Olive oil like. How to choose natural olive oil

Olive oil is one of the most expensive among vegetable oils: for 250 ml of bitter olive oil (“extra-virgin olive oil”) you will have to pay from 200 to 600 rubles. With this money you can purchase from 3 to 10 bottles of classic sunflower oil.

We decided to find out whether it makes sense to pay that kind of money. Are they selling cheap counterfeits made from the same sunflower under the guise of healthy Mediterranean oil with the image of a healing product? Experts from the Society for the Protection of Consumer Rights (OSPP) purchased eight bottles - from Spain, Italy, Greece and Tunisia - and sent them for examination to the Sergiev Posad branch of the FBU "CSM of the Moscow Region".

"Wood" oil

Olive oil is also called Provençal or "wood" oil. It is used in the production of soap, is included in the most expensive cosmetics and some medicines. And in itself it is a medicine. This was known in ancient times. “Olive oil is beneficial due to its high content, especially oleic,” says nutritionist Alexey Kovalkov. - This acid is active and at the same time maintains the required level of “good”. Therefore, Provencal oil is recommended for the prevention of atherosclerosis. It is also useful for those who suffer from liver and gallbladder diseases, because it perfectly stimulates the production of bile. Olive oil is indispensable in baby food because it promotes bone growth.”

Laboratory work

To be sure that what we have in front of us is indeed olive oil, we need to examine its fatty acid composition. In the laboratory, we tested ten main acids in each sample. The most important of them is. In accordance with GOST 30623-98 “Vegetable oils and margarine products” it should be from 56 to 83%. “But if in the composition large quantities its trans isomer is determined (the same acid, but with a modified molecule that arose under exposure to high temperature. - Ed.) elaidic acid, most likely the oil was obtained not by “cold” pressing, but using temperature or chemical extraction, says Roman Gaidashov, expert on food products OZPP. - Trans isomers are present in the product in negligible quantities. But in Russian GOSTs there are no standards for trans isomers, and such extensive studies are not required, for example, when checking the authenticity of a product.” By the way, precisely because of the formation of trans-isomers of fatty acids, which have carcinogenic properties, during heating, unrefined olive oil should not be used for frying - only refined olive oil is suitable for this.

So, judging by the certain amount of oleic acid (see table), the oils are indeed made from olives. The less elaidic acid in the sample, the better (we defined it as 0.2 to 0.4%). No dangerous concentration of heavy metals was found in the laboratory in any of the oils (they tested for the presence of cadmium, lead, arsenic, mercury, copper and iron).

It is also important that the purchased oil is fresh. After all, during long-term storage, the product oxidizes, and the benefits literally disappear. It can be determined in laboratory conditions by two indicators: acid number and peroxide number: the closer their values ​​are to the upper limit of normal, the older the oil. In our table we have arranged the oils in order of quality deterioration. The main outsider is a product from Tunisia. Firstly, the real acid number does not coincide with what is stated on the packaging (which means the oil is not as “extra-class” as promised!), and secondly, the peroxide number is 10 - this is the allowed maximum, the oil is not so fresh. The oil from Greece was not the best either. But the product from Italy and Spain is of the highest quality.

How to choose the best olive oil?

When choosing olive oil in a store, carefully inspect the packaging! Look for the following information on it:

Variety

There is (they were determined by IOC, the International Olive Council; all exporting countries included in it are required to label products with the appropriate inscriptions):

■ Extra-virgin olive oil - natural, the best and most expensive, first cold pressed, only under pressure - without chemicals. Acidity no more than 0.8%.

■ Virgin olive oil is also natural, but the permitted acidity is up to 2% (the extraction may not be the first, but the absence of chemicals is also guaranteed).

■ Pure olive oil - usually a mixture of refined and natural oil, chemical extraction can be used.

■ Olive oil - a mixture of natural and purified oil, acidity no more than 1.5%, usually odorless, chemically pressed.

■ Olive-pomace oil - purified oil extracted from olive pomace (the use of chemical solvents and high temperatures is acceptable). It is most often used in restaurants for baking.

■ Lampante oil (lamp oil) - olive oil not intended for human consumption.

