9 facts about olive oil
Olive oil belongs in every good kitchen and is considered particularly tasty. It is one of the main components of the Mediterranean diet. In Germany, consumers are still somewhat reserved with an annual consumption of about 600ml per capita, although this number is continuously growing. In Spain, for example, the average per capita consumption is approximately 12 litres per year.
The term „extra virgin“ is absolutely necessary, also a clear indication of origin, the date of filling and the bottling site (the designation „EU“ reflects a blended oil of mixed origin). Very good extra virgin olive oil can not be produced for 2-3 euros, an average consumer price of € 9-12 for good and 12-20 euros per 500 ml for a very good olive oil is realistic. Unfortunately, the quality is not necessarily reflected in the price, as there are many regions such as in Italy on steep slopes, which require manual harvesting rendering the final product far more expensive.
In both of our extra-virgin olive oil varieties the acidity is between 0.10 to 0.20 grams per 100 grams, which is a sign of its exceptional quality.
The popular Mediterranean cuisine has been cooking with olive oil for centuries. The fruity, slightly sharp and pungent notes of very good extra-virgin olive oil adds a wonderful final touch to the taste of dishes. It is suitable for almost all dishes such as fish, meat, vegetables, salad and all Mediterranean cuisine.
Virgin: A second grade oil. In Germany, most often only „extra-virgin“ labeled oils can be bought.
Lampante: A virgin oil with significant sensory defects such as rancid or stale taste or smell. Such oil is not approved for direct human consumption and must be refined to make it edible.
Cold pressed: When pressing, the temperature must not exceed 27 degrees Celsius. Additional heat is not allowed even when pressing the usual virgin olive oils.
Heat treatment: The unpleasant taste and smell of inferior oils (virgin, lampante etc.) can be improved by heating, however this is not permitted. Such treatment can be later detected in a laboratory.
The label „extra-virgin“ in Germany is not a definitive statement concerning the quality of the oil. From a chemical perspective, olive oil sold for € 3 hardly differs from an oil sold for € 15, even though their taste and smell are worlds apart.