How to choose olive oil in Greece. Olive oil - "liquid gold" from Greece

To select the olive oil of the required packaging (250 ml, 0.5 liters, 1 liter, 5 liters) and the desired quality (extra Virgin, Olive Oil PDO, Olive Oil BIO, Organic, Pomace) Go to the olive oil catalog by clicking on the link below

Buy: Olive Oil PDO, BIO, Extra Virgin, Estate, Pomace

HARVESTING AND PRODUCTION OF GREEK OLIVE OIL.

The first step in oil production is harvesting. The quality of the oil largely depends on the method and time of harvesting the fruit. The cultivation itself is not difficult, because the olive is a hardy, strong and unpretentious tree. The olive harvest begins at the end of autumn and continues until the first days of January. When the fruit changes color (from green to black), the quality of the oil is considered high.

In Olympia, in order to obtain exceptional quality Greek olive oil, the olives are harvested with the first color change.

Land and climatic conditions are the components that affect the quality of olive oil. Dry, rocky soils produce the best oil.

The best way to collect is by hand from the tree, as the fruit is not "injured" and does not deteriorate. In Mani, where the olive trees are small, harvesting takes place only from the tree. The oil produced from overripe olives picked up on the ground is not of very good quality in terms of taste, aroma and biological strength. The method of shaking with a pole causes great damage not only to the tree, but also to the fruit. Olives must be harvested at an early stage in order to obtain a high quality oil.

CLEANING - STORAGE UNTIL PROCESSING.

After harvesting, cleaning and storage of the fruit follows. Olives are poured into bags or boxes or onto the back of a truck for transportation to the oil mill. As soon as the olive is separated from the tree branch, it begins to spoil. For this reason, it is necessary to transport it to the oil mill in order to obtain a high-quality product.

OIL PLANT.

After the olives are transported to the oil mill, they are washed and cleaned. All foreign objects are removed: leaves, earth, branches, etc. After that, the olives go to a special workshop, where they are crushed, turning into a paste. The production of olive oil from pasta takes place either by pressure or by means of a centrifuge.

STORAGE OF GREEK OLIVE OIL.

Storage is the last stage in order to have a high quality oil. Greek olive oil should be stored in a dark and cool place (about 14 to 18 degrees Celsius).

The sun is considered the enemy of oil, because it creates oxidizing agents and spoils it. Oil is a very sensitive product.

It must be stored with exceptional care, as it is subject to change and borrows the smells of the interior space. Today, there is not much space in homes to store oil in earthenware jars, one good way is to use dark green colored glass bottles.

Fresh olive oil is very often "thick" due to the little sediment inside it. Later, after some time, the oily residue of the “murga” finally settles at the bottom and emits an unpleasant odor.

Therefore, it is best to pour the Greek olive oil after two months into another vessel in order to separate the "murgu".

It takes about one month from the date of its production to reveal all the properties of the oil. Despite this, the taste of fresh butter is a gastronomic temptation.

You need to know that the shelf life of good oil is 14-18 months. As they say: "old wine and fresh oil." Let's repeat and remember: Greek olive oil, however, like any other high-quality oil, is stored on average no more than one and a half years.

GREEK OLIVE OIL BEFORE HEAT TREATMENT.

Uncooked Olive Oil is the healthiest as it is natural. This is the first oil to come out of classic presses without the addition of hot water, which destroys some of its vitamins. More than 5 kg of fruits are needed to produce 1 kg of this oil.

TYPES OF OLIVE OIL.

The color of an oil is not a guarantee of its taste. Green oil is usually made from green early olives. The color changes similar to the area and production method, such as from dark green-yellow to golden. Contrary to what is commonly thought, there is no specific taste of the representing oil. In mild climates, where the olive harvest continues through the winter and into early spring, the oil is soft and full of pulp.

In Greece, where the olive is grown throughout the territory, there are varieties to suit every taste: soft oil, fruit oil, spicy oil, oil with aromatic herbs, etc. personal preference and the relationship of different dishes, constitute a serious criterion for choosing the type of oil.

QUALITY OF OLIVE OIL.

The main characteristic qualities of the oil are: acidity, oxidizing agents and color.

The quality of an oil is measured not only by taste, but also by acidity. In general, the lower the acidity, the better the oil.

The acidity level is regulated by the National Olive Oil Council.

Extra natural.

This is the highest quality oil. Natural oil is produced without high temperatures. The acidity of the oil does not exceed 1%. The fragrance and its color are exceptional. It is intended for raw salads, boiled products or consumed with fresh bread and crackers.

Natural oil.

Its acidity does not exceed 1.5-2%. The aroma and color are satisfactory. Suitable for toasting and fatty foods.

