Frequently Asked Questions

Olive oils are classified through a physicochemical analysis and a tasting/sensory analysis, conducted by an official panel consisting of 8 to 12 experts.

The classification of an olive oil is defined by quality characteristics (dynamic parameters that evolve over time, which include, among others, sensory analysis, and acidity level) and purity characteristics (which include, among others, the composition of fatty acids and sterols) that are defined in EU Regulation

2022/2104*. Based on the various results and subsequent modifications, the oil will be classified as:

• Extra Virgin Olive Oil (determined by tests and tasting)
• Virgin Olive Oil (determined by tests and tasting)
• Lampante Olive Oil (determined by tests and tasting)
• Refined Olive Oil
• Olive Oil composed of refined olive oil and virgin or extra virgin olive oils (marketed as Olive Oil)
• Crude Olive-Pomace Oil
• Refined Olive-Pomace Oil
• Olive-Pomace Oil (Oil composed of refined olive pomace oil and virgin olive oil)

Physicochemical Analysis:
Physicochemical tests are conducted based on international standardized methods, regulated by EU Regulation and IOC* (International Olive Council, COI by its Spanish acronym). To carry them out, we will require laboratory materials, reagents, equipment, and qualified personnel, which will allow us to quantify the different quality and purity parameters (acidity, peroxide index, fatty acid composition, sterols, etc.

Tasting:
Just like the physicochemical tests, the organoleptic evaluation of virgin olive oils (tasting) is performed based on an international method* where the levels of positive attributes (fruity, pungent, and bitter) and defects of the sample are measured. In the sensory analysis, both defects and positive attributes of fruitiness are determined.

*Based on the various existing legislation regarding the characteristics of olive oil, as well as international standards such as those from the IOC and Codex.

Virgin olive oils are oils obtained from the fruit of the olive tree solely by mechanical procedures or other physical means under conditions, especially thermal, that do not cause alteration of the oil, and have not undergone any treatment other than washing, milling, decantation, centrifugation, and filtration. Within this category, Extra Virgin Olive Oil is that which meets the quality and purity requirements stipulated in the Regulation*, and, additionally, does not present any type of organoleptic defect. Extra Virgin Olive Oil is of higher quality than Virgin Olive Oil. Although the purity parameters adhere to the same standards, the main difference lies in the organoleptic analysis and some physicochemical parameters: Virgin Olive Oil will be classified as Extra virgin if it does not present any defects, while Virgin Olive Oil allows for a moderate level of defects, up to 3.5. Within this category, Virgin Olive Oil is the second highest-quality oil, behind Extra Virgin. There are some differences in terms of quality characteristics, but the purity characteristics are the same. The main difference lies in 1) the organoleptic analysis, as Extra Virgin Olive Oil lacks defects, while Virgin Olive Oil may have a slight defect, and 2) free acidity, <= 0,80% for Extra Virgin Olive Oil and <= 2,0% for Virgin Olive Oil.

Lampante olive oil is a virgin olive oil that comes from lower-quality olives, resulting in an oil of inferior quality compared to Virgin and Extra Virgin. This type of oil presents organoleptic defects and physicochemical characteristics with values associated with this category (for example, acidity exceeding 2%). Because of this, it cannot be marketed in the retail market as it requires a transformation process (refining) to remove its high acidity and/or sensory defects. Lampante olive oil is not suitable for human consumption before the refining process (just like the rest of refined oil: corn oil, sunflower oil, soya oil, canola oil …).

Refined olive oil is the product obtained from subjecting Lampante olive oil to a refining process. The refining process allows the reduction of acidity and the removal of organoleptic defects from Lampante oil, transforming it into a commercially valuable product suitable for human consumption. This type of oil, when mixed with Virgin or Extra Virgin Olive oil, is what we find in supermarkets under the name “olive oil”, without the appellations of “Virgin” or “Extra Virgin”. Companies often add adjectives such as “mild/light”, or “extra light”, with the main difference lying in the percentage of Virgin or Extra Virgin oil used in the blend:

• Extra light: contains a lower percentage of Virgin or Extra Virgin blend, resulting in an oil with less flavor and aroma.
• Mild/ Light: contains a higher percentage of Virgin or Extra Virgin blend, resulting in an oil with more flavor and aroma.

