How can you recognise genuine olive oil?

Genuine, high-quality olive oil has a yellow or golden yellow colour with a slight green tinge.

If the olives were harvested very early when still green, the freshly pressed oil will have a green colour.

Genuine olive oil has a pleasant smell, e.g. of herbs, grass or fruit.

It leaves a slightly bitter taste in the mouth and burns the throat.

If genuine olive oil is stored in the refrigerator for a day or in the freezer for an hour, it will freeze or become flaky.

Genuine olive oil does not mix with water, but immediately rises to the surface of the water and the oil droplets combine.

How is high-quality olive oil produced?

Olive trees are not treated with chemicals and only natural fertilisers are used.

Olives are harvested before they turn completely black, while they are still green or during the transition from green to black.

Only fresh and healthy olives are harvested, rotten olives are sorted-out.

The olives are transported to the farm and processed on the same day.

The olives are washed with clean water. Leaves, soil and stones are removed.

They are processed at a maximum temperature of 27 degrees Celsius using only mechanical methods in a clean environment

The oil is filtered and stored in chrome steel tanks in a cool environment.

Is olive oil healthy?

Olive oil is very beneficial to human health. It is one of the oils with the most valuable properties among vegetable oils. For this reason, it has been used for thousands of years both as food and for personal care.

Some of the benefits of olive oil: it can support heart health, reduce the risk of cancer, reduce inflammation in the body, support the digestive system, promote brain health and delay the ageing process.

Can olive oil be used for skincare?

Extra virgin olive oil can be used for skin care for babies and adults. It moisturises the skin, makes it supple, can protect against infections and delay skin ageing.

Can olive oil be given to babies?

Extra virgin olive oil is very similar to breast milk due to its vitamins (A, E, D) and fatty acid (omega 3 and 6) content. It is therefore particularly beneficial for the growth and development of infants and children.

What are polyphenols?

Polyphenol is a compound found in many plants that contains antioxidants. It is therefore beneficial to human health. Antioxidants have the ability to neutralise harmful molecules (free radicals) in the body.

A medium-quality olive oil from the supermarket contains around 100 mg/kg of polyphenols. A high polyphenol content is considered to be 250 mg/kg or more. The polyphenol content of high-quality olive oils can be up to 500 mg/kg. Values of over 700 mg/kg have been measured in older cultivated trees such as Kilis Yaglik from the eastern Mediterranean region.

Classification of olive oil

Extra virgin olive oil (highest quality)

Fatty acid content of less than 0.8 grams

Processed mechanically only

Processed at a maximum temperature of 27 degrees

Smells fresh and fruity

Has a bitter taste and burns the throat

The taste is impeccable, expressing a balanced structure


Virgin olive oil

The fatty acid content is more than 0.8 grams and less than
2.0 grams

Processed only mechanically

Processed at a maximum temperature of 27 degrees

Smells slightly fresh and fruity

Slightly bitter taste in the mouth and slight burning
sensation in the throat

The taste is slightly flawed


Olive oil

The fatty acid content is more than 2.0 grams and less than
3.3 grams.

Processed only mechanically.

Normally it does not smell fresh and fruity.

It has a mild, non-bitter taste and does not burn in the
throat.


Lampante

The fatty acid content is higher than 3.3 grams

Is only processed mechanically

Smells bad and has a foul taste

Has a cloudy dark yellow or brown colour

Is not suitable for consumption

Is used in soap production and as lamp oil

Is refined by heat and chemical methods and sold as Riviera
olive oil