Base oil.

Acidity does not exceed 3.3%. Used for basic cooking.

HOW TO TRY GREEK OLIVE OIL.

The best way to taste the taste and quality of butter is with bread. Bread has the ability to neutralize the oral cavity, which makes it possible to understand the taste of butter. Aroma helps us to accurately determine the quality of the oil, its type and method of production.

The choice of oil is a matter of personal taste. What you need to pay attention to is its quality, as there are many low quality or simply diluted oils on the market.

High quality oil suitable for any use.

OLIVE OIL AND FOOD STORAGE.

Since ancient times, when there were no technical methods for preserving food, people have been looking for ways to store meat, vegetables, fish, cheese and other products. One of the natural ways was preservation in oil. Thus, the products were preserved for a long time without losing vitamins and taste. Greek olive oil is a well-known natural preservative, as it prevents air from coming into contact with the product, that is, it prevents it from spoiling.

Basic storage rules:

Products must be absolutely dry. The jars to be used must also be clean and dry. The oil must be extra natural and must completely cover the product. Never fill the used jar to the top.

AROMATIC OLIVE OILS.

The deciphered plates, inscribed in Linear II, told us about the use of aromatic oils in ancient times in religious and reverent ceremonies, as well as in the production of perfumes, the production of leather, and medicine.

The gods of Olympus rubbed their bodies with fragrant oil, so that the muscles were flexible, the skin was soft, and also for hygienic purposes. Oil is an exceptional cleaner.

Valuable recipes for the production of fragrant oils were found in the mentions of our ancestors. Some make the oil taste better or because of the antioxidants. Commonly used aromatic herbs are: origan, coriander, dill, rosemary, bay leaf, thyme, basil..

You can also use seasonings, garlic, hot peppers..

Until recently, a little origan was added to pitchers of Greek olive oil to enhance the flavor.

There are many aromatic oils on the market, but you can also make your own. Today it is used in salads, for baked meat and fish, but also simply with bread or crackers.

A few drops of fragrant oil in a plate completely change the mood.

Advice! Aromatic oils deteriorate very quickly, mainly when we open a bottle or jar. Therefore, it is preferable to remove the aromatic herbs once the oil has absorbed the aroma.

Fragrant herbs are not washed, so as not to lose their aroma. They must be dry. The utensils that are used must be sterilized and dry.

OLIVE OIL WITH DILL.

In the bottle we put 2-3 cloves, a sprig of dill and add 2 cups of extra natural oil. We leave it for two weeks in a dark, cool place.

OLIVE OIL WITH BASIL.

In a bottle or jar, add 2 cups of extra virgin olive oil and 2 sprigs of basil. Optionally, you can add 2 cloves of garlic. Put the bottle in a cool and dark place for two weeks.

OLIVE OIL WITH HOT PEPPER.

Pour 2 cups of extra natural oil into a bottle or jar and put 3 whole hot peppers. We keep the bottle for a week in a dark and cool place.

OLIVE OIL WITH GARLIC.

Peel 4 cloves of garlic and put them on a wooden stick. Pour 3 cups of extra natural oil into a bottle or jar. Add garlic cloves and seal well. You can add a little rosemary if you like. This aromatic oil adds an original taste to salads and baked meats. It is natural, healthy and extremely tasty.

What could be tastier than baked bread drizzled with garlic-flavored butter!

A few extra calories will give us energy!

OLIVE OIL WITH ROSEMARY.

In a bottle or jar, pour 2 cups of extra natural olive oil, a sprig of fresh rosemary and 2 small peppers. Close the jar well. Put the vessel in a dark and cool place for two weeks and after that it is preferable to separate the rosemary and pepper from the oil so that it lasts longer.

ECOLOGICAL OLIVE OIL.

In the last twenty years, a program has been carried out for the production of certain products, such as fruits, vegetables, wine, cereals, etc. through ecological cultivation. Buyers are confident that these products are of the highest quality and biological value, as they are grown without the addition of agrochemicals. Since 1993, Greece has harmoniously adopted the law of the European Union and today there is a suitable regulatory law for the development of ecological cultivation. Since 1988, ecological olive cultivation has been started in the village of Mani and it is constantly expanding. According to the latest estimates of the Ministry of Agriculture, organic olive cultivation will soon reach 40,000 strems. Ecological - of exceptional quality, sold in dark glass bottles, which indicate the geographical area of \u200b\u200bits production, as well as the number and evidence of control by the relevant services. (Attention: organic oil must be labeled BIO).

Biological value of olive oil:

Olive oil is the source of life, health and balance. Effectively affects the body from childhood to old age, that is, at all stages of development. It is the purest source of life with great biological value. It is the basis for the Greek healthy diet.

