What is the best olive oil in Greece. The right container for olive oil

What brand of olive oil is best? The answer to this question requires preliminary study. After all, the olive tree is not grown in Russia. And therefore everything olive oil- imported. But, as in the case of sunflower or corn, we know that best product obtained from the first pressing. We also know that vegetable oil is purified from impurities - refined. Is this good in the case of olive oil? There are also ways of pressing - cold and hot. Which product is of better quality? In this article, we will comprehensively study this issue. Below we will talk not only about which brand of olive oil is better, but also consider the products of producing countries, explain briefly what the process of processing olives is. On the shelves of stores you can see various types of containers with this imported product. Glass, plastic or metal - in which packaging should I buy olive oil? It is important to learn how to read the label correctly. And in this article we will tell you what the words Eextra Virgin mean. In Mediterranean cuisine, where olive oil is one of the main foodstuffs, it is used very widely and for various purposes. You need to know these subtleties in order to properly season salads or make dough.

Health benefits of olive oil

Did you know that Mediterranean cuisine is included in the UNESCO list as an intangible heritage of mankind? Do you know why? That's right: it is built on the active use of olive oil. So the dishes mediterranean cuisine not only amazingly tasty, but also very useful. Olive oil (the reviews of gourmets and chefs in this matter are almost the same) will not only give the most ordinary dish a noble shade - it will also saturate the body with valuable vitamins and minerals. And most importantly, it will not leave any extra centimeters on the hips and waist. After all, olive oil is completely processed by the stomach. Have you noticed what luxurious hair Italians, Spaniards, Greek women have? Strong, thick, silky, shiny... And this is the result of daily use of olive oil. It strengthens bones, nails and teeth. Vitamin E, which is found in excess in olive oil, prevents aging, alleviates pain from ulcers and gastritis, heals hemorrhoids, and breaks down cholesterol plaques. And even, as recent studies have shown, it is a good way to prevent oncological diseases. Therefore, the ancient Greeks, who cultivated olive trees in ancient times, called olive oil "the gift of the gods." As you can see, this is not only a poetic metaphor.

Product manufacturing process (in brief)

To understand which brand of olive oil is better, you need to at least superficially understand the technology for producing this product. It would seem, what difficulties can there be? After all, olive oil has been made since ancient Egypt. The olives were placed under the press and squeezed. But modern equipment and chemicals allow you to squeeze more oil out of the olive. For this purpose, the cake goes to secondary processing. It is on this basis that olive oil is divided into two types. At the first pressing, "virgin" or Virgin Oil is born. And when the olives are recycled, that is, they are heated and chemical reagents are passed through the cake, Pomace Oil is obtained. Based on the foregoing, we ask: is it worth saying which olive oil is better? Of course, "virgin". But if we want to taste the very best olive oil, we must take into account where the olives ripen best. After all, trees have a wide range of growth. But they do not give a good harvest everywhere. The most reputable olive oil producing countries are Greece, Italy, Spain and Tunisia. The first of these, once called Hellas, accounts for eighty percent of Virgin Oil's global sales. Greek oil is purchased by importers for the further production of the product.

Extra Virgin Olive Oil: Key Features

Regardless of the country of origin, this product is the best possible. The very word "extra", mentioned in the title, indicates that the raw materials for it were of exceptionally high quality. Olives for this oil are harvested by hand. Next, the crop is sorted. For "Extra Virgin" only fully ripe, large and undamaged olives of the highest grade are selected. Next, the berries are sent under the press. No other processing effect occurs. This process is called cold pressing. Thanks to this minimal processing, all useful material. This is a slightly greenish product. Oil olive Extra Virgin has a rich smell of olives. But he has a specific taste. People who have tried Extra Virgin Oil for the first time may think that the oil has gone rancid. But just this taste testifies to the highest quality of the product. raw olives also bitter. But the free acidity of Extra Virgin Oil olive oil is very low - 0.8 percent. That is, one hundred grams of the product contains less than a gram of substances undesirable for the body. But this indicator - acidity - is not the main one in determining quality product. The refining method also reduces it.

Other types of olive oils

There are many more denominations between Extra Virgin and Pomac Oil. Let's consider them briefly.

Virgin Olive Oil is also a very high quality olive oil. The only difference with "Extra" is not as thorough casting of the crop. Under the press are olives of different sizes, ripeness and type. But the rest of the process is exactly the same as in the production of Extra Virgin Oil. That is, the berries pass cold pressed, after which the liquid is immediately poured into containers for sale. This oil is remarkable in that it is almost not bitter. If you wish to take it for medical reasons pure form, but you can not tolerate a specific taste, get this particular kind. The acidity of Virgin Olive Oil is higher. Two percent allowed. But if this figure exceeds the norm, the batch is sent for purification. And here it is necessary to explain the difference between refined olive oil and unrefined olive oil. In the production of the first product are already applied chemical substances, which cleanse it of excessive acidity. This figure for Refined Olive Oil drops to 0.3 percent. On sale there is also such a view as "Pur Olive Oil". The name translates as "pure olive oil". But this cold-pressed product is still a mixture of Virgin and Rafinide. The acidity of this olive oil does not exceed one percent. Well, Pomace Oil in Greece and Spain lubricates the doors. Sometimes the product obtained from the heat pressing of the cake is refined.