Purified (refined) oil is marked “refined”.

Date

Production date. Take only the most fresh oil. Useful substances are retained in it for the first five months from the date of production. After the first year of storage, it is better to use olive oil exclusively for cooking (stewing and frying), but not for seasoning dishes. In addition, over time, oils deteriorate and expire. One year old oil may still taste good, but it is less flavorful than fresh oil.

Package

■ Indication of the acid number on the packaging. For “extra virgin” it is no more than 0.8%, and the lower the value, the better.

■ Packaging material matters. It is best to buy oil in dark glass - green or brown. After all, it is important to prevent contact of olive oil with air, and also protect it from light - they spoil the product. Packages made of plastic or metal are considered cheaper.

Compound

Be sure to pay attention to this line. There are oils with herbs and spices (for salads), and cheap options may even contain admixtures of other vegetable oils. Such oils are labeled “mixed oil” or simply “mix”. Usually this is honestly written about on the packaging, but not in large letters on the front, but small and inconspicuously.

Olive oil is a food product known for its healing properties and amazing taste. It has long been seriously competing with sunflower oil on Russian markets. But the retail price prevents us from appreciating this product, its taste and uniqueness.

However, given the huge range of oils on the shelves, it is difficult to make a choice. Manufacturers are lying, and sellers are trying to sell their goods profitably. How to choose olive oil in the store?

Varieties

Before choosing olive oil, you must first study the types and their qualities. The taste and price of the purchased oil depends on this. There are many classifications of olive oil, but there is the simplest:

• Virgin – virgin oil;
• Refined – refined oil;
• Ppomace – repeated pressing of the pulp.

Selection Criteria

Like any product, you can study and evaluate olive oil in detail according to its individual components and highlight the following criteria:

• Label

The label is the “face” of olive oil, so you need to study it carefully. It should not only be beautiful, but also informative. The label states:

1. Manufacturer.
2. Importer.
3. Exporter.
4. Contact details.
5. Best before date.

Remember: Quality oil bottled at the manufacturer's premises.

It is impossible to determine quality by color. The color of the product can be either light yellow or dark green. Sometimes the oil even has a brown tint. The color depends on the olives from which it is produced, namely on their degree of ripeness.

• Package

A dark colored bottle perfectly protects the oil from light. However, stainless steel packaging is the best option for storage, as it protects the oil from oxidation.

• Smell and taste

It is impossible to choose an excellent oil without tasting it. different bright taste. It can be bitter, sweet, and sometimes sour. Oil with unpleasant tastes and watery consistency should definitely not be used.

Important: To avoid the possibility of buying a counterfeit, you must look at the barcode on the oil label:
520-521 - Greek product; 800-839 - Italian; 840-849 - Spanish.

• Acidity

One of important properties oils are free of acidity. It indicates the amount of oxidizable organic acids contained. The lower the acidity percentage, the healthier the oil. However, manufacturers have learned to artificially reduce acidity, most often this applies to refined oil.

Is it genuine?

There is a simple way to check the authenticity of the oil - place it in the refrigerator for 2-3 days. Sediment white will confirm that the olive oil is genuine and the money is well spent. Room temperature will return the oil to transparency.

Trick

In an attempt to sell a product and make a profit, manufacturers may not clearly state the category on the label. Which means it’s worth paying special attention on etiquette. For example, there are inscriptions that have only advertising meaning:

• “100% pure olive oil” - 100% pure olive oil. In fact, oil with this label is of very low quality;
• “Light olive oil” - light olive oil. There is no such oil;
• “First cold press” - the first cold spin. The word “first” should simply attract the attention of buyers; the oil is not pressed out again.

While standing in front of the counter, you need to decide for what purpose the product is being purchased. For salad, of course, you need to purchase the highest grade; refined olive oil is only suitable for frying. Having chosen good product, you can not only enjoy its taste, but also use it as a unique cosmetic product.

Updated: 07/31/2018 17:13:36

Residents of Russia are familiar with olive oil not so long ago, so few know the varieties, categories and other selection criteria. Since the product is useful not only as a food additive, but also as a cosmetic product, interest from buyers is high. In this article we will talk about the main characteristics by which you should choose olive oil, and also provide a rating review.

