Olive oil - virgin, extra, good

Olive oil - that certain something extra

In our exquisite selection of olive oils you will only find olive oils of the highest quality. Because there are already enough rancid, bitter and flat-tasting olive oils. But it is important to experience the taste of the olive with every drop and to get to know the nuances of green apples, ripe tomatoes, fresh rosemary, earthy nuts and spicy herbs that make every olive oil unique. Similar to wine, it is not only the fruits that form the bouquet, but also the terroir on which the olive trees thrive. There it becomes sometimes strong, sometimes mild, sometimes earthy, sometimes sweet. Thus, the optimal application for each oil is found in a variety of tastes. A small spoonful is enough to enhance any dish and to complement the accompanying wine.

Quality characteristics and production of olive oil

Olive oil is a pure natural product and is won exclusively by mechanical procedures. The olives are shaken from the tree by hand or machine shortly before ripening, around November to January, and processed as quickly as possible. Branches, leaves or other foreign bodies that have fallen from the olive tree are sorted out during washing. The fruits are ground completely. The result is a coarse paste which is cold extracted with the help of a centrifuge in olive oil and pomace. It is also possible to press the olive pulp, but this is not very popular for the production of high quality olive oil. In both cases the extracted olive oil is ready for sale, but can still be refined with herbs, for example thyme or oregano.

The quality of an olive oil is strongly dependent on the time of the harvest, but also by the careful handling of the fruit. The elaborate manual harvest, which often only occurs in small family businesses, is therefore perfect for an ideal and undamaged yield, which later results in impeccable olive oil. The quick processing of the young harvest prevents the fermentation process in the olive, which would have a negative effect on the aroma.

Extra Virgin Olive Oil

The Extra Virgin Olive Oil quality class guarantees the highest quality and exclusively mechanical processes. Translated, extra virgin simply means natural olive oil of the highest quality.

• Native: In the production of olive oil, producers rely only on mechanical processes, such as cold extraction or cold pressing.
• Extra: If the olive oil is distinguished by taste, structure and above all acidity, it earns the predicate extra - translated simply highest quality

The acidity plays a major role in the quality of the olive oil. For the quality grade extra virgin, the acidity and thus the free fatty acids may not exceed 0.8%. The lower the value, the higher the quality of the olive oil. Rotten and overripe olives, on the other hand, result in a high acidity. This quality level is valid throughout Europe. Pay attention therefore to these designations with the olive oil buy:

• Germany: extra virgin olive oil
• Spain: Aceite de oliva virgen extra
• Italy: Olio extra vergine di oliva
• France: Huile d'olive vierge extra

Around the Mediterranean - Olive oil producing countries

Olive oil is traditionally a Mediterranean product. Every country with a coast on the Mare Mediterraneum also has olive groves, stocked with the locally available olive varieties. The main producers of olive oil within the European Union are Spain, Italy, Greece, Portugal and France. Outside the EU, Tunisia, Morocco, Syria, Turkey and Algeria are considered major olive growers.

Although Spain grows far more olives than Italy, Italian olive oil is considered the best the market has to offer. To meet the high demand for olive oil from Italy, Italian companies buy olive oil from neighboring countries, bottle it and market it as olive oil from Italy. Therefore, play it safe and buy the best olive oil from dutiful producers and enjoy fine olive oil from Spain, Italy and France.

Things to know about olive oil

What is olive oil?

Olive oil is a vegetable oil made from the pit of the olive. Olive oil is excellent for cooking and garnishing food. The highest quality grade and the only one you will find on the market is extra virgin olive oil.

What is the shelf life of olive oil?

Olive oil can be stored unopened for at least 2 years, and properly stored even longer. Olive oil should be stored in a dark, cool, temperature resistant and light protected place. Even an opened bottle will keep for years if stored correctly and away from sunlight. Direct contact with the sun accelerates the aging process of the oil - this is also the reason why olive oil is sold in dark bottles or opaque canisters.

How can you recognize good olive oil?

Besides the production and smell, usually by the price. But basically, there is only one criterion for the best olive oils - your taste.

Buy olive oil cheap online

Treat yourself to wonderfully aromatic olive oils that give every dish that certain something extra - just extra virgin olive oil. Buy cheap on VINELLO and from now on garnish your day with the golden olive oil. In our exquisite selection of high-quality and gently produced olive oils, you will always find a delicious addition to your delicatessen cabinet. Order online and expect your premium olive oil via insured and carbon-neutral shipping. Fruity and natural olive oil from the noblest olive varieties buy cheap online at VINELLO - Delicious extra for your enjoyment.