Olive oil? a small merchandise
Olive oil is rightly enjoying a good reputation. It is healthy, tasty and can be used for the care of skin, hair or wood in addition to the use in the kitchen. But how do you recognize a good olive oil? Variety diversity goes hand in hand with an often confusing array of labels, seals of quality and manufacturing processes. As with buying a good bottle of wine, choosing a quality oil requires some expertise. The following article briefly summarizes the main quality characteristics of olive oil.
A short preliminary remark
In Germany, only olive oils of these categories may be offered to the final consumer:
- Extra virgin olive oil
- native olive oil
- Olive oil - made from refined olive oils and virgin olive oils
- Olive pomace oil
All the following explanations and information generally refer to olive oil of the first category, ie extra virgin olive oil. For one thing, not to go beyond the scope of this article. For another, because (to put it bluntly): Who wants to know something about low-quality olive oil?
The names
What information must be found on the label is determined by an EU regulation. For olive oil of the highest quality level (acidity below 0.8 percent), the terms olive oil extra virgin? or? extra virgin olive oil? reserved. In most cases, one of these terms still comes with the phrase "first grade"? directly from olives using only mechanical methods? combined. Here it is important to be vigilant: If the word "extra" is missing, the oil usually has a lack of quality or taste. From a health point of view is a? Virgin olive oil? Although not questionable, but in terms of taste can lag behind the? extra? oil. If the label is printed in Italian, Portuguese or Spanish, the name "extra virgin? the German? natively extra? and also marks the highest grade. This quality feature also includes compliance with the limits for many chemical parameters. Unfortunately, the manufacturers here like to cheat. In the last test of Stiftung Warentest (2016), out of 26 tested olive oils labeled? Natively extra? 13 oils failed. Who wants to play it safe, can take part in the test results of the so-called? Olio Award? of the magazine Feinschmecker: //www.der-feinschmecker.de/olio_awards/.
Country of origin
Olive grove production areas are located almost exclusively in the Mediterranean states. Just as with wine, the country of origin and the location of the region have a great influence on the taste of olive oil. As a general rule: Oil with the clear designation of origin of a country is preferable to a mixed oil (for example from Italy, Spain and / or Greece). Last but not least, the ecological aspect also plays a role: several countries of origin require long transport routes at the expense of the environment. The Denomination of Origin is mandatory for olive oil of the highest quality (we remember: "extra virgin?") For the producers according to EU regulation. As? Simple? The designation of origin on the label suffices to indicate the country, for example? Italy ?. In addition, the EU community has introduced two voluntary labels, which serve to provide a more accurate indication of the geographical origin of a virgin olive oil. The two seals in comparison:
D.O.P. (Denominazione d'Origine Protetta)
This red seal confirms that all production steps of the oil take place within a geographical area. This usually means an area or a place and only in exceptional cases a whole country. Production steps include production, processing or preparation.
I.G.P. (Indicazione Geografica Protetta)
The blue seal states that at least one of the three production steps of the oil takes place within the specified geographical area.
Ripe and squeeze
High-quality olive oil is produced within 24 hours using the so-called? Cold pressing? (at most 27 ° C) obtained from the fruits. From this results in the highest grade the mandatory indication "directly from olives exclusively with mechanical procedures". The taste of the finished oil is significantly dependent on the degree of ripeness of the olives used. In general, the further the ripening process has progressed, the softer and milder the extracted oil tastes. If immature fruits migrate into the oil press, the taste becomes stronger, up to peppery spicy or bitter. For baking, marinating or for desserts offer mild oils. For fish and salad, it is best to resort to fruity-intensive oils. And for meat and grilled, a strong, sharp-bitter oil is excellent. According to the Olive Oil Regulation, only the terms "fruity", "bitter" appear on the label. or? sharp? allowed, maximum with the addition? intensive ?, medium? or? easy ?.
Last but not least: the price
Quality has its price: According to experts, a good olive oil can not be produced under 10 euros per liter. For gourmet oils prices are around 40 euros per liter standard. Of course, the price (also as in wine) up the limit set: The most expensive olive oil in the world has the nice sounding name? LAMBDA Ultra Premium Extra virgin olive oil ?, is produced in Greece and costs a whopping 11,000 euros per 500 ml bottle. Yes, that's right: bottle. The noble drop is delivered in a box filled with two 18ct gold plates. You do not treat yourself otherwise? Buy now 
Jordan Olive Oil Extra Virgin - 0.75 L Bottle, 1 Pack (1 x 750 mL) 15.95? 15,90 ?