Based on user reviews, our experts compiled a ranking of the 13 best olive oils.

How to choose olive oil

1. Method of obtaining. Oils are distinguished by markings that indicate the method of preparation, and therefore the taste of the product. Virgin – cold first pressed. Nutrients, vitamins and minerals are preserved. The shelf life is modest, but despite this drawback, most housewives are convinced that this oil is the best. Divided into: Extra virgin olive oil – best product with acidity 0.8 percent; Virgin olive oil is an oil with an acidity of 2 percent that has been subjected to physical, temperature and mechanical stress. Cleaning is carried out exclusively with natural ingredients; Ordinary virgin olive oil – acidity is 3.3 percent. Refined – purified using chemical and physical processes. The ground fruits are poured with hexane, after which the oil is released. Residues of the solvent are removed with water vapor and alkali. At the end, bleaching and deodorization are carried out. Divided into: Refined olive oil – lower quality with an acidity of 0.3 percent; Olive-pomace oil – a mixture of oils: refined and first-pressed (acidity – 1 percent); Refined olive-pomace oil - made from oil cake using refining (acidity - 0.3 percent). Pomace is a second pressing using chemical-physical technologies.
2. Olive growing area. Color, taste, aroma and other characteristics depend on this criterion finished product. Before purchasing, consult with the seller or search for information on the Internet to become better acquainted with the characteristics of a particular variety of olives grown in different areas of Spain, Italy, and Greece.
3. Color. The parameter is influenced by the variety, maturity and method of processing the fruit. There are green and yellow shades.
4. Acidity. Shows the level of oleic acid in 100 g of product. It doesn’t affect the taste, but experts believe that the highest quality olive oils have low acidity.
5. Aroma. Hydrocarbons, alcohol, ethers, aldehydes are special substances that determine odor. It’s bad if there is no aroma at all, because this means that the oil has most likely been exposed to sunlight for too long.
6. Taste. Natural olive oils have an intense, rich, bittersweet or salty taste. Avoid purchasing any product that has a watery, rancid, metallic or vinegary taste.
7. Best before date. Look at the spill date. The fresher, the better the quality. It is not recommended to buy olive oil in reserve.
8. Presence of sediment. Large flakes at the bottom that appear when the product is stored in the refrigerator should not be taken as an indicator of spoilage. On the contrary, this indicates that the oil is real and of high quality. When warmed, the flakes will disappear.
9. Packaging material. Buy the product only in glass or metal containers. Olive oil can break down the top layer of polyethylene, causing harmful substances to get into your food. Therefore, plastic bottles are not used for packaging and storage.

Rating of the best olive oils

The best Italian olive oil

The first in the ranking category is unrefined olive oil from Sicily. Made from the first October olive harvest. It is poured into containers immediately after spinning, which preserves its pleasant aroma and excellent taste. The product is recommended for a healthy diet, as well as for use in cosmetology. The title “best” is confirmed by a gold medal received in 2017. Experts highly appreciated the quality of the oil, recognizing the product as exemplary. Users in the reviews also do not skimp on praise, noting the correct aroma and delicate, bittersweet taste.

Advantages

excellent organoleptic data;

acidity is not higher than 0.8 percent.

Flaws

• relatively expensive - 1140 rubles for 250 ml.

The second place in the ranking goes to unfiltered olive oil from a place called Puglia. The product belongs to the elite category, since the maximum content of saturated fatty acids is quite high, and the acidity, on the contrary, is low and amounts to 0.8 percent. The product is not exposed to chemicals and/or heat treatment, therefore retains beneficial substances. Users note that the oil is thin, fluid, and despite its bitterness, has a pleasant taste that complements meat and vegetable dishes.

Advantages

natural product;

cold pressed;

does not contain artificial additives and GMOs;

reasonable price - 1300 rubles for 500 ml.

Flaws

• bitter taste, which not everyone likes.

