents.

A more modern and technologically advanced packaging is a tin can. The metal sheet used has a special coating that completely eliminates oxidation of the product. Advantages: does not allow light to pass through, lightness and low cost. Disadvantage: inability to evaluate the content.

We hope that after reading our detailed information on how to choose olive oil, and which is the best of all those presented on our market, the choice will no longer be so difficult for you.

We wish you to consciously choose what to eat and how to eat!

Russians became acquainted with olive oil relatively recently; its categories, grade and selection criteria are not known to many. This article is devoted to the topic of which brand of olive oil is better among similar products. In addition to the rating review, the material provides information about the benefits of olive oil, methods of obtaining it, quality standards and selection criteria.

It is difficult to be an innovator, to reinvent the wheel, but at the same time it is interesting. Enjoy life; Morning is smarter for evening; What you learn will not be on your shoulders. Now my travels are not only a hobby, but also a job. Do you have time for home and family?

A person also works a lot, from this point of view we are similar. By the way, he was very fond of pure olive oil. Friends say that in case of war they can only survive with good oil and bread. It's nice to see the fresh cheese melt into your mouth on the table, sliding butter across it, and it's nice to know that all the goodies are the same bits, refurbished and imported. My husband and I eat a lot of different foods from our store, but we don't avoid other foods. However, our diet is based on olive oil.

The value of olive oil and its differences from others

A unique feature is that it grows on average for about 500 years and actively bears fruit throughout its entire life. Moreover, some trees are 1500 and even 2000 years old. These are the ones that grow on the Mount of Olives in Jerusalem.

Which brand is best to use for salads is a very pressing question, especially on the eve of the vegetable season. Salads with it are very tasty and healthy. Olive oil contains a lot of vitamins and nutrients. In particular, it contains vitamins A, E, D, K, as well as polyphenols. They have a beneficial effect on the cardiovascular system, digestion and skin condition.

We serve all kinds of dishes. It is important to be healthy, nutritious and of high quality. These are noodles, baked fish, grilled meat with slurry, especially premium olive oil - bitter and salty. Today we could not find a housewife who did not have cold olive oil in her kitchen. It came to our home with the traditions of European cuisine and is truly indispensable in the production of Greek salad or Italian pizza. If we want to give Lithuanian tastes and smells, it is worth remembering flaxseed, hemp, moose and rapeseed oil.

Long-term employee of the Department of Food Science and Technology of Kaunas University of Technology, Associate Professor Dr. Dainora Gruzdiene, who has been studying dietary fats for more than 30 years, emphasizes: It is not in vain that the things that grow under our feet are best for us. In addition, we are lucky because, compared to the rest of Europe, the soils are least polluted in Lithuania, so there are growing crops, and the products made from them are twice as healthy. Interestingly, the content of Lithuanian oil is not only dry, but also much higher, even superior to the popular olive oil.

Compared to other types of oil, olive oil is highly digestible due to its high content of oleic acid, which is the main fatty acid in the human body.

Methods for obtaining olive oil

Raw olives are inedible and unsuitable for eating as they have a very bitter taste. To get rid of it, the fruits are soaked in a special solution. Despite this, the best brands of olive oil often have a specific bitter smell and taste, which not everyone likes. This should be kept in mind when choosing oil.

Because it contains one fatty acid, even 75%. Olive oil is made up of oleic acid, but it is not a very valuable omega-3. But they are rich in Lithuanian oils. However, one type of product, as wonderful as it may be, dr. Gruzdene advises not to limit yourself. It's better to mix them, change them - so you get more useful materials.

The basis of each oil is a combination of different fatty acids. It determines not only the nutritional value of the product, but also its smell, color, shelf life and baking ability. Their main sources are animal fats, dairy products, eggs, palm, coconut oil.

The process of making the product is that the pitted fruits are thoroughly crushed, constantly stirring the mass. After this procedure, the oil is squeezed out of the olives using special centrifuges. This is how virgin oil is obtained. It's always a little bitter.

Oleic acid for oil provides stability. The larger the oil, the more suitable it is for baking, the longer it needs to be consumed. Stimulates skin and hair growth, maintains proper bone condition and regulates metabolism. Excessive amounts of inflammation, suppressing the effects of omega-3s.

