Knowledge
Here we collect what we think is worth knowing about olive oil. What affects quality, how to assess it and why there's such a big difference between different oils.
The articles are written to be accessible without prior knowledge, but specific enough for those who want to understand what they're buying.
Polyphenols are a group of natural compounds produced in the olive tree. They act as the plant's own defence against sun, pests and oxidation. When olives are pressed into oil, the polyphenols carry through into the final product.
Read more →Polyphenol content is typically expressed in milligrams per litre (mg/L) or milligrams per kilogram (mg/kg). The figures describe the total amount of polyphenols in the oil at the time of analysis.
Read more →Olive oil has long been regarded as an important part of a healthy diet, not least through its central role in the Mediterranean diet. But there's a difference between general health trends and what has actually been scientifically assessed and approved.
Read more →Cold-pressed olive oil is oil extracted without the temperature during the process exceeding 27°C. That is the threshold set by EU regulations for an olive oil to be labelled cold-pressed (or "cold extracted").
Read more →Olive oil is a living product. From the moment the oil is pressed, a slow breakdown of polyphenols, aromatic compounds and other sensitive substances begins. Correct storage slows that process.
Read more →Olive oil is professionally assessed based on three positive flavour attributes: freshness (fruitiness), bitterness and pepperiness. All three are considered desirable in a high-quality extra virgin olive oil.
Read more →Olive oil is divided into several quality grades under EU regulations. The three most common in retail are extra virgin olive oil, virgin olive oil and olive oil (a blend of refined and virgin olive oil).
Read more →It's practical to think of olive oil in two categories: an everyday oil for cooking and a higher-quality oil used cold, as a finishing touch or supplement.
Read more →The Mediterranean diet is a collective term for the traditional dietary pattern that has long been common in countries around the Mediterranean, particularly Greece, southern Italy, Spain and Croatia.
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