The third position in the ranking goes to unrefined extra virgin olive oil. Made from fruits that are grown, harvested and processed in a specific region, as indicated by the DOP abbreviation. Due to the absence of transportation and the minimum period of time elapsed from the moment of collection directly to bottling, the product preserves nutritional value. The Italian company Alce Nero has been producing natural products for decades. The company is the holder of a European quality certificate, which makes it possible to put the EU Organic Bio mark on products. Genetic engineering is not used in production, and the use of pesticides and dangerous chemical fertilizers in the fields is unacceptable.

Advantages

delicate taste with a slight bitterness and a hint of fresh herbs;

packaged in tin cans or glass bottles;

reasonable cost - 1400 rubles for 750 ml.

Flaws

• not identified.

The fourth is unrefined extra virgin olive oil. Monini remains a family company to this day, which is reflected in its approach to manufacturing and, as a result, in the quality of its products. The owner tastes and selects the oils before bottling and sending them for sale. No harmful chemical fertilizers or pesticides are used in the fields where olives grow. The fruits are picked by hand and then pressed using cold pressing. Monini is the flagship of the Italian food industry with a rich history that dates back to 1920. Products are supplied to more than fifty countries. A special feature is the addition of natural spices, mushrooms, dry vegetables, herbs or nuts.

Advantages

spicy taste due to natural supplements;

acceptable cost - 600 rubles for 250 ml.

Flaws

• not identified.

The best Spanish olive oil

The first in the rating category is extra virgin olive oil. Belongs to the premium class. According to Spanish standards, the product is considered medicinal. The oil is made from the fruits of an early harvest in the Baena region. The Picual variety was used. Suerte Alta was founded in the early twenties, and in the late nineties officially began to conduct organic farming, which is confirmed by the certificate of the organic farming council of Andalusia, as well as similar documents from Japan, America and the Council of Europe.

The second line goes to extra virgin olive oil. It features a new taste from a blend of Picual and Arbequina varieties. The acidity of the product is 0.2 percent (medicinal). Users note soft, gentle, sweetish taste with notes of artichokes and almonds. The oil is produced in Spain, on a family farm in the Murcia region. Olive groves grow in an area located at an altitude of 800 m above sea level. Environmental friendliness is confirmed by a certificate from the regional government and the European Committee on Organic Agriculture.

The third position goes to extra virgin olive oil. During the production process, olives are not exposed to temperature, which maximizes the preservation of valuable nutrients. The taste, neutral or bitter, depends on the climate of the area where the collection and pressing took place, as well as on the variety of olives. The product is ideal for salad dressings and ready-made meat or fish dishes. It is packaged in tin containers if the volume is over 1 liter or in glass containers if the volume is less than a liter. The company was founded in 1914, but to this day is one of the recognized leaders. Borges products account for 60 percent of the domestic market in the olive oil segment.

Advantages

rich, intense and deep taste;

Flaws

• not identified.

The fourth place goes to extra virgin olive oil. Made from selected fruits grown in the Mediterranean. It has a rich aroma and taste: soft, without bitterness, with nutty notes. Ideal for dressing salads or preparing dishes. According to user reviews, it does not interrupt, but complements the taste of vegetables. When frying, it does not give off any foreign odors and does not change color. No harmful chemicals or pesticides are used in the fields where olives grow. Olive oil retains beneficial substances. Packaged in tinted glass bottles or cans.

Advantages

thick consistency;

reasonable cost - 300 rubles for 250 ml.

Flaws

• not identified.

Best Greek Olive Oil

In first place in the rating category is extra virgin olive oil. It has the right to a guaranteed region of production. The fruits are grown, harvested, pressed and packaged in one geographical region. IN in this case, in Greece, on the island of Crete, in the Messara area. The product is not a mixture of oils. As experts and users note, the oil is different rich taste with a pronounced bitterness, indicating that production was done without additives that improve taste and dangerous chemicals.

Advantages

high quality;

low acidity – 0.6 percent;

acceptable cost - 700 rubles for 500 ml.

Flaws

• not identified.