Most of them are found in oily fish, and rarely in plants. In Lithuania, compared to Europe, the soil is the least polluted, so its growing crops and the products made from them are twice as healthy. Antioxidants and vitamins. Rapeseed oil is becoming increasingly popular in Europe, Scandinavia and Lithuania. He had difficulty clearing the path with us. Rape is one of the oldest cultivated plants, but was used for a long time to feed livestock, only after biodiesel production began.

The remaining cake is reused, extracting the second-press oil. It is purified from impurities and bitterness using chemical reagents, so it does not have an unpleasant odor or taste.

Types of oil by production methods

Depending on the markings used on the label, the oil differs in the method of preparation. Possible labels: Virgin, Refined, Pomace .

Gruzdene suggests forgetting all the rumors about the unsuitability of rapeseed oil for food. Wild rape is about 50%. For erucic acid, it does not exceed the permissible 2% in edible oil, but in Lithuanian it does not exceed 1%, says an expert in food science and technology. - By the way, an interesting detail is that the dishes still use oil extracted from wild rape, because it just doesn't help them. So maybe it's not so dangerous for erucic acid? The interviewee also sheds light on rumors that rapeseed oil is being pressed against genetically modified plants. “It must be remembered that the cultivation of genetically modified rapeseed is prohibited in the European Union, and Lithuania is no exception,” the doctor said. She said rapeseed oil should be as important a part of Scandinavian cuisine as olive oil is in the Mediterranean region.

• Virgin is a natural oil obtained by cold first pressing. This product retains all minerals and vitamins. It has only one drawback - it has a limited shelf life. Housewives all over the world are sure that Virgin is the best olive oil. The brand (reviews confirm this) is in great demand.
• Refined- also natural olive oil, but refined using physical and chemical processes. Refining occurs as follows: the fruits of the olive tree are ground and filled with a chemical solvent, an analogue of gasoline, hexane. Under its influence, oil is released from the fruit, which is drained. Remains of hexane are removed using water vapor, then with alkali. At the next stage, the product is bleached and deodorized.
• Pomace- olive products obtained by secondary extraction using physico-chemical technologies.

Because the north is better off from rape than divorce in the south. Our rape is very good. The Germans, Poles, and Scandinavians are very delighted with them, and they willingly buy them,” says the interlocutor. Most oils contain linoleic acid. How to store? Due to its high level of oleic acid, rapeseed oil is quite stable, with a shelf life of up to 1 year. Open the bottle in the refrigerator and in a dark place. The most commonly used materials in this process are natural materials, heat, water and steam.

True, although some useful material is removed, it is only about 5%. total amount of oil. The oil becomes odorless and odorless, so it does not give the food an unwanted aftertaste. In Lithuanian oils rich in omega-3 fatty acids, let's say they don't have olive oil.

Virgin olive oil

• Extra virgin olive oil- the best brands of Extra Virgin olive oil obtained by cold first pressing are produced with this designation. The acidity of such oils does not exceed 0.8/100 grams.
• Virgin olive oil- this is a marking for virgin oil, the acidity of which is no more than 2/100 grams. This product is obtained from olives that have been subjected to mechanical or physical stress, including temperature. Such oils were purified only with natural components and certain technologies - water, filtration, decanting, centrifugation.
• Ordinary virgin olive oil- This is also a virgin oil, the acidity of which does not exceed 3.3/100 grams. In its production, only natural (virgin) methods were used.

Refined olive oil

This oil is obtained from virgin raw materials by refining. Its acidity is 0.3/100 grams. This product is obtained using physical and chemical technologies aimed at eliminating odor, acidity and bitter taste. These oils are considered to be of lower quality.

How to use? Unrefined rapeseed oil has a mild aroma and excellent taste, from light yellow to dark brown. Suitable for salad dressing, especially with fermented cabbage. Refined for confectionery, marinades and mayonnaise. Its combustion temperature is even higher than olive oil and our favorite sunflower. Fish with rapeseed oil produces golden hues and is extremely sensitive.

Flaxseed oil is liquid gold. In Lithuania, linen is considered the national plant. From these, the fibers are made into clothing, bedding, and the seeds are used for cooking. The old Lithuanian fiber flax - a tall, thin, straight stem - was replaced by linseed or oil at the end of the last century. Phos esters Lignans are very valuable in flax diets - these biologically active substances are much higher here than in other crops.

Pomace olive oil

• Olive-pomace oil- a product that consists of a mixture of refined and virgin oil. Its acidity is 1/100 gram. A similar characteristic applies to those oils that are obtained by pressing from cake using solvents and other physical procedures.
• Refined olive-pomace oil- oil from cake obtained by refining using physico-chemical technologies. The acidity of this product is 0.3/100 grams.