Olive oil in relation to other vegetable and animal fats:

Less hydrolysis of triglycerides;

With proper heat treatment is not subject to significant changes:

Breaks down satisfactorily in the body;

Through the synthesis of acids, the oil makes it possible to avoid hyperoxidative reactions and the release of free radicals (which have a negative effect on the central nervous system and on longevity).

WORLDWIDE OLIVE OIL PRODUCTION.

Data published by the International Olive Oil Organization show that there are about eight hundred million oil trees in the world today. The area occupied by these trees is larger than the area of Arizona in the US and twice the size of England.

The largest number of trees is found in the Mediterranean basin (about 98%). Worldwide olive oil production comes mainly from Spain, Italy, Greece, Portugal, Tunisia, Algeria and Morocco.

Spain is considered the first oil producing country. It is followed by Italy, Greece and Tunisia. Behind them are: Syria, Morocco, Israel, Jordan, Palestine, Argentina, Libya, France, Cyprus, Iran, Croatia, USA, Egypt and Australia.

Greece grows olive almost throughout the state: in the Peloponnese, in Central Greece, in Epirus, in Thrace, on the islands of the Aegean Sea (with the central island of Lesbos), on Crete, on the islands of the Ionian Sea, in the Dodecanese.

There are about 120.000.000 olive trees in our country that produce the best Greek olive oil in the world! There are also about 3,000 oil mills, while olive oil and its products are the livelihood of 450,000 families. Greeks use Greek olive oil the most in the world. Kalamata is especially famous for both olives and olive oil.

ROADS OF OLIVE OIL AND OLIVES.

The olive symbolizes peace, fertility, purity and prosperity for thousands of years. And today it unites peoples and sends a message of peacemaking to all who follow these paths.

"Ways of Oil and Olive" is a program united by the goal of organizing and establishing a chain of cultural and other actions with the central theme of the olive and its products. The main objective is international attention in relation to the olive, its role in the economy and the value of its products in relation to humans.

The idea for this program belongs to the Office of Messini. Specially designed road routes for motorcyclists will start each year from ancient Pilo and end in the cultural capital of the Mediterranean, passing through Greek olive oil producing areas, archaeological reserves, Mediterranean cities and olive-dominated squares. During the journey and at the end of the route in a similar cultural city, cultural events will be held.

The objectives of the program are to link the olive culture with tourism, to create networking activities at the international level, to direct cooperation and exchange of experience between entrepreneurs, producers, associated organizations, local and peripheral government organizations, to get to know and communicate with Greek and foreign buyers.

Catalogue: Greek Olive Oil

News section: Greek olive oil

Olive oil at Prodexpo

Prodexpo food exhibition was held in Moscow from February 11 to February 14. Greek products were presented in several pavilions. Of course, the main products that could be distinguished were Greek olives, feta cheese, various stewed and dried peppers, tomatoes, and other Greek delicacies. And of course Greek olive oil. It was possible to see both traditional suppliers and new wholesalers. According to one expert in the field, the total quantity of Greek olive oil has increased significantly, as well as its quality. Greece is striving in every possible way to expand trade relations with Russia. The Russian-Greek Industrial Trade Association began its activities with the support of the Russian Consulate. The Greeks promised all kinds of support to the domestic entrepreneurs and a regime of total openness. "Come to Greece, we will provide you with a hotel, we will provide you with transport, we will introduce you to Greek entrepreneurs, show you factories and plants," one of the association members said something like this.

The quality of Greek olive oil

The quality of olive oil produced in Greece is steadily increasing. Well, or if not to be so optimistic, then at least it does not fall, keeping at a certain level. other players in the global olive and oil markets are not always happy. And in Greece, not all manufacturers are absolutely conscientious. All the more gratifying is the fact that such an option as an online check of Greek olive oil has appeared. Its essence boils down to the following. the consumer purchases oil and sees a special digital (or alphanumeric) code on the package. Having entered a special site, he can drive this code into the window intended for him and the system will give complete information about this particular olive oil. Where it was produced, its shelf life, whether a certificate was issued for it, and so on.

Greek olive oil - subtleties and nuances

The same olive oil made from the same olives may differ in taste. Actually, this should not be surprising. Olive oil is a living natural product. It is made from olives, which in turn can differ in taste from year to year. There are many factors that influence the taste of olives and subsequently the taste of olive oil. This includes the number of sunny days per year, the amount of precipitation, artificial irrigation, the use of fertilizers, and the cultivation of the land around olive trees. You can write and write. Pirvod facts and lead. Yes, let's face it - growing olives and producing Greek olive oil is not an easy job. we also note that even if all the components of success are observed, the olive tree has an age. The biological clock is ticking, and although an individual is able to live for hundreds of years, even hundreds of years is not eternity. There comes a moment when the lerevo begins to grow old and can no longer bear fruit as before. There are fewer olives on the tree, and their taste is changing. But it takes decades to grow a new tree. It's true: the production of olive oil is the work of generations.

