FAQ
WHAT DOES FROZEN OLIVE OIL LOOK LIKE? PREAND WHY AT ROOM TEMPERATURE CAN THIS FORM ARISE?
In the virgin olive oil and extra virgin olive oil, may appear a kind of whitish or yellowish balls, more or less extensive, in the bottom of the bottle. This is the appearance of solidified oil pieces because low temperatures make it solidified. As it is a completely natural good, it could have some physical changes when the temperature changed.
The olive oil composition present different types of triglycerides, and each of these has its own triglycerides freezing temperature ranging from 5.5 ° C to 23 ° C. That is why you can see at 23 ° C the formation of small solid balls.
Thus the presence of these whitish solid compounds in olive oil, is a completely natural process that is not related to the quality.
WHAT INDICATES THE COLOR OF OLIVE OIL?
The Virgin Olive Oil and Extra Virgin Olive Oil is extracted both green and black olives, therefore oils having a greenish color is because they have a higher proportion of green olives than oils with shades more golden, which has been produced with a higher proportion of black olives.
However, the color of an extra virgin olive oil is not indicative of its quality. In fact, the official tasting glasses are made of a translucent blue glass, which hides the color of the oil to prevent tasters feel conditioned.
To determine the product quality you must smell it and taste it, because it is the only way to perceive both positive attributes and defects.
WHAT DOES THE EXPRESSION "OIL FIRST COLD PRESSED" MEAN?
Extra virgin olive oil is made using a process called “first cold-pressed.” In simpler terms, the word “first” refers to the olives being pressed on the first round of extraction. “Cold” refers to the olives being kept no higher than 81.9 °F (27º C), and “pressed” refers to the method of extraction. This method indicates that no heat or chemical additives were used to extract the oil from the olives, which can alter and destroy the flavors and aromas of the olive oil. Without adding heat to the processing, the olive oil also retains its full nutritional value. Virgin olive oil has a slightly more acidic level and does not meet the same requirements. Regular olive oil is a blend of slightly defective or low quality olives. For consumption, these olives are refined and tend to have a colorless and flavorless profile. Light olive oil has undergone a similar process but is lighter in color and flavor, not calories.
WHY SOMETIMES EXTRA VIRGIN OLIVE OIL IS BITTER AND PEPPERY?
Peppery and bitterness are positive attributes. Bitterness is the characteristic flavor of olive oil obtained from green olives, and the peppery “burn” on the back of the throat is characteristic of olive oils obtained at the beginning of the campaign. Bitterness and pepperiness can vary from year to year, also depending on the weather, such as rainfall or sunny days. Its intensity depends on the varieties, as there are some with more intensity of bitterness, as Picual, and others less like Empeltre. Both olive oils can be of excellent quality but with (those who can perceive through the senses) different organoleptic parameters.
WHAT INFORMATION REQUIRED SHOULD CONTAIN A LABEL?
The extra virgin should include a legend explaining that it is a product obtained directly from the fruit of the olive tree solely by mechanical means. It should also include the country of origin of the product and Nutrition Board.
WHAT IS THE DIFFERENCE BETWEEN VIRGIN OLIVE OIL AND EXTRA VIRGIN OLIVE OIL?
Oils differ from each others for several reasons: First the way of obtaining it. Virgins Oils are obtained solely by physical processes, without the intervention of chemical solvents. OLIAESA only bottled virgin olive oil and extra virgin olive oil.
Within these virgin oils they are classified and differentiated by their quality parameters.
EXTRA VIRGIN OLIVE OIL. It should be considered the best olive oil. It has some sensory characteristics that reproduce the smells and flavors of the fruit from which it comes. It is the juice of olives harvested at their best maturity, health and properly processed. It contains all the elements of nutritional interest. No therefore any alteration in their physical-chemical indices or sensory.
VIRGIN OLIVE OIL. Virgin Olive Oil may have slight alterations in their sensory or analytical indices.
WHAT ARE INTENSE OLIVE OIL AND SOFT OLIVE OIL?
These terms refer to the "olive oil", oils with whom we do not work because we only sell virgin oils.
But we want to clarify indicating these terms, due to the frequent questions our costumers ask us.
The intense olive oils have more flavor because the amount of virgin is greater, and soft, on the contrary are less proportion of virgin.
WHAT GIVES ACIDITY TASTE TO OLIVE OIL?
Many customers confused acidity with bitterness, but these terms do not have anything to do with the each other.
The acidity in a virgin and extra virgin olive oil does not add flavor. It is just a quality parameter along with other parameters, used to classify virgin oils in different categories.
WHAT IS THE BEST WAY TO KEEP VIRGIN OLIVE OIL AND EXTRA VIRGIN OLIVE OIL?
It must be kept in a cool and dark place.
The ideal storage temperature is about 20 ° C, at this temperature may thicken, without affecting their quality.
