About olive oil
For the peoples of the Mediterranean, it was a symbol of peace, power, power and immortality. The athletes ritually rubbed their bodies before the races. In addition to its role in body care and nutrition, it was also very useful in medicine. The Greek, Roman and Phoenician peoples have already discovered the beneficial effects of olive oil in ancient times. Homer called it "liquid gold" and due to its versatile usability, is now in its golden age.
Olive oil is a greenish-yellow liquid vegetable fat extracted from the olive tree by mechanical pressing, which is a basic ingredient of Mediterranean cuisine. Most of the 800 million olive trees are found in Greece, Spain, Italy, Portugal and the Mediterranean.
Olive oil is classified into quality classes by sensory and analytical testing. Based on these, we distinguish 4 types of oil, 3 of which are suitable for direct consumption. Since there is a primitive tradition of consuming olive oil in Hungary, we consider it important that our customers know the difference between oil and oil, so they can make a responsible decision.
Extra virgin olive oil
The extra virgin olive oil is the best quality oil obtained by cold pressing, without heat treatment, and is highly recommended for direct consumption. Rich in vitamins A, E and K and unsaturated fatty acids. It reduces the risk of cardiovascular disease and rheumatic pain, has antihypertensive effect and also increases the level of “good cholesterol” and moisturizes dry skin. Every drop is a real treasure.
But what the "extra virgin" covers is a little known. This indicator refers to the extraction method and the chemical composition, because one of the basic criteria of the extra virgin olive oil is that no more than 24 hours can elapse between the picking of the olives and the start of the pressing, as the quality would be impaired by rapid fermentation. In addition, the law stipulates that the free acidity of the oil must not exceed 0.8% by weight. The use of extra virgin olive oil is very widespread: it has a beneficial effect on health, skin, and even hair. In Mediterranean countries, the monthly olive oil consumption exceeds 1 liter per capita, so it is no coincidence that the number of people suffering from cardiovascular disease is extremely low.
The virgin olive oil is made by a similar method as its extra virgin companion, with the exception that heat treatment is permitted to extract oil. It has a higher acidity (but maximum up to 2%), and its taste is less characteristic, but it can still be consumed with a calm heart, either for salads or for itself.
The third member of the group is the ordinary virgin olive oil which is also suitable for direct consumption, but its acidity is much higher, between 2-3.3% by weight. Olive oils exceeding this limit are no longer suitable for direct consumption.
Sansa / Pomace / Orujo oil or olive-pomace oil are extracted from the olives left after pressing by chemicals and with solvents, so they are not suitable for direct consumption. This variety cannot be called olive oil because it contains only 1% extra virgin olive oil, so this is a cheaper, inferior substitute for olive oil. The Sansa oil is hardly distributed in Mediterranean countries, which also confirms its poor quality.
It is also good to know that in many cases the extra virgin sign may not guarantee high quality olive oil. The big brands buy the oil from the producers and after mixing them with lower quality oils they put them on the market.
♥ Olive trees can live for up to 200 years and start harvesting only at the age of 4-8 years
♥ The best quality olives can be harvested from trees between 20 and 40 years old
♥ The yield of an average olive tree is sufficient to produce only 1-2 liters of extra virgin olive oil
♥ Olive oil can be stored for up to 15 months without losing valuable materials
♥ It can also be used for baking, but it is also recommended to use high quality olive oil, as its natural smoke point increases proportionally with quality
♥ Excellent substitute for butter for cookies
♥ In the Mediterranean, olive oil consumption per capita exceeds 1 liter per month
♥ 98% digestible