Application in cooking

In the art of cooking, one should know for what specific purposes one or another type of olive oil should be used. Especially in northern countries, where this product is imported, and therefore very expensive. So, you need to take only Extra Virgin olive oil for salads. By the way, in dishes it loses its bitterness. Yes, over time too. But the shelf life of a bottle of "Extra Virgin" is one and a half to two years (depending on the container). At the end of this term, the oil does not lose its extremely beneficial properties, but becomes softer, velvety in taste. For the preparation of cold sauces and marinades, we use the usual "Virgin". This olive oil reviews are called very tasty and healthy. Meat lubricated with Virgin Oil will quickly soften and become tender after baking. For stews, Pur Olive Oil is used. And for frying food, you should take the type of Refined Olive Oil. This oil has a high smoke point due to refining. It does not splash, does not burn out, and in fried foods not formed a large number of carcinogens. This product is also ideal for making dough. It is not bitter and can be used instead of corn or sunflower. Rolls and bread based on Olive Oil do not stale for a long time.

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How to choose a good olive oil, not a surrogate

Supermarket shelves are littered with various brands of this product. This is where it gets lost. How to do right choice? Rule one: carefully study the label. It is desirable that the product be packaged by the manufacturer. Olive oil from Greece bottled at Deribasovskaya is likely to be of dubious quality. The label indicates the name, often reflecting the type of product. That is, in capital letters it is written, for example, "Extra Virgin" or "Pur Olive Oil". Sometimes the name contains the brand of the manufacturer or the name of the area where the olives were collected. But the product variety must also be present on the label. In oils that do not belong to the elite Virgin, the type of processing is indicated. This also gives us the opportunity to choose the best product. It is better to buy cold-pressed oil than refined oil made from pomace after heat treatment. The shelf life of the product is also important. It's not a wine that gets better with age. Extra Virgin has a shelf life of up to two years, other varieties - one year. But the color doesn't matter. Yes, often it is not visible due to the fact that the oil is poured into cans or dark glass bottles. IN plastic container only the product of the low price segment is sold.

Olives grow in the warm countries of Europe and Asia Minor, in North Africa. But the leaders in the supply of olive oil to the world market are still only four states. These are Greece, Spain, Italy and Tunisia. Oil of which country of origin to choose? You should know that breeders have bred many varieties of olives. And in Italy there are more than forty. Therefore, different companies have the opportunity to produce single-grade oils, as well as refined ones, with amazing taste"cocktails".

Spanish producers are adherents of the good old olive, which was cultivated in Iberia in ancient times. Therefore, in this country there is not such a variety of olive oil. Spain prescribes labels in its own language. Therefore, you need to coordinate Olive Oil with Aceite de Oliva. It should be taken into account that Aceite de Orujo means an oil of secondary extraction, from pomace, created by means of heat treatment.

Olives in Greece grow in regions with different climatic characteristics. Terroir influences taste properties olive oil, even if it belongs to the same type.

A product from Tunisia is very rare to find on the shelves of our stores. But this does not mean that the olive oil from this country is bad. On the contrary, the alternating influence of the winds from the Sahara and the breezes of the Atlantic allows you to grow olives with a special taste and aroma.

The best brands of olive oil from Greece

Any product from sunny Hellas will be good. The choice before the buyer is truly huge. You can buy oil both from the oil groves near Thessaloniki and made on the islands. And this, at least a little, but will affect the taste. The world's largest trader, which supplies olive oil not only to importing countries, but even to Spain and Italy, is Oliko. However, this company buys crops from various farms in the country and produces a certain mix (although good quality). But the company "Elinika Eklikta Ale" was specially created in order to produce the best varieties of olive oil. How do they thrive in France? wine tours, and in Greece you can go to small family businesses. Companies such as Xylouris and Kidokinatis not only harvest the olives by hand, but also press them through a traditional press.

Olive oil from Spain and Tunisia: what are their features?

About fifty items of products from this country are represented on the Russian market. What are the Spanish trade marks olive oil best? Look at the terroir. The climate of the south of the country, with its long vegetative period, makes it possible to grow the most juicy, fatty olives. The Andalusian "Baena" and "Lucena" are considered the best brands, as well as "Forest Garrigues" and "Siurana" from Cordoba. On the other side of the Mediterranean, in Tunisia, the best manufacturer olive oil is considered "African Dream Products". And his best brand is Chemlali.

Italian product varieties

In this country, food is treated with reverence. No wonder Italian cuisine is considered one of the best in Europe. By default, the products of this state are equated to the standard. Therefore, food products that are produced in Italy quite often become participants in all sorts of competitions for the title of the best. Do not stand aside and manufacturers of olive oil. They have their own competition - Ercole Olivario. Only elite varieties (Extra Virgin or at least cold pressed oil) can take part in it. What manufacturers have become - and repeatedly! - winners of this most prestigious competition in Italy? These are brands such as Azienda Agricola Giorgio, Oliveto di Contesse Gertrude and Fattorie Greco.

Updated: 07/31/2018 17:13:36

Residents of Russia are familiar with olive oil not so long ago, so few people know varieties, categories and other selection criteria. Since the product is useful not only as a food supplement, but also cosmetic product, interest from buyers is high. In this article, we will talk about the main characteristics by which you should choose olive oil, and also present a rating review.

Based on user reviews, our experts have compiled a ranking of the top 13 olive oils.