Alphalinolenic acid is even 2 times higher than that of fish oil, so it can replace them. The oil is suitable as a preventative for cardiovascular diseases, atherosclerosis, diabetes, supplying oxygen to brain cells and is therefore very valuable for growing children.

Modern technologies make it possible to extend the service life of this oil by up to 8 months. However, it is best to drink a bottle after 2 weeks. Lithuanians have liked linseed oil since ancient times. It was marked by fasting foods, as the body then received less animal fat, so the oil was supplemented with essential nutrients. This oil is very tasty for processing sauerkraut, cottage cheese, mashed potatoes, vegetable dishes and potatoes. If you have gastritis or hard gums, it is recommended to drink a spoonful of oil in the morning until your stomach is empty.

Quality criteria

• Acidity- means the level of oleic acid content in 100 grams of the product. This indicator does not affect the taste. It is believed that the lower the acidity, the higher the quality of the oil.
• Color. Shades of oil can be in the yellow and green ranges - depending on the type of fruit, their ripeness and processing method.
• Aroma. Oil that has been exposed to sunlight for a long time loses its aroma. Normally, its odor is determined by a number of volatile substances - alcohol, hydrocarbon, aldehyde, ethers.
• Taste. Natural oil has a very rich, intense, bitter-sweet or salty taste. A bad sign is a rancid taste that is watery, vinegary, or metallic.
• Best before date. The parameter that you should pay attention to here is the bottling date. The fresher it is, the better the quality of the product. This is why olive oil is never bought in reserve. Bottles with it should be stored in dark cabinets in dark glass containers. The shelf life of the oil should not exceed 1 year.

Another significant characteristic of real olive oil is that when stored in the refrigerator, it falls to the bottom in large flakes. Do not think that the product has gone bad, as it is very correct. Once the oil warms up, the flakes will disappear. However, experts do not recommend storing it in the refrigerator. Preference should be given to dry, shaded places.

Flaxseed is also good for joints - the oil softens pain and suppresses inflammation. This product is suitable for dry, irritated, sensitive and damaged skin. It also helps restore the hair's natural moisture, so flax products should be used if hair is dry, cracking and dry. No matter what's great or what you like about an oil, don't be alone - it's better to mix it up, change it up so you get more of the good stuff.

Hemp oil - for food and beauty. Hemp seed oil has been produced in Lithuania since ancient times. This is quite expensive because, according to Dr. Gruzdene, it is difficult to produce high-quality seeds. If the seed is of poor quality, the oil will be bitter. In addition, the plants need to be rolled, dried with seeds and rubbed in a relatively short time, so it is best to buy this oil directly from the manufacturer - then it will be fresh and healthy.

The bottle cap must close very tightly. Very important: oil should be stored in glass or metal jars. A real high-quality product is never sold in plastic, as it is capable of breaking down the top layer of polyethylene, as a result of which it ends up in food. The same, by the way, applies to other types of vegetable oils. The best brands of olive oil are unrefined, which is something to keep in mind first when purchasing this product.

What's special? This is greatly missed in our winter, when the sun decreases. It is also unique in that it contains quite a lot of chlorophyll, a substance that provides life and energy to cells. Cannabis oil reduces blood clotting, prevents the formation of blood clots, is suitable as a preventive measure against cardiovascular diseases and strengthens the immune system. Opened oil is recommended to be consumed within 1 or 2 weeks. Store in a cool, dark place. The color of fresh oil is dark green, old oil is from light green to yellow.

Organoleptic quality assessment

When tasting oils, professionals note that they should taste like fresh olives. In addition, there may be a smell of freshly cut grass and torn lettuce leaves. Even chocolate and anise scents are allowed.

In order to understand the richness of the taste of this product, it is heated to a temperature of +200 ° C, after which it is applied to a glass plate in a thin layer and ground. The best olive oil (the brand does not matter here) corresponds to the above characteristics.

The aroma is citrus, nuts and mint. If you smell ammonia, fish, or ointment, return it, advises Dr. The food is not purified. Suitable for trimming soups, mashed potatoes, can be added to fruit or vegetable juices, sauces, even desserts. Especially oilseeds and seeds, such as using Samogit. They produce cannabis salts - this, by the way, is considered the culinary heritage of Lithuania. Gently sprinkle, clean the hemp seeds and mix with Himalayan salt. Sprinkle the pan in this aroma and eat boiled potatoes, season with flavor, mashed potatoes, salad.