A rare guest, returning from Greece, does not take with him a bottle of olive oil - local pride and wealth. Once you have tasted any of the dishes flavored with olive oil, you don’t even want to remember that surrogate, which is sold at inadequate prices in your own supermarkets. In Greek stores, the choice of oil is so large that it is time to panic: how to choose the right one? Therefore, in this article, Grekoblog decided to turn to the topic of oil in general and useful tips, in particular, that can help you navigate the world of green bottles.

For most people, the words "olive oil" and "Greece" are almost identical concepts. Where to grow olive, if not here! Brought to ancient Hellas by the Phoenicians many thousands of years ago, the tree literally took deep roots here, becoming a classic of the Greek landscape. Ancient myths even claim that the olive was brought to the inhabitants of Attica as a gift by the goddess Athena. The legend is silent about the Phoenicians, but this once again confirms the fact how great the value of this tree was even then. When they learned to extract oil from the fruits, it was called “liquid gold” with the light hand of Homer and for some time really served as a hard currency.

Each Greek region is famous for its variety of olive trees. From each harvest, approximately 7% of the fruits are sent to the market, while the rest is destined to turn into oil.

There are two objective indicators by which quality oil can be determined - this is the level of content of organic acids in it and the method of production.

Acidity indicates the chemical degradation of the oil. It is measured in weight percent and is written in Greek as οξύτητα. The lower it is, the better for you. In the product used for seasoning dishes, the acidity should not exceed 0.8%.

Less than 10% of the harvest goes to the market

As for production, there are a little more nuances. In 1959, under the auspices of the UN, a special organization was established - the International Olive Council (IOC), which resolved all issues related to olives and olive oil. He developed standards by which we can today determine the grade of the product - just look at the label.

The most valuable in every sense, of course, is oil obtained in a natural, "old-fashioned" way, without any chemical procedures and heat treatments. This is the so-called first cold pressing, during which selected olives fall under the press and release the oil in its pure form. You can recognize it from the label by the words Extra-Virgin Olive Oil (Greek Εξαιρετικό Παρθένο Ελαιόλαδο). To get a liter of "extra-virgin" product, it takes from 10 to 30 kg of raw materials, which is why it is the most expensive.

In addition to the first cold pressing, there are also the second and third. This oil is inferior to the first extraction in quality, but, as before, is considered very good, as it is obtained in the most natural way. The label on it reads Virgin Olive Oil (Παρθένο Ελαιόλαδο).

The following oil is a mixture of refined and cold pressed oils. It has a slight acidity, is ideal for frying, and has a mild flavor - less intense than pure cold-pressed oil. Its price is much more attractive, and from our own experience we can say that it also sounds “with a bang” in a salad. Its label - Pure Olive Oil

There are also a few lower quality units, but, out of respect for your taste, we do not consider it necessary to mention them in the article. To make a good choice, the indicated varieties will be quite enough.

Even at a glance, you can easily recognize high-quality oil by its greenish color and thick consistency. Try, if possible, to buy a product in glass bottles, even if it is more expensive, but this way it retains its beneficial properties better. But even in glass, long-term storage does not benefit oil, so do not try to save it, generously season salads and moisten the pan.

The choice of oil in Hellas is striking in variety

If there are a large number of mouths in the family, bring a five-liter tin can with you from the trip right away (in your luggage, of course), and gradually pour it into a glass bottle at home. It comes out much more economically, and you will remember Greece more than once with a kind word.

When buying a beautiful bottle in a souvenir shop, keep in mind that although it looks attractive, it could be stored much longer than the due date and even sunbathing, which will not benefit any oil. It will do for a souvenir, but it is better not to use it for food.

One of the most ancient trees given to humanity by God is olive, and the oil extracted from its fruits has been of enduring importance in human life for many millennia.

According to the Old Testament, the Lord, who was angry with people who were mired in sins and caused the Flood, sent Noah a dove with an olive branch in its beak as a sign of reconciliation. And one of the first trees planted by Noah on Mount Ararat was an olive tree, and an olive branch and a dove holding it have since been considered symbols of peace.

