FAQ Olive oil

Can olive oil be used for baking and frying?

It’s not only suitable but even recommended! Not only from a nutritional scientific perspective but especially in terms of taste it is ideally suited. The mediterranean people have established olive oil instead of butter for many centuries. You should keep in mind that native olive oil extra should not be heated above 180°C, otherwise it reaches its smoke point.

How do I store olive oil the right way?

Olive oil is light and air sensitive. That is why we sell our olive oil only in lightproof Bag-in-Boxes. The hermetical properties of the once opened plastic tubes prevent air coming in. Due to rapid aging in a too warm environment, we recommend to store the olive oil between 14°C and 18 °C. If the storing temperature is under 7°C the oil starts flaking which is absolutely harmless and has no influence on the quality of the olive oil. When the temperature rises, the flakes disappear.

Is olive oil healthy?

Olive oil contains lots of single unsaturated fatty acids and this has a positive effect on the level of cholesterol. Furthermore, our quality olive oil contains more than 200 other elements like polifenols, antioxidants and vitamins (vitamin E and provitamin A), which are very important for the human diet. The quantity of the high-valued ingredients rises with the quality of the olive oil.

Where are quality differences in olive oil?

Olive oil can be divided in three levels of quality. For native olive oil extra (the highest quality level) the olives are picked from the tree at the perfect degree of ripeness and processed quickly without the use of heat and chemicals. Neither oxidation nor fermentation is taking place in this process. The native olive oil extra can contain up to 0,8% of free fatty acids. For the production of native olive oil (second level of quality) the used olives are not completely fresh or damaged. It can contain up to 2% of free fatty acids. Lampante olive oil (third level of quality) is made out of decayed fruits that are picked up from the ground. It has to pass a refining process where it gets heated over 100°C and mixed up with a small amount of native olive oil before it gets into the supermarket. Otherwise the taste would be deterrent to costumers.

Why is cold pressing so important for the taste?

In former times multiple cold pressing process was an indication of quality. The benefit of the cold pressing process lies in the fact that all the vitamins and other healthy ingredients remain in the olive oil which gives it a higher quality. However, to squeeze out the last drop of oil from the olive pulp a common method is to soak it with hot water. Due to the heat of the water most of the vitamins get lost and the oil loses quality. According to EU olive oil regulation native olive oil extra must not be exposed to temperatures above 27°C.

Why is it recommended to pay a higher price to get high quality olive oil?

On the label indicated as high quality, native oils are often just cheap lampante olive oils.  This kind of olive oil is often adulterated with hydrated oils. These are oils which get treated under the influence of heat with hydrogen and certain chemicals to make them preservable. An indication on hydrogenation doesn’t have to appear on the label as long as the portion of added hydrated oils is under 20%. Because of the mixing process the health effects of the olive oil vanishes while the toxic substances may harm your body. Therefore, cheap olive oil that is labeled as Native Olive oil extra isn’t necessarily what it claims to be.

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