When assessing color, the oil is poured into a glass in an amount of 50 ml and viewed through reflected light against a white background. The important thing is that not only the color is evaluated, but also the different shades of color. It is believed that the greener the product, the higher its quality. In fact, this is only partly true, since the color of the oil depends on the type of fruit it is produced from.

Refined cannabis oil is recommended for dry, sensitive skin because it is easily absorbed and does not cause allergies. Reduces redness and irritation of the skin and is used to treat eczema, suitable for men after shaving. It also strengthens hair, gives shine and volume. Seedlings are one of the oldest cultivated plants, their roots even go back to the Neolithic. Mainly grown in Eastern and Southern Europe. Wildlife grows naturally in Lithuania. These plants are related to mustard, rape, cabbage.

Judas is also called false lion, German sesame and so on. We raised alone or with a lion. The seeds were used for everyday food in the same way as flax seeds - they were added to baked bread and mashed potatoes. Jude is an intermediate plant between rapeseed and flax. According to vitamin E, the amount of mobile oil is superior to wheat germ oil - one tablespoon of vitamin E is 1.5 times more than people's daily need. It is also rich in phospholipids, phytosterols and minerals, especially magnesium.

Therefore, you should focus here on a combination of indicators: color, smell, taste. If the oil has a yellow color, but at the same time it smells aromatic and has the right taste, then this indicates that, most likely, black olives were used to make the product, and not olives.

Olive oil rating

It is not so easy to answer the question about which brand of olive oil is better. Experts are conducting complex research to answer this question. Here are the results of one of them. In 2014, the well-known product quality assessment agency, Research Center NPE Test, conducted a comparative study of 11 well-known brands of Extra Virgin olive oil. When evaluating products, the following parameters were considered:

• brand authenticity;
• compliance of the composition with the declared one;
• ultraviolet absorption;
• organoleptic evaluation of properties.

The best olive oil (brand, photos are specifically presented in this article) must meet all of the above requirements. The following brands participated in the study: Mana Gea, Premium, Borges, Maestro de Oliva, Hellas, ABEA, Costa d'Oro, ITLV, Monini, Oscar and Ravika.

Oils from Mana Gea, "Premia", and Borges deserved an "excellent" rating. Maestro de Oliva oil was inferior to the leaders, earning a “good” rating. All these products fully comply with the Extra Virgin label. Therefore, the answer to the question of which brand of olive oil is better in this series is obvious: it is the one that corresponds to its category in all respects.

The remaining 7 brands also turned out to be acceptable olive oils, but they were inferior to the rating leaders in a number of parameters, resulting in their rating being “poor.” This means that they do not meet the Extra Virgin label.

Choosing the right oil

It should be noted that the answer to the question of which brand of olive oil is best does not explain whether that oil is suitable for a particular culinary task. For example, experienced chefs keep several types of olive oil on their table. Let's determine which of them is most suitable for certain dishes.

So, the best olive oil for salads is Extra Virgin oil. It will also be an excellent “companion” for pizza, pasta, milk porridge and other dishes that allow you to taste the product.

However, it is completely unsuitable for frying. Which brand of olive oil is best for stewing, baking and frying? Refined grade oil. The fact is that Extra Virgin is rich in minerals, which break down when frying, forming carcinogens and smoke. Refined oil is cleared of these substances, so it can be safely used for frying and preparing other dishes that require high-temperature processing.

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 is one of the most expensive among vegetable oils: for 250 ml of bitter olive oil (“extra-virgin olive oil”) you will have to pay from 200 to 600 rubles. With this money you can purchase from 3 to 10 bottles of classic sunflower oil.

We decided to find out whether it makes sense to pay that kind of money. Are they selling cheap counterfeits made from the same sunflower under the guise of healthy Mediterranean oil with the image of a healing product? Experts from the Society for the Protection of Consumer Rights (OSPP) purchased eight bottles - from Spain, Italy, Greece and Tunisia - and sent them for examination to the Sergiev Posad branch of the FBU "CSM of the Moscow Region".