How to choose olive oil

1. How to obtain. Oils are distinguished by markings that indicate the method of preparation, and therefore the taste of the product. Virgin - cold first pressing. Preserved nutrients, vitamins and minerals. The shelf life is modest, but despite this drawback, most housewives are convinced that such oil is the best. Divided into: Extra virgin olive oil- the best product with an acidity of 0.8 percent; Virgin olive oil - oil with an acidity of 2 percent, subjected to physical, thermal and mechanical stress. Cleaning is carried out exclusively with natural ingredients; Ordinary virgin olive oil - acidity is 3.3 percent. Refined - purified by chemical-physical processes. The ground fruits are poured with hexane, after which oil is released. Solvent residues are removed with water vapor and alkali. At the end, whitening and deodorization are carried out. It is divided into: Refined olive oil - less quality with an acidity of 0.3 percent; Olive-pomace oil - a mixture of oils: refined and first pressing (acidity - 1 percent); Refined olive-pomace oil - made from pomace by refining (acidity - 0.3 percent). Pomace - the second spin using chemical-physical technologies.
2. Olive growing area. The color, taste, aroma and other characteristics of the finished product depend on this criterion. Before buying, consult with the seller or look for information on the Internet in order to better familiarize yourself with the characteristics of a particular variety of olives grown in different areas of Spain, Italy, Greece.
3. Color. The parameter is affected by the variety, maturity and method of processing the fruit. There are green and yellow shades.
4. Acidity. Shows the level of oleic acid in 100 g of product. It does not affect the taste, but experts believe that the low acidity of the highest quality olive oils.
5. Aroma. Hydrocarbon, alcohol, esters, aldehydes are special substances that determine odor. It is bad if there is no fragrance at all, because this means that the oil has most likely been exposed to sunlight for too long.
6. Taste. Natural olive oils have an intense, rich, bittersweet or salty taste. Avoid buying watery, rancid, metallic, and vinegary products.
7. Best before date. Look at the date of the spill. The fresher the better quality. It is not recommended to buy olive oil in reserve.
8. Presence of sediment. Large flakes at the bottom that appear when the product is stored in the refrigerator should not be taken as an indicator of spoilage. On the contrary, this indicates that the oil is real and of high quality. When heated, the flakes will disappear.
9. Packing material. Buy the product only in glass or metal containers. Olive oil can break down upper layer polyethylene, due to which harmful substances will enter the food. Therefore, plastic bottles are not used for packaging and storage.

Rating of the best olive oils

Nomination	place	Name of product	price per 1 liter
The best Italian olive oil	1		1 139 ₽
	2		1 428 ₽
	3		1 344 ₽
	4		853 ₽
The best Spanish olive oil	1		909 ₽
	2		1 149 ₽
	3		990 ₽
	4		870 ₽
The best Greek olive oil	1		1 280 ₽
	2		949 ₽
	3		1 400 ₽
	4		1 250 ₽
	5		1 260 ₽

The best Italian olive oil

The first in the rating category is unrefined olive oil from Sicily. It is made from the first October harvest of olives. It is poured into containers immediately after squeezing, thanks to which it is preserved pleasant aroma and excellent taste. The product is recommended for healthy eating and also for use in cosmetology. The title of "best" is confirmed by the gold medal received in 2017. Experts highly appreciated the quality of the oil, recognizing the product as exemplary. Users in the reviews also do not skimp on praise, noting the right aroma and delicate, bittersweet taste.

Advantages

excellent organoleptic data;

acidity is not higher than 0.8 percent.

Flaws

• relatively expensive - 1140 r for 250 ml.

The second line of the rating goes to unfiltered olive oil from a place called Apulia. The product belongs to the elite category, since the indicator of the maximum content of saturated fatty acids is quite high, and the acidity, on the contrary, is low and amounts to 0.8 percent. The product is not subjected to chemical and / or heat treatment during production, therefore it retains useful substances. Users note that the oil is thin, fluid and, despite bitterness, has pleasant taste to complement meat and vegetable dishes.

Advantages

natural product;

cold pressing;

does not contain artificial additives and GMOs;

reasonable price - 1300 r for 500 ml.

Flaws

• bitter taste that not everyone likes.

The third position in the ranking goes to unrefined extra virgin olive oil. Made from fruits that are grown, harvested and processed in a specific region, as evidenced by the abbreviation DOP. Due to the absence of transport transportation and the minimum period of time elapsed from the moment of collection until bottling, the product retains its nutritional value. The Italian company Alce Nero has been producing natural products for decades. The company is the owner of a European quality certificate, which makes it possible to put the EU Organic Bio label on products. The production does not use genetic engineering, and the use of pesticides and hazardous chemical fertilizers is unacceptable in the fields.

Advantages

delicate taste with a slight bitterness and a touch of fresh herbs;

packaged in cans or glass bottles;

acceptable cost - 1400 r for 750 ml.

Flaws

• not found.

The fourth is unrefined extra virgin olive oil. The Monini company remains family-owned to this day, which is reflected in the approach to manufacturing and, as a result, in the quality of products. The owner tastes and selects oils before bottling and shipping. In the fields where olives grow, harmful chemical fertilizers and pesticides are not used. The fruits are harvested by hand, after which they are squeezed by cold pressing. Monini is the flagship of the Italian food industry with a rich history dating back to 1920. Products are supplied to more than fifty countries. A special feature is the addition of natural spices, mushrooms, dry vegetables, herbs or nuts.