*Based on the various existing legislation regarding the characteristics of olive oil, as well as international standards such as those from the IOC and Codex.

The refining process consists of a series of steps or treatments to turn lampante olive oil into edible refined olive oil. The main purposes of these processes are:

– The removal of free fatty acids;
– The elimination of gums, such as lecithins, phospholipids, and metals, which can give the oil an undesirable appearance;
– Stripping with steam at high temperatures to remove any remaining unpleasant odors and flavors still present in the oil.

All steps are carefully monitored, and both intermediates and final products are rigorously checked for quality and compliance with legislation.

Olive oil is an ideal choice for cooking due to its versatility. Pure and extra light tasting olive oils can be used for frying, as their smoke points are higher than that of extra virgin olive oil. Extra virgin olive oil, on the other hand, is a great choice for medium-low heat cooking and no-cook recipes. Moreover, because olive oil is rich in tocopherols (vitamin E), it is also used as an ingredient in cosmetic products in many parts of the world.

Extra virgin olive oils are characterized by fresh herb, vegetable, and fruit aromas, with a range of profiles from delicate to complex. Fruitiness, bitterness, and pungency are considered positive attributes of extra virgin olive oil. It is important that these intensities are balanced to create a harmonious extra virgin olive oil blend. The typical bitter and pungent flavor of extra virgin olive oils is due to the presence of phenolic compounds. In addition to contributing to its characteristic flavor, phenolic compounds prevent oxidation and, most importantly from a nutritional and functional point of view, are associated with numerous health benefits.

The fruitiness of extra virgin olive oil is determined by volatile compounds (mainly aldehydes, ketones, esters, etc.), which are the result of metabolic pathways. These pathways are influenced by several factors, including the cultivar, geographic origin, and climate. Good agricultural practices play a crucial role in maintaining and developing the fruitiness of extra virgin olive oil. Milling, along with the choice of temperature and timing, is also critical, particularly during the malaxing process.

In Spain, there are more than 260 varieties of olives. Out of the total oil production, 85% comes from just 8 varieties: Picual, Arbequina, Hojiblanca, Cornicabra, Picudo, Manzanilla, Cacereña, and Lechín.

The characteristics of the most common ones are:

• Arbequina: An indigenous variety from Catalonia, although its cultivation has spread worldwide. Arbequina oil is fluid and sweet, slightly bitter and spicy. It generally presents fruity aromas of banana, olive, apple, and almond. The Arbequina variety has a lower content of polyphenols (antioxidants) and lower
  content of monounsaturated fats (oleic acid), resulting in lower resistance to oxidation.
• Hojiblanca: Cultivated mainly in the provinces of Córdoba, Málaga, Granada, and Seville. The name refers to the color of its leaves. It has aromas of freshly cut grass, artichoke, and aromatic herbs. Slightly bitter with a localized pungency. The Hojiblanca variety has a high content of monounsaturated fats (oleic acid), making them more resistant to oxidation.
• Cornicabra: Mainly from the Toledo, Ciudad Real, and Madrid regions. The name refers to the curved shape of the olive, resembling a goat’s horn. It is very fruity, with a prominent apple aroma. In taste, it has nuances of fresh herbs and olive leaves with a slight bitter flavor. The Cornicabra variety has a high content of monounsaturated fats (oleic acid), making them more resistant to oxidation.
• Picual: The most common variety in Spain and worldwide. Found mainly in Jaén, Córdoba, and Granada. The name refers to its pointed shape at the end of the olive. Its oil is fruity. It has high bitterness and medium pungency. The Picual variety has the highest content of monounsaturated fats and polyphenols (antioxidants), which gives it high resistance to oxidation.

