Interesting facts about olive oil

On this page, we have compiled a list of frequently asked questions about olive oil. Can’t find the answer to your question about olive oil? Then please feel free to email us at info@italienisches-olivenöl.com. We look forward to helping you.

This question about olive oil is interesting and, at the same time, easy to answer. “... The terms Extra Virgin (English), Vierge Extra (French), Extra Vergine (Italian), Virgen Extra (Spanish) or Extra Virgem (Portuguese) correspond to the German Natives Olivenöl Extra and are a quality designation for olive oil.

In Europe, olive oil is classified into quality categories. European Regulation 1234/2007^[106] distinguishes between eight categories of olive oil (updated by EU Regulation 61/2011).^[107] These define the quality designations under which olive oil may be sold.

Regulation 61/2011^[107] (amending Regulation (EEC) No 2568/91 on the characteristics of olive oils and olive-pomace oils), Brussels opened up the European market to olive oil blends of dubious quality: The new EU Regulation 61/2011 authorises the sale of olive oil under the quality designation ‘extra virgin’ (Extra vergine) which has a maximum content of alkyl esters of 150 mg/kg. These are chemical compounds formed by the esterification of free fatty acids with low-molecular-weight alcohols and are found primarily in inferior products due to faulty production techniques or poor fruit quality. By way of comparison: an oil made from undamaged olives pressed immediately after harvesting contains a maximum of 10 to 15 mg/kg, and in exceptional cases up to 30 mg/kg, of alkyl esters. However, the alkyl ester value is not stated in the product descriptions, thereby making it impossible for consumers to compare quality.^[107] In the past, a distinction was made between commercial varieties of higher-quality oil, known as “Provence oil”, and “tree oil”. ^[108] (…)“

Source: Wikipedia

This is probably one of the most frequently asked questions about olive oil. “... Olive oil is an essential part of Mediterranean cuisine. Thanks to its high smoke point (filtered, extra virgin olive oil 210 °C^[5], 190–215 °C^[6]; refined 230 °C^[6]; another source ^{frying and deep-frying, as is the case, for example, in Italian and Spanish cuisine for many years. The smoke point is higher in good extra virgin olive oils and lower in lower-quality virgin olive oils. [6][176] The temperatures reached when frying foods containing water are usually much lower.[5] At 180 °C, however, the antioxidant substances in the oil belonging to the phenol and tocopherol groups are destroyed very quickly. [177] High-quality extra virgin olive oil, with a low free fatty acid content and a high content of phenolic antioxidants, is ideal for frying from both a health and flavour perspective.[6] Extra virgin olive oil is the most stable oil when heated, followed by coconut oil. [6] is therefore incorrect.(…)}

Source: Wikipedia

(…) In ancient times, cold-pressed olive oil was regarded as a remedy, for example for all manner of skin conditions when applied externally, or for inflammation when taken internally. It was also regarded as a beauty treatment on a par with donkey’s milk. Extra virgin olive oil contains small amounts of a natural, non-selective cyclooxygenase inhibitor called oleocanthal, which has an anti-inflammatory effect comparable to that of ibuprofen. ^[178] Furthermore, high-quality extra virgin olive oil also contains polyphenols – in particular hydroxytyrosol – which are considered to have health-promoting and anti-cancer properties (source: https://de.wikipedia.org/wiki/Polyphenole).

A laboratory study from 2008 suggested that the consumption of olive oil, due to its high oleic acid content, may lead to an increased risk of arteriosclerosis and other cardiovascular diseases.^[179] The German Heart Foundation contradicts this: “Test-tube studies do not take normal biological processes such as digestion and metabolism into account […] therefore, one cannot […] derive any dietary recommendations from them. […] Olive oil – preferably extra virgin – is still recommended as part of a balanced Mediterranean diet to reduce the risk of developing cardiovascular disease or to have a beneficial effect on its progression. (…)

Source: Wikipedia

No, consuming olive oil does not lead to weight gain. On the contrary, eating olive oil makes you feel full quite quickly. This actually tends to result in you eating less.

This is one of the questions about olive oil that arises once you have tasted pure olive oil.  A high-quality olive oil can be recognised above all by its taste and aroma. It should taste fresh, fruity and pleasant. The pungency should be felt in the finish, particularly in the throat – but not in the mouth. At the first sip (straight from a spoon or a glass), it should literally make your “breath catch in your throat”. A high-quality olive oil contains the right amount of polyphenols to provoke this slight tickle in the throat – you can taste this most clearly when you consume the oil on its own (without bread, etc.). That said, you should enjoy the taste of the olive oil, because ultimately it should not only be healthy but also a delight for the palate. Under no circumstances should a good olive oil taste bland, rancid or even pungent in the mouth.

In addition to these taste criteria, there are also chemical criteria, of which the acidity level is the most important criterion for extra virgin olive oil. The acidity level must be below 0.8. By way of comparison: the acidity of our olive oil averages between 0.015 and 0.03.

Olive oil is best tasted with fresh white bread or a baguette, perhaps with a little salt and pepper, and definitely with an apple. The apple serves to neutralise the palate during tasting. The oil should be at room temperature when tasted so that it can fully develop its flavour.
We have put together a detailed guide to olive oil tasting for you. You can find the perfect tasting set in our shop! Enjoy!

Our olive oil from the Mirretta-Barone family is made from more than eight very rare olive varieties. The growing region in the Abruzzo has remained unchanged for generations and we use no chemicals whatsoever. We offer our oil in three different production methods: cold-pressed, cold-extracted and low-oxygen cold-extracted. Discover all three oils in our  taster set at an introductory price!

Our olive oil from the Mirretta-Barone family comes directly from our olive groves in Italy.  After being bottled at the local Italian mill, it is shipped directly to Germany.

This is one of the questions we’re often asked about our olive oil, and we can answer it with a resounding “Yes”. We have a warehouse in Germany so that we can fulfil orders from our partners and distributors at short notice. We keep sufficient stock at our central warehouse in Aachen to ensure that delivery to your home is as quick as possible.