For a long time, humanity has been using olive oil in cooking, medicine and cosmetology. Its beneficial properties were discovered by the ancient Greeks. Olive oil is called “liquid gold”. What is its use? How to choose and what types of olive oils exist?

What are the benefits of olive oil?

Olive oil has many beneficial properties. It has a preventive effect against cardiovascular and cancer diseases:

• fights “bad” cholesterol in the blood;
• protects against atherosclerosis;
• normalizes blood pressure;
• is a natural immunostimulant;
• reduces the risk of cancer cells forming in the body.

It also has a good effect on the functioning of the stomach, intestines, and biliary system:

• improves the functioning of the intestines, stomach, liver;
• heals ulcers in the stomach and duodenum;
• helps with hemorrhoids;
• copes with constipation;
• has a choleretic effect.

Olive oil is used in cosmetology:

• has a rejuvenating effect, as it contains vitamin E;
• it is included in masks and other care products for the face, body and hair;
• has a healing effect on wounds, cuts and ulcers.

Types of olive oil and their uses

The physical and chemical composition of the finished product and the content of useful elements in it depend on the method of pressing the raw materials. In accordance with this indicator, in European legislation, olive oil is divided into categories:

• natural olive oil (Extra Virgen and Virgen, Spanish);
• olive oil (Aceite de Oliva, Spanish);
• extra virgin olive oil (Romase or Aceite de orujo de oliva, Spanish).

Extra Virgin (unrefined, first cold pressed)

Extra Virgin is the most valuable and expensive type of oil. This is practically freshly squeezed olive juice, bottled. The technological process - from the place of cultivation and collection to sorting and pressing - is regulated and controlled.

In producing countries, the quality of olive oil is checked by a commission consisting of specialist tasters. This procedure is legally established and mandatory. Each of the ten commission members must assign the title Extra Virgin to the sample. Only in this case do the producers have the right to sell the oil under this name. If at least one member of the commission “rejects” the product, the manufacturer is fined and the oil is sent for revision.

This type of oil contains the largest amount of beneficial substances. Its taste is rich, but with a bitterness. The more bitter the oil is, the fresher it is. It is recommended to use it without heat treatment:

1. For dressing salads and cold dishes.
2. In dietary nutrition. For people prone to cardiovascular diseases, olive oil is an indispensable assistant in the fight against “bad” cholesterol. Used in diets for diseases of the gastrointestinal tract and biliary system.
3. For feeding a child. Infants from the age of six months are introduced to complementary foods with Extra Virgin olive oil. The first dose is 2 drops, and by one year it is increased to a teaspoon. The fatty acids in this olive oil combine almost like those in breast milk. Helps children with constipation well.

Virgin (unrefined, cold pressed)

This oil is also a natural product, but the quality of the olives from which it is made is lower. Low quality standards are applied to it. The taste of Virgin oil is not as refined as that of extra-natural oil. Cosmetologists advise adding it to masks for the face, hair and nails. When using Virgin oil in cooking, it is not recommended to heat it to preserve its beneficial properties.

Refined cold pressed

This type of olive oil is obtained by mixing refined extra virgin olive oil with unrefined extra virgin olive oil in a ratio of 85%/15%. It also has excellent properties, but the rich taste and smell of olive oil is absent, and there is no characteristic bitterness. Suitable for heat treatment; no carcinogens are formed in it during frying.

Extra virgin olive oil

This oil is obtained from olive pomace remaining after the first pressing. During the manufacturing process, organic solvents are used and the raw materials are exposed to high temperatures. The oil retains a set of vitamins and microelements, but in smaller quantities. It is ideal for deep frying foods.

Product exporting countries

Which country makes the best olive oil? The dispute has been going on for many centuries. In every country there are worthy producers offering healthy and tasty oil.

The lion's share of olive oil is produced in Europe. Spain ranks first in terms of volume, Italy ranks second, and Greece ranks third. Olive oil is also made in Turkey, Tunisia and Syria, Morocco, Portugal, the USA and France. The volume of oil produced by these countries is a small share of the total. Therefore, the main dispute about the quality, taste and benefits of “liquid gold” flares up between Spain, Italy and Greece. Each country “roots” for its product and considers it the best. Are there differences in the tastes and beneficial properties of olive oil from these countries?