In Italy you can also find over 300 different varieties. Some of the most common are:

• Frantoio: Widely grown in Tuscany, this variety is known for its balanced flavor profile with fruity, slightly peppery notes.
• Leccino: Another Tuscan variety, Leccino olives produce a mild and delicate oil, often blended with other varieties.
• Moraiolo: Primarily found in central Italy, particularly Umbria, this variety is prized for its intense flavor and high polyphenol content.
• Taggiasca: Native to Liguria, these olives are small and often used for producing sweet, delicate oils as well as table olives.
• Coratina: Predominantly grown in Apulia, this variety is known for its robust and fruity flavor, often with a spicy finish.
• Nocellara del Belice: Hailing from Sicily, these olives are used for both oil and table consumption, offering a rich, buttery taste.

Once the oil has been extracted in the mills and stored, it is decanted to remove moisture and impurities. However, decanting does not completely eliminate moisture and impurities. Therefore, a filtration process using clays or cellulose is employed to remove these impurities and moisture before bottling. Unfiltered olive oil is oil that has not undergone this filtration stage.

Cold pressed means that during the process of extracting oil from the olive in the mills, the temperature is controlled at various stages and never exceeds 80°F. It is verifiable as long as the oil comes from a mill that has this temperature control throughout its process and there are control records that certify it. It enhances the final product’s quality because, if the extraction process is carried out at higher temperatures, the oil loses aromas (volatile compounds) and its organoleptic characteristics will be inferior to oil extracted in the cold.

Cold-extracted oil is of higher quality. However, the yield is lower, as less oil is obtained per kilogram of olives than if the extraction is done at higher temperatures. This process is already common. There is a general awareness among producers to prioritize quality, and generally, they perform cold extraction. Regarding the terminology, both “cold extracted” and “cold pressed” are used interchangeably, with the latter referring to the use of a press by the mill. However, today there are very few mills with presses. All Deoleo Extra Virgin olive oils are cold-pressed. It is not common to find refined or virgin oils that are cold-pressed. When the olives arrive at the mill, the expected quality of the oil they will yield is assessed. The cold-pressing process is only used for Extra Virgin oils to maintain their quality, even though this results in a lower yield of raw material. Therefore, it is unlikely to find a refined oil that is cold-pressed, as it is not cost-effective to use this technique. However, it is possible to find a virgin oil that was cold-pressed (originally expected to be Extra Virgin) but may have suffered damage or defects at any point during the process and therefore does not meet the Extra Virgin standards.

Organic olive oil comes from organic farming, which aims to produce virgin olive oils and extra virgin olive oil without using chemical products (fertilizers, herbicides, or pesticides: excluding some products for which its use is approved), thus helping to protect natural resources and biodiversity.

The organic products are certified under specific organic regulation which guarantee that all requirements are complied trhough the all steps in supply chain production. The organic logo is included in labels of these products.

Sustainable production refers to developing practices to meet the needs of the present generation through the consumption of natural resources without compromising their availability for future generations. For example, logging can be considered a sustainable activity as long as reforestation is ensured. In the same way, olive trees can be cultivated to produce oil every year, as long as logical and balanced practices are followed, allowing the use of fertilizers and phytosanitary products only when necessary, and ensuring the maintenance of resources and biodiversity.

Traditional olive groves are currently endangered due to the advancement and expansion of mechanized or industrialized farming, which, while it may improve profitability in the sector, does not contribute to preserving traditional and sustainable production. Certification by Intertek, guarantees that Deoleo products classified as sustainable meet the basic pillars and criteria of sustainability, viewed from a social, economic, environmental, and quality perspective. There are other sustainable products, but they do not necessarily follow the same criteria as the United Nations Sustainable Development Goals (SDGs). However, it is expected that there will be more in the future, and there will likely be a standard available for all products wishing to certify themselves as sustainable.

