Natural olive oil - a product not cheap, but many of you for certain noticed, that the prices for different grades of it can strongly differ. What determines the cost of olive oil and how to purchase a quality product for a reasonable price?
Olive oil, like any product, obeys the well-known rule - the price directly depends on the quality. Speaking about the quality of olive oil, we usually mean its acidity, depending on the content in it of the so-called oleic acid. The lower it is - the higher the quality, and, consequently, the price. The most high-quality and, accordingly, the most expensive is the oil of the Extra Virgin and Virgin class.
The price of olive oil will also be significantly higher if the package has the marking DOP and PDO. This oil is considered elite. Olives for its production are grown in a certain place, in the same place, oil itself is produced. It is simply impossible to copy it because raw materials are grown under certain climatic conditions, the olive variety itself is found only in this place, and oil is produced in accordance with certain traditions.
Such product is quite expensive, produced in small quantities, and on sale, it can be met very rarely and in most cases in elite stores. Therefore, having met it in a regular supermarket at a fairly low price, it is worthwhile to be alerted - most likely, this is an ordinary counterfeit, designed for poor citizens' awareness.
The IGP marking indicates that the oil is produced in one of the regions included in the European register of agricultural products. This type of olive oil is produced according to a special technology historically developed in the region, with the observance of all the basic rules, which are monitored by a special commission of the European Union. All this also affects the cost of the final product. Its price is quite high and on sale, it is also rare.
The inscription Bio or Eco also affects the price of olive oil. This marking indicates that no additives, pesticides and synthetic fertilizers were used in its production. This product is also quite expensive and rarely found on sale.
All these are types of unrefined olive oil. More accessible is refined oil or a mixture of refined with unrefined. Of course, the benefit of this oil is less, but it is ideal for frying and much longer to store, not to mention its price. These include:
- Pure olive oil, or olive oil, which is a mixture of refined oil and better-unrefined olive oil.
- Light olive oil which is clarified refined olive oil.
- Olive oil - Pomace oil, i.e. Oil cake. This is the cheapest version of the oil, obtained from the cake, which remains after the first pressing. The color and taste qualities are restored by adding a small amount of Virgin oil.
In conclusion, I would like to note that the choice of olive oil is huge; it all depends only on your desires and possibilities. The main thing is to relate quality and its cost - do not buy high-quality oil for too low a price and do not overpay for cheaper varieties.
