How to choose a good olive oil - tips and tricks. How to choose natural olive oil

Updated: 07/31/2018 17:13:36

Residents of Russia are familiar with olive oil not so long ago, so few know the varieties, categories and other selection criteria. Since the product is useful not only as a food additive, but also as a cosmetic product, interest from buyers is high. In this article we will talk about the main characteristics by which you should choose olive oil, and also provide a rating review.

Based on user reviews, our experts compiled a ranking of the 13 best olive oils.

How to choose olive oil

1. Method of obtaining. Oils are distinguished by markings that indicate the method of preparation, and therefore the taste of the product. Virgin – cold first pressed. Nutrients, vitamins and minerals are preserved. The shelf life is modest, but despite this drawback, most housewives are convinced that this oil is the best. Divided into: Extra virgin olive oil - the best product with an acidity of 0.8 percent; Virgin olive oil is an oil with an acidity of 2 percent that has been subjected to physical, temperature and mechanical stress. Cleaning is carried out exclusively with natural ingredients; Ordinary virgin olive oil – acidity is 3.3 percent. Refined – purified using chemical and physical processes. The ground fruits are poured with hexane, after which the oil is released. Residues of the solvent are removed with water vapor and alkali. At the end, bleaching and deodorization are carried out. Divided into: Refined olive oil – lower quality with an acidity of 0.3 percent; Olive-pomace oil – a mixture of oils: refined and first-pressed (acidity – 1 percent); Refined olive-pomace oil - made from oil cake using refining (acidity - 0.3 percent). Pomace is a second pressing using chemical-physical technologies.
2. Olive growing area. The color, taste, aroma and other characteristics of the finished product depend on this criterion. Before purchasing, consult with the seller or search for information on the Internet to become better acquainted with the characteristics of a particular variety of olives grown in different areas of Spain, Italy, and Greece.
3. Color. The parameter is influenced by the variety, maturity and method of processing the fruit. There are green and yellow shades.
4. Acidity. Shows the level of oleic acid in 100 g of product. It doesn’t affect the taste, but experts believe that the highest quality olive oils have low acidity.
5. Aroma. Hydrocarbons, alcohol, ethers, aldehydes are special substances that determine odor. It’s bad if there is no aroma at all, because this means that the oil has most likely been exposed to sunlight for too long.
6. Taste. Natural olive oils have an intense, rich, bittersweet or salty taste. Avoid purchasing any product that has a watery, rancid, metallic or vinegary taste.
7. Best before date. Look at the spill date. The fresher, the better the quality. It is not recommended to buy olive oil in reserve.
8. Presence of sediment. Large flakes at the bottom that appear when the product is stored in the refrigerator should not be taken as an indicator of spoilage. On the contrary, this indicates that the oil is real and of high quality. When warmed, the flakes will disappear.
9. Packaging material. Buy the product only in glass or metal containers. Olive oil can break down the top layer of polyethylene, causing harmful substances to get into your food. Therefore, plastic bottles are not used for packaging and storage.

Rating of the best olive oils

The best Italian olive oil

The first in the ranking category is unrefined olive oil from Sicily. Made from the first October olive harvest. It is poured into containers immediately after spinning, which preserves its pleasant aroma and excellent taste. The product is recommended for a healthy diet, as well as for use in cosmetology. The title “best” is confirmed by a gold medal received in 2017. Experts highly appreciated the quality of the oil, recognizing the product as exemplary. Users in the reviews also do not skimp on praise, noting the correct aroma and delicate, bittersweet taste.

Advantages

excellent organoleptic data;

acidity is not higher than 0.8 percent.

Flaws

• relatively expensive - 1140 rubles for 250 ml.

The second place in the ranking goes to unfiltered olive oil from a place called Puglia. The product belongs to the elite category, since the maximum content of saturated fatty acids is quite high, and the acidity, on the contrary, is low and amounts to 0.8 percent. The product is not subjected to chemical and/or thermal treatment during production, therefore it retains beneficial substances. Users note that the oil is thin, fluid, and despite its bitterness, has a pleasant taste that complements meat and vegetable dishes.

Advantages

natural product;

cold pressed;

does not contain artificial additives and GMOs;

reasonable price - 1300 rubles for 500 ml.

Flaws

• bitter taste, which not everyone likes.

