Classification of olive oil

How can you distinguish between different types of olive oil and select the right one?

European law divides olive oil into different categories, depending on quality indicators based on the physical and chemical and organoleptic properties of the oil. On the shelves in any shop, and also in our range, you will see three main categories of olive oil suitable for food use:

• Extra Virgin olive oil or “Aceite de Oliva Extra Virgen” in Spanish.
• Virgin olive oil, or “Aceite de Oliva Virgen” in Spanish
• Olive oil, or “Aceite de Oliva” in Spanish,
• Second pressing olive oil, Pomace, or “Aceite de orujo de oliva” in Spanish.

The best and most beneficial of these is Extra Virgin, but all three have their own specific characteristics and uses.

1. Extra Virgin olive oil

This oil can be likened to the fresh juice of the olives, like a freshly squeezed fruit juice, without any additives or preservatives. It is oil that is obtained by purely mechanical pressing of the olives, i.e. without using any chemical or biochemical additives. During the production of this oil the olives are not subjected to any processing, except washing, decantation, centrifugation and filtration. It is a product of the highest quality and the way it is produced has hardly altered since the days of ancient Egypt. All over the world it is called “liquid gold”. This type of olive oil has the greatest nutritional value which it retains for 18 months, and in some cases for as long as two years. It can be used like any other oil, but it is best used when preparing sauces and dressing salads, since it is a purely organic product which has many beneficial properties for a healthy way of life and it should be used just as it is.

The flavour of Extra Virgin olive oil depends on the type of olives from which it is made, and comes in various combinations of flavours: green fruit, like young apples or nuts, mountain grass, and tomatoes. But it should all have a bitter taste. If the oil is young and has only just been produced the bitterness is more marked, and if the oil has been in the bottle for more than six months the bitterness is less strong. This also depends on the type of olives and their blend. It can be likened to wine. In order to achieve the optimum flavour winemakers mix wine of different types to arrive at the optimum flavour.

Olive oil made only from Arbequina olives, which you can try under our “Maestro de Oliva” premium brand and “Olive Line”, has almost no bitterness; it has a mild flavour and a unique aroma. But unfortunately this type of oil retains its properties less well over time. All Extra Virgin oils have a maximum acidity of 0.5-0.8% (expressed as oleic acid).“Maestro de Oliva” премиум и “Olive Line”, практически совсем не горчит, обладает мягким вкусом и неповторимым запахом. Но, к сожалению, масло из этого сорта меньше всего сохраняет свой свойства во времени. Все масла Экстра Вирджин имеют максимальную кислотность 0,5-0,8% (в пересчете на олеиновую кислоту).

Extra virgin olive oil also comes with the designations DOP and IGP. The former means that both the olives and the process of producing the oil from them are from a specific geographical location, in a defined area, which is listed in the European Register under a specific registration number (reg N…). This oil is subject to more stringent requirements. The climatic conditions, production traditions, and the types of olives characteristic of the location, prevent the oil from being copied by other producers.

This is why it is very expensive, being comparable in significance to the expensive wines of Rioja or Burgundy. Very little of this oil is produced in all the countries of the Mediterranean, and almost all of it stays in those countries, in Spain, Italy and Greece, for domestic consumption, with almost none of it exported. Only the very well-off can afford to buy this kind of oil. And only professionals and experienced chefs can fully appreciate it. This oil can be found in luxury gourmet shops around the world. But its healthy properties are no better than those of a simple commercially produced extra virgin olive oil. The difference is only in the flavour. «Риоха» и или «Бургундии». Beware of imitations. Ask for the product’s certificate of origin. If you come across this type of oil at a low price in ordinary shops it is most probably a clever imitation aimed people with little knowledge of this subject. IGP also denotes that the oil belongs to a specific region listed in the European register of agricultural products and foodstuffs. In this region one or more stages of the production process may also be protected (gathering the raw materials, processing and classifying the olives, producing the oil using a special process, that are historically characteristic of the region). This is a strict code of practice, compliance with which is rigorously controlled by a special independent commission of the European Union. This oil is also very expensive, little is produced, and it is found only in gourmet shops. Ask for the certificate of origin.