2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
70 percent of olive oil sold in all countries is not of good quality at all. This shows a recent study by the US Department of Agriculture. In our country, however, the amount of fake olive oil may be even higher, 24 Chassa writes.
The biggest scams are made with olive oil, which is considered the highest quality or so-called extra virgin. As a rule, this type should be prepared only from the best olives, as the oil is extracted mechanically at a temperature of 27 degrees.
Due to the high price, however, extra virgin is also produced from less selected olives, and sunflower or rapeseed oil can also be found in the olive oil.
A year ago, the local food agency found a large amount of extra virgin olive oil in a popular chain, which was not really the case. After an investigation, it became clear that the oil in question came in tanks from Greece and was bottled in a village in Plovdiv.
The Food Agency in Bulgaria carries out inspections mostly after signals from consumers and therefore no mass specialized inspection of the market has taken place so far. In the European Union, however, the production and trade of liquid gold is quite regulated.
There are seven regulations for olive oil. In our country, as always, things are the other way around and no normative act says anything specific about olive oil. That is why we have every reason to believe that the amount of counterfeit oil is more than 70 percent.
The indicator that determines the quality of olive oil is the acidity. According to the latest regulation for extra virgin, it must be below 0.8 percent. According to experts, quality olive oil can be recognized by color and taste.
Real butter should be greenish to brown in color and taste bitter. A prerequisite is that the substance smells of olives.
Consumers can guess if an olive oil is good quality by placing it in the refrigerator. If it is not a fake, after 2-3 hours it will thicken and turn white, and if it is taken out again, after a few hours it will regain its original appearance, explains food technologist Eng. Drobenov.
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