Already have an account? Login
Password Reset
The instructions to reset your password are sent to the email address you provided. If you did not receive the email, please check your spam folder as well.
The rich gastronomic heritage surrounding olive oil highlights its status as an authentic symbol of the Mediterranean diet. The term "olive oil" brings about uncertainty when used in any description on a label. The classifications such as light olive oil, premium olive oil, or fresh olive oil merely indicate a combination of refined and virgin olive oils. In order to maintain its quality, each batch of oil manufactured and sold in Europe must comply with rigorous standards set by the European Community under regulation 2568/91 and its later revisions. These standards result in a commercial categorization of olive oils, enabling a more informed interpretation of labels and a conscious selection of oil for your culinary needs.
First and foremost, it is important to define the true nature of olive oil and identify its regulatory authority within the market.
Virgin olive oils derive solely from the fruit of the olive tree (Olea europaea L.) using mechanical or alternative physical processes. These procedures, particularly under controlled thermal conditions, maintain the oil's integrity without any modifications and without employing additional treatments like washing, decantation, centrifugation, or filtration.
The 4 major olive oil regulating authorities
The Codex Alimentarius outlines 4 categories of olive oil, whereas the European Union specifies 8. Olive oil within the European community is categorized considering three factors: the extraction technique employed, its composition (incorporating the measure of free acidity through chemical analysis), and an evaluation based on sensory characteristics. This classification results in 3 distinct groups of olive oil.
1-Virgin oils intended for consumption
2-Mixtures of refined olive oil, olive pomace oil, and suitable virgin olive oils for consumption
3- Olive oils not suitable for consumption
Virgin oils intended for consumption
Extra virgin
Virgin
Courante
There's notable diversity in quality among extra-virgin olive oils, with a wide array of olive varieties available. While some olives undergo extensive chemical treatments, others experience minimal processing. The production method plays a pivotal role in flavor: Olive oils crafted using traditional, artisanal pressing methods offer the most authentic profiles, distinct from those mass-produced via centrifugation, such as virgin or extra-virgin olive oils. Typically, the greater the authenticity of the oil, the more expensive it tends to be.
Mixtures of refined olive oil, olive pomace oil, and suitable virgin olive oils for consumption
This constitutes a blend, with varying proportions, of rectified olive oil and extra virgin or virgin oils, which, as mandated by law, maintains a maximum free acidity of 1%. Due to its attributes, it's recommended for frying, serving as a viable alternative to seed oils, or for cooking food. While preserving the typical fatty acid composition of olive oils, the refined or rectified oil lacks odor, color, and flavor, devoid of beneficial elements like polyphenols, and is exclusively marketable at the retail level. These oils are acquired through an industrial refining process that reduces acidity to the established limit of 0.3%, eliminates oxidized substances, and rectifies the sensory imperfections of the oils from which they are derived.
Blend of refined olive oil with virgin olive oils
a blend of refined olive oil and virgin olive oils suitable for consumption. Its organoleptic characteristics mirror those of virgin olive oil, although they might diverge based on particular standards.
L’huile de grignons ou tourteaux d’olive
Formulated through a blend of refined olive oil and virgin olive oils intended for direct consumption. The retailing country might require a more distinct designation. It's advisable to consume this product in moderation due to potential health risks.
L’huile de grignons d’olive raffinée
Derived from raw olive pomace oil through refining methods that maintain the original glyceride structure. Its direct sale to consumers is subject to approval by the retailing country.
Olive pomace
consists of solid leftovers from olive pressing, including the skin, pulp, and pits, with their oil content varying based on the extraction method. Olive pomace oil is the product obtained from processing these remnants using solvents or alternative physical methods. Due to its rich fatty acid content, this substance serves various purposes, predominantly in cooking, soap making, and skincare.
Olive oils not suitable for consumption
Lampante olive oil
The term "lampante" stems from its historical use as fuel in oil lamps. This oil is deemed of lower quality due to its high acidity level and extremely unpleasant taste and odor, making it unfit for consumption.
Refined Olive oil
Derived from virgin olive oils through refining techniques that maintain the original structure of glycerol esters containing fatty acids.
Crude olive pomace oil
This product results from extracting the remaining oil from mechanically pressed olives. Typically, this method involves chemical extraction using strong solvents, followed by the evaporation of the final product and the deodorization process of the obtained oil.
At Paka
When purchasing olive oil, don't focus too much on the multitude of prefixes shown on labels. Instead, pay attention solely to the terms "virgin" and "extra virgin". All other prefixes, except "organic," hold no particular significance. Reviewing the label is important, yet having a reliable traceability system is equally crucial to authenticate the oil's origin and characteristics. Dependable traceability plays a pivotal role in enhancing production, acquiring certification, and promoting olive oil in the market.
References :
Les catégories d'huile d'olive, Daniel Dawson, Olive Oil Times, November 2nd 2022, Accessed December 1st, 2023 on : https://fr.oliveoiltimes.com/basics/understanding-the-different-categories-of-olive-oil/100111 or https://www.oliveoiltimes.com/basics/understanding-c-different-categories-of-olive-oil/100111
Designations and definitions of olive oils, International Olive Oil Council, Accessed December 1st, 2023 on : https://www.internationaloliveoil.org/olive-world/olive-oil/ or
https://www.internationaloliveoil.org/monde-de-lolivier/huile-dolive/
Le guide essentiel de l'huile d'olive extra vierge, Daniel Dawson, Olive Oil Times, January 20th 2022, Accessed December 1st, 2023 on : https://fr.oliveoiltimes.com/basics/extra-virgin-olive-oil/104120