The history of olive cultivation and the production of olive oil is inextricably linked with the life history of most of the peoples of the Mediterranean. One of the hills on which ancient Jerusalem stands is called the Mount of Olives, hinting that olive groves have existed here since the very foundation of the city. This unpretentious tree can grow and bear fruit both in drought and in strong winds, and the main conditions for its successful growth are the sun, stones, silence, solitude and the proximity of the warm sea.

Let's remember the history and mythology

During the excavations of the palace of Zakros, which belongs to the Minoan civilization, archaeologists found fossilized fruits of olives, sacrificed to the chthonic gods so that they would protect the inhabitants from earthquakes.

The find dates back to 2000 BC. e. This suggests that Crete at that time not only grew olive trees, but also owned the secrets of producing and storing olive oil.

This is evidenced by other archaeological finds. During the excavations of the Phaistos palaces, huge two-meter jugs, the so-called pithoi, were found, in which the ancient Cretans stored olive oil, and one of the most famous frescoes of Knossos depicts a solemn procession carrying gifts in the form of amphoras with oil.

The fruits of the olive tree, the oil made from them, and even its foliage and branches were used by the ancient Greeks in their daily lives. The fruits of the olive served as food for their families, a cure for many diseases, its branches were used for heating, and a healing infusion was made from the leaves.

Olive oil illuminated dwellings and temples, used as a cosmetic and as an indispensable attribute in religious rituals. In ancient Greece, where fresh water was in short supply, rubbing with olive oil was a means of daily hygiene for all residents. They greeted the newborn with oil, rubbing his body, and accompanied the person on his last journey, anointing the body of the deceased with it.

A rare Greek pie is made without olive oil, the well-known spanakopita is no exception! All about the most beloved spinach pie in Greece,.

There were many legends about the appearance of a sacred tree on Greek soil. One of them says that Hercules got the seed of the olive tree and brought it to the Greeks from the shores of the Black Sea, the other says that he brought the olive from northern Hyperborea. Medea, preparing a decoction for Jason that restores youth, used olive juice, and when stirring it with a dry olive twig, she was surprised to find that after a while fresh leaves and fruits grew on it.

But the most beautiful myth says that the olive tree was presented to the inhabitants of Attica by herself. The goddess planted the first olive on the rocky Acropolis hill, and since then the tree has been considered by the Athenians as a symbol of prosperity, peace and wisdom. On the first gold coins minted in Athens, the goddess Athena-Poliada was depicted in a helmet, on top of which there was a wreath of olive branches, and in her hands she held an amphora with olive oil.

One of the "seven wise men of antiquity" the Athenian archon Solon in the VI BC. e. issued the first laws protecting olive trees as one of the main values of the city, and those caught cutting them down were sentenced to death.

Herodotus in the 5th century BC e. wrote that olive trees were so revered and sacred that only virgins and eunuchs were allowed to grow and care for them. Olive wreaths were worn by Athenian girls as a symbol of girlish purity.

In Ancient Olympia, the winners of the Olympic Games were awarded with a wreath of olive branches growing in the sacred olive grove of Alfea, not far from the Olympic Stadium. Such an award was considered the most expensive for competing athletes.

In 480 BC. e. When the Persians invaded Greece, the Olympic Games were not canceled. Upon learning that the reward for winning the competition was just an olive wreath, and not money and rich gifts, the noble Persian warrior reproached King Xerxes: “Who are we fighting against? Valor is important to them, not money!”

How Liquid Gold Conquered the World

Greek olive oil, along with wines, has become one of the main currencies of the Mediterranean. Thanks to this, it gradually conquered the entire ancient world. They were traded by merchants from different countries of the Mediterranean: Phoenicians, Egyptians, Cretans, Cypriots and Jews. Oil became a source of income and was called liquid gold at that time.

Due to the lack of land for the formation of new cities, the Greeks began to move to the territory of Sicily and the Apennine Peninsula, to the south of France, to the western coast of Spain, setting up their colonies there. Some moved east and reached the shores of the Black Sea. And wherever they moved, the first thing they took with them were olive seeds or even their seedlings.

Later, the ancient Romans contributed to the spread of olive oil as a valuable product throughout their empire. They took much from the practice of the Greeks in growing olives and began the cultivation of olive trees in Italy. The Romans also cultivated olive groves and extracted oil from them on the fertile soils of Morocco, Algeria, Tunisia, as evidenced by the ancient oil mills found on the territory of these states.

Oil began to be traded not only in North Africa, but also in the countries of Northern Europe. Pliny the Elder, in his Natural History, wrote that there are two most valuable liquids given by trees - wine and olive oil, but he personally prefers oil.

