1st EPAL Ierapetra’s

Extra virgin olive oil is the oil extracted entirely by mechanical means from the first pressing. It is the best category olive oil, with wonderful flavours and rich in monounsaturated fats and antioxidant compounds. Compared to extra virgin olive oil, virgin olive oil and other types of olive oil have few of the beneficial properties. Often extra virgin olive oils are labelled “first cold pressing” and “cold extraction”. In both cases the olive oil is obtained at a temperature of less than 27oC; in the former a traditional hydraulic press is used and in the latter the oil is extracted by centrifugation.

"Extra" is the highest grade for olive oil, the best you can buy. The virgin oil produced from the mechanical pressing may be called "extra" if it has less than 1% free oleic acid, and if it exhibits superior taste, color and aroma.

Ordinary "olive oil" is actually a blended oil product. Olive oil producers start with low quality virgin olive oils. For these oils to be fit for consumption, they must be refined using mechanical, thermal and/or chemical processes. The resulting "refined olive oil" is largely colorless and tasteless. Before the resulting product is sold as "olive oil," the producer blends into the refined olive oil a percentage of quality virgin olive oil to provide color and taste.

Place a small quantity of the oil in a glass bowl and refrigerate it for a few days.If it becomes crystalline, the chances are good that it is a true extra-virgin olive oil.If it forms a block, it is most likely chemically refined oil that has had some first-pressed oil added to it.

1.In the factory, after the oil has been pressed, the acidity is measured.

2.They put a small quantity of olive oil in a test tube.

3.They drop a special solution (NaOH 10N) into the olive oil. When its colour changes into pink the acidity is determined.

The best olive oil is the one with the lowest acidity. In the area of Ierapetrathe quality of olive oil is excellent. The olive trees are from the family “Koroneiki”, (Olea Europea var. microcarpa alba), the olives are small like peas and are picked exclusively for making oil.

Presentation by students from

1st EPAL Ierapetra’s

Sources:http://www.chefdepot.net/oliveoilfacts.htmhttp://en.wikipedia.org/wiki/Olive_oilhttp://www.curezone.org/cleanse/liver/oliveoil.asphttp://www.ekdimia.com/extra-virgin-olive-oil

2014-2015

2014-2015