"Wood" oil

Olive oil is also called Provençal or "wood" oil. It is used in the production of soap, and is included in the most expensive cosmetics and some medicines. And in itself it is a medicine. This was known in ancient times. “Olive oil is beneficial due to its high content, especially oleic,” says nutritionist Alexey Kovalkov. - This acid is active and at the same time maintains the required level of “good”. Therefore, Provencal oil is recommended for the prevention of atherosclerosis. It is also useful for those who suffer from liver and gallbladder diseases, because it perfectly stimulates the production of bile. Olive oil is indispensable in baby food because it promotes bone growth.”

However, all of these properties are possessed exclusively by unrefined, cold-pressed oil. It can be tart, slightly bitter, and have a greenish color. It is obtained by pressing, without the use of chemical reagents, which easily “pull out” the oil from the crushed olive pulp. in terms of healing qualities it is much worse - after all, it is purified using various physical and chemical processes to eliminate the pungent taste and smell. Pomace oil (on the packaging it says “pomace olive oil”) is obtained from pressings using chemical solvents, and often under the influence of high temperature. There is no benefit to it. This is usually reflected in the price - such a product costs 3-4 times cheaper than the valuable “extra-virgin olive oil”.

Laboratory work

To be sure that what we have in front of us is indeed olive oil, we need to examine its fatty acid composition. In the laboratory, we tested ten main acids in each sample. The most important of them is. In accordance with GOST 30623-98 “Vegetable oils and margarine products” it should be from 56 to 83%. “But if its trans isomer is detected in the composition in large quantities (the same acid, but with a modified molecule that arose under exposure to high temperature. - Ed.) elaidic acid, most likely the oil was obtained not by “cold” pressing, but using temperature or chemical extraction, says Roman Gaidashov, food safety expert. - Trans isomers are present in the product in negligible quantities. But in Russian GOSTs there are no standards for trans isomers, and such extensive studies are not required, for example, when checking the authenticity of a product.” By the way, precisely because of the formation of trans-isomers of fatty acids, which have carcinogenic properties, during heating, unrefined olive oil should not be used for frying - only refined olive oil is suitable for this.

So, judging by the certain amount of oleic acid (see table), the oils are indeed made from olives. The less elaidic acid in the sample, the better (we defined it as 0.2 to 0.4%). The laboratory did not find dangerous concentrations of heavy metals in any of the oils (they tested for the presence of cadmium, lead, arsenic, mercury, copper and iron).

It is also important that the purchased oil is fresh. After all, during long-term storage, the product oxidizes, and the benefits literally disappear. It can be determined in laboratory conditions by two indicators: acid number and peroxide number: the closer their values ​​are to the upper limit of normal, the older the oil. In our table we have arranged the oils in order of quality deterioration. The main outsider is a product from Tunisia. Firstly, the real acid number does not coincide with what is stated on the packaging (which means the oil is not as “extra-class” as promised!), and secondly, the peroxide number is 10 - this is the maximum allowed, the oil is not so fresh. The oil from Greece was not the best either. But the product from Italy and Spain is of the highest quality.

How to choose the best olive oil?

When choosing olive oil in a store, carefully inspect the packaging! Look for the following information on it:

Variety

There is (they were determined by IOC, the International Olive Council; all exporting countries included in it are required to label products with the appropriate inscriptions):

■ Extra-virgin olive oil - natural, the best and most expensive, first cold pressed, only under pressure - without chemicals. Acidity no more than 0.8%.

■ Virgin olive oil is also natural, but the permitted acidity is up to 2% (the extraction may not be the first, but the absence of chemicals is also guaranteed).

■ Pure olive oil - usually a mixture of purified and natural oil, chemical extraction may be used.

■ Olive oil - a mixture of natural and purified oil, acidity no more than 1.5%, usually odorless, chemically pressed.

■ Olive-pomace oil - purified oil extracted from olive pomace (the use of chemical solvents and high temperatures is acceptable). It is most often used in restaurants for baking.

■ Lampante oil (lamp oil) - olive oil not intended for human consumption.

Purified (refined) oil is marked “refined”.

date

Production date. Use only the freshest oil. Useful substances are retained in it for the first five months from the date of production. After the first year of storage, it is better to use olive oil exclusively for cooking (stewing and frying), but not for seasoning dishes. In addition, over time, oils deteriorate and expire. One-year-old oil may still taste good, but it is less flavorful than fresh oil.

Package

■ Indication of the acid number on the packaging. For “extra virgin” it is no more than 0.8%, and the lower the value, the better.