Who came up with the categories

The Romans, who learned from the Greeks, were the first to come up with the idea of assigning a category to oil, depending on the method and time of its extraction. In 301, an edict was issued by Emperor Diocletian, who set fixed prices for olive oil, depending on the quality.

The oil pressed from the olives harvested in September was called bitter (oleum acerbum) and was considered to be of poor quality. The oil obtained from the olives harvested in December was called green (oleum viride), and it was considered the second category. The highest category was oil from black ripe olives harvested in January-February and it was very expensive.

With the fall of Rome and the barbarian invasion of the empire, olive oil production and trade plummeted. But the traditions of growing olive trees and making oil from their fruits have not been lost in time. They were carefully preserved in Orthodox and Catholic monasteries in the Byzantine Empire, Greece, Italy and Spain.

Some statistics

There are approximately 800 million olive trees in the world today.

Ninety-five percent of them are grown in the Mediterranean, and in Greece, of all the fruit-bearing trees cultivated in the country, olive plantations account for about 75%, and they occupy about 15% of all Greek agricultural land.

The country has 300 sunny days a year, warm sea, hardworking people - all this creates excellent conditions for the production of olive oil - one of the main components of the economy not only now, but also many centuries ago, since the Neolithic.

The oldest olive tree was found in Crete in the Chania region. Its age is 3000 years, it still bears fruit and oil is obtained from it. Exactly 249 bottles of oil from this olive were presented as memorable gifts to the participants of the International Conference on the Export of Olive Oil, held in Chania in 2013.

In 2013, 357 thousand tons of olive oil were produced in Greece, of which 40% was purchased by Italy and exported as Italian to many countries of the world.

The main part of Greek olive oil is produced in three areas: on the peninsula, on the islands of Crete and Lesvos.

Greece consumes 19 liters of olive oil per year per person, while in Germany - 0.7 liters, in America - 3 liters, and in Japan only 0.1 liters.

About the benefits of olive oil

Even ancient doctors believed that olive oil has a beneficial effect on human health. Today's scientific research not only confirms, but also proves the need to include this wonderful product in everyone's diet.

The food of a modern person is characterized by an excess of calories and a deficiency of vitamins, which leads to the occurrence of severe chronic diseases: heart failure, arthritis, diabetes, and cancer. The use of olive oil reduces the risk of their occurrence.

It is known that there is "good" and "bad" cholesterol. "Good" is perfectly excreted from the body, without depositing cholesterol plaques on the walls of blood vessels, leading to the development of atherosclerosis. And lowering the level of "bad" is necessary for the health of the cardiovascular system.

Saturated fatty acids that increase the cholesterol index are found in all animal and vegetable fats. In olive oil, they are no more than 10%, and unsaturated (such as oleic acid) - 70-80%.

In terms of acid balance, olive oil resembles breast milk. It effectively reduces the level of "bad" cholesterol, rich in antioxidants, which are an excellent tool for the prevention of peptic ulcer, chronic kidney and liver diseases.

The oil also contains a polyphenol that stops the growth of cancer cells. One tablespoon of olive oil contains 10% of the daily value of vitamin E, an excellent natural antioxidant that the body needs.

Scientists have proven that taking just two tablespoons of olive oil a day can significantly reduce the risk of developing malignant neoplasms, such as breast cancer.

Not all olive oil benefits health, it must be able to choose and store it correctly.

Which oil is better and how to choose it

According to the rules introduced by the European Union, there is a gradation of olive oil into categories. Let's try to figure out what it is.

Greek "partheno"

Virgin in European style, or “partheno” (virgin in Greek) is an olive oil obtained during the first cold pressing exclusively by mechanical means, without the use of chemical additives. It has low acidity and other health benefits. It is classified according to the following types:

extra virgin olive oil- oil of the highest category, impeccable aroma and taste, having an acidity not exceeding 0.8%. This is the highest quality and most expensive type of oil, which is produced by many well-known Greek manufacturers. For example, one liter of Altis oil in a glass bottle costs 6.50€. The oil has a pleasant and rich fruity aroma and taste. Used for dressing salads. An excellent remedy for stomach ulcers.
fine virgin olive oil- oil of the first category, with a very pleasant aroma and taste, its acidity is between 1% and 1.5%. It is suitable for adding to boiled vegetable dishes and for dressing salads. On the shelves of Greek supermarkets, this type of olive oil is represented by the products of many companies.

Here are some types of virgin olive oil from the oldest and very popular Minerva company in Greece:

Horyo cold pressed oil packed in lightweight plastic bottles. One liter of this oil costs €5.72, two liters €10.90 and a five-liter bottle €19.99;
Clasico brand oil, the cost of which is €4.99 for one liter, €9.55 for two liters, and €19.90 for five liters.

