Types of Olive Oil
Virgin Olive Oil
Virgin olive oils are the oils obtained from the fruit of the olive tree (Olea europaea L.) solely by mechanical or other physical means under conditions that do not lead to alterations in the oil, and which have not undergone any chemical treatment.
Olive oil is graded by its level of acidity, or free oleic acid. The amount of free oleic acid in olive oil indicates the extent to which fat has broken down into fatty acids. Virgin olive oils fit for consumption as they include:
Extra virgin olive oil: virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 0.8 grams per 100 grams
Virgin olive oil: virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 2 grams per 100 grams
Olea Aera’s Olive Oils are only extra virgin olive oil.
Refined Olive Oil
Refined olive oil is the olive oil obtained from virgin olive oils by refining methods which do not lead to alterations in the initial glyceridic structure. It has a free acidity, expressed as oleic acid, of not more than 0.3 grams per 100 grams.
In contrast to extra virgin olive oil, refined oils lack the important antioxidants and anti inflammatories that make extra-virgin oil so special.<
Riviera Olive Oil
Riviera Olive Oil is composed of mixture of processed refined olive oil and natural olive oil which can be consumed directly as food. Its free fatty acid is not more than 1.0 gram per 100 grams of oleic acid.
Composition of Olive Oil
Considering chemical composition of olive oil, we can mention two headings as major components and minor components. Olive oil contains 98% triglycerides and fatty acids, while about 2% is composed of minor components. These minor compounds include phenolic compounds, volatile components, antioxidants, pigments, flavor and fragrance substances. Although small in quantity, these minor components are known to be very important in terms of the quality criteria of olive oil.
Polyphenols / phenolic compounds that make olive oil antioxidant and anti-carcinogenic, and early harvest olive oils are rich in polyphenols.
Polyphenols are chemical components found in plants. They are important antioxidants because they prevent the wear and destruction of the cells and thus keep the tissues younger and work well. “Poly” means ‘many’ in Latin, and the word polyphenol means a large number of phenol ring groupings.
Why Olive Oil Tasting?
Turkish Food Codex Communiqué on Olive Oil states that the quality of olive oil is determined by chemical analysis and sensory analysis.
-Evaluating and grading
-In order to detect production errors
-Improve product quality
-Pairing food with olive oil
The color of olive oil is not an indicator of its quality or flavor. Color and clarity do not play a role in the level of quality, many consumers are still persuaded by color, a myth that needs to be debunked in order to focus on the factors that really determine quality.
What is Early Harvest Olive Oil?
Olives reach their full size in the fall but may not fully ripen from green to black until late winter. Early harvest olive oil is the name given to oil obtained from green olives in October, the first period of the olive harvest. Early harvest olive oil is characterized by a low acidity level and fresh, fruity aroma with better taste. The collection of olives in the early period of harvest when they are fresh allows the preservation of fatty acids in the olives and provides higher quality oil. Early harvest olive oil contains the highest levels of vitamin E, phenolic compounds and antioxidants.