Without going into details that are hardly understood in this short announcement, let's get straight to one of the main characteristics of olive oils - acidity. Or simply – the free fat in 100 grams of pure olive oil. The lower the acidity, the better the olive oil with reliable labeling.
Extra virgin olive oil its acidity is < 0.8%. If it is real, unrefined Extra Virgin, it must be prepared at a temperature of 27 ° C, at higher temperatures, which is the evil practice, you get a higher yield but a worse olive oil. That's why it's called cold pressed. Greece has the strictest control over this requirement. Aristeon, for example, is checked by various mobile control groups a surprising number of times a month. High fines are imposed for gambling and production and trading are often stopped. In addition to the acidity, the following certificates are particularly important: TÜV HELLAS – for food safety; DIO – for organic farming;
IGP – for a product with a protected geographical indication (a local variety).
“Virgin” olive oil. Its acidity is between 0.81% and 1.8%, it is also called heavy olive oil. It is obtained from weaker and inferior olives, including through cold pressing and/or higher temperatures. Also unrefined product. And there is no chemistry between him. It is used in cooking and olive shops in restaurants. It is difficult for an inexperienced palate to distinguish it. Multifunctional. However, its useful ingredients have already declined significantly. In the trade, local Extra Virgin is usually pushed to please the locals, who in turn proudly claim that they buy olive oil from Greece or Italy or have it delivered. Homemade is at best a mixture of virgin and extra virgin, and at worst virgin with other synthetic or vegetable oils with a neutral taste. And if someone doesn't trust him, he should think about whether the small dealer won't keep the Extra Virgin for himself and his loved ones and what he will do with the Virgin!? I'm still waiting for the first lucky person to say: I bought virgin olive oil from the sea, it's in the trunk :). There isn't one, is there!? Last but not least, Virgin is a staple of most Italian “Extra Virgin” and GHI (Global Food Industry) brands. Link to this topic at the end of the post. Olive oil “Pure” / “Pure Olive Oil”
It is a low-quality product obtained by mixing refined and virgin olive oil. No comment from us.
Pomace olive oil We also left a chemical product without comment.
Test for real olive oil
Friends, leave the test at the fridge, it's a load of nonsense. They do not freeze and do not freeze only the coarsest mente! Here's a sommelier trick for evaluating olive oil, but don't tell anyone :) . Let it stay between us and the sommeliers :) . Pour the olive oil into a small glass cup, preferably with a round bottom. The hand warms the liquid to around 28-30 degrees. Then comes the swallow, followed by a strong inhalation of air through the mouth. Don't cough, you've been scammed again :) . However, if you're coughing, this is your olive oil! We at ExtraVirgin.BG offer genuine Greek Aristeon olive oil that retains all its valuable properties and ingredients. The factory on the island of Zakynthos, Greece is relatively small and only works with selected raw materials and modern technology with the aim of producing the best quality olive oil! And as we promised above, here is another very useful link on this topic: https://agri.bg/novini/italianskata-agromafiya-istoriyata-na-edna-svetovna-izmama-raboti-se