The third position in the ranking goes to unrefined extra virgin olive oil. Made from fruits that are grown, harvested and processed in a specific region, as indicated by the DOP abbreviation. Due to the absence of transportation and the minimum period of time elapsed from the moment of collection directly to bottling, the product retains its nutritional value. The Italian company Alce Nero has been producing natural products for decades. The company is the holder of a European quality certificate, which makes it possible to put the EU Organic Bio mark on products. Genetic engineering is not used in production, and the use of pesticides and dangerous chemical fertilizers in the fields is unacceptable.

Advantages

delicate taste with a slight bitterness and a hint of fresh herbs;

packaged in cans or glass bottles;

reasonable cost - 1400 rubles for 750 ml.

Flaws

• not found.

The fourth is unrefined extra virgin olive oil. Monini remains a family company to this day, which is reflected in its approach to manufacturing and, as a result, in the quality of its products. The owner tastes and selects the oils before bottling and sending them for sale. No harmful chemical fertilizers or pesticides are used in the fields where olives grow. The fruits are picked by hand and then pressed using cold pressing. Monini is a flagship of the Italian food industry with a rich history dating back to 1920. Products are supplied to more than fifty countries. A special feature is the addition of natural spices, mushrooms, dry vegetables, herbs or nuts.

Advantages

spicy taste due to natural additives;

acceptable cost - 600 rubles for 250 ml.

Flaws

• not found.

The best Spanish olive oil

The first in the rating category is extra virgin olive oil. Belongs to the premium class. According to Spanish standards, the product is considered medicinal. The oil is made from the fruits of an early harvest in the Baena region. The Picual variety was used. Suerte Alta was founded in the early twenties, and in the late nineties it officially began to conduct organic farming, which is confirmed by the certificate of the organic farming council of Andalusia, as well as similar documents from Japan, America and the Council of Europe.

The second line goes to extra virgin olive oil. It features a new taste from a blend of Picual and Arbequina varieties. The acidity of the product is 0.2 percent (medicinal). Users note a soft, delicate, sweet taste with notes of artichokes and almonds. The oil is produced in Spain, on a family farm in the Murcia region. Olive groves grow in an area located at an altitude of 800 m above sea level. Environmental friendliness is confirmed by a certificate from the regional government and the European Committee on Organic Agriculture.

The third position goes to extra virgin olive oil. During the production process, olives are not exposed to temperature, which maximizes the preservation of valuable nutrients. The taste, neutral or bitter, depends on the climate of the area where the collection and pressing took place, as well as on the variety of olives. The product is ideal for salad dressings and ready-made meat or fish dishes. It is packaged in tin containers if the volume is over 1 liter or in glass containers if the volume is less than a liter. The company was founded in 1914, but to this day is one of the recognized leaders. Borges products account for 60 percent of the domestic market in the olive oil segment.

Advantages

rich, intense and deep taste;

Flaws

• not found.

The fourth place goes to extra virgin olive oil. Made from selected fruits grown in the Mediterranean. It has a rich aroma and taste: soft, without bitterness, with nutty notes. Ideal for dressing salads or preparing dishes. According to user reviews, it does not interrupt, but complements the taste of vegetables. When frying, it does not give off any foreign odors and does not change color. No harmful chemicals or pesticides are used in the fields where olives grow. Olive oil retains beneficial substances. Packaged in tinted glass bottles or cans.

Advantages

thick consistency;

reasonable cost - 300 rubles for 250 ml.

Flaws

• not found.

Best Greek Olive Oil

In first place in the rating category is extra virgin olive oil. It has the right to a guaranteed region of production. The fruits are grown, harvested, pressed and packaged in one geographical region. In this case, in Greece, on the island of Crete, in the Messara area. The product is not a mixture of oils. As experts and users note, the oil has a rich taste with a pronounced bitterness, indicating that the production was done without taste-improving impurities and dangerous chemicals.

Advantages

high quality;

low acidity – 0.6 percent;

acceptable cost - 700 rubles for 500 ml.

Flaws

• not found.

The second line goes to unrefined extra virgin olive oil, which has an optimal ratio of price, quality and volume. The fruits are grown on the Peloponnese island, in the Kalamata region, which is considered the main place for the growth of excellent varieties of olives. Buyers consider the advantages of the product to be a pleasant taste without bitterness, which is so inherent in Extra Virgin. The oil is suitable for preparing sauces, dressings, marinades, ready meals and for frying. Adherents of dietary and proper nutrition note the affordability, which does not affect the quality of the product.

Advantages

packaging in cans or glass bottles;

reasonable price - 950 rubles for 750 ml.

Flaws

• not found.

