"deteriorated taste. Also, most consumers do not like the pronounced taste of extra virgin olive oil for deep fried foods. Refined olive oils are suited for deep frying because of the higher smoke point and milder flavour. Extra Virgin oils have a smoke point around 165–190°C (325–375°F) whereas refined light Olive Oil has a smoke point up to 240°C (465°F). Choosing a cold-pressed olive oil can be similar to selecting a wine. The flavor of these oils varies considerably and a particular oil may be more suited for a particular dish. Fresh oil, as available in an oil producing region,"
"Olive oil acidity Free acidity is an important parameter that defines the quality of olive oil and is defined as a percentage as grams of free fatty acids (expressed as oleic acid, the main fatty acid present in olive oil) in 100 grams of oil. As defined by the European Commission regulation No. 2568/91 and subsequent amendments, the highest quality olive oil (Extra-Virgin olive oil) must feature a free acidity lower than 0.8%. Virgin olive oil is characterized by acidity between 0.8% and 2%, while lampante olive oil (a low quality oil that is not edible) features a free acidity"
"be described simply as ""olive oil"". It has a more neutral flavor than pure or virgin olive oil, making it unfashionable among connoisseurs; however, it has the same fat composition as regular olive oil, giving it the same health benefits. It also has a high smoke point, and thus is widely used in restaurants as well as home cooking in some countries. As the United States is not a member, the IOC retail grades have no legal meaning there, but on October 25, 2010, the United States Department of Agriculture (USDA) established Standards for Grades of Olive Oil and Olive-Pomace"
"Salento. The limit of the altitudinal range is 517 m. above sea level. The soil is mainly made of limestone. The extra-virgin olive oil ""Terra d'Otranto"" is light yellow with green shades. It has a fruity taste with some light bitter and spicy aroma. It is perfect for pasta, vegetables and legumes, but it can be used also with secondo courses. Consorzio tutela olio DOP Terra d'Otranto, Lecce Terra d'Otranto (extra-virgin olive oil) The extra-virgin olive oil Terra d'Otranto is produced with the olive cultivars ""Cellina di Nardò"" and ""Ogliarola"" for, at least, 60%. They are mixed with other minor"
"classifications (such as extra-virgin olive oil). On October 25, 2011, the United States adopted new olive oil standards, a revision of those that have been in place since 1948, which affect importers and domestic growers and producers by ensuring conformity with the benchmarks commonly accepted in the U.S. and abroad. The IOC officially governs 95 per cent of international production and holds great influence over the rest. IOC terminology is precise, but it can lead to confusion between the words that describe production and the words used on retail labels. Olive oil is classified by how it was produced, by"
"of sensory attributes of the superior extra virgin olive oils found on the marketplace. Entries are classified in different categories according to their fruitiness and evaluated by IOC-recognised panels which use a 100-point profile sheet to rate their smell, taste, retronasal sensations, harmony, complexity and persistence. The highest scorers are then assessed by an international panel of judges who pick the first, second and third prize winners in each section of the competition. Winners receive a medal and a diploma. They are also allowed to mention their Award on bottles of extra virgin olive oil belonging to the same batch"
"(PDO) covering the whole region. Olive varieties include: ""Baresane"", ""Biancolilla"", ""Brandofino"" (Castiglione), ""Buscionetto"" (Biancolilla), ""Carolea"", ""Cellina di Nardò"", ""Cerasuola"" (Ogliara), ""Cerignola"" (Bella di Cerignola), ""Cima di Bitonto"", ""Cima di Mola"", ""Coratina"", also grown in Corning, CA., a 2018 Gold Medal New York International Olive Oil Competition (NYIOOC) winner, ""Frantoio"", ""Garganica"", ""La Minuta"", ""Leccino"", ""Moresca"", ""Nocellara Etnea"", ""Nocellara Messinese"", ""Ogliarola"", ""Ogliarola Barese"", ""Ogliara Messinese"", ""Ottobratica"", ""Peranzana"" that is produced as ""Certified Ultra-Premium Extra Virgin Olive Oil"", ""Rotondella"", ""Santagatese"", ""Saracena"", ""Tonda Iblea"", and ""Verdello"" (subspecies of San Benedetto). There has been an issue of marketed ""extra pure"" olive oil actually being imported"
"grade of oil and it represents only a tiny amount of the UK vegetable oil market, around 0.25% of the one million tonnes consumed each year. In July the Spanish government reported that high levels of contaminants called polycyclic aromatic hydrocarbons (PAHs), some of which can cause cancer, were found in some olive-pomace oil products. The contamination is believed to result from the process used to produce this oil. The Spanish government introduced a temporary ban on olive-pomace oil in response to these findings. It has now set legal limits for the maximum amount of PAHs in olive oil."" Due"
"of a blend of refined olive-pomace oil and virgin olive oils fit for consumption as they are. It has a free acidity, expressed as oleic acid, of not more than 1 gram per 100 grams and its other characteristics correspond to those laid down for this category. In no case shall this blend be called ""olive oil"". Warnings about possible carcinogenic properties of olive-pomace oil have been issued by the British Food Standards Agency as well as others. Quoted from the above reference, ""Olive-Pomace oil is made from the residue left after producing virgin olive oil. It is the lowest"