Advantages

spicy taste due to natural additives;

acceptable cost - 600 r for 250 ml.

Flaws

• not found.

The best Spanish olive oil

First in the rating category is unrefined extra virgin olive oil. Belongs to the premium class. According to Spanish regulations, the product is considered medicinal. The oil is made from the fruits of an early harvest in the Baena region. Used variety Picual. Suerte Alta was founded in the early twenties, and in the late nineties officially began to lead Agriculture with an organic bias, which is confirmed by the certificate of the Andalusian Organic Farming Council, as well as similar documents from Japan, America and the Council of Europe.

The second line goes to unrefined extra virgin olive oil. It features a new taste from a blend of Picual and Arbequin varieties. The acidity of the product is 0.2 percent (therapeutic). Users note a soft, delicate, sweetish taste with notes of artichokes and almonds. Oil is produced in Spain, on a family farm, in the region of Murcia. Olive groves grow in an area located at an altitude of 800 m above sea level. Environmental friendliness is confirmed by the certificate of the regional government and the committee of Europe on organic agriculture.

The third position is given to unrefined extra virgin olive oil. During the production process, olives are not exposed to temperature, which preserves valuable nutrients as much as possible. The taste, neutral or bitter, depends on the climate of the area where it was harvested and pressed, as well as on the variety of olives. The product is ideal for salad dressings and prepared meat or fish dishes. It is packaged in tin containers if the volume is over 1 liter or in glass containers if the volume is less than a liter. The company was founded in 1914, but to this day is one of the recognized leaders. Borges products account for 60 percent of the domestic olive oil market.

Advantages

rich, intense and deep taste;

Flaws

• not found.

The fourth place is occupied by unrefined extra virgin olive oil. Made from selected fruits grown in the Mediterranean. Possesses rich aroma and taste: soft, without bitterness, with nutty notes. Perfect option for dressing salads or cooking. According to user reviews, it does not interrupt, but complements the taste of vegetables. When frying, it does not give foreign odors and does not change color. In the fields where the olives grow, harmful chemicals and pesticides are not used. Olive oil retains beneficial substances. Packaged in dark glass bottles or cans.

Advantages

thick consistency;

acceptable cost - 300 r for 250 ml.

Flaws

• not found.

The best Greek olive oil

In first place in the rating category is unrefined extra virgin olive oil. It has the right of a guaranteed region of production. The fruits are grown, harvested, pressed and packaged in the same geographical region. IN this case, in Greece, on the island of Crete, in the region of Messara. The product is not a mixture of oils. According to experts and users, the oil has a rich taste with a pronounced bitterness, indicating that the production was free of taste-improving impurities and hazardous chemicals.

Advantages

high quality;

low acidity - 0.6 percent;

acceptable cost - 700 r per 500 ml.

Flaws

• not found.

The second line goes to unrefined extra virgin olive oil, which has an optimal ratio of price, quality and volume. The fruits are grown on the island of Peloponnese, in the Kalamata region, which is considered the main place for growing excellent varieties of olives. Buyers attribute the pleasant taste without bitterness, which is so inherent in Extra Virgin, to the advantages of the product. The oil is suitable for making sauces, dressings, marinades, ready meals and for frying. Adherents of the diet and proper nutrition note the affordability that does not affect the quality of the product.

Advantages

packing in cans or glass bottles;

acceptable cost - 950 r for 750 ml.

Flaws

• not found.

The third position is given to unrefined extra virgin olive oil. Possesses fruity bouquet with an aftertaste of ripe olives and a slightly peppery aroma. The product is designed for true connoisseurs gourmet cuisine. The fruits are selected by hand, their extraction and bottling of the finished oil takes place in one region - the City, in eastern Crete. The place is one of the most famous for the production of olive oils, as fertile soil, mountainous terrain and long daylight hours create conditions for the formation of a unique microclimate. The brand has won the most awards and is a member of the Extra Virgin Alliance.

Advantages

neutral indicator of carbohydrate release;

Advantages

• packing in cans or glass bottles;

  acceptable cost - 300 r for 250 ml.

Flaws

applied heat treatment;

poor taste and aroma.



Fifth place is occupied by another olive oil from the Greek island of Crete. Product unrefined first cold pressed. Made from the Koroneiki olive variety, it has a greenish-golden color, rich aroma and mild taste with light bitter notes. The manufacturer recommends using olive oil for salad dressing for full disclosure. Pesticides and hazardous chemicals are not used on the fields. The composition does not contain impurities that improve the taste, as the product is 100% natural. Glafkos Extra Virgin is supplied to 17 countries.

Advantages

acidity is not higher than 0.8 percent;

useful substances are preserved;

acceptable cost - 600 r per 500 ml.

Flaws

• not found.

Attention! This rating is subjective, is not an advertisement and does not serve as a purchase guide. Before buying, you need to consult with a specialist.

Olive oil is a unique gift of nature. This fragrant, filled with the bright southern sun, the product is able to benefit in any of its qualities. The oil is actively used for cooking delicious and nutritious meals, used in cosmetology, alternative medicine and dietetics. Due to its composition, which is dominated by oleic acid, olive juice can significantly strengthen the human body, prolonging its performance and youth for many years. In addition, the oil contains such vital fatty acids as Omega-3 and Omega-6, as well as phytosterols, vitamins A, D, E, K.