The second line goes to unrefined extra virgin olive oil, which has an optimal ratio of price, quality and volume. The fruits are grown on the Peloponnese island, in the Kalamata region, which is considered the main place for the growth of excellent varieties of olives. Buyers consider the advantages of the product to be a pleasant taste without bitterness, which is so inherent in Extra Virgin. The oil is suitable for preparing sauces, dressings, marinades, ready meals and for frying. Followers of dietary and proper nutrition They note affordability, which does not affect the quality of the product.

Advantages

packaging in cans or glass bottles;

reasonable price - 950 rubles for 750 ml.

Flaws

• not identified.

The third position goes to extra virgin olive oil. It has a fruity bouquet with an aftertaste of ripe olives and a slightly peppery aroma. The product is designed for true connoisseurs gourmet cuisine. The fruits are selected by hand, their extraction and bottling of the finished oil takes place in one region - City, in eastern Crete. The place is one of the most famous for the production of olive oils, as the fertile soil, mountainous terrain and long daylight hours create conditions for the formation of a unique microclimate. Brand received greatest number awards and is a member of the Extra Virgin Alliance society.

Advantages

neutral carbohydrate release rate;

Advantages

• packaging in cans or glass bottles;

  reasonable cost - 300 rubles for 250 ml.

Flaws

applies heat treatment;

poor taste and aroma.



Fifth place is occupied by another olive oil from the Greek island of Crete. Product unrefined first cold pressed. Made from the Koroneiki olive variety, it has a greenish-golden color, rich aroma and mild taste with slightly bitter notes. For full disclosure, the manufacturer recommends using olive oil for salad dressing. No pesticides or hazardous chemicals are used on the fields. The composition contains no additives that improve the taste, since the product is one hundred percent natural. Glafkos Extra Virgin is supplied to 17 countries.

Advantages

acidity not higher than 0.8 percent;

beneficial substances are preserved;

reasonable cost - 600 rubles for 500 ml.

Flaws

• not identified.

Attention! This rating is subjective in nature, is not an advertisement and does not serve as a purchase guide. Before purchasing, consultation with a specialist is required.

Olive oil is a unique gift of nature. This fragrant product, filled with the bright southern sun, can bring benefits in any capacity. The oil is actively used to prepare delicious and nutritious meals, used in cosmetology, alternative medicine and dietetics. Thanks to its composition, which is dominated by oleic acid, olive juice can significantly strengthen the human body, prolonging its performance and youth for many years. In addition, the oil contains vital fatty acids such as Omega-3 and Omega-6, as well as phytosterols, vitamins A, D, E, K.

Of all the characteristics " liquid gold“Only one can be conditionally called a disadvantage - the price. Indeed, olive oil is the most expensive of vegetable oils, and this is explained not only by its high demand, but also by the labor-intensive process of collecting and processing the fruit, as well as a large number raw materials needed for preparation.

Olive oil is not produced in Russia, so only foreign bottlings are sold. How to understand the variety of bottles with the inscription “ Olive Oil”, because in a supermarket you are unlikely to be allowed to taste the product. Here are some tips to help you navigate and choose the best olive oil for your table.

1. Type of processing. The highest quality oil is first cold pressed, extracted using machining olive (that is, by hand). On the label this variety is designated by the phrase Extra Virgin.
2. Package. Sun rays negatively affect the quality of any fats, deteriorating them organoleptic indicators. Choose olive oil packaged in opaque glass or tin containers.
3. Region of production. Despite the fact that the olive growing area is quite extensive, experts identify three countries in which the best olive oil is produced. These are Greece, Spain and Italy. The next positions are occupied by France, Tunisia, Türkiye and Egypt.

Our review of olive oils includes the most popular brands, whose reputation allows us to have no doubt about the quality of the products they sell. When compiling the rating, we took into account such characteristics as composition, environmental friendliness, taste, color, smell, consistency, country of origin, and also took into account the ratio of volume and cost of the finished product.

The best olive oil produced in Spain

Spain is one of the leaders in the production and export of extra virgin olive oil. There are about 30 regions in the country in which this high-quality product has been produced for many hundreds of years, and this happens under strict government control. The taste of Spanish oil is as close to natural as possible, it is the most rich and spicy, and has a bright aftertaste.

