/>
As the main source about olive oil, there are official regulations for quality criteria, labeling _ bottling procedures and quality tests, mostly determined by EU countries. These criteria are also transferred to our official legislation.
One of these procedures is related to the pressing temperature, and an upper limit of 27 degrees and 0.8 acid has been set. Pressing temperature is only a criterion for the production of natural extra virgin, perfect quality oil.
However, this limit is subject to manipulation!
You have to believe what you are told, if it is 33_34_35 degrees instead of 27 degrees, do you have a chance to understand it!
We don't have to say ... !!!
In addition, as a sales strategy, this issue is always kept in the foreground; There are other quality criteria that average consumers are not aware of.
For example, how much water is given during the pressing, the quality of the washing water, the heat created by the crusher system, the kneading time, the maturity stage of the olives, the cleaning of the machines in the pressing, the filtering technology, the storage vessels etc. You don't have a chance to question!
In that case, it is necessary to look at the subject in general, without getting too caught up in the seller's reclamation statements, the tasting that you will make yourself at home gives the most accurate information.
Olive is a very delicate fruit, perfect oil cannot be obtained from imperfect olives!
When there are defective olives and an unsuitable workshop environment, these negative odors_tastes are transferred to the oil, you cannot make olive oil lie!
The acid issue is also open to abuse, the free acidity degree of the oil does not show the exact quality!
Also , even if the acidity of olive oil at the time of production is < 0.8 , after 6 months the acidity of olive oil cannot be the same as when you buy it !
The lowest acid is the best oil!
Small differences in acid cannot be felt by taste. The free acidity in olive oil has no obvious odor or taste.
When you say acid ratio, don't think of a burning taste like the acid in cola, on the contrary, for example, oil obtained from 0.3 acid olives of the same kind smells sharper and tastes more bitter than 1.5 acid oil.
Ripe olives yield higher acid levels, albeit flawless. The type of olive and even the average temperature of the workshop can affect the acid level.
We can even advise you not to indulge in low acid advertisements ! Because low acidity indicates that the olive is harvested early and very fresh, and the acid level of some fraudulent oils may be very low, because the acidity of the refined oil is zero.
In summary, tasting at home with some experience will give you the most accurate information,
Put the oil in a small jar first, close the lid and warm it up to 30 degrees.
Let the oil completely smear the whole jar, open the lid and smell it immediately before the smell dissipates; herbal fresh scent will be evident, olive oil does not smell like ripe fermented olives, it should have a completely different natural connotation.
Due to the high chlorophyll in the early harvest, the green herbal odor is more pronounced, you should smell greenery such as the smell of freshly cut grass, the smell of indivines, the smell of cress. The mature harvest may have more distinct odor marks; For example, there may be smells such as the smell of banana, the smell of fresh almonds, wild spicy herbs such as thyme_mint, the determinant of these smells is our mother nature, the oil of each region is different. But quality olive oil never smells bad!!!
Then take a tablespoon in your mouth and slowly swirl it around your mouth. A polyphenolic bitterness, such as an orange peel taste, should be felt in the mouth. Smear the upper palate with your tongue to ensure that the oil gets on your tongue and throat, especially the tongue and pharynx feel the phenolic burning best, swallow slowly, take a few deep breaths and feel the burning in the throat within 10-15 seconds!
Our mouth and throat are connected to the olfactory center of our nose from the nose, so the root smells you will get from the mouth are also clearly felt when swallowing, if there are these disturbing stale_bad smells, your oil cannot be considered perfect.
If these exist, do not be afraid, the oil you buy for your home does not have a chance to be of poor quality. Do not worry too much about the rest of the details. Enjoy your meal....
https://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:012:0014:0021:DE:PDF
One day the olive tree tells: Zeus grew and developed in a short time. After months of feeding Amalthe with milk, I started feeding her with olive oil and olive paste that I prepared specially. Thanks to this, he became a small giant at the age of one. Olive oil, in particular, made Zeus not only a strong child, but also a very intelligent boy.
Zeus was happily playing and developing among the olive groves. One day I was watching him playing in the garden again. When he realized that I was watching him with love, he came running to me and hugged my body. He had become such a powerful giant that I felt like I was going to break from my roots when he hugged me.