■ Packaging material matters. It is best to buy oil in dark glass - green or brown. After all, it is important to prevent contact of olive oil with air, and also protect it from light - they spoil the product. Packages made of plastic or metal are considered cheaper.

Compound

Be sure to pay attention to this line. There are oils with herbs and spices (for salads), and cheap options may even contain admixtures of other vegetable oils. Such oils are labeled “mixed oil” or simply “mix”. Usually this is honestly written about on the packaging, but not in large letters on the front, but small and inconspicuously.

Coming to stores for shopping, especially in large supermarkets, every buyer is faced with a wide range of products and, accordingly, the problem of choice. This information about olive oil varieties will help you choose the best for your purposes and navigate well in front of the counter. After all, when we go to buy a certain product, we know approximately how we will use it and in what dishes we will use it.

The gastronomic properties of olive oil depend on its retail grade. So, for example, if you need to improve your diet and take full advantage of the healing properties of olives, then you should be interested in the best olive oil. If you want to use it for stewing and frying foods, then here too you must wisely choose the one that is suitable for these purposes.

Acidity is the main indicator of quality

It should be noted that the quality of this product depends on many indicators, and the most important of them is free acidity, indicating the content of oxidizable organic acids in the final product. Usually acidity is expressed by manufacturers as a percentage, although in fact it is indicated in grams per 100 g of ready-to-use olive oil.

The lower this figure, the more expensive the oil and the more beneficial it is for the functioning of our body, although this point should also be taken into account: manufacturers can artificially reduce acidity. This is especially true for refined varieties, where chemical solvents and reagents are used.

Let's first look at the varieties of olive oil - for better orientation in their labeling. After all, the gastronomic properties of the oil depend on the variety - its taste, smell and ability to withstand temperature influences, preserving beneficial substances. Labels of olive oil varieties

All varieties can be divided into 3 classes:

natural – Virgin, cleaned – Refined and secondary pressing of the cake - Pomace.

The quality control and labeling of products is carried out by the International Olive Council, which has compiled a classification of olive oil varieties and their designations on packages.

Extra Virgin Olive Oil

Extra Virgin Olive Oil is a first-press product.

This is the best olive oil! This olive product has a free acidity of 0.8%, i.e. no more than 0.8 g of oxidizable organic acids per 100 g of finished product. The processing process is carried out exclusively by mechanical methods of cold pressing the olives, excluding temperature effects leading to any changes in their properties.

Extra Virgin Olive Oil is the highest quality oil, obtained using technologies dating back to the times of Ancient Egypt (the only difference is the use of modern equipment). For pressing, only undamaged, ripest olives are taken, which are collected from the trees only by hand.

Virgin Olive Oil

Virgin Olive Oil is also a virgin oil product.

A product with a free acidity of no more than 2%, which is obtained only by mechanical extraction methods and is purified without the addition of chemical reagents. For this pressing, fruits of varying degrees of ripeness can be used, but if, as a result of pressing, an acidity level of more than 2% is obtained, then the entire pressing is sent for refining, as it does not meet the requirements for the Virgin class.

Refined Olive Oil

Refined Olive Oil – refined extraction of olives. Recyclable and purified with minimal changes to its composition. Has an acidity of no more than 0.3%.

Olive Oil or Pure Olive Oil

Olive Oil or Pure Olive Oil is pure olive pomace.

This is a mixture of Refined oil and natural Virgin, with a free acidity of 1%.

Olive Pomace Oil

Olive-pomace Oil is a secondary extraction from the remaining olive pomace.

This product is obtained from olive pomace, which is processed both by various physical methods and by natural solvents. It is permissible to use not only natural solvents, but also chemical ones, as well as high temperatures.

Refined Olive Pomace Oil

Refined Olive pomace Oil is a refined analogue of the pomace product.

This product is obtained from raw cake using processing methods that do not lead to changes in the basic properties of the final product. Free acidity – no more than 0.3%.

Olive pomace oil

Olive pomace oil is a mixture of refined pomace oil and a blend of various olive oils (unrefined and refined).

This product has a free acidity of about 1%. Not approved for sale to consumers in all countries. This product cannot be called olive oil, although it cannot be called unfit for human consumption either. Widely represented in our retail chains, especially under the brands of large retail supermarkets.

It is not difficult to understand which olive oil is the best by analyzing the classification of the expert International Olive Council, which is used by all leading olive oil producers.