Of all the characteristics liquid gold“Only one can be conditionally called a disadvantage - this is the price. Indeed, olive oil is the most expensive vegetable oil, and this is explained not only by its high demand, but also by the laborious process of collecting and processing fruits, as well as big amount raw materials needed for cooking.

Olive oil is not produced in Russia, so only foreign bottling products are on sale. How to understand the variety of bottles with the inscription "Olive Oil", because in the supermarket you are unlikely to be allowed to taste the product. Here are some tips to help you navigate and choose the best olive oil for your table.

1. processing type. The highest quality is the first cold-pressed oil, extracted by mechanical processing of olives (that is, manually). On the label, this variety is indicated by the phrase Extra Virgin.
2. Package. The sun's rays negatively affect the quality of any fats, worsening their organoleptic characteristics. Choose olive oil packaged in opaque glass or tin containers.
3. Production region. Despite the fact that the olive growing area is quite extensive, experts identify three countries in which the best olive oil is produced. These are Greece, Spain and Italy. The following positions are occupied by France, Tunisia, Türkiye and Egypt.

Our review of olive oils includes the most popular brands, the reputation of which allows you to be sure of the quality of the products they sell. When compiling the rating, we took into account such characteristics as composition, ecological cleanliness, taste, color, smell, consistency, country of origin, and also took into account the ratio of volume and cost of the finished product.

The best olive oil produced in Spain

Spain is one of the leaders in the production and export of extra virgin olive oil. There are about 30 regions in the country in which this product has been produced for many hundreds of years. high quality product And this happens under strict state control. Taste Spanish oil as close as possible to natural, it is the most intense and spicy, has a bright aftertaste.

4 IBERICA OLIVE POMACE OIL

Most economical option Spanish oil. Ideal choice for deep frying
Country: Spain
Average price: 440 rubles.
Rating (2018): 4.7

The IBERICA trademark produces products, many of which have no analogues on the Russian market. A large assortment includes premium products and products from a more budget segment, but the difference in price in no way affects the quality characteristics.

One example of a product with a democratic value can be IBERICA OLIVE POMACE OIL - oil, which contains 85% refined and 15% Extra Virgin. This fresh juice is obtained after combining the second pressing of the olive tree, during which technology is used that allows high temperature processing, and does not refined oil Extra Virgin. As a result of this process, the overall acidity of the liquid decreases, and the necessary vitamins and minerals return to the composition, but in a slightly smaller amount.

This oil is ideal for use in large volumes. For example, to fry vegetables or deep-fried cheese, for which you would regret spending a more expensive product.

3 MAESTRO De OLIVA EXTRA VERGINE

Quality marked by experts. Authentic taste and recognizable aroma
Country: Spain
Average price: 774 rubles.
Rating (2018): 4.8

Maestro de Oliva is a brand of the renowned Spanish food company Olive Line International S.L. Products of this brand can be bought in almost all regions of Russia. Their range is quite wide and includes, in addition to natural vegetable fats, a wide variety of Mediterranean snacks, seafood delicacies, different varieties canned olives and olives.

Olive oil Maestro De Oliva Extra Virgin unrefined for its high quality and original taste was awarded with the prestigious award given by the International Institute of Taste and Quality (iTQi). Information about this fact is located directly on the label and confirms that the biological composition complies with all international norms and standards. The raw material for the production of oil are olives of the Blanqueta variety, which is grown in Valencia and Alicante. Maestro De Oliva Extra Virgin does not have a bitter aftertaste, although, like any "live" product from natural raw materials, it can change its taste characteristics within acceptable limits.

Available in glass and cans. The price depends on the volume and starts from 700 rubles. for 500 ml.

2 ITLV CLASICO

The best blend of oils. Universal Product for frying and seasoning dishes
Country: Spain
Average price: 254 rubles.
Rating (2018): 4.9

The ITLV (Industrial Technologica Laintex Veterani) brand was specially developed by Borges for the sale of olives and vegetable fats in the Russian, CIS and Baltic markets. The goal of the company is long-term cooperation, therefore, in order not to lose the love and respect of the Russian consumer, the quality of products supplied by ITLV is always close to perfection.

ITLV Clasico is a blend of refined and unrefined oils. The liquid has a universal character, it can be used as an additive to ready meals, as well as directly for frying meat, fish or vegetables. This is a natural ecological product without artificial additives, flavors and preservatives. It has a high smoke point temperature, due to which, during heat treatment, it forms appetizing crust no risk of burning.

The combination of two types of oils helped to reduce the natural bitterness of vegetable raw materials, so ITLV Clasico is ideal for people who do not like the astringency of natural olives.

1 BORGES EXTRA VIRGIN

A taste of the Mediterranean. Cold soft pomace
Country: Spain
Average price: 585 rubles.
Rating (2018): 5.0

Borges brand products occupy about 60% of the Russian olive oil market. Established in 1914, the company has successfully developed over the years, and is currently one of the world's leading manufacturers of natural food products.

BORGES EXTRA VIRGIN oil is an unrefined variety obtained from a mechanical first pressing. During its production, raw materials were not affected high temperatures, which allowed to preserve as much as possible all the benefits and freshness of olives. The taste of the product may vary depending on the type of fruit and the weather conditions of the region where it was collected and pressed. Most often it varies from neutral to bitter.