The third position goes to extra virgin olive oil. It has a fruity bouquet with an aftertaste of ripe olives and a slightly peppery aroma. The product is designed for true connoisseurs of fine cuisine. The fruits are selected by hand, their extraction and bottling of the finished oil takes place in one region - City, in eastern Crete. The place is one of the most famous for the production of olive oils, as the fertile soil, mountainous terrain and long daylight hours create conditions for the formation of a unique microclimate. The brand has received the most awards and is a member of the Extra Virgin Alliance.

Advantages

neutral carbohydrate release rate;

Advantages

• packaging in cans or glass bottles;

  reasonable cost - 300 rubles for 250 ml.

Flaws

heat treatment is applied;

poor taste and aroma.



Fifth place is occupied by another olive oil from the Greek island of Crete. Unrefined, first cold pressed product. Made from the Koroneiki olive variety, it has a greenish-golden color, rich aroma and mild taste with slightly bitter notes. For full disclosure, the manufacturer recommends using olive oil for salad dressing. No pesticides or hazardous chemicals are used on the fields. The composition contains no additives that improve the taste, since the product is one hundred percent natural. Glafkos Extra Virgin is supplied to 17 countries.

Advantages

acidity not higher than 0.8 percent;

beneficial substances are preserved;

reasonable cost - 600 rubles for 500 ml.

Flaws

• not found.

Attention! This rating is subjective in nature, is not an advertisement and does not serve as a purchase guide. Before purchasing, consultation with a specialist is required.

Since Hellas times, olive oil has been used in many ways. It was used in cooking, used in religious rituals, and added to cosmetics. The history of olive oil has reached the present day. Only now its range of applications is much wider. The oil has received grades and, depending on the degree of processing, it can be selected for a particular procedure. You can find out which one is better for salad and which one is better for frying meat from the article. Reviews of various brands of olive oil and videos will help you choose.

Types of olive oil labels

Depending on the quality of the olives, the processing method will be different. Therefore, it is customary to distinguish several types of markings for oil:

• Virgin;
• Refined;
• Pomace.

Virgin or vergine/vierge is considered the purest and most natural oil. This is unrefined oil obtained during the first pressing process. The temperature at which the procedure is performed does not exceed 27 degrees. Thanks to this, a large amount of vitamins and minerals remains in it.

The oil is prepared as follows: all the ripened olives are collected. Moreover, only those fruits that grow on the tree are taken. Fallen olives are not suitable for making high quality oil. The selected harvest is soaked for some time, then it is placed in a special centrifuge for extraction. The resulting plant extract is filtered and bottled to be sent to points of sale.

This is ideal for preparing salads, baked goods, and sauces. It has a rather fragrant aroma. It is not used for frying as it heats up and burns. This will cause meat and other foods to have a rancid taste.

Due to its natural nature, extra virgin olive oil has a short shelf life. But despite this, it has the highest cost.

Refined is a second-press oil that has been refined. It has virtually no olive aroma. The refining procedure is as follows: the collected fruits are ground, then a solvent, hexane, is added to them. In terms of chemical properties, it is an analogue of gasoline. When it reacts with the product, it promotes the release of oil. The oil is drained, and the reagent is removed under the action of water vapor and alkali.

Virgin olive oil is the purest and most natural

The next stage of oil processing is its purification. The cloudy composition is bleached and deodorized. Thus, the output is refined deodorized oil. The cost is lower than virgin oil. It can be used for frying and baking.

Pomace is a product obtained from olive pomace. They squeeze it a second time using chemical solvents that squeeze out the last drops of oil. Its quality is not the best; it has a bitter taste and sour smell. This is explained by the fact that this olive product contains more acids than those listed above. In addition, Pomace oil has virtually no vitamin substances. All of them were lost during the primary and initial secondary processing. However, this oil is cheaper than others. This product is suitable for frying and cooking soups.

Advice. When traveling, it is better to purchase olive oil as a souvenir in vintage stores.

What do they say on the labels?

You can find a variety of olive oils on supermarket shelves. It would seem like the same oil, but it has so many prefixes. Here are their names:

For Virgin oil use:

• Extra virgin olive oil - this designation is used for the most natural olive oil. The acidity level in the product is less than 1%, it is obtained from olive puree during the first extraction;
• Virgin olive oil - the oil also belongs to the first-press category, however, the acid balance in it is increased to 2%, which slightly affects the taste and is slightly less expensive;
• Ordinary virgin olive oil - biological reagents were used in the process of pressing and extracting the oil. Ordinary virgin olive oil is also of high quality. But its composition differs slightly in acidity - 3%.

