2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
To recognize quality olive oil, we need to know its basic characteristics. These are usually the price, the acidity of the production and the taste.
The price of olive oil is determined by the quality. If it is suspiciously low, it is best to pay attention to the label and the corresponding markings.
The basic rule for quality olive oil is the lower the acidity, the better the quality of olive oil. Olive oil, which is extracted from ripe olives, is not highly acidic. However, if not stored well or stored for too long, these levels may increase.
In order for an olive oil to be classified as Extra Virgin - the highest grade, it must have an acidity of less than 0.8% when bottled. Acidity is usually indicated on the label.
Extra Virgin olive oil is obtained during the first pressing of the olives and is not further processed before bottling. To be classified in this group, it must have an acidity of less than 0.8% when bottled. In contrast, olive oil, defined as 100% pure, is a mixture of refined olive oil and Virgin olive oil.
Another indicator that determines the quality of olive oil is the taste. If it is strong olive and very bitter, it means that it is harvested from overripe olives or the harvesting technology is not good. Good taste is usually soft and pleasant.
The color is also an indicator of the quality of Extra Virgin. It varies depending on the type of olive, the degree of ripeness of the olives and their chlorophyll and carotene content. The color of Extra Virgin changes - from green to yellow and from yellow to greenish.
It is often mistakenly thought that the presence of solid particles in olive oil indicates its poor quality. On the contrary - this is a sign that it was stored at low temperature and froze. This does not change the properties of olive oil, on the contrary - it ensures that it is stored away from heat.
Professionally, the quality of a product is determined by at least eight tasters who determine the type of olive oil. This sensory evaluation method is called Panel Test and is mandatory for Extra Virgin.
Olive oil is the only food product whose minimum chemical and sensory characteristics are defined by law. It assumes that Extra Virgin olive oil may have a minimum score of 5.5 out of a maximum of 6.5.
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