4 IBERICA OLIVE POMACE OIL

Most economical option Spanish oil. Ideal choice for deep frying
Country: Spain
Average price: 440 rub.
Rating (2018): 4.7

The IBERICA brand produces products, many of which have no analogues on the Russian market. The large assortment includes premium products and products from a more budget segment, but the difference in price in no way affects the quality characteristics.

One example of a product with an affordable price is IBERICA OLIVE POMACE OIL - an oil that contains 85% refined and 15% Extra Virgin. This fresh juice is obtained after combining the second pressing of the fruits of the olive tree, during which technology that allows high-temperature processing is used, and unrefined Extra Virgen oil. As a result of this process, the overall acidity of the liquid decreases, and the necessary vitamins and minerals are returned to the composition, but in slightly smaller quantities.

This oil is ideal for use in large quantities. For example, to deep-fry vegetables or cheese, which you would regret spending a more expensive product on.

3 MAESTRO De OLIVA EXTRA VERGINE

Quality noted by experts. Authentic taste and recognizable aroma
Country: Spain
Average price: 774 rub.
Rating (2018): 4.8

Maestro de Oliva is a brand of the famous Spanish food company Olive Line International S.L. Products of this brand can be bought in almost all regions of Russia. Their range is quite wide and includes, in addition to natural vegetable fats, a wide variety of Mediterranean snacks, seafood delicacies, different varieties canned olives and olives.

Olive oil Maestro De Oliva Extra Virgin unrefined for its high quality and original taste was awarded a prestigious award awarded by the International Institute of Taste and Quality (iTQi). Information about this fact is located directly on the label and confirms that biological composition complies with all international norms and standards. The raw materials for the production of oil are Blanqueta olives, which are grown in Valencia and Alicante. Maestro De Oliva Extra Virgin does not have a bitter aftertaste, although, like any “live” product made from natural raw materials, it can change its taste characteristics within acceptable limits.

Available in glass and tin packages. The price depends on the volume and starts from 700 rubles. for 500 ml.

2 ITLV CLASICO

The best mix of oils. A universal product for frying and seasoning dishes
Country: Spain
Average price: 254 rub.
Rating (2018): 4.9

The ITLV brand (Industrial Technologica Laintex Veterani) was specially developed by Borges for the sale of olives and vegetable fats on the market in Russia, the CIS and the Baltic countries. The company's goal is long-term cooperation, therefore, in order not to lose the love and respect of the Russian consumer, the quality of the products supplied by ITLV is always close to perfection.

ITLV Clasico is a mixture of refined and unrefined oils. The liquid is universal in nature; it can be used as an additive to ready-made dishes, or directly for frying meat, fish or vegetables. This is a natural ecological product without artificial additives, flavors or preservatives. Possesses high temperature smoke point, due to which heat treatment forms delicious crust no risk of burning.

The combination of two types of oils helped reduce the natural bitterness of plant materials, so ITLV Clasico is ideal for people who do not like the astringency of natural olives.

1 BORGES EXTRA VIRGIN

Taste of the Mediterranean. Cold soft squeeze
Country: Spain
Average price: 585 rub.
Rating (2018): 5.0

Borges brand products occupy about 60% of the Russian olive oil market. Created in 1914, the company has successfully developed over all these years, and is currently one of the world leaders in the production of natural food products.

BORGES EXTRA VIRGIN oil is an unrefined variety obtained as a result of mechanical first pressing. During its production, the raw materials were not exposed to high temperatures, which made it possible to preserve as much as possible all the benefits and freshness of the olives. The taste of the product may vary depending on the type of fruit and weather conditions of the region where it was collected and pressed. Most often it ranges from neutral to bitter.

BORGES EXTRA VIRGIN is ideal for dressing salads and ready-made dishes. Packaged in glass bottles of 250, 500, 750 ml, tin cans of 1 liter, and plastic containers of 1.3 liter.

The best olive oil made in Italy

Producers of Italian olive oil are confident that their products are the standard, and differ significantly from products from other countries in their high quality and rich flavor bouquet. The reason for such a statement can be not only the experience of local craftsmen, but also huge variety varieties of olive trees grown in the country, which allows each province to have its own, unique taste olive oil.