BORGES EXTRA VIRGIN is ideal for salad dressings and ready meals. Packed in glass bottles of 250, 500, 750 ml, cans of 1 l, and plastic containers of 1.3 l.

The best olive oil produced in Italy

Producers of Italian olive oil are confident that it is their products that are the reference and differ significantly from products from other countries in their high quality and rich flavor bouquet. The reason for such a statement can be not only the experience of local craftsmen, but also the huge variety of varieties of olive trees grown in the country, which allows each province to have its own unique taste of olive oil.

3 BIONATURAE ORGANIC EXTRA VERGINE OLIVE OIL

Organic food. Advantages and benefits of natural production
Country: Italy
Average price: 3 290 rubles.
Rating (2018): 4.8

The hallmark of BIONATURAE ORGANIC EXTRA VERGINE OLIVE OIL is its authenticity. The product is manufactured strictly according to old recipes and technologies that are carefully passed down from generation to generation, allowing a modern person to enjoy the truly natural taste of the fruits of the olive tree.

The only disadvantage of ORGANIC EXTRA VERGINE OLIVE OIL is its high cost. For a bottle of 750 ml, you will have to shell out more than 3,000 rubles from your pocket.

2 ALCE NERO EXTRA VERGINE DI OLIVA DOP

Cold pressed vintage oil. One collection and bottling region
Country: Italy
Average price: 1,344 rubles.
Rating (2018): 4.9

Alce Nero is a well-known Italian company engaged in the manufacture of natural food products. The company has a European quality certificate, which allows it to use the EU Organic Bio label on its products. The company does not use genetic engineering techniques in its production, and it is forbidden to use harmful chemicals in the fields of Alce Nero. fertilizers and pesticides.

EXTRA VERGINE DI OLIVA DOP ALCE NERO Italian oil is made from olives that have been grown, harvested and processed in the same geographical region. The absence of transportation and the minimum period of time that has elapsed from collection to bottling guarantees a high quality product that does not lose even a small fraction of its value.

Oil with an exciting-bitter shade of fresh herbs perfectly meets the needs of the most demanding gourmets. The liquid is supplied in tinted glass bottles with a volume of 750 ml.

1 MONINI EXTRA VIRGIN PESTO

Refined seasoning with basil and pine nuts. The right base for pesto sauce
Country: Italy
Average price: 529 rubles.
Rating (2018): 5.0

The history of one of the flagships of the Italian food industry begins in 1920, when its founder, Zefferino Monini, returned from military service to his small town in the Umbria region. Started as a family business, today Monini is a globally renowned brand that manufactures around 20 product variants and exports its products to more than 50 countries.

The highlight of the company's product range can be called a special line of flavored olive oils, in which natural spices, dried vegetables, mushrooms, nuts or herbs are added for greater piquancy. MONINI EXTRA VIRGIN PESTO is a cold-pressed oil containing, along with the juice of high-quality olive varieties, crushed basil sprigs and pine nuts. Additional natural ingredients give the product a unique refined taste, and allow it to be successfully used for the preparation of traditional homemade sauce pesto is a classic of Italian cuisine.

Like any delicacy flavored oil produced in small quantities. On sale you can find bottles of 250 ml at a price of 530 rubles.

The best olive oil produced in Greece

Greece is the small homeland of olive oil. The inhabitants of this particular country were once the first to appreciate its exceptional taste qualities and noticed the ability to have a beneficial effect on the human body as a whole. Due to the variety of climatic conditions inherent in different regions of Greece, the structure of the manufactured product can vary greatly depending on the region where the olive grows. Most best oil from Greece has a bright rich taste with honey-fruity undertones.

3 KURTES EXTRA VIRGIN PDO

Farm product with low acidity. Can be used for medical purposes
Country: Greece
Average price: 550 rubles.
Rating (2018): 4.8

It is known that the ancient Greeks revered olive juice not only as a delicious food supplement, but also attributed to it the ability to cure a lot of ailments, especially those associated with activity. digestive system. Until today, the use of high-quality olive oil for therapeutic and prophylactic purposes is no less important.

A small family manufactory called KURTES is located on the island of Crete and focuses on the production of exclusive, environmentally friendly products that can be used both in cooking and for general health improvement. Oil KURTES EXTRA VIRGIN has a PDO certificate, which means that the entire process of its manufacture was carried out strictly at the place of collection of raw materials. The acidity level declared by the manufacturer is 0.2-0.3%, which is significantly lower than the recommended rate of 1% and characterizes the oil as a high-quality product, ideal for people with gastrointestinal problems.

The oil is supplied in glass and tin containers of 100, 250, 500, 1000 and 3000 ml. Price - from 210 rubles. for the smallest bottle.

2 GAEA GREEN & FRUITY

Fruity bouquet with an aftertaste of ripe olives. For true connoisseurs of gourmet cuisine
Country: Greece
Average price: 765 rubles.
Rating (2018): 4.9

Greek olive oils produced by GAEA are among the most "titled" in the world. The products of this brand have won many awards, including such prestigious ones as a gold medal at International Competition in Japan and Germany, the title of the most innovative product in Greece, the first prizes and promotions of many other international competitions.

GAEA GREEN & FRUITY oil is manufactured mechanically from selected fruits of the Koroneiki variety. Trees growing in the Sitia region, where weather conditions are optimal for olive growth, bear fruit with delicious oilseed berries. The olives are harvested and processed by hand, resulting in a thick, high quality juice with a high concentration of beneficial compounds. The taste of the liquid is very rich, tart, with a slight bitterness. The consistency is thick, the color is emerald green.

