L'Huile d'Olive

Olive Oil Quality Indicators

When we talk about quality, we refer to something positive. Quality is an agreement about the quality characteristics of a product, on the basis of which the whole market reconciles.

For this reason, in order to classify the quality of the oil, the market follows presuppositions of hygiene, nutrition and commercial safety and of course nutritious value.

The 5 basic factors for the evaluation of the olive oil are:

Absence of irregularities
Purity – absence of residue
Authenticity
Chemical balance
Origin

Absence of Irregularities

To determine this factor there is a very complicated analytical methodology (regulation {EC} no. 268/91).

Two parameters are the most significant:

The acidity
The opinion of the tasters for the evaluation of the olive oil.

The acidity, expressed as grams of oleic acid per 100 grams of oil, is an indicator of good production and technological extraction of the olive oil. The three basic categories of virgin olive oil are separated and measured by the degree of acidity.

The opinion of the group of tasters is very valuable for the determination of organoleptic irregularities of the oil which occur both from mistakes during production as well as during the collecting or the maintenance and the processing. From 8 to 12 experienced tasters state their opinion regarding the sample with regard to the taste and aromatic characteristics. In cases where there is a huge difference of opinion, they are obliged to revise or cancel the tasting.

Purity

It is the factor which implies an absence of any type of foreign substance, whether from the grove or during the harvesting, or transportation, production or while being stored.

Authenticity

This term evaluates the olive oil specifically and is a factor which ensures that the product has been produced only from the olive fruit, only through mechanical means and special physical processing ( to separate them from the fruit) excluding every procedure (e.g.: thermal procedure) which may bring a change to the characteristics of the product.

Chemical Balance

This factor is decisive to characterize olive oil. It refers to the levels e.g. of vitamins and antioxidants and the relation of fatty acids which show the stability, the taste, the level of keeping up and the hygienic safety of the oil. A good olive oil must have the quantities of components well balanced, the acids and the vitamins and the antioxidants.

Origin

The production of olive oil is tightly linked to the climatological and geographical, cultural factors of its origin of production. Here we meet objective factors which, according to the civilization and culture, the people give their own taste and aromatic specifications of quality. This is the way that food products are created with protected names of origin (POP) and protected geographical indications (PGE) within the EE (regulation E.E. 2081/92).

The Selection

The selection of the olive oil begins with the crushing of the fruit which will give the first olive oil. Specialists receive the first sample which will be analyzed according to the quality parameters, which are determined by the European Union and which will guarantee the safety of the quality. The acidity and the taste will be measured in this sample.

Categories of Olive Oil

Olive oil can be found in the market in four major categories: extra virgin olive oil, virgin olive oil, olive oil and Olive Kernel oil, all of which must be declared on the packaging. Various olive oil specialities can be found with more or less processing such as green olive oil, organically grown olive oil, aromatic olive oils.

Extra Virgin Olive Oil

This is the most natural category of olive oil with a perfect aroma and taste. The acidity is not more than 0,8. It has an intensive fruity taste and an aroma of freshly cut olives. Its unique taste brings out the freshness of salads in the best way possible, while peculiar tastes which need special handling, such as game, roasts and vegetables, find their perfect complement.

Virgin Olive Oil

A natural olive oil with pleasant taste and smell. Its acidity is up to 2°.

Olive Oil Consisted Of Refined Olive Oils & Virgin Olive Oils

A mixture of virgin olive oil and refined olive oil. It has a pleasant taste and smell, a unique distinct aroma of mature fruit and fresh oil, a light yellowy-green colour and an acidity which does not exceed 1°.

Olive Kernel Oil

This is oil which is a mixture of refined olive kernel oil and virgin olive oil (Lampante olive oil is excluded) with an acidity which does not exceed 1 and its other characteristics are in accordance with this category. The extraction of the oil from the pulp and the refinement of the oil take place under very strict controlled conditions to ensure its excellent quality. Olive Kernel oil has a gentle taste and is considered to be ideal for frying because it is stable in high temperatures.

Green Olive Oil - The First Oil Of The Year

The extra virgin olive oil of the first unripe fruit of the year has a rich fruity, spicy smell but also a characteristic bitter taste. All the characteristics overflow with youth, passion and intense personality. It is usually available in small quantities and has been selected from the best olives. Green olives are collected by hand and not by beating or falling. Due to its rare temperament this green olive oil has a limited production. It is rich in anti-oxidants by nature and combines a superior taste with a high organic value.

