Be sure to ask these questions for a quality olive oil!

When choosing a good olive oil, we often ask the following questions:
What is the best olive oil?
Which olive oil brand is safe?
Should organic olive oil be preferred?
How to recognize extra virgin olive oil?
What should real olive oil be like?
Which brand of olive oil is better quality?
How to identify genuine olive oil?

To choose a quality olive oil, we should ask the following questions:
Is the olive oil fresh?
When was he bored?
Is it cold-pressed?
From a single orchard and a single olive variety?
Most importantly, was it harvested early?

Well-known and popular olive oil brands buy their olive oil from merchants or the Union of Agricultural Sales Cooperatives, bottle it all together and sell it. This is something that many of us are not aware of! When the oils of olives harvested from different orchards are combined by the “hot pressing” method (high yield / low quality), a peculiar smell and taste emerges, which is not what most of us know as the “smell of olive oil”.

How to make hot pressed olive oil?

By heating the water in the olive press, more oil is extracted from the olives during pressing. These oils are marketed as extra virgin olive oil or natural 1 olive oil. Since it is hot pressed, the yield is higher and the price is more affordable.

How is cold pressed olive oil made?

The temperature of the rotating water in the olive press is below 27 degrees Celsius and when pressed in this way, the yield decreases, but the quality increases. During cold pressing, most farmers do not differentiate the olives as top or bottom olives. At harvest time, some of the picked olives fall to the ground, giving the olive oil an earthy smell and altering its taste.

How to make early harvest cold pressed olive oil?

This olive oil is of the highest quality. Olives are picked from the branches before they are ripe, green and fall to the ground and cold pressed on the same day. The quality of the olive oil is preserved by minimizing contact with air and stored in stainless, airtight tanks. Since olives are harvested too early, yield is low and quality is maximized. This is the reason for its high price.

Early harvest cold-pressed olives have high polyphenol values and contain many beneficial components for human health. Even in countries like Japan, early harvest cold pressed olive oil is used as medicine and is highly prized.

The olive tree is like a sponge that absorbs all the odors from the environment. For example; Let’s imagine that there is a lemon tree next to the olive trees, the lemon scent is absorbed around the ripening olives and the lemon aroma occurs in the olive oil. “In order to obtain quality olive oil, care should be taken to ensure that there are no other trees around the olive groves.”