3 BIONATURAE ORGANIC EXTRA VERGINE OLIVE OIL

Organic food. Advantages and benefits of natural production
Country: Italy
Average price: 3,290 rub.
Rating (2018): 4.8

Distinctive feature organic oil ORGANIC EXTRA VERGINE OLIVE OIL from BIONATURAE is its authenticity. The product is made strictly according to ancient recipes and technologies, which are carefully passed down from generation to generation, allowing modern people to enjoy the truly natural taste of the fruits of the olive tree.

The only disadvantage of ORGANIC EXTRA VERGINE OLIVE OIL is its high cost. For a 750 ml bottle you will have to shell out more than 3,000 rubles from your pocket.

2 ALCE NERO EXTRA VERGINE DI OLIVA DOP

Vintage cold pressed oil. One collection and bottling region
Country: Italy
Average price: RUB 1,344.
Rating (2018): 4.9

Alce Nero is a well-known Italian company producing natural food products. The company has a European quality certificate, which allows it to indicate the EU Organic Bio marking on its products. The company's production does not use genetic engineering techniques; it is also prohibited to use harmful chemicals on Alce Nero's fields. fertilizers and pesticides.

Italian oil EXTRA VERGINE DI OLIVA DOP ALCE NERO is made from olives that have been grown, harvested and processed in the same geographical region. The absence of transportation and the minimum period of time elapsed from collection to bottling guarantees a high quality product that does not lose even a small fraction of its value.

The oil with the excitingly bitter shade of fresh herbs impeccably meets the needs of the most demanding gourmets. The liquid is supplied in 750 ml dark glass bottles.

1 MONINI EXTRA VIRGIN PESTO

A sophisticated seasoning with basil and pine nuts. The right base for pesto sauce
Country: Italy
Average price: 529 rub.
Rating (2018): 5.0

The history of one of the flagships of the Italian food industry begins in 1920, when its founder, Zefferino Monini, returned from military service to his small town in the Umbria region. Created as a family business, today Monini is a world-famous brand that produces about 20 product variants, exporting its goods to more than 50 countries.

The highlight of the company's product line is a special line of flavored olive oils, to which natural spices, dried vegetables, mushrooms, nuts or herbs are added for added piquancy. MONINI EXTRA VIRGIN PESTO is a cold-pressed oil containing, along with the juice of high-quality olive varieties, crushed basil sprigs and pine nuts. Additional natural ingredients give the product a unique, refined taste, and allow it to be successfully used to prepare traditional homemade pesto sauce - a classic of Italian cuisine.

Like any delicacy, flavored oil is produced in small quantities. You can find 250 ml bottles on sale at prices starting from 530 rubles.

The best olive oil produced in Greece

Greece is the small homeland of olive oil. Residents of this particular country were once the first to appreciate its exceptional taste qualities and noticed the ability to have a beneficial effect on human body generally. Due to the variety of climatic conditions inherent in different regions of Greece, the structure of the manufactured product can vary greatly depending on the region where the olive grows. The most best oil from Greece has a bright, rich taste with honey and fruity undertones.

3 KURTES EXTRA VIRGIN PDO

Farm product with low acidity. Can be used for medical purposes
Country: Greece
Average price: 550 rub.
Rating (2018): 4.8

It is known that the ancient Greeks revered olive juice not only as a tasty food additive, but also attributed to it the properties of curing a lot of ailments, especially those related to activity digestive system. Until today, the use of high-quality olive oil in medicinal for preventive purposes no less relevant.

A small family manufactory called KURTES is located on the island of Crete and focuses on producing exclusive, environmentally friendly products that can be used both in cooking and for general health improvement. KURTES EXTRA VIRGIN oil has a PDO certificate, which means that the entire manufacturing process was carried out strictly at the place where raw materials were collected. The acidity level declared by the manufacturer is 0.2-0.3%, which is significantly lower than the recommended norm of 1% and characterizes the oil as a high-quality product, ideal for people with gastrointestinal problems.

