What is Olive Oil?
There are many institutions that determine the standards and grades of olive oil; Codex Alimentarius, International Olive Council (IOC), European Union, United States Department of Agriculture set olive oil standards worldwide, while in our country, the Turkish Standards Institute (TSE) determines olive oil standards in our country.
The Turkish Standards Institute has classified olive oils suitable for consumption into 3 groups:
• Natural olive oil
• Refined olive oil
• Riviera olive oil
Factors Determining Olive Oil Quality
Olive oil goes through many stages from the olive tree to the table. All these stages directly affect the quality of olive oil. When choosing olive oil, you can make your choice by paying attention to the following criteria:
Extraction method:
Olive oil can be obtained through multiple extraction processes. Oils obtained from the first pressing are of higher quality than those obtained from second or third pressings. Similarly, the distinction between cold and hot pressing during extraction also directly affects the quality. Cold pressing, done at temperatures below 27°C, yields higher quality oil compared to hot pressing.
Polyphenol content:
Polyphenols, which are antioxidants, are another factor that determines the quality of olive oil. Olives harvested early in the season are generally green. Olive oil obtained from these olives has a high polyphenol content. Olive oils with high polyphenol content are beneficial for health. Therefore, when choosing olive oil, you can opt for terms like early harvest or first harvest.
Harvest time:
Olive oil harvest date is the day the olives are harvested from the tree. It is important to know this because olive oil preserves high-quality nutritional values and antioxidants from the harvest date for 18-24 months. Therefore, you can avoid buying olive oil with a harvest date older than 24 months.
Acidity level:
The acidity level of olive oil may perhaps be the most important factor to consider. If the acidity level exceeds the specified amounts by the Turkish Standards Institute, it indicates that the olive oil has deteriorated and its quality has decreased. According to the type of olive oil, the required acidity levels are as follows:
Container type: The container in which olive oil is contained is crucial for preserving its health benefits.
Best types of containers for olive oil:
Dark glass bottles Inox bottles Ceramic bottles
You should avoid PVC-type containers when storing olive oil. These containers cannot block light effectively and some components of olive oil may interact with PVC, altering the taste of olive oil and making it less healthy.
Classification: Olive oils are classified as virgin olive oil, cold-pressed olive oil, Riviera olive oil, early harvest olive oil, etc. This classification method can directly inform you about the quality of olive oil. Let's examine the details of these types of olive oils together.
Types of Olive Oil
Natural Olive Oil: Natural olive oil is obtained through physical processes at a temperature that does not cause any changes in its natural characteristics. It meets the physical, chemical, and sensory characteristics of other products in its category. Natural olive oils are divided into two categories:
• Extra virgin olive oil: Suitable for direct consumption, with a free fatty acid content of not more than 0.8 grams per 100 grams.
• Virgin olive oil: Oils with a free fatty acid content of not more than 2.0 grams per 100 grams.
• Crude olive oil: Oils with a free fatty acid content of more than 2.0 grams per 100 grams or oils that are not suitable for direct consumption in terms of sensory and characteristic properties, suitable for refining or technical use.
If you decide to buy natural olive oil, extra virgin olive oil is the most suitable option among them. You can use this olive oil in cold recipes such as breakfasts, starters, and salads. Using it in unprocessed recipes allows you to take advantage of the health benefits of this extra virgin olive oil.
Refined Olive Oil: Refined olive oil is obtained from natural olive oil using refining methods that do not cause changes in the glyceride structure of the initial oil.
During the refining process, chemicals and heat can damage many properties associated with olive oil, including delicious taste, color, healthy fatty acids, and antioxidants.
Refined olive oil is similar to other vegetable oils, so it can be used in situations where a neutral taste is desired (such as baked goods). Due to its neutral flavor and high smoke point, refined olive oil can be used in high-temperature cooking methods such as sautéing and frying.
While extra virgin olive oil is resistant to temperatures of 150-180°C, refined olive oil can withstand temperatures of 230°C and higher.
Riviera Olive Oil: Riviera olive oil is a type of olive oil composed of a mixture of refined olive oil and natural olive oils suitable for direct consumption, with a free fatty acid content of not more than 1.0 grams per 100 grams.
Riviera olive oil is ideal for those who do not enjoy the sharp taste and
