THINGS YOU NEED TO KNOW ABOUT OLIVE OIL

1. NATURAL OLIVE OIL

Olive oils are obtained from olive tree fruit in a thermal environment (maximum 32°C) that does not alter their natural qualities, using only mechanical or physical processes such as washing, pressing, centrifugation, and filtration; and they possess the physical, chemical, and sensory characteristics of products in their category.

a. Natural Extra Virgin Olive Oil
This olive oil is suitable for direct consumption and has a free fatty acid content, expressed as oleic acid, not exceeding 0.8 grams per 100 grams. In sensory testing, its fruitiness should be greater than zero and flawless. It is especially consumed raw. It can be used in salads, breakfasts and sauces, fried foods, pastries, rice and pasta dishes.

b. Natural Virgin Olive Oil
This olive oil is suitable for direct consumption and has a free fatty acid content, expressed as oleic acid, not exceeding 2.0 grams per 100 grams. In sensory testing, the total defect score should be a maximum of 3.5, and the fruitiness should be greater than zero. It is recommended for use in both hot and cold dishes.

c. Crude Olive Oil / For Refining

Oils that are unsuitable for direct consumption, have a free fatty acid content exceeding 3.3% as oleic acid, or do not possess the sensory and characteristic properties of natural olive oil, are classified as oils suitable for refining or technical purposes.

2. Refined Olive Oil

This refers to olive oil obtained by refining crude olive oil using methods that do not alter its natural triglyceride structure, and whose free fatty acid content, expressed as oleic acid, does not exceed 0.3 grams per 100 grams.

a. Riviera Olive Oil

It is an oil consisting of a mixture of refined olive oil and natural olive oils suitable for direct consumption as food, and its free fatty acid content, expressed as oleic acid, does not exceed 1.0 gram per 100 grams.

CHARACTERISTICS THAT EXTRA VIRGIN OLIVE OIL SHOULD POSSESS

The positive qualities that extra virgin olive oil should possess are divided into three groups: fruitiness, bitterness, and pungency.

1. FRUITY;
This characteristic refers to the taste, smell, and aroma of fresh olives the moment they are picked from the tree. Aromas of freshly cut grass, green apple, green banana peel, unripe apricots, aromatic herbs, almonds, artichokes, and other fruits can be perceived. It is obtained by harvesting and pressing fresh olives during the dark green and early stages of ripening without delay. Harvesting during this period is called "early harvest." The more of this characteristic you smell in an olive oil, the higher its quality is considered to be.

2. BITTERNESS;
Bitterness, a positive characteristic, is one of the traits transferred from fresh olive fruit to the oil. It is sometimes described as almond bitterness and sometimes as black pepper bitterness. It is an indicator that phenolic compounds in the olive fruit are transferred to the olive oil.

3. IMMOBILITY;
The pungent taste, a positive characteristic, is another positive trait transferred from fresh olives to the oil, and it is another indication that the phenolic compounds found in the olive fruit can be transferred to the oil. When a small amount of oil is taken orally and carried down the throat by air circulation, it should leave a burning sensation in the nasal passages and throat. However, this sensation should continue until the point of swallowing, not into the esophagus.

DEFECTS IN OLIVE OIL RESULTING FROM PRODUCTION ERRORS.

1. HEATING/RESIDUE

This defect often occurs when olive oil is stored for extended periods with its pulp after extraction. As the olive oil rests, the olive pulp suspended in the oil settles to the bottom, initiating anaerobic fermentation and causing the unpleasant odor produced during fermentation to transfer to the oil. This results in the typical pulp-defect oil. Another defect considered under this main heading is the overheating defect. This is caused by olives being stored in high piles and sacks for long periods before pressing, thus increasing the internal temperature in the pile. In this case, the olives rapidly lose their integrity, and as a result of anaerobic fermentation, a negative taste and odor similar to the pulp defect develops in the olive tissue and is directly transferred to the oil.

2. MOLDY-DAMP
This defect usually occurs when olive piles are stored in humid environments, exposed to rain, and without air circulation, resulting in mold growth on the pile surfaces and subsequent pressing of moldy piles. To prevent this defect, harvested olives should be stored in areas free from bad odors and moisture, with good air circulation, protected from rain, in crates weighing approximately 20 kg that allow air passage, and processed quickly.

3. WINE-LIKE - VINEGAR-LIKE

The defect, which sometimes resembles wine or vinegar in taste and smell, occurs when pieces of pulp remain in various places in olive processing machines due to inadequate cleaning and fermentation. The way to prevent this defect is to give due importance to cleanliness at all stages of the process.

4. OXIDIZED - STALE

This is a defect in olive oil caused by excessive exposure to air, heat, and light. It leaves a stale, heavy oily taste in the mouth. It can sometimes be described as having an oil paint odor. It usually occurs as a result of improper storage. This defect is unavoidable in oils stored in open, unprotected tanks, often plastic or galvanized sheet metal. To prevent this defect from occurring, storage should be done under the correct conditions. Storage should be at a temperature of 18°C, in nitrogen-cushioned (oxygen-free) tanks that are protected from light and made of stainless steel.

5. METALLIC TASTE

This defect generally occurs when metals other than stainless steel are used in various parts of the processing, and these parts come into contact with the olive paste or olive oil. It leaves a metallic taste in the mouth. The way to prevent this defect is to ensure that the surfaces that come into contact with the olive paste and olive oil are made of chrome-nickel stainless steel.

Besides these headings, there are various other defects that can be evaluated. These are assessed under the subheading 'others' in panel evaluations and include defects such as brine taste , wormy , raw , and woody texture . A GOOD OLIVE OIL SHOULD BE FREE OF ALL THE DEFECTS LISTED ABOVE.

3 Magic Rules for Producing High-Quality Olive Oil

1. A HEALTHY OLIVE

Bruised, rotten, damaged, stale, or ground-harvested olives should not be processed together with healthy olives carefully picked from the tree.

2. CLEAN AND PROPER PROCESSING.

Before pressing, care should be taken to ensure that the batch of olives being pressed contains sound olives. The olives should be thoroughly washed before processing, and the washing water should be changed periodically.

3. PROPER STORAGE CONDITIONS

Olive oil is damaged by heat, light, and air. Because olive oil absorbs odors from its surroundings, it should be stored in clean, stainless steel tanks in buildings where there are no odor-producing factors, temperature variations are controlled, and the tanks are sealed off from air, allowing for the removal of sediment.

-Purchase branded olive oil that has been stored in a cool, dry, and dark place, and store it in a cool, dry, and dark place as well.

- Buy your olive oil in small tin containers or dark-colored bottles that opaque, in quantities you can consume quickly.

- Always check the production date of the olive oil you buy.

*Adulteration: Primarily an economic term meaning mixing copper with gold, thus compromising its purity, or mixing something valuable with something worthless (English equivalent: adulteration).