The Quality of olive oil

Olive oil is a staple in Mediterranean cuisine and culture and is widely considered one of the healthiest oils for cooking and dressing. However, not all olive oils are created equal. Understanding the factors determining the quality of olive oil can help consumers make informed choices when purchasing and using it.

We will look at what determines the quality of olive oil, how to identify high-quality extra virgin olive oil, the differences between extra virgin and other types of olive oil, the role of terroir in the quality of olive oil, and certification standards for premium quality olive oil.

First, let’s discuss the factors that determine the quality of olive oil. The variety of olive is one of the most important factors. Different varieties of olives have different levels of oil content and flavour. Some varieties, such as Koroneiki, are known for producing high-quality extra virgin olive oil with a fruity and pungent flavour. Others, such as Picual, are known for producing oil with a slightly bitter and spicy flavour.

Another important factor is the ripeness of the fruit at harvest. Fully ripe olives have a higher oil content and a more complex flavour than unripe olives. High-quality extra virgin olive oil is made from fully ripe olives that are cold-pressed or centrifuged to extract the oil, with minimal chemical or mechanical manipulation.

The extraction method also plays a role in the quality of olive oil. Cold-pressed olive oil is considered the best quality because it is produced using only mechanical means and has not been exposed to high heat or chemicals. On the other hand, olive oil made using solvents or re-esterification processes is considered lower quality.

The purity and freshness of the oil are also important factors. The fresher the oil, the better the quality will be. High-quality olive oil should be free from defects and impurities and stored in a cool, dark place to maintain its freshness.

The quality of olive oil is tested using a combination of chemical and sensory analysis.

Chemical analysis: The oil is tested for acidity, peroxide value, and UV absorption to determine the purity, freshness, and overall quality of the oil. The acidity is a measure of the free fatty acids present in the oil, and the peroxide value is a measure of the level of oxidation. UV absorption is a measure of the level of chlorophyll and carotenoids present in the oil.

Sensory analysis: The oil is evaluated by a panel of trained tasters for flavour, aroma, and overall sensory characteristics. The panellists will evaluate the oil based on its fruity, bitter, and pungent qualities and any defects such as musty, rancid, or fusty flavours.

There are also international standards and certifications that ensure the quality of the oil. For example, the International Olive Council (IOC) and the European Union (EU) have established standards for different olive oil categories, such as extra virgin, virgin, and olive oil. They also set limits for chemical parameters, such as acidity and peroxide value, and sensory parameters, such as flavour and aroma. Additionally, certifications such as DOP (Protected Designation of Origin) and IGP (Protected Geographical Indication) guarantee that the oil has been produced in a specific region, following strict production methods, and has passed a rigorous quality control process.

Now that we understand the factors determining the quality of olive oil let’s discuss how to identify high-quality extra virgin olive oil. The best quality extra virgin olive oils are cold-pressed and have a fruity, pungent, and slightly bitter taste. They have a low acidity (below 0.8%) and are free from defects. To identify high-quality extra virgin olive oil, it’s a good idea to taste it first and look for a fruity, pungent, slightly bitter taste and a green colour. You can also look for DOP, IGP, or organic certifications.

The next thing to consider is the differences between extra virgin and other olive oil. Extra virgin olive oil is the highest quality and is made from pure, cold-pressed olives. It has a fruity, pungent, and slightly bitter taste. It is also characterized by low acidity (below 0.8%) and being free from defects. Extra virgin olive oil is obtained only by mechanical processes without using solvents or re-esterification processes and without undergoing any treatment other than washing, decantation, centrifugation and filtration.

Virgin olive oil is made from pure, cold-pressed olives, but it may have a slightly higher acidity (up to 2%) and may contain some defects. It is less fruity and pungent than extra virgin olive oil. Lampante oil is not fit for consumption as it is because it has defects in taste and odour and an acidity higher than 2%.

Lampante oil, Refined olive oil, Olive oil and Pomace oil are not considered extra virgin olive oil as they are produced through different methods and have other qualities.

Lampante oil: It is made from olives that are unfit for consumption because they have defects in taste and odour and an acidity higher than 2%. It is usually treated with chemicals and high heat to remove defects and impurities and to neutralize acidity. This oil is only suitable for refining.

Refined olive oil: It is made from virgin oil that has been refined to remove defects and impurities. The refining process involves using chemicals and high heat to filter and purify the oil. It is less flavorful and fruity than virgin and extra virgin olive oil.

Olive oil: is a blend of virgin and refined oils, usually with a mild flavour and aroma. It is made by mixing virgin olive oil with a lower-quality oil, such as lampante oil, which is then refined to produce a milder, more consistent product.

Pomace oil: is made from the solid residue (pomace) left after the pressing of olives. It is extracted using solvents and refined. The process is called extraction by solvents, and it’s a more economical way to produce oil, but the flavour and aroma are less intense than the other olive oil types, and it has a neutral taste. It is usually used in industrial applications, such as soaps, candles, and biofuels.

It’s important to note that these oils are not considered as high quality as extra virgin olive oil, and they are not suitable for consumption as they are. They are usually blended with extra virgin olive oil to produce a lower-priced oil that still has some of the flavour and health benefits of extra virgin olive oil.

Buying Olive oil
When buying olive oil, there are several things that consumers should look for on the label to ensure they are getting a high-quality product:

“Extra virgin” designation: This indicates that the oil has undergone minimal processing and meets strict chemical and sensory standards for acidity and flavour.

Harvest date: Look for the freshest oil possible. The fresher the oil, the better the quality will be. Some bottles will have the harvest date, or at least the packaging date, which will give you an idea of how long the oil has been sitting on the shelf.

Origin: Look where the olives were grown, harvested, and pressed. The best olive oils will come from a specific region and not a blend of oils from different countries.

Certifications: Look for certifications such as DOP (Protected Designation of Origin) and IGP (Protected Geographical Indication), which guarantee that the oil has been produced in a specific region, following strict production methods, and has passed a rigorous quality control process. Additionally, Organic certification is also a good indicator of high-quality oil.

Storage: Ensure the oil is stored in a dark bottle or tin and kept in a cool place away from light and heat. These conditions will help preserve the quality and freshness of the oil.

Ingredients: Ensure the oil is pure and contains no other ingredients, additives or preservatives.

It’s important to note that the best way to ensure that you’re getting high-quality olive oil is to buy from a reputable source, read the label carefully, and taste the oil before buying it. Additionally, you can also seek out oils that have been certified by reputable organizations that specialize in testing and certifying the quality of olive oil.