The smoke point of an oil is the temperature at which the oil begins to degrade due to excessive heat and smoke begins to be visible to the naked eye.

When cooking oil is exposed to heat, light, and oxygen, it can oxidize. Oxidized oils can produce harmful compounds and toxic by-products, especially if the oxidation is highly advanced, and can make your food taste bad and rancid. The more an oil can resist reacting with oxygen and breaking down, the better it is for cooking. This quality is measured as oxidative stability, which many oil experts consider the best predictor of how an oil performs during cooking. Olive oil’s oxidative stability is higher compared to other vegetable oils, and this is due to:

1. Its balanced fatty acid composition (major components), characterized by a high oleic acid content (omega-9), an appropriate amount of linoleic (omega-6) and alpha-linolenic acid (omega-3), and a limited amount of saturated fatty acids. In olive oil, oleic acid, an omega-9 fatty acid, is the main component, with levels typically ranging from 60.00% to 80.00%. Monounsaturated fats like oleic acid are more stable to oxidation than the polyunsaturated fats found in other cooking oils, such as corn, soybean, and safflower oil.

2. The presence of antioxidant micronutrients, such as tocopherols (vitamin E) and phenolic compounds, which have antioxidant activity and help protect the fats from oxidation.

Yes, olive oil is great for cooking almost anything and it can even make the food cooked in it healthier! The high oxidative stability of olive oil (extra virgin and olive oil) make it suitable for all methods of cooking.

Olive oil is ideal for high-temperature cooking, including frying, baking, and grilling due to its higher smoke point (temperature at which the oils begins to smoke). In contrast, extra virgin olive oils have a lower smoke point, making them ideal for medium-low heat cooking and no-cook recipes.

1. Harvesting: Olives are harvested from the olive tree starting from late October/early November and finishing in February/March in the northern hemisphere. In the southern hemisphere, harvest runs from April to July.

2. Transportation: To obtain quality oil, the transportation of olives to the mill must be done as soon as possible (the same day), and they should be stored for the shortest time possible to process them as soon as possible (maximum of 24 hours). Deoleo has agreements with selected mills and audits them annually to verify that they meet the agreed quality standards.
Once at the mill, the following processes occur:

3. Washing: Leaves are separated and if needed, olives are washed.

4. Selection, Weighing and Grinding: The purpose of grinding is to crush the olives to release the small oil particles inside the fruit.

5. Beating: The paste is slowly stirred to begin separating the oil from water and solids. To obtain quality oils, the temperature of the beaten mass should
not exceed 80°F, and the time should not exceed 90 minutes.

6. Configuration: The liquid mass is separated from the solid.

7. Decantation: The oil is placed in decanters where it remains for 24 – 48 hours, with the aim of separating all fine impurities. If the Oil is filtered, this would happen after decantation. Filtration is done to eliminate humidity and impurities.

8. Testing and Tasting: The testing is carried out in the internal laboratory and the tasting is carried out by a panel of experts. The Olive Oil is then classified as lampante, virgin, or extra virgin.

9. Storage.

At Deoleo, blending is an important process that produces a reliable flavor profile and the quality consumers expect. We have a global sensory map that is used to assess the taste preferences and profiles of olive oil consumers around the world. Master blenders define blends to achieve different olive oil combinations for different tastes and palates. Our quality team travels the world in search of the perfect oils to achieve the required flavor, so why not do it in one country? Blending olive oils from multiple origins ensures that we can balance the enhanced flavors to form a more consistent taste. Our master blenders taste the different oils and quickly identify (and reject) those that may contain defects such as a rancid smell or musty taste. They then analyze and determine the distinctive flavor profile of each.

With the selected oils, the masters create the blends they had envisioned. They work meticulously, testing different blends. It is an intense process to achieve the perfect combination, until they hit the mark. Each blend must be unanimously approved by all the master blenders. A panel of 8 people ensures that the oil truly matches this sensory profile. Once approved by all blenders, the blend is produced and bottled

Low in saturated fats, which increase LDL “bad” cholesterol in the blood.