For Refined oil:

• Refined olive oil or olive oil - the cost of this oil will differ from Virgin oil, since it is obtained in the second pressing and does not have such a rich aroma. This is explained by the use of physicochemical reactions, which remove unpleasant odors, bitter tastes and tart sourness. But carcinogens in such a product are minimal, so don’t be afraid to buy it for frying.

For Pomace olive oil they write:

• Olive-pomace oil is an oil obtained by mixing two olive substances: refined pomace oil and virgin oil. This oil can be purchased for frying and cooking foods. It does not burn and withstands high temperatures well;
• Refined olive-pomace oil - pomace oil of very low quality.

Attention! Refined olive-pomace oil is rarely found on sale. It is mainly sent for sale to catering establishments and fast foods.

Popular olive oil producers

Olive plantations are located where there is a lot of sun. Mainly in the Mediterranean. Olive oil producing countries are: Spain, Italy, Greece, Turkey. Each country has its own brands of olive product:

1. Popular producers in Greece are: Agia Triada, Agrotiki S.A., Ilida, Mediterra S.A., Terra Creta S.A., Union of Agricultural Cooperatives of Sitia, Minerva, GreekElita.
2. In Spain, the leading oil suppliers worldwide are: Borges, ITLV, Maestro de oliva, 5Valles, Aceites Garcia Moron, Aceite de olive Valderrama, Acorsa, Antonio Cano e Hijos, Bodegas Roda, Sucesores de Morales Morales, Olivar de Segura, Candor.
3. In Turkey - ANTAKYA.
4. In Italy - CASA RINALDI, Raineri, Mate.

Today we will talk about how to choose olive oil. At first glance, it may seem that there is nothing complicated about this, but in fact there is quite a big risk, since among the variety presented on the store shelves you may well purchase a low-quality product.

They call it a gift from the gods, but not every bottle can contain truly natural olive oil.

Difficulty of choice

This legendary food product has brought great benefits to humanity for many centuries. Olive oil is actively used in cooking, where it is used to prepare delicious sauces, salad dressings and add to a wide variety of dishes. In addition, it contains useful substances that help beauties around the world to successfully care for their skin and hair. And since the range of olive oils on offer is very wide, choosing the right product is very difficult.

First of all, you should remember that Italy is the first producer of olive oil. In addition to this country, it is also sold by:

• Cyprus;
• Türkiye;
• Greece;
• Israel;
• France
• Spain.

On a note! The most common olive oil on the shelves of our stores comes from Italy and Spain!

But not only the country of manufacture is the main selection criterion. There are a large number of classifications for this product, and at the discretion of the manufacturer it can be assigned certain categories and names. And in order to somewhat simplify your task when choosing, it is advisable to pay attention to the following tips that will help you purchase the necessary olive oil.

Types of Olive Oils

Everyone knows that olive oil can be refined or unrefined. The first type is used mainly in the preparation of dishes that are subject to heat treatment. The second one is most often used fresh both in cooking and in personal care.

Refined product

If we talk about refined vegetable oil, then it is quite difficult to call it natural. It will not be beneficial either when used for medicinal purposes or during cosmetic procedures. But at the same time, you can fry in it without fear, since when heated, carcinogenic substances are not formed in such oil. Plus, it will not affect the taste of the finished dish, as it has a neutral aroma. This product can be stored longer than unrefined oil and is somewhat cheaper.

Now let's try to understand the inscriptions that are usually present on the labels of refined olive oils:

• “Pure olive oil” or “Olive oil” - this product is a mixture of high-quality first-pressed oil (Extra Virgin) and refined oil.

  On a note! The oil obtained by mechanically pressing the fruit gives the refined product the characteristic color and notes of taste of natural oil!

• “Light olive oil” - it is considered ideal for frying. And even if it is used repeatedly, there will be no harm to health.
• "Pomace olive oil" or "Olive-Pomace Oil" - this oil is in the lowest price category, since it contains a small amount of the "Extra Virgin" product. In addition, it is produced from the cake remaining after the first pressing of oil. It is added mainly when preparing hot dishes.

Unrefined product

You can easily use unrefined vegetable oil for personal care and for health purposes. It is produced by cold pressing, which means no chemicals are used in the manufacturing process. Thus, the finished product is characterized by a high content of nutrients that will bring great benefits to the body and take care of the condition of the skin and hair.

Natural olive oil has a special taste and aroma. You just have to try it and you can fully enjoy the incredible bouquet of taste sensations that it gives with every drop. In the store it can be recognized by the inscription “virgin”, which means it is produced mechanically and is absolutely natural. In other words, the manufacturing process consists of washing fresh olive fruits, then drying them and squeezing them. The final stage is filtration.

