We are known to be the biggest consumers of olive oil on the planet, but it would be interesting to know exactly what it is we are consuming.<\/p>\n\n\n\n
You see, \u2018extra virgin olive oil\u2019 and \u2018olive oil\u2019 are not the same thing, despite both being different categories of edible olive oil, according to the International Olive Council, along with \u2018virgin olive oil\u2019 and \u2018olive-pomace oil\u2019.<\/p>\n\n\n\n
Let’s take a look at the official definitions:<\/p>\n\n\n\n
Extra virgin olive oil: \u2018is virgin olive oil, i.e. olive oil produced using only natural and mechanical processes, with perfect aroma and taste, with no more than 0.8% free acidity and other characteristics in accordance with those set out in Commission Regulation (EEC) No 2568\/91\u2019.<\/p>\n\n\n\n
Virgin olive oil: \u2018is virgin olive oil, i.e. olive oil that has been produced using only natural and mechanical processes, with good organoleptic characteristics, with no more than 2.0% free acidity and other characteristics in accordance with those provided for in Commission Regulation (EEC) No 2568\/91\u2019.<\/p>\n\n\n\n
Olive oil: \u2018is a mixture of refined olive oil and edible virgin olive oil with an acidity of not more than 1%.<\/p>\n\n\n\n
Refined olive oil is produced by refining (neutralisation, deodorisation, discoloration) of inferior virgin olive oil\u2019.<\/p>\n\n\n\n
Simply put, the juice of olives is only the \u2018extra virgin olive oil\u2019 and the \u2018virgin olive oil\u2019, while \u2018olive oil\u2019 is a product of chemical processing and refining (it is called \u2018refining\u2019, a word nicely chosen by the big industries!) of virgin olive oils with defects or otherwise inedible. Where do you think all the inferior olive oils and dregs bought by some street sellers go?<\/p>\n\n\n\n
Please do not misunderstand me. The refining and processing that all these inferior oils undergo in order to become \u2018olive oil\u2019 as a category are completely safe methods, and the end result (\u2018olive oil\u2019) is a fatty substance that is extremely safe to consume. But it is not the juice of olives.<\/p>\n\n\n\n
What do you think is being sold in supermarkets across the country? \u2018Olive oil\u2019!!!<\/p>\n\n\n\n
This is what the big companies want. That’s where the big profits lie.<\/p>\n\n\n\n
However, you will say, why are you writing this for us? We have our own oil. We pick the olives, take them to the olive mill, and then home. No adulteration and no chemical treatment. So, we have \u2018Extra virgin olive oil\u2019 in our house.<\/p>\n\n\n\n
I think not! You can\u2019t be sure that it is \u2018Extra virgin olive oil\u2019 and not \u2018Virgin olive oil\u2019. What’s the difference? According to the definitions given above, \u2018Extra virgin olive oil\u2019 has \u2018perfect aroma and taste\u2019! In other words, it does not have any organoleptic defects (e.g. rancidness, sediment, mould, etc.).<\/p>\n\n\n\n
Organoleptic defects are caused by poor practices in cultivation, harvesting, transportation to the mill, processing at the mill, or storage.<\/p>\n\n\n\n
But don\u2019t we have the best oil in the world? What are these defects you\u2019re talking about?<\/p>\n\n\n\n
I quote an excerpt from a speech (given in March 2016 at a conference in Nemea) by Panagiotis Katsaris, Director of the olive oil laboratory of the Kalamata Olive Institute:<\/p>\n\n\n\n
\u2018Any Greek olive grower and oil miller you ask will tell you that he produces the best olive oil, not only in the country but perhaps in the world.<\/p>\n\n\n\n
Unfortunately, there are producers or standardisers who remain attached to mistaken ideas which should be rejected if we really want an outstanding product, for which we have all the prerequisites otherwise.<\/p>\n\n\n\n
It is worth noting that, due to mishandling, many extra virgin olive oils are often downgraded to the \u2018virgin\u2019 category, or even to Lampante, while their producers still consider them to be excellent! \u2018<\/p>\n\n\n\n
What we need to learn is that if we apply good practices (in harvesting, pressing, and storage) we will reduce the risk of defects in our oil. To make sure of our product, we can send it for organoleptic evaluation to a special accredited panel.<\/p>\n\n\n\n
We need to educate our friends and acquaintances to choose \u2018Extra virgin olive oil\u2019 and not \u2018olive oil\u2019. It is inadmissible for \u2018olive oil\u2019 to have such high sales even in the olive-growing areas. I\u2018d like to hope that it is only out of ignorance of the terms.<\/p>\n\n\n\n
* Giannis Karvelas is a business consultant, CEO of PARATUS Europe, who gives seminars on olive oil. His articles are on his company\u2019s webpage relating to olive oil: https:\/\/www.facebook.com\/PARATUSOliveOil<\/p>\n","protected":false},"excerpt":{"rendered":"
We are known to be the biggest consumers of olive oil on the planet, but it would be interesting to know exactly what it is we are consuming. You see, \u2018extra virgin olive oil\u2019 and \u2018olive oil\u2019 are not the same thing, despite both being different categories of edible olive oil, according to the International […]<\/p>\n","protected":false},"author":1,"featured_media":527,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13],"tags":[],"class_list":["post-1314","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-guest-blogging-en"],"acf":[],"yoast_head":"\n