Olive Oil

Olive Oil

"Only the olive oil has the privilege of having a chemical composition as to the quality of its fat, which resembles, like a drop of water, the human milk fat and the triolein contained in human tissues".

[prof. Tallarico]

That is

A natural juice of olives obtained exclusively by mechanical means. By organoleptic and chemical characteristics there are several kinds of oils, out of which the Extra Virgin Olive Oil is the one which most and best preserves the attributes of the preceeding fruit and therefore the highest quality available. Unbeatable.

Composition

Fats are the main component (in general terms approximately 73% of monounsaturated fatty acids, 8.3% polyunsaturated fatty acids and 13.3% saturated fatty acids) but besides those in the Extra Virgin oil are present up to 100 substances in quantities ranges from significant (vitamins A, D, E, polyphenols and antioxidants, chlorophylls) to traces, all coming exclusively from the olive fruit. It is precisely this richness in components along with a high content in "healthy" (unsaturated) fats, that confers to the olive oil a high biological and nutritional value.

Quality

As general definition, the quality of a product is determined by the set of characteristics that allows appreciating that product as equal, better or worse than others of its kind. In the case of olive oil the pattern that defines the quality is represented by an oily juice from olives in perfect maturity stage, harvested from a healthy olive tree, and the extraction was made from the fresh fruit, avoiding any manipulation or treatment that alters the chemical nature of its components along both said extraction and during storage.

Keep present

For the unadvised consumer, the mere mention of "olive oil" on the label should not lead to confusion and match any olive oil with Extra Virgin Olive Oil.

It can be considered Extra Virgin Oil only if the label explicitly mentions "obtained by cold extraction exclusively by mechanical means " and, if indicated, the acidity is less than 0,8 %. The acidity alone does not necessarily indicate an Extra Virgin class as the refined oils also have low acidity (as a result of chemical process, for this reason in some countries the acidity can not be indicated in the label in order not to mislead the consumer).

Usually lower levels of acidity reflects a better and more careful processing, however, always when below 0,8 % limit, it can not be established a strict correlation as other quality parameters like taste, flavours and aromas play an important role. Smoothness, bitterness and itchness are the main taste criteria and there are important differences for taste preferences between different markets. The ones interested in further details and deeper approach please have a look at below definitions and technical glossary.