Organic olive oil is obtained through traditional methods using traceable agricultural methods. It is suitable for use in cold and hot dishes and sauces. Organic olive oil is an oil that has not been subjected to any additives, heat or processing. Being a healthier oil compared to other oils, it provides advantages to its users in every way. Olive oil obtained from high quality and delicious olive plants is among the indispensable products of kitchens. The region where the olive grows, the environment, temperature, humidity, soil fertility directly affect its flavor. Hatay, Ayvalık, Edremit and Gemlik regions in our country can be shown as examples for this type of olive oil.
What are the Types of Olive Oil?
Olive oil varieties are named differently according to the methods of production. Taste, color, smell and other defining characteristics vary according to the variety. The most effective method for determining the types of olive oil is the acidity and harvest status. The 9 most well-known olive oil varieties are listed below.
- Organic olive oil
- Hot pressed olive oil
- Stone pressed olive oil
- Raw olive oil
- Early harvest olive oil
- Refined olive oil
- Riviera olive oil
- Cold pressed olive oil
- Extra virgin olive oil
What are the Benefits of Organic Olive Oil?
The olive, whose history dates back to the same age as humanity, symbolizes long life and healing. Mentioned in all three holy books, the olive has been the subject of legends and mythology and has benefited humanity with its unique products. The most important of these benefits is that it helps cleanse the liver, regulate digestion and speed up metabolism. At the same time, olive oil can be beneficial in strengthening bones and hair and protecting the skin. It helps to keep blood pressure at a normal level by regulating blood pressure and maintain your cholesterol balance. Olive oil, which helps reduce stress, can also be used on body stretch marks.
How to Identify Additive-Free Organic Olive Oil?
It is possible to understand whether olive oil is genuine or not with a few simple methods that can be done at home. The first of these methods is the freezing test. If the olive oil freezes and crystallizes completely when you put it in the freezer, this shows that the oil is genuine. The second method is the water test. In this method, you need to pour the olive oil into a glass of warm water. In this method, the oil that should be true for true olive oil is for it to rise to the surface of the water in the form of bubbles. The oil that rises to the surface without creating bubbles and then mixes with the water is fake. A third method is the hydrochloric acid test. Half a tea glass of hydrochloric acid is added to half a tea glass of olive oil. If the olive oil is fake, it will mix with the chemical and its color will turn pink. True olive oil is the oil that retains its yellow color without integrating with hydrochloric acid. Finally, it is a well-known method to understand whether olive oil is genuine or not by tasting or smelling it. Because true olive oil has a unique smell and flavor. Even a teaspoon of olive oil reveals itself with its unique taste and smell. In true olive oil, the taste should burn the throat and the olive smell should be dominant.
How is Olive Oil Produced?
The most suitable climate for olive cultivation in our country is the Mediterranean and Aegean Regions. The quality of the olive is directly proportional to how quickly it is processed after harvest. After the olives are collected, they are cleaned and separated from foreign materials such as leaves and branches. Then the crushing process begins. The crushing process is carried out in stone mills or metal cauldrons. In the crushing process using metal, the natural color of the oil is spoiled and it becomes greener. For this reason, this method is not preferred. Stone crushing is preferred for the healthiest and most natural method. The oil particles of the olives that have been crushed begin to rise to the surface. As this process continues, the olive becomes fluid and the kneading process is started. Depending on the technique used to separate the oil from the olives in the form of dough, hot pressing or cold pressing olive oil is obtained.
How is Cold Pressed Olive Oil Made?
The harvested olives are cleaned. Then they are scored in stone mills. The scored olives are crushed between stone cylinders using traditional methods. While these processes are carried out in the open environment, the olives that have become pulp are taken into closed cauldrons. The reason is that the acidity of the oil that comes into contact with air in open cauldrons increases and harmful substances are released. At this stage, if the temperature of the closed cauldrons is below 27 degrees, cold pressed olive oil is obtained.
What is the Difference Between Hot Pressed Olive Oil and Cold Pressed Olive Oil?
The difference between hot pressing and cold pressing is the temperature of the olive paste taken into the cauldron. If the temperature of the paste in the cauldron is increased to 35-50 degrees by applying heat treatment, hot pressing is applied. Temperature is effective in separating the oil from the olive paste.
What is Extra Virgin Olive Oil?
One of the olive oil varieties that ranks first in quality is virgin olive oil. The fatty acid value that determines the quality of virgin olive oil does not exceed 0.8 grams per 100 grams. You can consume virgin olive oil directly.
What is Riviera Olive Oil?
Riviera olive oil is often preferred in cooking. Its content is formed by combining refined and virgin olive oil. Its acidity is around 1.5%. It is used fondly in cooking and salads because it has a popular smell and taste. It is ideal for hot dishes.
What Should be the Acidity Level of Organic Olive Oil?
The pressing stage of olives grown in accordance with the organic farming chain is a very important issue. The olives are harvested by hand when their color starts to change from green to pink. The oil of organic green olives is extracted within 4 hours at most after harvest. Olives that are pressed quickly do not undergo oxidation. At the same time, organic olive oil obtained from olives pressed within 4 hours contains plenty of chlorophyll and high levels of antioxidants per 100 grams. During this period, the lowest acidity olive oil is obtained. Organic olive oil, which has its own aroma, smell and brightness, should have an acidity between 0.1% and 1%. Olive oils with an acidity of less than 2% are called quality organic olive oils.
What are the Storage Conditions for Organic Olive Oil?
The biggest difference of organic olive oil is that it has undergone minimal processing until it reaches your table. However, there are some points you should pay attention to in order for this quality to remain the same until the expiration date. After opening the bottle cap, you should not leave it in high-temperature places such as the stove. A temperature between 18 and 23 degrees is quite suitable for preserving your oil. Minimizing the contact of olive oil with heat, light and oxygen will be beneficial to preserve its quality. You can store your oil in its own bottle in a place away from light. You can be careful not to leave the bottle open. Another point to consider for the quality of olive oil is to choose bottles that are close to the amount consumed.
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