Oil is poured into half-liter containers made of dark thick-walled glass. original design bottles creates the feeling of owning a real rustic product.

1 MINERVA KALAMATA EXTRA VIRGIN

Olive juice from the Peloponnese. The best combination of price, volume and quality
Country: Greece
Average price: 785 rubles.
Rating (2018): 5.0

Minerva entered the Greek market in 1900. Within a few years, the range of brand products went beyond domestic trade and began to conquer the hearts and stomachs of residents of several continents at once. Minerva Olive Oil is the benchmark of traditional Greek cuisine, combining ancient recipes with innovative technologies.

Minerva Kalamata Extra Virgin comes to our shelves from the Peloponnese, Kalamata region, which is considered one of the priority places for growing in the world the best varieties olives. The main advantages of the oil, according to buyers, are that it tastes good, does not taste bitter, is great for both frying and cold dishes, side dishes, pasta and fresh vegetables. lovers healthy food They also noted the affordable cost of the product, which does not affect its high quality at all.

The oil is poured into opaque tin containers with a volume of 750 ml or more. It creates ideal conditions for storage and transportation. Price - from 650 rubles. for the bank.

Comparison table of olive oil and sunflower seed oil

Olive oil - real elixir health and youth, but our native sunflower is in many ways not inferior to the foreign "guest". We have compiled a comparison table where we have indicated the most important characteristics of these two herbal products.

Characteristics	oliveoil	Sunflower oil
Energy value	898 kcal/100 g	899 kcal/100 g
Vitamin E		40-60 mg/100 g
smoke point
Mode of application	Salads, sauces, pasta, ready-to-eat dressings, light sautéing	Salads, sauces, baking in the oven, stewing, frying, deep-frying

Ask anyone what is the main thing in Greek cuisine? Of course, Greek olive oil. For the Greeks, olives and olive oil are more than food, they are a culture, a way of life. In Greece, for young and old, rich and poor, the olive tree is almost sacred. This is the largest and most expensive property.

According to Greek mythology, the very first olive tree on Earth was planted on the hill of the Acropolis by the beloved daughter of Zeus, Athena, for which, in honor of her, the city was named Athens.

In Greek culture, the olive tree symbolizes victory, peace, honor, wisdom and longevity. The olive tree is very hardy and grows up to 2000 years. The olive wreath served as a decoration at the wedding, they were awarded to the winners of the Olympic Games.

In Greece, respect for olive trees has been instilled from generation to generation. After the birth of the child, the parents plant an olive tree, and when the child starts school, the first harvest of olives is harvested from the olive tree. Olive trees are inherited and this is considered a rich inheritance.

Olive oil has been produced in Greece for 3500 years! Today Greece is one of the world's largest suppliers of olive oil.
Features of Greek oil

Olive oil produced in different regions, has different quality. The quality of the oil is affected by the method and technique of harvesting olives, the time of harvest, and the climate. Greek olive oil - has a greenish color and a strong smell.

Olive oil can be of different types, it depends on the production method and the quality of the raw material (olives). The most valuable olive oil is the purest extra virgin olive oil. Fresh crude oil has fruity taste, slightly sweet, with a hint of wood. After additional filtration, the olive oil becomes light in color, the smell and bitterness disappear.
After the initial extraction of oil from olives, raw materials remain, which are further processed according to certain technologies. This raw material is called Cake.

One of the main indicators of the value of olive oil is its low acidity. The less acidity, the better. The acidity of Greek olive oil is extremely low - 0.3%.
Olive oil is an elixir of health and longevity

In 1947, a group of American scientists visited the island of Crete. They were amazed by the fact that, despite the post-war upheavals and poverty, the health of the Cretans was excellent.
The researchers noted that the locals consumed a large number olive oil, a lot of vegetables and fruits, fish and very little meat, animal fats.

Olive oil is the only oil that our body absorbs 100 percent. Olive oil consumption is best measure prevention of cardiovascular diseases.

It is rich in vitamin E and other antioxidants that effectively slow down the aging process.

In addition, in preventive and medicinal purposes Olive oil is consumed not only with food, but also in its pure form. Olive oil cures stomach ailments and duodenum, improves the functioning of the stomach, the function of the intestines, pancreas and liver, reduces the risk of developing Alzheimer's disease.

Harvard University research shows that regular consumption of olive oil reduces the risk of cancer by 25 percent.

A diet that includes olive oil reduces the risk of breast, skin, and other cancers.
Helpful Hints:

Store olive oil in a cool, dark place out of direct sunlight.
If the oil is frozen and cloudy, hold the bottle at room temperature or under running warm water.
Properly stored, high quality olive oil lasts for 2-3 years, but if the bottle is opened, the oil should be used within 1-2 months.
Information about the freshness of olive oil can be obtained by carefully reading the label. Mediterranean olive oil is pressed from December to February. Some manufacturers label indicates the date of the oil pressure.
An oil sample is the only way to find out which oil is best and discover your favorite and best oil. Just remember that oil is like wine: the cheaper, the worse.

Greek olive oil is expensive and highly valued. One olive tree produces an average of 8 kg of fruit, and for the production of 1 liter of oil, 5 kg of olives are needed, which are harvested by hand.