"to alterations in the oil, and which have not undergone any treatment other than washing, decantation, centrifugation and filtration. Virgin olive oils fit for consumption as they are include: Virgin olive oil not fit for consumption as it is, designated lampante virgin olive oil, is virgin olive oil which has a free acidity, expressed as oleic acid, of more than 3.3 grams per 100 grams and/or the organoleptic characteristics and other characteristics of which correspond to those fixed for this category in the IOC standard. It is intended for refining or for technical use. Refined olive oil is the olive"
"Olive trees have been grown around the Mediterranean since the 8th millennium BC. Spain is the largest producer of olive oil, followed by Italy and Greece. However, per capita national consumption is highest in Greece, followed by Spain, Italy, and Morocco. Consumption in South Asia, North America and northern Europe is far less, but rising steadily. The composition of olive oil varies with the cultivar, altitude, time of harvest and extraction process. It consists mainly of oleic acid (up to 83%), with smaller amounts of other fatty acids including linoleic acid (up to 21%) and palmitic acid (up to 20%)."
"distinguishing the ground and the flight to ensure quality and achieve the minimum of acidity in the finished product. Olive Oil Organic Extra Virgin ""Verdiial Lácara"" is considered one of the world's best in their field and therefore guarantee it received international awards in recent years: - First Prize for Extra Virgin Olive Oil from organic cultivation of Extremadura, the endpoint 2002. - Third Prize at the First National Extra Virgin Olive Oil from organic cultivation of the Seventh Exhibition of Ecological Agriculture, held in Córdoba in 2002. - Winner of the best organic oils in the world BIOFACH 2010,"
"and subsequently abolished in 2006. Leaded fuel was abolished in 1996. In the UK the most common gasoline grade (and lowest octane generally available) is 'Premium' 95 RON unleaded. 'Super' is widely available at 97 RON (for example ""Shell V-Power"", ""BP Ultimate""). Leaded fuel is no longer available. In the United States all motor vehicle gasoline is unleaded and is available in several grades with different octane rating; 87 (Regular), 89 (Mid-Grade), and 93 (Premium) are typical grades. The maximum octane rating in California is generally 91. At high altitudes in the Mountain States and the Black Hills of South"
"oil obtained from virgin olive oils by refining methods which do not lead to alterations in the initial glyceridic structure. It has a free acidity, expressed as oleic acid, of not more than 0.3 grams per 100 grams and its other characteristics correspond to those fixed for this category in the IOC standard. Olive oil is the oil consisting of a blend of refined olive oil and virgin olive oils fit for consumption as they are. It has a free acidity, expressed as oleic acid, of not more than 1 gram per 100 grams and its other characteristics correspond to"
"filters, methods which do not alter the glyceridic structure. It has a free acidity, expressed as oleic acid, of not more than 0.3 grams per 100 grams (0.3%) and its other characteristics correspond to those fixed for this category in this standard. It is obtained by refining virgin oils to eliminate high acidity or organoleptic defects. Oils labeled as ""Pure olive oil"" or ""Olive oil"" are primarily refined olive oil, with a small addition of virgin for taste. Olive pomace oil is refined pomace olive oil, often blended with some virgin oil. It is fit for consumption, but may not"
"(20–25%). The oil has a sweet delicate quality, and is appreciated by novice olive oil consumers. It has a taste of fresh almond and hazelnut. For a more bitter, strong taste, a harvest before the end of the year is preferable. In France the cultivar is used in three officially approved ""appellations"": the ""AOC Huile d'Olive de Nice"", ""AOC Olive de Nice"" and ""AOC Pâte d'Olive de Nice""; in Italy the quality of the Taggiasca cultivar is granted by Protected Designation of Origin - PDO regulations. The best-known application of the Cailletier is for Niçoise salads. For this purpose the"
"fatty acid content or its polyphenol components. In 2018, a meta-analysis of 26 clinical trials reported that high-polyphenol olive oil improved measures of total cholesterol, HDL cholesterol, malondialdehyde, and oxidized LDL when compared to low-polyphenol olive oils. A 2014 meta-analysis concluded that an elevated consumption of olive oil is associated with reduced risk of all-cause mortality, cardiovascular events and stroke, while monounsaturated fatty acids of mixed animal and plant origin showed no significant effects. In the United States, after application to the FDA, producers of olive oil may place the following restricted health claim on product labels since November 1,"
"2006, it awarded AOC status to salt marsh lamb raised in the Bay of the Somme. In 1981, the AOC label was given to Haute-Provence Lavender Essential Oil. It refers to a very high-quality production and concerns only the essential oil of fine lavender - ""Lavandula angustifolia"". The fields must be located within a specific territory at a minimum altitude of 800 meters. This geographic area covers 284 communities in the Alpes-de-Haute-Provence, Hautes-Alpes, Drôme and Vaucluse regions. Lentils from Le Puy-en-Velay have AOC status. (See: Le Puy Green lentil.) Honey from the island of Corsica has been given AOC status."
