According to the guidelines set by CEE 2568/91, so-called "virgin" olive
oils are divided into four categories:
the acidity, olive oils may be further divided depending on other chemical
characteristics as well as organoleptics (i.e., smell and taste), still
within the classification standards of the CEE. The regulations of the
CEE are valid within the European Community, and form the basis of the
International Olive Oil Council Guidelines (IOOC). The IOOC guidelines
are valid in all other countries.
virgin olive oil
virgin olive oil
Not for consumption
As noted, chemical characteristics are considered with organoleptic
traits. For instance, an oil that is chemically of a higher quality may
be placed in a lower category as a result of organoleptic considerations.
virgin oil is initially not for consumption, needing further refinement.
Then, extra virgin olive oil is added and the final product may be sold
as "olive oil." After pressing, a paste remains. Using a solvent, an oil
can be extracted from this paste, which is then refined and extra virgin
olive oil is added. This may be sold as "Oil of Olive Sansa" (olive pulp).
The oils that receive the label "virgin" are those that have not undergone
chemical alterations aside from filtration. The "prime" product is without
a doubt extra virgin olive oil. Even this product, however, demonstrates
a full range of organoleptic characteristics:
These simple terms mask an indescribable depth of variation.
Oil preservation is very important because it guarantees a wine's chemical
and organoleptic characteristics. To ensure that a wine may retain its
characteristics as long as possible, it must be kept away from heat-sources,
humidity, and most importantly light.
Olive oil excels at maintaining its characteristics unaltered in cooking.
Use must be limited as the price is 4-5 times that of seed oils. The most
often used seed oils are also the cheapest, such as soybean oil and sunflower
oil. These have an extremely different composition from olive oil. Of the
least treated oils, corn and peanut oil, the latter is the most similar
to olive oil of all seed based.
Recent studies have shown that olive oil has important health benefits
for the human body for limiting sickness, reducing cholesterol levels and
reducing arterial blockage. Even during infancy, olive oil contributes
to bodily growth and increases resistance to illness. It should be noted
that olive oil has the same acidic composition as mother's milk. It is
rich in vitamin E and therefore has a anti-aging effect for the skin and
bones. All of these properties also ensure a diet high in biological value
that can also be used for weight-loss.