This should be considered when buying high quality olive oil

Expert tips: How to find high quality olive oil

Olive oil is one of the best oils for cooking. There are many varieties of this on the market. Consumers expect above all quality and assured origin. But unfortunately in this area is often cheated. Experts explain what is important when purchasing high-quality olive oil.

How consumers find high quality olive oil

As varied as our diet has become over the past few decades, the supply of edible oils has become so diverse. In addition to local sunflower and rapeseed oil, olive oil is used in many households. The latter is particularly popular with people who are inclined to the Mediterranean diet. Consumers expect olive oil above all quality and assured origin. Unfortunately, this oil ranks high in the top 10 food scams. Food experts from Tüv Süd explain in an up-to-date statement what to expect when purchasing high-quality olive oil.

Most consumers pay particular attention to good quality olive oil. Unfortunately, these oils are often cheated. Experts explain what to look for when buying high quality olive oil. (Image: luigi giordano / fotolia.com)

Good oil does not have to be expensive

Good oil does not have to be expensive: In a study by Stiftung Warentest, many cheap olive oils performed well.

However, although the legal rules governing olive oil have been steadily expanding for several years and harmonized at EU level, these products are still often subject to a great deal of brand misleading.

Consumers should always pay attention to the labeling, advises Tüv Süd.

Best quality is expensive to produce

Spain, Italy, Greece and Portugal produce 90% of olive oil in the European Union.

The principle sounds simple: Healthy, ripe olives are carefully harvested and mechanically processed under safe, hygienic conditions so that oil can be squeezed out of them. No further substance may be added.

But since the quality of the olives is influenced by many factors, the best quality is very expensive to produce.

Processing, grades and labeling are described in detail in various EU regulations. EU Regulation 1513/2001 states that virgin olive oil must come from the fruit of the olive tree and may only be processed mechanically or physically.

The oil must be as natural as possible. Extraction and processing must not degrade product quality.

Extra virgin olive oil and its class

EU Regulation 61/2011 regulates olive oil grades: for the consumer, the most important are "Native Olive Oil" and "Extra Virgin Olive Oil".

Extra virgin olive oil - also called extra vergin - must be obtained directly from the olives using only mechanical methods. Heat above 40 degrees Celsius is not allowed.

This grade must have only a very low acidity (less than 0.8%) and no sensory errors. It is also referred to as Category 1 olive oil. By contrast, extra virgin olive oil may contain a little more acid (up to 2%).

Slight sensory errors are accepted in this class. It is also referred to as Category 2 olive oil.

In addition, consumers can buy in the trade category 5 olive oil, which is a mixture of Category 1 or Category 2 refined olive oil. The higher the proportion of virgin olive oil in this mixture, the more intense the taste.

Other olive oils are lampante oil, refined olive oil or olive pomace oil, which is pressed from solid olive residues. These may not be given to consumers.

Fraud is common

For 50% of olive oil produced in the EU, the quality is so low that it needs to be refined. Experts believe that olive oil is very much affected by food fraud.

Opportunities for fraudsters to increase their unfair profits range from blending Category 1 low grade olive oils to faux - e.g. a sunflower oil mixed with chlorophyll.

From the outside, the quality of olive oil is usually not. As a rule, fraud can only be proven by experienced experts using modern food analysis.

You can infer from the chemical composition and the sensory profile of the olive oils on origin and quality.

Consumers should still pay attention to important quality criteria when shopping so as not to disappoint their expectations later.

quality criteria

"A high quality olive oil has low acidity, high levels of polyphenols, flawless taste and good preservation," says Dr. Andreas Daxenberger, food expert at TÜV SÜD, "but a perfect condition is not easy for the layman to judge."

Extra virgin olive oil shows in the taste next to the 'fruitiness' the taste components 'sharpness' and 'bitterness'. This is often surprising to the consumer.

For a high-quality olive oil, packaging and labeling should also be of the highest quality:

It does not always have to be "Extra Vergin" on it. Even a simpler, virgin olive oil can be very high quality. Often it is up to the individual's taste whether he prefers the official criteria in the category Extra Vergin - sharpness, bitterness and fruitiness - and the lower acidity. Other olive oil categories can also taste good.

The quality label, the source, the filling quantity, the best before date, the manufacturer or the bottler or distributor must always be indicated on the label.

For organic products, too, all mandatory labeling elements must be in place.

Dark glass bottles protect better

All nutritional and health claims must comply with legal requirements. The imprint "cholesterol-free" or "rich in linoleic acid" has the consequence that calorific value and nutritional values ​​must be specified according to specific specifications.

The term "cold pressed" indicates that the pressure has been below 27 degrees Celcius.

Dark glass bottles protect olive oil and its nutrients much better from oxidation by light. Glass bottles or metal containers are plastic bottles - often to be found directly in the small direct marketer in holiday countries - preferable.

Finally, the indications "protected geographical area" or "protected area of ​​origin" are evidence of a secure provenance.

Another tip: If components of the olive oil be crystallized, this is merely an indication of too cool storage (below 6-8 degrees Celsius). The crystals dissolve again at room temperature and have no taste loss. (Ad)