There is also a category of non-Virgin oils. These are refined oils. They are obtained from a mixture of different types of oil, not virgin, using chemicals. They are suitable for consumption, mainly for cooking, but do not have the taste and aroma characteristic of cold-pressed oil. Pomace oil is the lowest grade oil, approaching technical grade in quality.

Which olive oil to choose? You have already noticed that this product is not cheap. But what is more amazing is that one type of olive oil can differ in price from another at times! What is the reason? Let's figure it out together.

Today, over 95% of all olive oil production is in the Mediterranean. Greece, Italy, Spain are trying to defend their leadership in its production. And a resident of each of these countries is sure that the local oil is the best! Russia is not the Mediterranean, we do not grow olives, we do not produce oil from olives. Therefore, nothing can prevent us from approaching the olive oil selection process objectively.

We have identified several criteria, having dealt with which, you will accurately determine the type of oil that you need.

1. Application

For salads, marinades, cold appetizers Unrefined extra virgin olive oil is best. Depending on the country of origin, it may be labeled as: Extra Virgin Olive Oil (English, Spanish), Extra Vergine (Italian), Extra Vierge (French), EVOO. Russian sound - Extra Virgin.

This is the best quality olive oil, the oil of the first cold (at a temperature not exceeding 27 degrees) extraction. It is produced by a method in which the olives are lightly pressed to extract the highest quality olive oil. Moreover, the extraction is carried out exclusively mechanically, without chemistry!

Extra Virgin Olive Oil contains 80% of useful substances, usually has a dark green cloudy color and a strong smell of olives. Contains no refined oils and a minimum of saturated fats and is 100% natural. No wonder the Mediterranean diet is considered the most beneficial for health.

For frying and cooking hot dishes, feel free to choose refined second-pressed oil, which is usually labeled as Pomace Olive Oil (English), Orujo (Spanish).

The word "Pomace" ("pomas" in Russian transcription) means "cake". Pomas olive oil is made from the pomace left over from the production of extra virgin olive oil and is blended with a small amount of virgin oil to restore color and taste. The undeniable advantage of Pomace oil is its low price, as well as its neutral taste and long shelf life.

For the prevention of various diseases and skin and hair care use premium unrefined oil labeled extra virgin. Only it contains a maximum of useful substances!

2. Price - quality

The main indicator of the quality of olive oil is its acidity. The acidity level of olive oil refers to the content of oleic acid in 100 g of the product. The lower the natural acidity of unrefined olive oil, the higher its quality.

High-quality oil (marking Extra Virgin) - no more than 0.8%.

Oil with an acidity of less than 0.5% in the Mediterranean is considered to be healing.

The price and quality of extra virgin olive oil is also affected by its variety:

Vintage olive oil marked Protected designation of origin (P.D.O) or D.O.P. - denominacion de origen protegida (mark of protected origin). Elite olive oil, which is produced from olives grown in a certain area, the entire production process of this oil is carried out at the place of collection of raw materials;

Single grade olive oil produced from olives of the same variety. For example, the inscription on the bottle "Minerva Kalamata" indicates that the olives for the production of this oil were collected only in the Kalamata region;

Blended olive oil It is made from olives of different varieties to obtain certain taste and aromatic properties.

Inscription " organic (bio, eco)" the product also contributes to the price and quality of olive oil. This marking means that the olives for the production of this oil have been harvested from plantations registered " Bio/Organic". All links in the production of "organic products" comply with strict system requirements, which include the rejection of the use of chemical fertilizers and pesticides, growth regulators, and genetic engineering methods.

3. Country of origin

The world leaders in the production of olive oil are Spain, Italy, Greece and Tunisia. The first two sell oil in huge volumes. But in order to supply all of Europe, America and other countries, they are forced to buy raw materials - bulk oil - from other, smaller suppliers. If their own oil is over 25%, legislation allows them to put their state name on the label.

It is known that the main source of such finished raw materials is Greece. The fact is that in this country the soil and climate are almost universally ideal for growing olives. The most famous regions are Kalamata, Laconia, Kranidi (Peloponnese) and about. Crete. Here, the economy of thousands of Greek families is based on the cultivation of olives.

Favorable climatic conditions and the experience of thousands of years of olive cultivation, coupled with traditional production methods, ensure the qualitative superiority of Greek olive oil over the rest. Only Greece produces such a large percentage of extra virgin oil - 80%! The rest is refined oil (Refined or Pour) and pomace oil (Pomace).

