GOOD OIL HAS IT’S PRICE
Olive oils are classified in the EU into eight quality grades, which differ in quality. It is influenced by many factors such as the olive variety, the country of origin and the processing. There are four classes available in retail. These include:
- Extra Virgin Olive Oil / Extra Vergine
- Virgin Olive Oil / Vergine
- olive oil
- Olive pomace oil
In general, it is important to pay attention to the value of olive oil. The first choice are always natural products with the quality grades “extra virgin olive oil” and “virgin olive oil”. These are unrefined, which by no means applies to the taste. Since no heat treatment, they have an intense aroma and a slightly bitter note. Responsible for this is the contained Oleocanthal.
The terms “cold pressed olive oil” and “cold extracted olive oil” state that the temperature during processing is below 27 ° C. This is optimal, because at higher levels, chemical processes sometimes lead to loss of taste. Olive oils that are labeled “refined” are in the kitchen as a healthy quality ingredient out of the question. Manufacturers mix them with inferior oils to supplement their taste.