High in monounsaturated fats (mainly oleic acid), which help reduce LDL “bad” cholesterol and increase HDL “good” cholesterol, making them more suitable for preventing cardiovascular diseases.

It contains polyunsaturated fats, including omega-3 and omega-6, which are essential for our organism.

Extra Virgin and Virgin olive oils contain polyphenols, natural components that influence their organoleptic characteristics, affecting their pungency and flavor. Polyphenols have antioxidant and anti-inflammatory properties. The greatest benefit associated with these compounds is their potent antioxidant capacity, protecting our cells by fighting oxidation.

It contains vitamin E, an antioxidant that helps maintain the immune system.

The fatty acid composition of olive oil, which is rich in monounsaturated fatty acids, contributes significantly to its health benefits. This beneficial composition remains stable when heated during normal cooking practices, whether at home or in a restaurant. However, prolonged heating at high temperatures can accelerate oxidation processes, which may degrade vitamins and fatty acids. This is why it is recommended not to use olive oil for extended periods at temperatures higher than its smoke point.

While many believe that only extra virgin olive oil (EVOO) is packed with Mediterranean goodness, both EVOO and regular olive oils (blend of refined olive oil, virgin or extra virgin olive oil) offer numerous health benefits. Both contain high oleic acid (omega-9), proper amounts of linoleic (omega-6) and alpha-linolenic acid (omega-3), and limited saturated fatty acids, contributing to heart health. While EVOO boasts higher levels of antioxidants compared to regular olive oil, they are both rich in phenolic compounds and tocopherols (vitamin E), known for fighting cardiovascular diseases, oxidative stress and improving overall well-being. Monounsaturated fatty acids: Olive oil’s main fatty acid, oleic acid (omega-9), is associated with reducing risk factors of various diseases such as hypercholesterolemia and hypertension, which contributes to heart disease risk.

Olive oil is healthier than seed oils in general due to its composition of fatty acids, presenting a low content of saturated fats and a high content of monounsaturated fats (primarily oleic acid). Additionally, Extra virgin and virgin olive oils have a high content of natural antioxidants (polyphenols) that contribute to the protection of blood lipids against oxidative damage.

Fatty acids are classified as:

• Saturated fats: Found in animal-based foods such as meats, processed meats, milk, and its derivatives (cheese, ice cream). These are fats that solidify at room temperature. They can also be found in vegetable oils such as coconut or palm oil (consumed through industrial pastries, savory snacks, and processed products). The consumption of saturated fats increases blood cholesterol levels, LDL cholesterol (bad cholesterol), being one of the main risk factors for heart disease.
• Unsaturated fats: Found in plant-based foods such as vegetable oils (olive oil, sunflower oil, or corn oil). Also, in nuts (walnuts, almonds…) and seeds (sesame, sunflower, flax). Although coconut or palm oils are vegetable oils, they contain more saturated fatty acids than the previous vegetable oils. Replacing saturated fats with unsaturated fats in the diet helps maintain normal blood cholesterol levels.
• Monounsaturated fats (just one double bond). Oleic acid is a monounsaturated fat.
• Polyunsaturated fats (two or more double bonds). They are essential for our body because it cannot synthesize them and must be supplied through daily diet to regulate metabolic processes in the cardiovascular, immune, and pulmonary systems, among others. According to nutritionists, monounsaturated fatty acids are the best for our body and the most resistant to temperature such as oxidative stability. So healthy vegetable oils rich in monounsaturated fatty acids (such as olive oil) present the best oxidative stability and more oxidative stability result in less free radicals.
• Trans fats: Fats that are formed during the industrial processing of certain foods with high temperature. The consumption of trans fatty acids has a more negative effect on the body than saturated fat, as it increases LDL cholesterol and triglyceride levels and reduces HDL cholesterol (good cholesterol) in the blood. The presence of these in olive oil is very low

Having a multi-origin product allows for the maintenance of quality standards and the flavor profile over time and to not be dependent on the yield and flavor, varieties of a certain country, which can vary in quality and flavor from year to year. Just like any other fruit, olives are grown in nature and impacted by weather and pests, and relying on one single crop would lead to inconsistency in quality and flavor outcomes. Multi-origin blends are an excellent choice to take the best of each country in order that represent quality and consistency, and of course balance flavor.

