Olive oil is a food with character and charisma.
Olive oil is a fine product, but there are striking differences. These are determined by many different factors. Continue reading “Kaltpressung: Arten der Olivenölproduktion”
Olive oil is and remains justifiably the most popular oil in the kitchen, but be careful: Only in bottles on which natively on the outside, and oil best quality is included.
Olive oil is not just olive oil. Basically, the oils can be divided into two main groups: the high-quality, virgin olive oil, with which we refine our dishes, and the refined variants, which are usually obtained from less high-quality fruits by means of hot pressing. There are a total of 9 different categories or quality levels. Native oils are in the highest quality classes.
In addition, virgin olive oil is divided into three further subgroups.
Here are the top 3 olive oil grades in order of quality.
So if you use extra virgin olive oil, you can be sure that you are getting deluxe quality.
For one liter of virgin olive oil you need around 5kg to 8kg of natural olives. As the name suggests, these are pressed cold and without any additional means. In the best case, this happens immediately after picking.
The highest quality oil, the extra virgin olive oil, must not have any defects and must have a lower acid value of less than 0.8 percent.
When virgin olive oil already 2 percent acid can be contained and easy mistakes are tolerated.
When ordinary native Olivenö l also several errors may be present.
Since it contains most of the healthy ingredients as well as vitamins and flavors, it is overall healthier and tastes more intense.
All types of oil that you can order from us in the olive oil online shop meet the very highest standards.
The processed olives are picked by hand and cold-pressed the same day at 20-24 degrees. Since no machines are used during the harvest, the fruits are not damaged, which also guarantees the top quality of our olive oils.