The oil is supplied in glass and tin containers of 100, 250, 500, 1000 and 3000 ml. Price – from 210 rub. for the smallest bottle.

2 GAEA GREEN & FRUITY

A fruity bouquet with an aftertaste of ripe olives. For true connoisseurs of fine cuisine
Country: Greece
Average price: 765 rub.
Rating (2018): 4.9

Greek olive oils produced by GAEA are among the most “titled” in the world. The products of this brand have won many awards, including such prestigious ones as a gold medal at the International Competition in Japan and Germany, the title of the most innovative product in Greece, first prizes and awards in many other international competitions.

GAEA GREEN & FRUITY oil is produced mechanically from selected fruits of the Koroneiki variety. Trees growing in the Sitia region, where weather conditions are optimal for olive growth, bear fruit with delicious olive berries. The olives are harvested and processed by hand, resulting in a thick, high-quality juice with a high concentration of beneficial compounds. The taste of the liquid is very rich, tart, with a slight bitterness. The consistency is thick, the color is emerald green.

The oil is poured into half-liter containers made of dark, thick-walled glass. The original design of the bottle creates the feeling of owning a real rustic product.

1 MINERVA KALAMATA EXTRA VIRGIN

Olive juice from the Peloponnese. Best combination prices, volume and quality
Country: Greece
Average price: 785 rub.
Rating (2018): 5.0

Minerva entered the Greek market in 1900. Within a few years, the brand’s range of products went beyond domestic trade and began to conquer the hearts and stomachs of residents of several continents at once. Olive oil from Minerva is the standard of traditional Greek cuisine, combining an ancient recipe with innovative technologies.

Minerva Kalamata Extra Virgin comes to our shelves from the Peloponnese island, Kalamata region, which is considered one of the world's priority places for growth the best varieties olives The main advantages of the oil, according to buyers, are that it tastes good, is not bitter, and is excellent for both frying and cold dishes, side dishes, pasta and fresh vegetables. Lovers healthy food They also noted the affordable price of the product, which does not in any way affect its high quality.

The oil is poured into opaque tin containers with a volume of 750 ml or more. This creates ideal conditions for storage and transportation. Price – from 650 rub. per jar.

Comparison chart of olive and sunflower seed oil

Olive oil is a real elixir of health and youth, but our native sunflower oil is in many ways not inferior to the foreign “guest”. We have compiled a comparison table showing the most important characteristics of these two herbal products.

Olive oil is a treasure trove useful substances. Ideal for salads and frying.

What vitamins are contained in olive oil?

• phosphorus
• calcium
• potassium
• magnesium
• sodium

Benefits and harms: what effect does it have on the body?

• Benefits for the cardiovascular system. Helps reduce cholesterol levels in the blood, resolve plaque in blood vessels, normalize blood pressure, and reduce the risk of developing cardiovascular diseases
• Positive effect on the digestive system. Has a beneficial effect on the stomach and intestines. Has an anti-inflammatory effect. It is very useful to use for gastritis, as it suppresses the main pathogen - the bacteria Helicobacter Pilori
• Beneficial effect on the skin. The body's ability to heal wounds increases, and the condition of the skin generally improves.

• It should not be used if you have an individual intolerance. It should also be avoided if you follow a strict diet prescribed by your doctor.
• This is a very high-calorie product, so you need to keep it in moderation. The norm is two to three tablespoons per day. For those who want to lose weight, no more than one tablespoon per day

Advice from nutritionists! Olive oil will help you lose weight. Take one tablespoon in the morning on an empty stomach. After this, you cannot eat anything for half an hour. By adhering to such a system, you can quickly lose extra pounds.

Is olive oil good for frying?

• Marked Extra Virgin. This product is suitable for short-term frying. For example, it can be used for frying finely chopped vegetables or instant foods
• Does not have any additional notes on the label. Is universal. Can be used for both long-term cooking and quick frying
• Romas Olive Oil (Refined). The most budget product. Obtained as a result of the second spin. It can only be used for frying. IN pure form there is practically no benefit

Important. 100 grams of olive oil contains 900 kcal. Accordingly, when frying, the dish becomes more caloric.

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