Olive oil

01. July 2014

INCI-name: Olea Europae Fruit Oil We obtain you the classic oil in the following qualities: - extra virgin - extra virgin organic - refined - refined organic for usage in the cosmetic and pharmaceutical range, as well as for food industries. Origin: Italy, Spain, Greece If you hear “olive oil” you directly start to think about a wonderful Mediterranean landscape, which is characterized due to typical olive trees. Actually you find the oldest traces of olive oil production in Crete. On the biggest Greece isle they started the first cultivation of olive trees for the production 3500 BC. Despite the direct historical connection to Greece, it´s different than expected but Spain is the biggest producer for olive oil with 25 % global market shares. Worldwide you will find approximately 850 million olive trees. 480 million of them are on the European continent. Approximately 80 % (2,18 million mt) of the worldwide pressed 2,77 million mt olive oil are produced in the European union. Behind the global leader Spain, Italy follows on the second and Greece on the third place of the countries with olive oil production. The oil is one of the most widely used cooking oils and essential for the Mediterranean cuisine. Because of a lot of names and qualities, most customers are undecided, which quality fits the best requirements imposed on the oil; that is why OPW explain the difference between the several qualities to you. First of all the fruits of the unassuming and tough living olive tree must be pressed. Depending on the variety, the pulp of the olive oil content from 14 to 40 %, on average the oil content is approx. 14 to 25 %. Particularly is the proportion of oleic acid at 70 to 85 % is, what is unique among the oils of oleic acid under the linoleic acid group. In addition to palmitic acid (9,4%) and linoleic acid (4.0%) is a special feature of the proportion up to 0,7 % squalene (an organic unsaturated compound of the triterpenes, which plays an important role in the field of the human metabolism), which characterize the oil. Olivenoel_FettsaeurezusammensetzungThe best oil is pressed at temperatures of 20 to 25 °C with low pressure, then freed with help of a centrifuge of impurities and refined. The result is a colorless oil. Once the compression is increased, the oil is more yellow, but it still has a very good quality and with further increase of the pressure you win a dark yellow, almost brown oil. The most important aspect for the quality of oils is the ripeness of the olives. As better the ripeness as better the quality of the oil. Besides being a cooking oil, olive oil is used in the cosmetic application for the production of creams, hair and skin oils and soaps. It also covers the pharmaceutical area as salves and it´s used in the technical area for the production of lubricants. Despite the wide range of applications, the main market is the food industry. In addition, in salads or for baking and cooking, to pickled specialties, there is no way past the olive oil. Summarized the best known and most important qualities for olive oils: • Extra virgin olive oil: For pressing only the perfectly ripe olives are used. Extra virgin olive oil comes out the first special grade, has an impeccable taste and a content of max. 0.8 g of free fatty acids. The content of the fatty acids is required by law. Due to the low proportion of the acids, the oil is very good for human health. • Virgin olive oil: For this oil, they use the more mature olives. According to the EU regulation a virgin olive oil may be including a maximum of 2 g of the free fatty acids. Both of the virgin oils are pressed very gently and without heat. • Refined olive oil: The olives are heated beforepressing operation, to increase the yield of oil during the pressing and pressed under high pressure. During the next step of production, the oil will be deacidified and deodorized to extract the parts of color and gums as well as the free fatty acids which arose during the pressing process out of the final product again. Therefore, the oil is no longer natural, will get a longer shelf life and a neutral flavour. Unfortunately the oil lose his worthy fatty acids (max. 1g) and ingredients, for example vitamins, due the refining process. We, OPW, can offer olive oil with several qualities. If we declare the oil as “cold pressed”, we guarantee our customers that the pressing was gently and under cold temperatures. Just like proceeded for our almond oil, grapeseed oil, linseed oil, camelina oil and pumpkin seed oil, we made a conscious effort to use regional products and to support our neighboring countries on the European continent. If you have questions or want to have more information about our olive oil, please do not hesitate to contact the OPW team directly.

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