Quality product from Spain

In Spain, the process of producing “liquid gold” is well established and automated to perfection. This fact helps the country take first place in terms of product procurement volumes. The taste of olive oil from Spain is closer to the natural taste of olives than others. It is sharp and bitter.

Real olive oil from Italy

There are many olive oil production enterprises located in Italy. There are more than 400 varieties of olives in Italy. Rich bouquets of taste are created from such a variety. Greater competition in the domestic market only stimulates the improvement of the olive oils being created.

What does Italian olive oil taste like? Italians like to flavor their olive oil with herbs and spices, such as garlic, chili pepper or rosemary. This makes the oil taste a little spicy. Olive oil from Italy is distinguished by its mild taste, sweetish and barely perceptible herbal aroma.

What kind of oil is made in Greece

It was in Greece that the production of olive oil began in ancient times. The Greeks are filling their domestic market more, not striving for primacy in exports. Here they honor ancient traditions, pass them on from generation to generation, and are sensitive to the production of oil. This process is the least automated. The taste of the oil is rich and bright, it contains aromas of fruit and honey notes.

Greece has a suitable climate for growing olive trees. Thousands of Greek families, using home-based, conservative methods, extract the largest volume of extra-virgin olive oil (80% of the world's volume).

If we talk about the benefits of olive oil, then for producing countries there is a special law that sets out quality criteria. Therefore, the name Extra Virgin already guarantees that this oil is the best, regardless of which country it is brought from.

How to choose the right olive oil on store shelves

When buying olive oil, you need to clearly understand what it is for? If you plan to season salads and cold dishes with it, use it as complementary foods, for medicinal or dietary purposes, or in cosmetology, then choose oil labeled Virgin or Extra Virgin.

If you want to use oil for frying, choose olive oil labeled Aceite de Oliva. You can also cook in a deep fryer with oil labeled “Romase” or Aceite de orujo de oliva.

Many take advantage of the ignorance of buyers and sell simple refined olive oil at the price of extra-natural oil. Therefore, you need to look not only at the price, but also study the information on the packaging.

About the cost

1. Extra virgin olive oil has the highest cost, since only the highest quality raw materials are used to obtain it. One kilogram of olives yields only 250 ml of oil. High quality requirements make this product more expensive.
2. There is also a difference in the cost of extranatural oils. Oils labeled DOP/IGP/PDO or labeled “biological” (BIO) are significantly more expensive than Extra Virgin oil without such labeling.
   • BIO labeling guarantees that no chemicals or genetically modified organisms were used in the production of the oil;
   • DOP (PDO) - a guarantee that the oil was produced in a specific territory entered in a special register, the entire process from cultivation to packaging is carried out in one place;
   • IPG is a marking indicating that the oil was produced in a certain territory included in the agricultural register (one or more stages of production are regulated, which also has a positive effect on the quality of the oil).
3. The difference in cost depends on the type of spin used in production. Extra virgin olive oil will always cost many times more than second (hot) pressing olive oil.
4. Unrefined olive oil will always be more expensive than refined olive oil.

How to buy a good product in a store

Regardless of which type of olive oil you choose, consider the following points:

1. Olive oil is not produced in Russia, so buy the product only in its original packaging. It is not safe to purchase such oil for bottling in our country.
2. The packaging must be glass (dark glass) or tin.
3. The type of olive oil and the exporting country must be indicated on the packaging.
4. The DOP/IGP/PDO markings or the name “biological” (BIO) are a guarantee of the quality of extra-natural olive oil. Such markings are often counterfeited; to avoid making a mistake in your choice, ask the stores for a special certificate of origin.
5. The acidity of the oil is always indicated on the packaging: the figure should be no more than 3.3%, if the oil is extra-natural, then no more than 1%.
6. Pay attention to the production date and shelf life after opening. Typically, oil in unopened containers can be stored for up to 18 months. From the moment of opening - a month, provided that the bottle is tightly closed and placed in a dark place where the sun's rays do not reach.

If you have the opportunity to try Extra Virgin oil, then its features are as follows.

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.

Olive oil grade labeling

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

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 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.

Use in cooking

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.

Use for medical and cosmetic purposes

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
• – 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

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!

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 – Virgin oil that 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 “biological” 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.

Sometimes, in pursuit of ideal forms, we forget that our body is a complex mechanism, for the normal operation of which we need proteins, carbohydrates and, of course, fats. All types of vegetable oils are an excellent source of natural fats, which are well absorbed and bring many benefits to humans.