The main brands of Greek olive oil on the Russian market:

Minerva. Minerva is the first brand of olive oil that appeared in Greece and to this day it holds the lead (42% of the Greek olive oil market). Minerva produces extra virgin olive oil obtained from olives grown in the Peloponnese and harvested exclusively by mechanical methods. This selected oil brings out the rich, bitter taste of freshly picked olives, which is suitable for salads and marinades and contains no salt or cholesterol.

Terra Creta. Terra Creta was founded in 2001 in the Hania region of Crete. The company's goal is to produce and distribute Extra Virgin Olive Oil exclusively from the Kolymvari region. Koroneiki olives, grown in the hilly area of the Kolymvari region, are famous for their excellent organoleptic properties. In Terra Creta olive oil, experts find a whole range of aromas: from Mediterranean herbs to orange and lemon shades with a delicate spicy note and spice.

Agia Triada. This is a trademark of the company "Vinolio Creta Ltd.", under which organic products are produced: olive oil, wine, balsamic vinegar, honey. Raw materials for their manufacture are obtained from the territories belonging to the male Orthodox monastery "Agia Triada" ("Holy Trinity"), which is on the island of Crete. Having tried olive oil under the brand name "Agia Triada", you will be convinced that they are prepared "with soul", with love for the world and man.

Olivi. This oil absorbed not only the hot sun and valuable substances from the most fertile soils of the Messenian valley with its capital in Kalamata, but also the warmth of the hands of industrious Greek farmers. The entire oil production process, from harvesting the Koroneiki olives to bottling, is done by hand by peasants from the Nikolopoulos farm. It is impossible to remain indifferent to the fruity aroma of this olive oil with a light peppery aftertaste.

GREKELITA. Natural olive oil "GREKELITA" with the sign D.O.P. - the result of the first mechanical cold pressing of Koroneiki olives grown in Mylopotamos on the island of Crete in Greece. The product is ideal for preparing both cold and hot dishes without losing its useful qualities and aroma.

Gaea. Gaea was founded in 1995 with the aim of promoting the high quality Greek food products missing from the international market. The company's products are high quality P.D.O. olive oils, olive oils with herbs, sauces and various Greek delicacies.

Spanish olive oil typically has a rich oily flavor that is reminiscent of green olives or mature olives. Typically, Spanish producers produce olive oil by blending 2, 3 or more varieties to achieve the desired balanced flavor and aroma, but single varieties are also found.

Spanish oil, as a rule, is more expensive than Italian, because. In Spain, it is illegal to mix olive oil with other vegetable oils. Mixes (mixes, MIXT) - cheaper than 100% oil.

The main brands of Spanish olive oil on the Russian market:

Borges- 60% of all deliveries in quantitative terms, 20% in value terms;

ITLV(Industrial Technologica Laintex Veterani) is a special brand developed for the Russian and CIS market by the Borges group. The share of the brand in the value of Russian imports and in the market is slightly more than 5%,

MaestrodeOliva - more than 6% of the value of Russian imports of olive oils.

From Italian brands on the Russian market, the most widely represented brand Monini .

Also in the Russian market, a significant share has Tunisian brand of olive oil Terra Delyssa .

Another of the largest olive oil producing countries is Türkiye. The most famous and popular brand of Turkish olive oil is milasolio .

As for other producers, their contribution to the production of such an elite product as olive oil is practically equal to its domestic consumption within these countries; only a small amount is exported - less than 1% from each country.

4. Packing

Today, olive oil is bottled in:

Glass bottles . This is traditional packaging. Pros: natural, pleasing to the eye, gives the impression of buying an expensive, high-quality thing (similar to expensive wine), it is convenient to use without pouring into a special decanter. Cons: even dark glass transmits light, can break, has a significant weight.

Cans. Invented a little later, characterized by its manufacturability. The metal is processed in a special way, so there is no possibility of oil oxidation. Pros: lightweight, does not transmit light, cheaper. Cons: none.

“ baginbox” - packages with a crane. The newest packaging. Original laminated aseptic bags (usually 3 liters / 5 liters) with a tap for filling, which prevents the penetration of foreign odors and air into the opened package, which prevents the breakdown of enzymes and the oxidation of fatty acids and allows you to save all the beneficial properties of the oil, increasing its life validity. Of the minuses - a large volume, which, however, is offset by a lower price.

So let's sum it up. How to choose the perfect olive oil?

Ideal Olive Oil:
1. Labeled Extra Virgin, first cold pressed, unrefined.
2. Has a P.D.O. or D.O.P.
3. Acidity - up to 0.8%.
4. Color from light gold to dark green, without sediment and white flakes.
5. The country of production is indicated, there is the exact address of the manufacturer, importer and exporter.
6. The implementation period did not exceed the second half.

Choose olive oil, cook and take care of your health and the health of your loved ones!