10 Best olive oil of 2019

  • AROMATIC BOUQUET: Zoe's Extra Virgin Olive Oil is a sensuous...
  • SPANISH FLAVOR: Cold-pressed from Spanish Cornicabra olives,...
  • THE PERFECT INGREDIENT: A natural partner of balsamic...
  • Imported from Italy. Cold production obtained exclusively...
  • First cold press. Colavita Extra Virgin Olive Oil is the...
  • This product bares The North American Olive Oil Association...
  • Imported
  • 100% Pure
  • Best for Sautéing, Grilling and Roasting
  • QUALITY YOU CAN TASTE: La Tourangelle brings artisan...
  • COLD-PRESSED FOR PERFECTION: Our 100% Organic Extra Virgin...
  • DELICIOUS & VERSATILE: La Tourangelle oils make it easy to...
  • A smooth blend with subtle notes of pepper and herbs
  • Pressed and bottled in Italy
  • Use for cooking, grilling, and in finishing dishes
  • Buttery, mild flavor
  • Product of Greece, Italy and Spain
  • Sourced from growers in the Mediterranean region; bottled in...
  • Certified gluten free
  • First cold press extra virgin olive oil
  • Perfect for cooking, baking and grilling.
  • Buttery, mild flavor
  • Product of Greece, Italy and Spain
  • Sourced from growers in the Mediterranean region; bottled in...
  • A smooth blend with subtle notes of pepper and herbs
  • Pressed and bottled in Italy
  • Use for cooking, grilling, and in finishing dishes
  • AROMATIC BOUQUET: Zoe's Extra Virgin Olive Oil is a sensuous...
  • SPANISH FLAVOR: Cold-pressed from Spanish Cornicabra olives,...
  • THE PERFECT INGREDIENT: A natural partner of balsamic...

Olive oil guide

The selection of olive oil is big in supermarkets today and accordingly confusing. Most consumers base their selection of this vegetable oil on completely wrong criteria. For example, many consumers are looking at the most beautiful labels or bottle shapes, because they can not do anything with the ingredients. Other consumers also look at the color and then opt for a color for a particular vegetable oil brand because of their optical preference. However, there are – albeit minor – differences by manufacturer and by content of olive oils. Behind the color of the olive oils, which range from green-brownish to light-yellow, there is nothing else than the substances contained in the processed olives, depending on the state of ripeness. That is: After the optical appeal of the color should be gone in any case, if one chooses such a vegetable oil. The color ultimately has no influence on the quality of this oil, which can or should be used for the preparation of many delicious Mediterranean dishes. Nevertheless, the color on the other hand also plays a big role in the purchase of this vegetable oil – but in a different way. The reason why a lot of German consumers in relation to the purchase of olive oil are so ignorant and often resort to the wrong product, is that the per capita consumption per year in this country is just about half a liter. In Italy and Spain, the per capita consumption is 10 liters and in Greece even 15 liters.

Native or extra

Who stands today in front of the large selection of olive oils in the supermarket, which ultimately wonders what the terms „native“ or „extra“ means? Because next to the color should be when buying olive oil Of course, attention is paid to quality and origin. But now the explanation: „native“ means that olive oil is natural. And that, in turn, means that this is a vegetable oil that uses only proven mechanical processes for its production. In other words, these are olive oils produced by cold pressing or cold extraction. „Native“ thus means that it is a true natural product. And the addition „Extra“ means at olive oil that it is a vegetable oil of the highest quality level, which meets the highest requirements in composition and taste, even from true gourmets. The decisive factor here with the olive oils is the acidity. And acidity is one of the most important quality features of olive oils. The acid content of a vegetable oil product with the addition „Extra“ may only have an acidity of not more than 0.8 g / 100 g. The lower their acidity, the higher the quality of these vegetable oils, because this is a reflection of the quality of the processed olives. Overripe olives have a correspondingly high acidity. The classification „Extra“ must be made by a laboratory. Because you can not taste the acidity – just measure it. In addition to the classification „Extra“ and „Native“ there is also the so-called „refined“ variant of this vegetable oil.

Align purchase decision by area of ​​application

Whether one buys „virgin“ olive oil or one with the Extra classification also depends on what you want to use the vegetable oil for. You should not use „native“ vegetable oil from olives for frying at temperatures above 180 ° C. Because then it shows significant chemical changes. However, since there are so many different brands of vegetable oils on the market, you should definitely look at the label. Because some manufacturers even advise against heating and thus from roasting, cooking and baking with „virgin“ olive oil of over 140 ° C. The reason for this is that olive oils that are heated above 140 or 180 ° C are natural fat by-products, such as the reactive dye chlorophyllwhich damage the fine fruit threads of olive oil and cause substances that are not beneficial to human health. However, refined olive oils can be heated up to 220 ° C without damaging harmful substances. This oil can even be used for that fryeruse, whereby the fries fried in it, etc. also get the excellent taste of olive oil.

Different tastes

Who in the search for vegetable oil on the essential value sets – namely on the taste. Good olive oil should have a grassy taste if possible and taste really fresh. Trade across the EU distinguishes three essential tastes. And the mild, the medium and the intense flavor. The mild olive oils taste very soft on the palate and the vegetable oil with the flavor „medium“ has a slight pepper, tomato, almond or banana note. Ultimately, only the „intense“ flavor tastes right after olive and almond bitter. But just the intense taste is usually not the taste that Central Europeans love. And in the bezgu on the taste here are some comments:

When to buy green or golden yellow olive oil

Green olive oil has a high content of chlorophyll in an amount of up to 10 ppm. The green vegetable oil is pressed from unripe olives and is healthy. But it has a bitter taste. The reason is that this oil contains a phenol, oleuropein, which is found only in unripe olives. With the increasing maturation of the olives, the concentration of this phenol decreases and is hardly detectable in ripe olives. Many consumers consciously choose this slightly bitter variant of olive oil. Because oleuropein is one of the most important substances that plays a major role in the diet of people in the Mediterranean. Because this phenol has a very high pharmacological effect and also antioxidant properties. It is considered to be effective in the prevention of cancer and heart disease – all diseases that are now considered common diseases in Central Europe. The Oleuropein also supports the immune system in general and is effective against virus, bacterial and fungal infections of all kinds. The commercially available bottlings of these olive oils are usually from the Greek island of Crete, where since ancient times olive groves and the olives are often be harvested while still green. For golden yellow vegetable oil, it is carotenes that are contained in large quantities. Especially in Italian cuisine, these olive oils are indispensable as a basic ingredient for a sauce or for a delicious salad or for cooked vegetables. But also to legumes and searing fish and meat, this vegetable oil is ideal. The golden yellow olive oil, which is available in the trade, comes accordingly also from Italy. Large olive groves can be found in Sicily. But on the Greek island of Lesbos and in Turkey, the olives are always harvested when they are ripe. Due to the longer maturation time, the olives not only develop more oil and thus bring a higher yield, these olive oils are also particularly mild in taste.

Conclusion

If you are looking for an olive oil in the supermarket, you have to look at the label. Because it contains very important information that will decide whether the vegetable oil can be used for the desired application at all or not. In addition, the olive oils are of course also different in terms of color and taste. Although the color plays a minor role, but can also be important, especially when it comes to the taste.

*Last update on 2018-12-06 / Affiliate links(we get a commission when you buy on amazon) / Images from Amazon Product Advertising API