Perhaps the most popular variety of this product in our latitudes is sunflower or rapeseed oil. In addition, despite the higher price, the olive product is also popular, which we will talk about in more detail in this material.

So, what are the benefits and harms of olive oil? What is it made of? And what is healthier: olive or sunflower oil for our health? This is just a small list of questions that we will try to answer further. Let's start with general points that relate to this topic.

Composition and beneficial properties of olive oil

Vegetable fats are a processed product:

• oilseeds, or rather their fruits or seeds (mustard, rapeseed, hemp, sunflower, soybean, flaxseed, poppy, sesame, olive or palm oil);
• nuts (coconut, almond, pistachio, cedar, walnut oil);
• cake (processing waste) of vegetable raw materials (corn, rice, grape, apricot, tomato, sea buckthorn, pumpkin oil).

The benefits and harms of vegetable oil

In the chemical composition of vegetable oils, in addition to fatty (triglycerols)acids present sterols , phospholipids , wax, phytosterols , as well as a complex of essential for health .

Fats are a complete source of energy necessary for an active and fulfilling life. It is due to them that our body is charged like a battery and works using fats as fuel until the next “recharge”.

In addition, it is from fatty acids that the body obtains vitamins and essential polyunsaturated fatty acids Omega-3 (alpha-linolenic acid ) And Omega-6 (linoleic acid ). Fatty acids are involved in the synthesis of membranes at the cellular level, in cholesterol metabolism, strengthen vascular walls, reducing their permeability and increasing elasticity.

Let's start with the country of origin. Firstly, Greek, Spanish and Italian olive oil taste radically different from each other.

Greek olive oil– very bright and rich in taste, which is distinguished by the presence of honey notes and some fruity aromas. Spanish oil It has a sharp aroma and a bitter, peppery taste. We can say that it more than others resembles the taste of the olives themselves. To do this, the Spaniards often mix several varieties of olives at once. Italian olive oil soft, slightly sweet in taste, with a subtle herbal scent. It is in Italy that oil is produced with the addition of various herbs and spices - basil, oregano, chili, rosemary, garlic and other aromatic additives.

And yes, in addition to Greece, Spain and Italy, olive oil is also produced in Turkey, Israel, Syria, Tunisia, Morocco, Portugal, the USA and France. They all differ in taste, since it all depends on the variety of olives, as well as on the climate in which they grow. Arguing about which oil is better and tastier is a waste of time; it all depends on your taste preferences. Read our tips on how to choose good olive oil in the store.

Hint #1. Extra virgin inscription on the label

This oil is considered the best, as it comes without any additives or preservatives. It can be compared to freshly squeezed fruit juice; in fact, it is a kind of “fresh” olive oil: oilobtained by pressing olives exclusively mechanically, i.e. without the use of chemical and biochemical additives.

Hint #2. Decide what you need oil for

Extra virgin oil, enriched with vitamins, is ideal for dressing salads, but is not at all suitable for frying and other types of heat treatment. Beneficial substances under the influence of high temperatures turn practically into poison. If you are buying olive oil for frying or baking, then opt for refined olive oil, also known as Pure.

Hint #3. Package

Proper packaging is very important. Ideally, olive oil should be in a darkened glass bottle. Such measures are designed to protect the oil from the harmful effects of external factors. It is for the same reason that olive oil is recommended to be stored in a dark and slightly cool place. If the bottle is transparent, then the oil in it is, accordingly, not of very good quality.

Hint #4. Acidity

Another important parameter to consider in order to buy good olive oil is the level of acidity in it. It is determined by the content of oleic acid in the oil. Your job is to buy olive oil with as little acidity as possible.

Hint #5. Color

As we have already said, high-quality oil is sold in tinted glass bottles, through which the real color of the oil is not visible. Therefore, you can only check the color at home. But still pay attention to this fact when you open the plug in the kitchen. High-quality olive oil has a pleasant golden hue. The gray or deep green color of the oil indicates that it was made from overripe olives.

Hint #6. Date of manufacture

Olive oil is not your wine. Over time, it does not gain useful properties, but only loses quality. Therefore, be sure to pay attention to the date of manufacture. On average, approximately 18 months should pass from production date to expiration date. This is the period of time when olive oil remains healthy and of high quality. Try to choose the freshest olive oil that has been produced recently.