The quality of olive oil can be determined in three ways:
1. Acidity
2. Polyphenols
3. Taste
If you want to determine quality, "taste" is of course the most important, but also the most subjective way. What one person likes may be too soft, too fruity or too bitter for another. Moreover, you often cannot taste before you buy olive oil. So the question is: how can you determine, based on data, whether you are purchasing the desired quality and taste?
1. Acidity
The olive oil industry worldwide has supported an EU quality classification system. The quality of olive oil is determined on the basis of its acidity. It becomes acidity has nothing to do with a sour taste. In fact, if olive oil tastes sour, it is spoiled (rancid). Consumption has no harmful consequences but is far from tasty.
The concept of "acidity" comes from fatty acids. Olive oil contains a high proportion of monounsaturated and polyunsaturated fatty acids. This olive oil is rich in vitamin E and polyphenols. Vitamin E is a fat-soluble vitamin. Like vitamin C, it is a strong antioxidant that protects against free radical damage. Polyphenols also belong to the antioxidant family, which help protect healthy cells and tissues, regulate blood pressure, fight inflammation and prevent aging.
Olives form triglycerides during their growth by binding fatty acids with glycerol. After picking, some of those fatty acids can be released from the triglycerides. These are the free, unbound fatty acids. The fewer unbound fatty acids an olive oil contains, the higher its quality. In order for an olive oil to be called "extra virgin", the percentage of unbound fatty acids (that is: the acidity) must be below 0.8%.
The oils in our range are always well below this, with the absolute top being the EH1200, which has an acidity of less than 0.15%.
2. Polyphenols
A better method to determine quality would be polyphenols. This method is still in its infancy. The big advantage of measuring polyphenols is that you map both taste and health. After all, polyphenols contribute to taste. For example, oleuropein gives a bitter note to oil, while oleocanthal produces a peppery note. That's because receptors in your mouth and pharynx respond to these molecules. At the same time, these micronutrients are of great value for your body. The more vitamins and polyphenols you consume, the more olive oil contributes to health effects, such as
lowering bad cholesterol
strengthening the heart and blood vessels
support the brain and nervous system
clearing inflammation
cutting off nutrition to bad cells
reducing gene degeneration
Some olive oils list the amount of polyphenols on their label. The higher the better. Extra virgin olive oil contains between 50 and 150 mg polyphenols per liter. Some early harvest oils rise above that. EH1200 is the absolute top with 1200 mg per liter - you can taste it and notice it after daily use for several weeks
3. Taste
Some olive oils describe the flavor on their label or website. The most commonly used terms are:
Delicate Olive Oil
A delicate olive oil has a soft and buttery taste, you notice a fruitiness in the nose, no bitterness at all and a slightly peppery aftertaste.
Medium Olive Oil
A Medium EVOO offers a fruity taste, a grassy scent and a peppery or spicy aftertaste.
Robust Olive Oil
A robust olive oil offers a bold flavor, a balanced bitterness and a very prominent peppery finish. You will also enjoy a fruity scent in the nose with this oil.
4. Myths
Unfortunately, there are many parties that want to present it differently, do not understand it or spout outright nonsense. Here are some common myths:
- country of origin - the country of origin is in no way a determining factor in the taste and quality of olive oil
- color - the color does not affect olive oil
- you taste the low acidity - no, you don't taste it, because fatty acids literally have no taste
- beautiful bottle - a beautiful bottle is a beautiful bottle
- the same quality for years - that is only possible if you make blends. The pure olive oil will vary from harvest to harvest.
- Tuscan oil - Tuscany is beautiful but too far north for good olive oil. The farmers there mix their lower-quality oil with oil from more southern (particularly Greek) farmers