{"id":4424,"date":"2024-06-24T12:09:10","date_gmt":"2024-06-24T12:09:10","guid":{"rendered":"https:\/\/orechini.sk\/?p=4424"},"modified":"2024-07-08T15:20:42","modified_gmt":"2024-07-08T15:20:42","slug":"umenie-vyberu-kvalitneho-olivoveho-oleja-sprievodca-tekutym-zlatom","status":"publish","type":"post","link":"https:\/\/orechini.sk\/en\/umenie-vyberu-kvalitneho-olivoveho-oleja-sprievodca-tekutym-zlatom\/","title":{"rendered":"The art of choosing quality olive oil: the \"Liquid Gold\" guide"},"content":{"rendered":"

Grades of olive oil<\/h2>\n\n

It is important to understand the different grades of olive oil quality before embarking on the selection process:<\/p>\n\n

1. Extra virgin olive oil<\/strong> (EVOO): the highest quality and most expensive grade. It is extracted only by mechanical methods and must meet strict chemical and sensory standards. <\/p>\n\n

2. Virgin olive oil<\/strong>A: Similar to EVOO but with slightly higher acidity levels and less sensory defects.<\/p>\n\n

3. Refined olive oil<\/strong>: Processed using heat and chemicals to remove defects. It lacks the taste and many of the health benefits of virgin oils.<\/p>\n\n

4. Olive oil or pure olive oil<\/strong>: A blend of refined and virgin olive oils.<\/p>\n\n

For the best taste and health benefits, always choose extra virgin olive oil.<\/em><\/strong><\/p><\/div><\/div>

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Key factors to consider when choosing olive oil<\/h2>

1. Date of harvest and date of consumption<\/strong><\/p>

Look for the harvest date on the bottle. The fresher the oil, the better its quality and nutritional value. Olive oil is best consumed within 18 months of harvest. If there is no harvest date, check the 'best before' date and choose one that is at least a year away.<\/p>

In our case, the use-by date is set according to the year of harvest. So you can count on the oil being fresh and full of beneficial substances.<\/em><\/p>

2. Origin and cultivar<\/strong><\/p>

Single-ingredient oils often have more pronounced flavours. Look for oils that specify the country, region or even the specific olive grove from which they come. Some quality oils also specify the cultivar (variety) of olive used.<\/p>

Our oil comes from the Halkidki region of Greece. The olive variety is called Chalkidiki and you can read about it\u00a0read here<\/mark><\/a>.<\/em><\/p>

3. Packaging<\/strong>

Choose olive oil in dark glass bottles or cans. Light can degrade the oil, so avoid clear plastic or glass containers. Make sure the container is properly sealed to prevent oxidation.<\/p>

Our glass bottle as well as the bandana is opaque and black, ideal for storing oil.<\/em><\/p>

4. Colour and cleanliness<\/strong><\/p>

Contrary to popular belief, colour is not a reliable indicator of quality. Good olive oil can range from golden to green. In terms of purity and clarity, oils can be filtered or unfiltered. Both types of oils are good for us, it just depends on your preference.\u00a0<\/p>

Our olives are harvested at earlier dates when they are still partially green, resulting in a greener colour and oil that is high in polyphenols and vitamins. Although less oil is extracted from green olives, it is of higher quality and healthier.<\/em><\/p>

5. Taste and smell<\/strong><\/p>

Quality EVOO should have a fruity aroma reminiscent of fresh olives. It should taste fresh, sometimes with a spicy, astringent or slightly pungent finish. These characteristics indicate the presence of healthy polyphenols.

In our olive oil you will find just these aromas and flavours. Try it for yourself:)<\/em>
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6. Sour<\/strong>\u0165<\/p>

According to the standards set by the International Olive Council (IOC) and adopted by the European Union, extra virgin olive oil must have an acidity level of no more than 0,8 %. This is one of the main chemical criteria that distinguishes EVOO from other types of olive oil. A lower acidity generally indicates a higher quality oil. The best EVOOs often have acidity levels below 0,5 %.\u00a0<\/p>

Increased acidity is caused by olives that are infested with pests or olives that are not immediately processed after harvesting (souring). On our farm, the olives are sorted by hand and transported immediately after harvesting to the mill for mechanical processing, which ensures the highest quality oil.<\/em><\/p>