There are differences between oils from different origins because, in addition to being different varieties with unique physicochemical and organoleptic characteristics, factors like latitude and annual climateconditions also play a role. No one oil is inherently better than another. It’s about understanding what each region or country will produce in a given season and matching those oils to consumer preferences in the destination market. For instance,in the Northern Hemisphere harvest season is between October to January, so importing oils from Southern Hemisphere countries (Argentina, Peru, Chile, etc.) allows Deoleo to source fresh or first-harvest oil in March, April, May, and June. In this way it is possible to bottle recently harvest and milled olive oil twice at year.

At Deoleo, we use 12 mandatory analytical methods to assess olive oil authenticity:

– Free acidity, peroxide value, UV absorption, ethyl ester, and sensory analysis are considered as Quality Parameters and are essential in the classification of our olive oils.
– Fatty acid composition, sterols and triterpenes dialcohols, Δ ECN42, stigmastadiene, waxes, and 2 glyceryl monopalmitate are identified as Purity Parameters that are used to assess the authenticity of our olive oils.

influenced by their fatty acid compositions. Fatty acids in olive oil are bound to glycerol molecules, forming triglycerides. The freezing point of these triglycerides varies depending on the composition of fatty acids. The main fatty acids found in olive oil include oleic, palmitic, linoleic, and stearic acids, each with its own freezing temperature ranging from around 20ºC to below 0ºC. For example, the most common triglyceride in olive oil, composed of three oleic acids, freezes at 5.5ºC.

No olive oil regulation around the world has this type of test for olive oil authenticity.

We can confirm that our olive oils are free from peanuts, almonds, hazelnuts, walnuts, cashew nuts, pecans, Brazil nuts, pistachios and macadamia nuts. There are no substances in our oils that would be considered as allergens for those with peanut and tree nut allergies.

Link to Deoleo’s Allergen Statement

The color only depends on the ripeness of the olive: green olives have more chlorophyll, resulting in green oils, while ripe olives, which lack chlorophyll, yield yellow oils. The color of an olive oil is going to change over time. As the olive oil in the bottle ages, it will lighten in colour and the flavour can continue to mellow. Refined olive oil has much lower levels of pigments because they are mostly removed during the refining process and are therefore much lighter in colour from the beginning.

Flavor does not determine quality; sensory analysis does. There are many oils with different organoleptic characteristics — some very delicate and sweet, others very fruity, and some very bitter and spicy — and it depends on each person’s personal taste.

Extra Virgin Olive Oil (EVOO) is of higher quality. Within this category, EVOO must meet the quality and purity standards stipulated in the Regulation* and, additionally, must not exhibit any organoleptic defects. While the purity parameters are consistent, the main difference between Extra Virgin Olive Oil and Virgin Olive Oil lies in the organoleptic analysis and some physicochemical parameters. EVOO is classified as such if it presents no defects, while Virgin Olive Oil can contain a moderate level of defects.

*Based on the various existing legislation regarding the characteristics of olive oil, as well as international standards such as those from the IOC and Codex.

There are three factors that accelerate the oxidation of olive oil: oxygen, temperature, and light. Therefore, olive oil should be bottled with minimal headspace or have oxygen removed from the headspace. It should be stored away from heat and light sources. The recommended storage conditions are a cool (55-68 ºF) and dark place. Once opened, it should be consumed as quickly as possible.