"domestic cooking or catering, or industrial uses such as animal feed or engineering applications. During the stages of maturity, olive fruit changes color from green to violet, and then black. Olive oil taste characteristics depend on which stage of ripeness olive fruits are collected. In 2016/17 period, world production of virgin olive oil was 2.586,5 thousand tonnes (table), a 18,6% decrease under 2015/16 global production. Spain produced 1.290,6 thousand tonnes or 50% of world production. The next six largest producers – Turkey, Greece, Italy, Morocco, Syria and Tunisia – collectively produced 70 percent of Spain's annual total (table). In the"
"those fixed for this category in the IOC standard. Olive pomace oil is the oil obtained by treating olive pomace with solvents or other physical treatments, to the exclusion of oils obtained by re-esterification processes and of any mixture with oils of other kinds. It is marketed in accordance with the following designations and definitions: The IOC Mario Solinas Quality Award was launched in the year 2000 to reward producers, producer associations and packers for excellence and craftsmanship in the production of extra virgin olive oils. A twin aim is to increase consumer awareness and visibility of the wide range"
"to low smoke point it is not suitable for deep frying. Olive pomace oil Olive pomace oil is olive oil that is extracted from olive pulp after the first press. Once the mechanical oil extraction of olive oil is complete, approximately 5-8% of the oil remains in the pulp, which then needs to be extracted with the help of solvents, an industrial technique used in the production of most other edible oils including canola, peanut, sunflower, etc. Although the oil extracted in this manner is still olive oil, at retail it may not simply be called “olive oil”. This is"
"characteristics of a superior oil. Superior oil: A term originated by P.J. Chapman in 1947 to categorize summer-use oils that met certain specifications. This included a high proportion of paraffinic hydrocarbons and purification that allowed year-round use without phytotoxicity. Since then, further developments have resulted in oils that distill over a narrow temperature range. Most superior oils are now better referred to as narrow-range oils. Vegetable oil: An oil derived from the seeds of some oil seed crop (e.g., soybeans, canola, cottonseed). Horticultural oil Horticultural oils or narrow range oils are lightweight oils, either petroleum or vegetable based. They are"
"Calabrian dishes. Bruzio Bruzio olive oil is a Protected Designation of Origin (PDO) product, as of European regulation Reg. CEE 2081/92 and Reg. CE n.1065/97. Bruzio Extra Virgin Olive Oil has a fruity taste and aroma. It is green with light yellowish highlights, and has max acidity of 0.8%. Bruzio oil is extracted from wholesome olives, harvested in the Southern territories of the Province of Cosenza. Physical and mechanical processes that keep the original characteristics of the olives are used. After harvesting mature olives and pressing them, the wholesome olives are selected from all the olives harvested. These selected olives"
"obtained solely from the fruit of the olive tree, to the exclusion of oils obtained using solvents or re-esterification processes” The International Olive Council has classified olive pomace oil into the following categories: Olive-pomace oil whose characteristics are those laid down for this category. It is intended for refining for use for human consumption, or it is intended for technical use. Oil obtained by refining crude olive-pomace oil. It has a free acidity, expressed as oleic acid, of not more than 0.3 grams per 100 grams and its other characteristics correspond to those laid down for this category. Oil consisting"
"oil is naturally low acidic, helping to increase smoke point. An extra virgin avocado oil, characterized by a deep emerald green color can be safely heated to a temperature of . Both unrefined and refined avocado oil can safely be used to conduct almost any high-heat cooking application, including baking, stir-frying, deep-frying, searing, barbecuing, roasting, and sauteing. Like all oils, the more refined, the higher the smoke point. The following table provides information about the composition of avocado oil and how it compares with other vegetable oils. Avocado oil Avocado oil is an edible oil pressed from the fruit of"