How to choose unrefined olive oil? The following notations will help with this:

• “EVOO” with the additional marking “Extra virgin” (depending on the country of origin, the prefix may also sound like “Extra vergine” or “Extra vierge”) is a natural product that belongs to the extra class. It is characterized by the highest quality and is obtained by the first pressing method at low temperatures - no more than 27°.
• "D.O.P." - such additional marking indicates that you have the best branded oil in front of you. It is considered exclusive and is the subject of adoration of all self-respecting gourmets. It is extracted only from those fruits that grow in a certain area and bottled immediately at the place of production. “Extra virgin” oil with the prefix “D.O.P.” meets the highest requirements and repeatedly undergoes quality checks.
• “Virgin” without additional labeling “Extra” - this oil is also considered completely natural. But for its production, olive fruits are used, which are of lower quality, and production occurs without heating. As a result, its taste suffers somewhat.

We define a quality product

1. The “younger”, the better - it is the production date that is the main parameter when choosing. Be sure to pay attention to the production time and expiration date. As a rule, every conscientious manufacturer marks all the necessary dates on the label.

   Important! A quality product cannot be stored for more than 18 months!

2. The taste is rich, quite intense, there may be a slight bitterness, sweetness, salty or sour taste. At the same time, metallic, vinegary or too bitter taste is completely eliminated - this is an obvious defect.
3. Color - the palette is quite varied and includes all shades of gold and green. This criterion is influenced by the variety of fruit and the method of processing.
4. Acidity – a high-quality product has a low level of acidity, but each type has its own indicator: “Extra virgin” - no more than 1%, “Virgin” - 2%, refined - up to 1.5%.

You can determine the quality of olive oil at home. To do this, you should leave it in the refrigerator for a couple of days: if after this period a light sediment forms in it, then you have purchased a quality product. In this case, the sediment should disappear after the oil has stood for a while at room temperature.

And remember that it is advisable to store it away from the stove, preferably in a dry place at a constant temperature of about 10-15°C. And do not leave the product on the table or on the windowsill where it will be exposed to sunlight. By the way, it is for this reason that it is poured into dark glass containers. Plus, the quality will be preserved if you do not keep the oil open for a long time, since it can oxidize upon contact with air.

All materials on the Priroda-Znaet.ru website are presented for informational purposes only. Before using any product, consultation with a doctor is MANDATORY!

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!

Olive oil is almost an elixir of longevity. And this is not an empty fantasy. Avicenna himself (one of the greatest healers of the second millennium) held this opinion. But in order for his words to be applied in modern life, you need to learn how to choose high-quality olive oil. Then your health will be fine...

Signs of good olive oil

• its acidity should be below 2%;
• the same company must produce and bottle the oil;
• a bottle of cold-pressed oil should be made of dark glass (so that the beneficial properties are preserved as long as possible);
• good oil should crystallize into small flakes in the cold (can only be checked at the market in winter);
• The less time has passed since the oil was used up, the better.

To each according to his needs!

Most people know that salad should be dressed with unrefined cold-pressed oil, and for frying it is better to prefer a refined product. But how can you tell them apart if the bottles only contain incomprehensible words in foreign languages? Remember a few names!

Word Virgin means cold pressed and maximum beneficial properties. If it is written Extra Virgin, then in front of you is oil of the highest quality. To be fair, it should be noted that branded oils produced by famous European families (for example, Monini) are on the same level as the Extra Virgin class. But here you can only rely on your erudition, because it’s difficult to trust sellers...

If the label bears the “stamp” of refined olive oil, pure olive oil, light olive oil or simply olive oil, then the oil is ideal for frying, but contains almost no vitamins and nutrients.

Advice: Avoid bottles labeled mix (in any language), pomace and orujo, as these contain the lowest quality oil.

Color meaning

Unfortunately, it is incredibly difficult to determine the quality of olive oil by color. Only tasters and true connoisseurs can interpret this characteristic.

Everyone else, looking at the color of the oil, can only tell how ripe the olives were. However, you should know that their ripeness does not in any way affect the quality of the final product. By the way, the best varieties are obtained by mixing oils from olives of different degrees of ripening.

A few more numbers

Finally, we will once again talk about what acidity is considered normal. For the Extra Virgin variety the maximum is 0.8%, for Virgin – 2%, and for refined oils – 1.5%. If the maximum values ​​are exceeded, then the oil does not deserve your attention.

Now you know how to choose olive oil. Enjoy the shopping!