Olive oil has a best before date, not an expiration date. An expiration date indicates when a product is no longer edible because it could pose health risks. If the expiration date has passed, the product should not be consumed. The best before date indicates that the product no longer offers the full quality it should. It may have lost some of its qualities or may not be entirely satisfactory.

In the case of olive oil, a best before date is indicated, which is set by the manufacturer to ensure that during that period, the oil maintains all the physicochemical and organoleptic properties corresponding to the category declared on the product label. Olive oil does not expire, it is always edible. However, as a product that evolves unfavorably over time, its taste and properties may be affected. In conclusion, consuming olive oil that has been stored for a long time will never harm the consumer’s health, but it can indeed lose the flavors and aromas that characterize it.

Deoleo’s quality commitment ensures that the bottled olive oil will meet the standards stated on the label (extra virgin, virgin, etc.) until the end of the best before date, provided that the storage conditions specified on the label are adhered to. In the case of virgin olive oils, the variety does influence the best before date. Some varieties have lower resistance to oxidation (becoming rancid) and lose their qualities sooner than others that withstand oxidation better. Varieties with higher content of polyphenols and vitamin E (both antioxidants), such as the Picual variety, retain their properties better.

Additionally, filtration of extra virgin olive oil also makes a difference. The presence of moisture and impurities accelerates the oxidation of the product; therefore, an unfiltered extra virgin olive oil will retain its qualities for a shorter period compared to the same oil that has been filtered. Therefore, to establish the best before date, studies on shelf life need to be conducted, considering factors such as, olive oil variety, type of packaging, storage conditions (temperature and exposure to light), and whether oxygen has been removed from head space.

Olive oil enhances flavors and makes your favorite recipes even more delicious. Unless, of course, it’s rancid. Rancidity occurs when there’s a breakdown of fatty acids in the oil due to oxidation. Different environmental factors can accelerate oxidation, such as exposure to air, UV light and warm temperatures. Here are some tips to avoid rancid olive oil:

At store: It can be hard to tell if a bottle of olive oil sitting on your grocery store shelf is rancid without opening the cap and smelling it. Colored olive oil bottles are good, because that tint helps keep out light. One indicator of rancidity would be oils in clear bottles that are going brown. These have likely been sitting on the shelf for a long time. Before you make your purchase, be sure to check the “best before” date on the bottle. Pick one that allows for adequate time in the future for you to consume it.

At home: Once home, how can I tell if the oil is rancid? The first thing you should do once you’ve purchased your olive oil is to sniff it. A good EVOO will have a fruit or vegetable scent, with hints of olive and perhaps even a grassy aroma. It will smell fresh and clean. A rancid olive oil, however, retains a waxy smell, like a crayon, putty or even old walnuts.

The next step to identifying rancid oil is tasting it. You should always taste your olive oil before using it to cook or add flavor to a dish. Rancid oil will taste stale and fatty. It may also be brown in color when you first pour it.

While consuming rancid oil is not harmful to your health, it does not provide the same health benefits as quality EVOO. Oxidation naturally occurs in the body, and the antioxidants found in EVOO help protect against certain diseases and even aging. Rancid olive oil, however, contains few antioxidants, as they are depleted through the oxidation process.

Our Sustainability purpose “Caring for what cares” drive us to bring the benefits of the Mediterranean diet to the entire world, at the same time ensuring that sustainability underpins all of the actions we undertake. We bring about all of this through our four pillars: Growing together, Blending with love, Caring for you, and Responsible business.

Growing together: we work hand in hand with farmers to ensure that we protect their livelihood as well as the lands that produce our olives, fostering sustainable practices related with social and farming practices (use of water, waste, energy…)

Blending with love involves continuing to improve olive oil quality while strengthening our commitment to protecting the environment in our operations. We do this through responsible resource management, measuring and reducing the carbon footprint, a rethinking of our packaging and collaboration with our suppliers to help them improve their environmental performance.

