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Olive Oil Faq
How is extra virgin olive oil produced from olives?
After harvesting olives are washed with water to remove impurities, pressed and gently kneaded into a paste. The olive oil is separated from the paste by a decanting and centrifuging process. The resulting extra virgin olive oil is filtered and bottled after storage in appropriate containers. No solvent or heat is applied during the process.
Is acidity an important feature for extra virgin olive oil?
According to the European Legislation every Extra Virgin Olive Oil must have an acidity level below 1%. The level of acidity of Bertolli Extra Virgin Olive Oil is even lower than this. Bertolli olive oil is exported worldwide from Italy, and so the strict European laws and International Olive Oil Council standards are always applied.
What does first cold pressing mean?
It means that extra virgin olive oil is obtained exclusively from the first pressing of the olives, with no application of heat.
What does “extra virgin” mean?
“Extra virgin” means that the oil comes from the first cold pressing of olive oils. It is the finest olive oil, and has a maximum acidity level of 1%.
In which areas do olives grow?
The 90% of the world’s millions olive trees are in the Mediterranean basin, and the 60% of this total are in Italy, Spain or Greece. Olives are also cultivated in Turkey, Tunisia, Portugal, Syria and Morocco.
In which seasons are olives generally harvested?
From November to January, when olives are ripe. This varies according to the region.
What is the average lifespan of an olive tree?
An olive tree can live hundreds of years due to its ability to renew itself.
Is the age of the tree a determinant in the quality of the olives?
The age of the tree mainly affects the quantity of olives produced.
How many olives are needed to make 1 lt of olive oil?
To produce 1 Lt. / 34 Fl oz of olive oil around 5 kg (9 to 11 Lbs) of olives are needed.
Is the color of extra virgin olive oil an indicator for quality?
The color of the extra virgin olive oil mainly depends on the ripeness of olive at the moment of picking: the younger olives have a yellowish green color, while the riper olives grow darker and eventually become black, blue or purple.
How can I know when my olive oil isn’t good to eat anymore?
Eating olive oil that hasn’t been perfectly stored is not dangerous. If you are unsure about your olive oil, check its smell and taste. A mouldy or wine taste indicates that the olives have been wrongly stored; a metallic taste indicates that the oil has been in contact with metal for too long; and oxidation during storage will cause the oil to become rancid.
How do I taste olive oil?
There are two ways to taste olive oil: 1. Savor the aroma: smell deeply and repeatedly to appreciate the bouquet. 2. Appreciate the taste : eat a slice of apple to cleanse your palate, and then hold some olive oil in your mouth until it is warm, noticing its flavor and aftertaste. Educate your taste buds with the huge variety of oils available.
What is the difference between branded extra virgin olive oil and extra virgin olive oil that I can buy directly at the mill?
In general there is no quality difference because the production process is principally the same. The difference in taste is dependant on the region, the quality, the color and the type of the olives. However, the branded extra virgin olive oil is guaranteed by regular quality controls.
Is the oil still edible when it looks cloudy or white?
Yes, cloudiness is a natural effect due to exposure to low temperature, below around 10°C/50°F. However the oil won’t lose any of its qualities even when exposed to low temperatures. During wintertime you can often notice this effect, even on the shelves of your supermarket. It gets clear again after some time at room temperature.
How long is olive oil last?
Olive oil naturally lasts for a very long time (about 15 months if properly stored). It keeps its natural properties due to the presence of natural antioxidants. Remember that you shouldn’t keep olive oil in a carafe on the table for very long.
How do I store olive oil?
It’s very easy to store olive oil. If you store it closed, in a dark place, at room temperature, it has a natural resistance. Remember that storing olive oil in the fridge can cause partial/total solidification, although it doesn’t affect the quality.