"180 hours, not one of the oils fully solidified, and one of the oils that solidified the most was the olive oil-canola oil mixture. Thus, the ""Fridge Test"" is not reliable for determining oil purity or quality. Pure olive oil should burn in an oil lamp. The ignition test however, like the refrigerator test, is not conclusive. Olive oil regulation and adulteration Olive oil regulation and adulteration are complex issues overseen and studied by various governmental bodies, non-governmental organizations, and private researchers across the world. The International Olive Council (IOC) is an intergovernmental organization based in Madrid, Spain, with 16"
"were pure triolein, it would solidify in a properly set refrigerator. However, olive oil is a complex mixture with significant variability in its fatty acid structure, and can be anywhere from 55% to 83% oleic acid, with the remainder a mixture of polyunsaturated fat and saturated fat, as well as containing waxes, phytosterols, and other compounds that affect its melting temperature. Thus, in practice, many olive oils have significantly lower melting temperatures. In fact, one might expect a refined seed oil with very high oleic acid content (such as high oleic sunflower oil) to be more likely to solidify in"
"Bruzio Bruzio olive oil is a Protected Designation of Origin (PDO) product, as of European regulation Reg. CEE 2081/92 and Reg. CE n.1065/97. Bruzio Extra Virgin Olive Oil has a fruity taste and aroma. It is green with light yellowish highlights, and has max acidity of 0.8%. Bruzio oil is extracted from wholesome olives, harvested in the Southern territories of the Province of Cosenza. Physical and mechanical processes that keep the original characteristics of the olives are used. After harvesting mature olives and pressing them, the wholesome olives are selected from all the olives harvested. These selected olives are then"
"Olive oil Olive oil is a liquid fat obtained from olives (the fruit of ""Olea europaea""; family Oleaceae), a traditional tree crop of the Mediterranean Basin. The oil is produced by pressing whole olives. It is commonly used in cooking, whether for frying or as a salad dressing. It is also used in cosmetics, pharmaceuticals, and soaps, and as a fuel for traditional oil lamps, and has additional uses in some religions. There is limited evidence of its possible health benefits. The olive is one of three core food plants in Mediterranean cuisine; the other two are wheat and grapes."
"or overripe to maximize oil content, and thus produce oil with poor taste qualities. Less than one quarter of the harvest each year qualifies as Extra Virgin. Aceite (de), Albaideño, Andaluza, Blanca, Calidad (de), Carlon, Corriente, Doncel, Fina, Grosal, Jabata, Javata, Lopereño, Marteño, Marteño Basto, Fino, Molejona, Moradillo, Moradillo Negro, Moradillo Temprano, Morcona, Morenillo, Nevadillo, Nevadillo Blanco, Nevadillo de Martos, Nevado, Nevado Blanco, Nevado Blanco Productivo, Olive Grosse de Tlemcen, Olivo Macho de Santisteban del Puerto, Picua', Picual de Hoja Clara, Picual de Hoja Oscura, Picual de Jaẽn, Picuda, Picual de Almeria, Picudo, Picudo de Martos, Picudo Loporeño, Picudo Marteño,"
"drop nearly 20 °C. For example, the smoke point of olive oil can vary from being suitable for high temperature frying to only safely used for stir frying. As a cooking oil is refined its smoke point increases. This is because many of the impurities found in natural oils aid in their breakdown. In general the lighter the oil, the higher its smoke point. It is important to choose the appropriate oil for each cooking technique and temperature as cooking oils degrade rapidly when heated about their smoke point. It is recommended that oils heated beyond their smoke point should"
"higher than 2%. The increase of free acidity in olive oil is due to free fatty acids that are released from triglycerides. The presence of free fatty acids in olive oil is caused by a reaction (lipolysis) started when lipolytic enzymes (that are normally present in the pulp and seed cells of the olive) come in contact with the oil (that is contained in particular vacuoles) due to loss of integrity of the olive. High values of free acidity in olive oil can be due different factors such as: production from unhealthy olives (due to microorganisms and moulds contamination or"
"marketing standards for olive oil. This article states that in order to use these designations the olive oil bottler must prove that the temperature of malaxation and extraction was under 27 °C (80 °F). For olive oil bottled outside EU countries, this regulation does not apply, and thus the consumer has no assurance that these statements are true. The temperature of malaxation and extraction is crucial due to its effect on olive oil quality. When high temperatures are applied, the more volatile aromas are lost and the rate of oil oxidation is increased, producing therefore lower quality oils. In addition,"