Caring for you, our third pillar, leads us to advocate through our brands (Bertolli, Carapelli and Carbonell) about the benefits and uses of olive oil throughout the world and care about the Deoleo people, (improve job satisfaction in every way possible: schedules, work conditions, training, career development, diversity and inclusiveness etc).

Responsible business practices is a must and we practice responsible and inclusive governance, we promote corporate ethics and transparency, and we fight against corruption and improper practices through our anti-corruption policies and our Codes of Ethics, both internal and for suppliers.

Zero Waste means that at least 90% of the waste generated in the factory does not end up in a landfill. Instead, this waste is recovered, giving it a second life. This approach significantly reduces the environmental impact by minimizing the amount of waste that is discarded and promoting circular economy.

Polyethylene terephthalate or polyethylene terephthalate (PET) is a thermoplastic resin suitable for food contact, making it ideal for producing bottles that preserve the quality of our oil. Specifically, R-PET refers to Recycled PET.

Seed oil is a vegetable oil obtained from the seeds of a plant, rather than the fruit. Most vegetable oils are seed oils, among which the most common ones include soybean oil, canola oil, corn oil, grape seed oil, sunflower oil etc.

Olive pomace oil is a type of oil that is also extracted from the olive fruit. This type of olive pomace oil is made from the fat, residues of pits, and skins of the olives left over from the production of other olive oils. The oil is extracted from the pulp using solvents, in a similar process as is used for other vegetable oils. After the extraction, the oil is refined. Finally, some virgin olive oil is added to the refined oil and sold as pomace oil.

Spanish and Italian olive oils each have unique flavor profiles. This is mostly due to olive variety and production methods.
Spanish olive oil is robust, bold, and fruity. The typical aromas are tomato in different stages of maturation (from green to ripe), tomato leaf and green grass but also, in some varieties, apple, almond and nuts.
In contrast, Italian olive oil is more balanced between its bitter/pungent and fruity. Characteristics nuances of this olive oil are almond from fresh to dry, artichoke, aromatic herbs and olive leaf. They are more herbaceous than floreal.
All these flavors reflect the meticulous attention to detail in the oil extraction process.

Olive oil may exhibit turbidity at low temperatures or even solidify (sediments). This phenomenon depends on the composition of fatty acids. Fatty acids in olive oil are not free, we find 3 fatty acids attached to a glycerin molecule forming triglycerides.
Whether an oil is frozen at one temperature or another one will depend on the composition of these triglycerides. Triglycerides contain a series of fatty acids. The most abundant in olive oil are: oleic, palmitic, linoleic and stearic.
Each of them freezes at a specific temperature. The range of temperatures is from around 20ºC to below 0ºC. For example, the majority is OOO (triglyceride composed of a molecule of glycerin to which 3 oleic acids have been bound) and its freezing point is 5,5ºC.
Other triglycerides representative of olive oil and its freezing point are (O = oleic, P = palmitic, L = Linoleic, S = stearic):

SOO = 23,0 ºC. POO = 18,0 ºC. OOO = 5,5 ºC. OOL = -2,8 ºC.

Therefore, as the temperature drops, oil will cloud or solidify depending on the solidification temperature of each of the fatty acids and their content. It is a natural process that does not affect, in anyway, quality of olive oil. If we want to recover its natural appearance it would be only sufficient to temper the sample around 20ºC, shaking in order to allow to solid parts to return to solution.

Olive oil can be reused 2-3 times, just following some rules:

– Olive oil must be heated over moderate heat (not high heat).
– Olive oil must be filtered immediately after use to avoid food scraps that can accelerate their degradation

However, keep in mind that each time an oil is heated and cooled it will lose some of its aroma, flavour, freshness and health-giving polyphenols (antioxidants) and tocopherol (vitamin E).

Yes, Bertolli extra virgin olive oil and olive oil are certified by BPJPH Indonesia.