7 February 2025
1. The colloquial term “acidity” is the scientific FFA (free fatty acids)
as fraction of oleic fatty acid. It has nothing to do with the familiar taste “sour”. This quality indicator is measured only by chemical laboratory analysis. Organoleptically and during tasting, it cannot be evaluated. Professional tasters can assume higher levels (the regulatory allowance for Extra Virgin olive oil category is up to 0.8%), judging by compromised taste and aroma characteristics of an oil. My experience shows that producers who are devoted to high and uncompromising quality offer Extra Virgin olive oils with acidity levels of up to 0.2-0.3%.
The sensation of freshness, purity and pleasant fluidity are typical. Tose oils bear a bouquet of natural aromas and expressive Bitterness and Spiciness (from delicate to intense). In brief – those are distinctive oils carrying the characteristics of the olive variety/s they represent. Usually they are crafted from healthy and intact fruits, without fermentation as a result of humidity, contact and contamination by soil and dust, harmed fruits, unproper storage, etc.
2. Without any additives as part of its composition
Extra Virgin (the highest quality grade and category) is a pure fruit juice from the olive fruit, obtained solely by mechanical means. The extraction process is gentle up to 27C, thus called “cold extraction” (“cold pressing” refers to the traditional method of oil extracting with a hydraulic press – not common anymore). It is astonishing, as it is rare nowadays to have an industrial and packaged product without additives in it.
3. It was called the “Great Healer” for over 40 medical indications
by father of medicine Hippocrates (3rd century BC). In Antiquity, olive oil was used mainly for healing, beauty and light. It is only recently that we have rediscovered it as source of inspiration in the kitchen, for intriguing food pairings. Today in Italy, Greece, Spain, Denmark, etc. it is not unusual to meet renowned olive oil chefs who use 30, 50 and more single-varietal (mono-cultivar) and multi-varietal Extra Virgin olive oils in their kitchens. These oils bring a distinctive and expressive finish of their gastronomis creations.
4. Extra Virgin contains about 100 volatile compounds
thanks to which it is the only fat with such a diverse and multi-layered flavor profile. We find 7 aromatic groups – grass / leaves, green leafy / vegetables, herbs, nuts, fruits, spices, flowers. They are formed quite naturally and mainly in the first stage of extraction (crushing of the fruit), when the overall transformation of the aromas occurs. The simple grassy and olive aromas characteristic of just picked fruit turn into an expressive and intriguing natural bouquet. This is another reason why olive oil is unparalleled among other vegetable oils (nut or seed based). The leading aroma of the specific seed and nut is preserved after extraction of the oil. An example of this is sunflower oil, walnut oil, sesame oil and the like, when they have undergone cold extraction and not chemical refining (any refining leads to neutralization of the genuine aromas).
5. The biodiversity of the olive tree is unparalleled to other fat-producing crops
1275 distinctive olive cultivars are registered and studied as DNA, some of which are for table olives too. The eastern and Aegean Mediterranean are important genetic zones for the appearance and domestication of the tree 7-8,000 years ago. It is a genetically stable species and difficult to genetically alter. The olive tree was cultivated for the first time on the island of Crete (6-3000 BC), Palestine (4000 BC) and Egypt (2400 BC). It is a precious gift for us humans, giving us the most ancient vegetable oil, known as “the oil of the West” (along with sesame oil, known as the oil of the East). It is curious that nowadays, after so many millennia and industrialization, olive oil (Extra Virgin) has preserved its essence – pure fruit juice from the olive fruit without additives and sparingly extracted.
The rich biodiversity and specific DNA of the olive cultivars is the reason why the oils vary in color (all other things being equal). The color of Extra Virgin is lively and can range from grassy green to deep green, to sunny yellow and darker amber. We do not judge the quality of the oil by its color. Therefore, professional tasters evaluate the taste and aroma characteristics in opaque glasses – cobalt blue or darker red.
6. The profession of olive oil sommelier has been evolving in the last decade
Like wine, tea, specialty coffee, and thanks to the biodiversity, we recognize an intriguing richness in Extra Virgin. Different extraction styles are available – profile of grassy, herbaceous, green-leafy notes or of sweeter fruity, nutty, floral notes. Early (September – October) or traditional harvests (November – December). Oils, from varieties in which the green leafy, green almond and artichoke are predominant, and others where tomato and herbs are more expressive. Single-varietal (mono-cultivar) and multi-varietal oils. With PDO (Protected Designation of Origin) and PGI (Protected Geographical Indication). In brief – the possibilities for pairing (olive oil & food pairing) with different foods and for finishing of the dishes are countless. The sommelier can be a valuable partner for chefs, producers and sellers in choosing the right Extra Virgin for their purposes.
7. Extra Virgin olive oil is incomparable in composition
with 40 phenolic compounds with anti-inflammatory and protective role, vitamins E and K, hydrocarbons – provit. A and squalene with protective function, predominantly monounsaturated oleic fatty acid (Omega 9 in average 75%), which is more resistant to oxidative activity. The other two commercial categories – olive oil and olive pomace oil (often referred to as ‘pomas’), have undergone a chemical refining process. It eliminates the bouquet of flavors and most of the beneficial ingredients in Extra Virgin. The oil is straw-like in color, neutral in taste and feels thick on the tongue. Usually in stores, these categories are in transparent plastic or glass packaging. And we know that olive oil does not like side aromas, heat and light – they lead to quality compromise and oxidation (rancidity).
The high content of oleic fatty acid (monounsaturated) and polyphenols make Extra Virgin olive oil resistant to oxidation at high temperatures. That is why it is among the safest oils for heat cooking with smoke point of 190-210C and oxidative resistance (at prolonged exposure to high temperatures) – 34 hours.
8. The olive fruit has the richest natural content of squalene
second to the liver (squalus) of sharks. It is a natural UV filter and shield against free radicals and oxidative stress in the body. The phenolic compound Oleocanthal, discovered only 20 years ago, is found just in the olive. Its action is anti-inflammatory and very similar to Ibuprofen, with the exception that it can be taken daily and safely with Extra Virgin, as part of a healthy lifestyle.
9. Extra Virgin is the only oil with health claims
There are three of them. 1. Replacing saturated fatty acids with unsaturated ones contributes to maintaining normal blood cholesterol levels. Oleic acid is an unsaturated fat (valid for foods with high content) – EFSA (EU Reg. 432/2012) ; 2. Vit. E contributes to the protection of cells from oxidative stress. The health claim “Source of…” and “High in” can be used for oils with content of min. 15% and 30%, respectively, of the RDA* per 100 g of product (valid for oils with 15 mg/kg and 30 mg/kg tocopherol, respectively). RDA for vit. E is 10 mg. (EFSA); 3. Protection of blood lipids from oxidative stress / 250mg*/ 1kg #extravirgin (for reference – intake of 2 tbsp daily) – EU Regulation 432/2012
10. Good for the planet – with negative carbon footprint
With each liter of olive oil, 10.64 kg of C02 is eliminated. In addition, the olive tree is extremely modest in terms of water needs. There are several critical periods for the development of fruitbearing, which necessarily need water. It is curious to know that traditionally grown olive orchards (they mainly rely on rainwater and are predominantly without irrigation systems) generate more of the invaluable polyphenols (phenolic antioxidants) as a natural defense reaction of the tree. Usually these oils are intriguing in terms of flavor profile and depth of their aroma characteristics.
*RDA – recommended daily allowance