7. Pressing<\/strong><\/p>

Among the highest quality olive oils are those \"Cold Pressed\" (According to EU regulations, all extra virgin olive oil and virgin olive oil must be extracted without adding heat). Cold-pressed olive oil refers to the process of extracting the oil from the olives at a temperature below 27 \u00b0C (80.6 \u00b0F). This method is designed to preserve the natural flavour, aroma, polyphenol content, antioxidant and other nutritional values of the oil.<\/p>

Our oil is cold pressed. We use one of the most modern Kalandardis pressing plants in Halkidiki. After harvesting, the olives are washed, ground and mixed with a minimum amount of water at a temperature of 26 \u00b0C. After thorough mixing, the oil\/water mixture is extracted by centrifugal force in centrifuges. In the final step, the oil is separated from the water (by gravity) to produce pure freshly pressed oil. After pressing, the oil is sedimented in large stainless steel tanks. In the sedimentation process, the sludge that was formed in the oil during production is separated - the tanks are filled with clean, clear oil that is no longer filtered.<\/em>

8. Price<\/strong><\/p>

Although price does not always correlate with quality, beware of olive oils that seem too cheap. High-quality EVOO is labor-intensive and expensive to produce. If the price seems too good to be a quality extra virgin olive oil, it's probably not what you're looking for.<\/p>

9. Certifications<\/strong><\/p>

Look for certificates from reputable organizations. Some to watch for include:<\/p>

- PDO (Protected Designation of Origin) or PDO in Italian
- PGI (Protected Geographical Indication) or IGP in Italian
- Organic Bio Certification (designation of Bio Certificate)<\/p>

Orechini holds an international certificate issued by<\/em>\u00a0<\/em>Naturalis SK, s.r.o. (SK-BIO-002)<\/em><\/p>

10. Bio production<\/strong><\/p>

Organic olive oil is produced from olives grown using organic farming methods. This means without the use of synthetic fertilisers, pesticides or genetically modified organisms (GMOs). In addition to ecological benefits such as promoting biodiversity, improving soil health, reducing water pollution from chemical runoff, organic olive oils have higher levels of certain antioxidants and lower pesticide residues.<\/p>

On our farm in Halkidiki, Greece, olive trees are grown in grassy orchards. We fertilise the trees exclusively with natural horse manure. We do not use pesticides, herbicides or artificial fertilizers. For pests such as the olive fly, we use only organic products and sprays with an organic certificate.\u00a0<\/mark><\/em>

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Beware of \"Red Flags\"<\/h2>

1. \"Light\" or \"pure\" olive oil<\/strong>A: These terms often refer to refined oils with fewer health benefits.<\/p>

2. Unclear origin<\/strong>: Be careful with oils that do not indicate the country of origin or use terms such as 'packaged' or 'bottled' instead of 'made in'.<\/p>

3. Old stock<\/strong>Avoid oils with dust on the bottle or oils that seem to have been on the shelf for a long time.

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The health benefits of high-quality olive oil<\/h2>

Choosing a quality olive oil is not just about taste, but also about maximising the health benefits. High quality EVOO is rich in:<\/p>

1. Monounsaturated fats<\/strong>A: These heart-healthy fats can help lower bad cholesterol.<\/p>

2. Polyphenols<\/strong>A: These antioxidants have anti-inflammatory properties and may help protect against chronic diseases. Most extra virgin olive oils contain 50-800 mg\/kg of polyphenols. 400mg\/kg and above is considered high quality olive oil.<\/p>

3. Vitamin E<\/strong>A: Antioxidant that promotes immune function and skin health.<\/p>

4. Omega-6 fatty acids<\/strong>A: These fatty acids contribute to proper brain function, skin health, hair growth, production of important hormones and bone health. Their levels in olive oil typically range from 3.5 to 21 grams. The higher the values the better.
 <\/p>

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Storage of olive oil<\/h2>

Once you have selected a good quality olive oil, proper storage is important to maintain its quality:<\/p>

1. Keep it cool<\/strong>: Store the oil in a cool, dark place away from heat sources.<\/p>

2. Avoid light<\/strong>A: Store the oil in a dark cupboard or pantry.<\/p>

3. Close it tightly<\/strong>A: Always make sure the bottle is tightly sealed to prevent oxidation.<\/p>

4. Use it immediately<\/strong>A: Try to use your olive oil within a few months of opening.

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Conclusion<\/h2>

Choosing a quality olive oil may seem daunting at first, but armed with this knowledge, you'll be well equipped to find the best \"liquid gold\" for your kitchen. Be sure to look for extra virgin olive oil with clear information about its origin and composition. <\/p>


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