Name : Array ( [title] => Questions and Answers [name] => altis ) altis-oliveoil.com

  1. Extra Virgin Olive Oil is the Olive Oil that comes from the elision of olives using only natural means. The standardized units filter the Olive Oil in order to remove humidity and other substances that if they remain inside the Olive Oil, can downgrade it as time goes by. The maximum acidity of Olive Oil is 0.8%.

  2. Unfortunately, that does not exist. For the evaluation of the quality of Olive Oil, the European regulation offers very strict specifications and a lot of analytic parameters. The controls carried out are chemical and organoleptic, from the most elementary as testing the acidity, up to the detection of adulteration or the quantity of antioxidants in the Olive Oil.

  3. If the consumer is trained, he will be able to recognize and distinguish the various smells, tastes and potentials defaults. However, in order to evaluate the whole picture of the Olive Oil, meaning the distinctive quality, we need a specialized qualitative laboratory with equipment that ensures that the Olive Oil has not been adulterated, or that its biological value is as it should be without pesticides.

  4. No, Olive Oil does not contain preservatives. Its shelf life lasts from 12 to 18 months, depending on the conditions of its storing. Your Olive Oil will be always very good, if you remember to check the expiry date on the bottle or on the tin and to store it in a dark, dry place and in a temperature of 10-18Co.

  5. There are many negative characteristics that we can detect in Olive Oil sampling. The most usual are mentioned below:
    Taggo: An Olive Oil can rancid, by taking the flavor of the ground and earth when it comes for a long time in contact with the air.
    Oinwdes: A flavor that reminds us of wine or vinegar.
    Metal: Characteristic flavor that reminds us of medal.
    Atrochado: Characteristic flavor that olives have gained when stored in bags for a long time in fields or in the oil-press.
    Mourga: when the Olive Oil has been in contact with the sediment of the reservoirs.

  6. Acidity is one of the valuation and ranking indicators for Olive Oil. Usually, it is expressed in percentage (i.e. Extra Virgin Olive Oil holds an acidity 0-0, 8%) and represents the percentage of the free fatty acids. In Extra Virgin Olive Oil, free acidity conveyed in oleic acid is at its the highest 0,8g per 100g. Acidity is due to various factors, like the way of harvesting and storing of the fruit, its maturing stage etc. If the olive fruit stays stored for a long time before its pressing then the taste is significantly altered, because of the growth of its acidity. The increased acidity gives a sharp unpleasant over-taste to the product. Also, if the acidity is high, Olive Oil can be altered more easily and more quickly than others.

  7. A lot of consumers seek the sweet flavor in the Olive Oil and when they discover the bitter one, they think that the Olive Oil is not good. The taste experts know that the 3 positive characteristics of Olive Oil are the “pungent”, the “fruity” and the “spicy”. Pungent Olive Oil means more antioxidant hence bigger biological value.

  8. The flavor, the perfume and a lot of times the color of Olive Oil depends on factors such as the ground, the climatic conditions and the variety of olives. Also the organoleptic characteristics of Olive Oil are influenced by the altitude of olive grove, the sunlight and a lot of times by the orientation of trees. It is also influenced by the way of cultivation and harvesting or by the level of maturity of the olive seed.

  9. As in wine, the flavor of Olive Oil is determined by the varieties of olive. The most popular varieties of olive are: “Koroneiki”, “Tsoynati”, “Thrompolia”, “Megaritiki”, “Adramatyni” and many others.

    In cooking, the use of Olive Oil is really subjective. For example, a smooth Olive Oil with special perfumes of the Greek nature like chamomile and marjoram would be a perfect match with fresh green salads, quiche lauren with vegetables, dishes with chicken but also in dips and fine deserts like cake of Olive Oil with fruits.

    An Olive Oil with a traditional flavor where the effervescent perfume of olive dominates would suit a lot with the traditional Greek salad, the traditional roasts of oven and with cooked vegetables.
    The “green” Olive Oil for example that has an intense, fruity and bitter flavor would be great even raw. Moreover, it is advisable that Olive Oil is added at the end of the cooking, so that these valuable ingredients as well as its organoleptic characteristics (taste and flavor) remain unaffected.

  10. The best way to store Olive Oil is in small bottles, in dark and cool areas. It is also advised that the Extra Virgin Olive Oil is maintained better and for more time in the refrigerator.