The olive tree, olives and black olives, olive oil deservedly enjoy great respect and love.

Just two decades ago, olive oil was considered a real curiosity in our country, but today it has firmly entered into daily diet our compatriots, since its beneficial properties and amazing taste are beyond doubt. This tropical product is produced by many companies from different countries However, many consumers both here and abroad believe that the best olive oil is made in Greece.

Why exactly Greek?

There are several reasons for distinguishing Greek olive oil from all others. First of all, it should be said that even scientists consider Greece the birthplace of cultivated olives, and therefore olive oil. It has been present in the culture of this country and its culinary tradition for several millennia - during this time the Greeks were able to know all its best properties and come up with hundreds of recipes using it. The olive tree got to all other countries much later, and after all, the original, as you know, is always better than a copy.

However, reasoning about the original and copies is more of a beautiful wording, because there are also dry numbers that testify to the same superiority of Greek oil over analogues from other countries. The Greeks are sensitive to their national cuisine, they cannot allow low-quality ingredients in their usual food since childhood, while there is no division in the country between products for the domestic market and for export. Extra virgin olive oil is considered to be of the highest quality. extra virgin olive oil - EVOO), and so, the percentage of just such an oil from all Greek products is approximately 80%. Roughly speaking, do not think which is better - choose Greek, and you will not be mistaken.

Oil from Greece is characterized by a specific taste - it is always a little bitter and at the same time spicy. Experts point out that such a taste and aroma indicates the proper degree of ripeness of the fruit, as well as the fact that the tree was properly planted and grown in the right conditions.

At the same time, in most supermarkets outside of Greece, the oil labeled as EVOO, in fact, is not. Incorrect harvesting of olives, lack of proper sorting of fruits, use of poor-quality crushing equipment or boiling water for roasting the crop - all these factors can lead to a significant decrease in the useful properties of the oil, as well as a less pronounced taste and smell of the liquid. All these shortcomings may be typical even for individual Greek firms, but reviews indicate that this country is considered the best supplier of olive oil in the world.

How to choose?

It cannot be unequivocally stated that any olive oil from Greece is necessarily excellent. It is quite obvious that in any country and in any industry there is a manufacturer who makes a similar product of lower quality out of sluggishness or in pursuit of the desire to make his product cheaper.

By the way, our citizens are affected by the second factor, since in our country it is generally accepted that in Greece itself olive oil is much cheaper. On the one hand, this is true, because when selling in stores there, delivery costs turn out to be much lower, on the other hand, our people usually incorrectly assess the degree of importance of this price component. The cheapest (and low-quality) types of olive oil do not go abroad at all, and our compatriots, seeing such a benefit, usually seek to purchase them.

In Russian supermarkets, mostly expensive and good oil is usually presented, but it won’t hurt to make sure of this once again. This can be done by examining the bottom of the bottle - if a slight cloudy sediment is noticeable there, it means that the pulp of olives is present in the liquid (which is inevitable when natural production). Besides, The Greek inscription indicates a high level of quality - Εξαιρετικό Παρθένο Ελαιόλαδο. It means that in front of you is one hundred percent cold-pressed oil that has retained the maximum benefit of the fruit.

Significantly longer inscription - Ελαιόλαδο – Αποτελείται από Εξευγενισμένα και Παρθένα Ελαιόλαδα - reports that the bottle in question contains not only cold-pressed oil, but also a certain admixture of refined oil.

Refining cleans the product not only from harmful, but also from useful impurities, because experts say that 80% of the benefits are lost in such products. It costs, of course, cheaper, but not the fact that this makes it worthy of a purchase.

Finally, the mysterious phrase - Πυρηνέλαιο - Ιδανικό για τηγάνισμα (για κάθε χρήση) - speaks of the content in the liquid of not just refined oil, but purified seed oil. It is quite obvious that the seeds have a completely different, not so pronounced aroma and taste, and the oil from them, of course, is characterized by the same features. The benefits of such a product are also few. In the production of olive oil, the seeds, in contrast to the pulp of the fruit, are considered, if not garbage, then a second-class raw material, therefore oil even with a small share of stone fruit is considered low-grade and inexpensive. It is he who is usually brought by our gullible tourists, believing that they have made a bargain.

Popular brands

As already mentioned, any quality certification may not be true, because even the best characteristics set out on the bottle are not a 100% guarantee of quality. In the case of olive oil, the factor of trust in a particular brand works absolutely.

The consumer hopes that the manufacturer, having once released a really high-quality product, will not do worse, so as not to lose customers who have appreciated all the advantages. This is logical - if the brand has reached the level where its products are sold far abroad, it will do everything possible to ensure that its name is further associated with the high quality of olive oil.

It is possible that there are other Greek manufacturers producing excellent Greek oil, however, we will single out only three - those whose authority has not been questioned for a long time.

• Minerva. When it comes to brand recognition, no other brand in the olive oil industry can be compared to this brand. It's no joke - this company is considered the first factory-made olive oil in Greece (and probably in the whole world), and its products today account for about 2/5 of all oil exported from Greece abroad. As is often the case with producers with a rich history, success comes from strict adherence to classical canons - for example, olives must be harvested exclusively by hand and squeezed without sophisticated modern technologies.

Interestingly, the resulting product is not suitable for heat treatment- it should be consumed raw, that is, exclusively in the form of salads and dressings for various dishes.