Having studied all the oil labels, we can now move on to the issue of using each retail variety. Remember when we said that oil should be chosen for specific purposes?

Use in cooking

The healthiest way to consume olive oil is as a salad dressing. It can also be used as a main ingredient in marinades and cold sauces. For these purposes, Extra Virgin Olive Oil is more suitable than other varieties - a pure organic product that has an impressive range of beneficial properties.

It should be noted that the fresher the Extra Virgin, the more bitter it is and not the other way around! The product will have a distinct olive flavor, but with different nuances as it comes from different olive varieties, degrees of maturity and growing areas. Within six months after spilling, the oil gradually loses its bitterness and becomes softer in taste. The shelf life of Extra Virgin is 1.5-2 years.

For stewing and frying foods, the Olive Oil variety is used - an excellent quality oil that can also be used for dressing salads and sauces. This type of product is ideal for cooking meat and vegetables, since it does not form carcinogenic substances. This is due to the presence of stable fatty acids in it, which increase the smoke point, which becomes much higher than the normal frying temperature.

Olive Oil also does not have a distinct taste or smell of olives, and is not bitter, which is why it is preferred to be used in cooking all over the world.

If you still want to switch to cooking using olive oil instead of the usual sunflower oil, but Olive Oil is a little expensive for you, then the Pomace Olive Oil variety may be an acceptable option for your family. Although it does not have such a rich composition as Extra Virgin Olive Oil or Olive Oil, it is of quite acceptable quality. It contains the same monounsaturated fatty acids, vitamins and minerals, but in smaller quantities.

Pomace Olive Oil is suitable for frying and sautéing, and also shows its best qualities in baking. Flour products do not go stale for a long time, remaining fluffy.

For cleansing procedures (taking the oil on an empty stomach), you should use only Extra Virgin Olive Oil. For the preparation of oil infusions of medicinal herbs and other ingredients (infusions or macerates), only the highest grade of product is also suitable.

Use for medical and cosmetic purposes

In home cosmetics, as well as in factory ones, only the first cold-pressed bottle is used - Extra Virgin Olive Oil.

Only this and nothing else!

So, let's summarize:

In the markets of post-Soviet countries you can find olive oil of three retail varieties:

• Extra Virgin Olive Oil – natural product of the highest quality
• Olive Oil – a mixture of natural Virgin oil and refined Refined Olive Oil
• Pomace Olive Oil – a mixture of Refined pomace and Pure Olive Oil

The main producers of the olive product are Spain, Italy, Greece and Tunisia. The largest volume (up to 80%) of Extra Virgin Olive Oil is produced in Greece. Greek production volumes are purchased by foreign companies for further use in mass production of the product.

How to choose the right olive oil

The name may indicate not only the retail variety itself, but also the manufacturer’s brand name. Also, natural olive oil can often be labeled with the variety of the olives themselves or the province of their growth. One way or another, the retail variety must be indicated.

By label

The label must necessarily indicate the manufacturer, as well as the importer and exporter with telephone numbers and addresses. High-quality oil is bottled by the manufacturer himself, so if it is produced in one country and bottled in another, then the quality of such a product may not correspond to the declared one.

Also pay attention to the bottling date. Olive oil is not wine! Over time, it loses its healing qualities, especially the Olive Oil variety. The maximum shelf life from the date of bottling is 12 months, with the exception of Extra Virgin.

By color

Choosing the right olive oil by color is impossible! The color of the product depends on various reasons and can range from light yellow to dark green, even brown. First of all, the color of the product is given by the condition of the olives themselves, i.e. their ripeness. If green olives are used to press the oil, the color will vary in different shades of green.

This product has a pronounced olive taste and bitterness. If ripe olive fruits are pressed, the color will be yellow, often with a purple tint. The brown color is obtained if the olive is pressed from the ripest fruits (often this oil has a slightly sweet taste).

By packaging

Traditional packaging is a dark glass bottle to protect the product from light and destruction. Disadvantages: fragility, weight and incomplete protection from light exposure. Advantages – you can visually examine and evaluate the contents.

A more modern and technologically advanced packaging is a tin can. The metal sheet used has a special coating that completely eliminates oxidation of the product. Advantages: does not allow light to pass through, lightness and low cost. Disadvantage: inability to evaluate the content.

We hope that after reading our detailed information on how to choose olive oil, and which is the best of all those presented on our market, the choice will no longer be so difficult for you.

We wish you to consciously choose what to eat and how to eat!