Organic Olive Oil

This is oil which comes from olive groves where very strict rules have been applied in organic farming. Fertilizers here have no part or does spraying. Even the crushing of the olives, maintenance and bottling, are all done without any processing. The labels of these products must indicate the approval number and certified from recognized organizations which are responsible for controlling such standards of practice.

Aromatic Olive Oils

These oils are used in cuisines throughout the world. They give a pleasant aroma to salads, roast vegetables, cheeses and create the perfect dip for bread products. They are very easy to create and there is a great variety in the market.

Their production:

1. Choose a first class olive oil with a smooth, neutral taste.
2. Place in a clean, dry bottle.
3. Add spices, herbs, leaves or vegetables of preference, making sure that they are covered by the oil.
4. Store the bottles in a cool shady place.

Olive Oil Acidity

What Is Acidity?

Acidity is the most basic criterion of olive oil evaluation and it is this which determines its commercial value. The degree of acidity determines the contents of the oleic acid of the product. Increased acidity is due to alterations in the olive oil, where these may be the result of a low quality olive-crop or in a factor affecting harvesting, storage and crushing of the olives. Olive oils with increased acidity have downgraded organoleptic characteristics.

Acidity is expressed in grams of free oleic acid per a 100 gram sample of olive oil [degree of acidity].

Acidity of olive oil is that which determines:

How edible it is (acidity up to 2gr.) and

Lampante olive oil – non-edible (acidity greater than 2gr.)

Attention

Acidity is one thing, but oxidization is something else.

Oxidization is a natural alteration which takes place when a natural product comes into contact with oxygen. Oxidization destroys the natural smell and taste of olive oil. Light and oxygen are the main causes along with other factors such as harvesting, storage of the olives which speed up the oxidation. The taste of the olive oil deteriorates, becomes unpleasant, smells like soil and the quality drops dramatically.

Qualities of Olive Oil

The Taste, The Aroma And The Color

The qualitative evaluation of the olive oil is based on international standards, and which depend on the way of production, the degree of oxidation and the basic organoleptic characteristics which the average consumer recognizes.

The aroma the taste and the color of the olive oil are not products of process but the results of the way of cultivation and the variety of the olive. From one area to another, the olive oil changes because it is affected by the climatologic conditions as well as the quality of the soil. Of course, an important factor is the procedure of harvest, the crushing and the storage, which can cause decays in the final texture of the olive oil.

The unique fruity taste and the peppered essence of the olive crop, accentuates olive oil in the best way, which according to its acidity it presents a gentle and dynamic character.

Although the color may not comprise the main characteristic of the evaluation, it can reveal – to an adept- the degree of maturation of the olive crop before its harvest, the way of its extraction and the way of the collection of olive oil, provided that he is aware of the climatologic conditions and the condition of the soil of olive trees.

The color of olive oil varies from dark green up to gold with intermediate shades. That depends on the fruit where the oil comes from. If the fruit is collected at the beginning of the harvest, then the chlorophyll dominates and the color of the oil will be green, if the fruit is collected at its maturation, then the carotenes dominate and they will give oil with golden coloration.

Biological Qualities of Olive Oil

Olive Oil:

Attributes a standard number of calories to the organism, 9,3 cal. for each gram of olive oil.

Along with sesame oil, olive oil is the only other vegetable oil which can be consumed immediately after its collection, without being processed.

By simply pressing the olive crop, olive oil maintains its characteristics – aromatic, tasty, and healthy.

It is rich in monounsaturated fatty acids - 60-80% of its oleic acid.

It has a low consistency of saturated fatty acids – 14%.

It consists of 10% oleic acid.

It provides approximately 10% of the daily recommended vitamin E dosage in each tablespoon.

It has a high consistency of natural antioxidants and nourishing components (e.g. polyphenols, flavonoids, carotenes).

It has a high consistency in squalene, which actively controls the metabolism.

It does not contain water, proteins, gluten, carbohydrates, alkali, or any conservatives.

It is absorbed by the organism to up to 98%, while the absorption of its fat-soluble vitamins, plays an important role.

It has been proved that only the fatty content of maternal milk is absorbed at a greater rate than that of olive oil.

It is digested by the human body ideally, while its composition in fatty acids and the presence of chlorophyll help in the function of the alimentary canal.

It stimulates the pancreatic enzyme, steapsin, decreases bile secretions and favours the metabolism of endogenous cholesterol.

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