Best olive oil for baby food
Olive Oil for Babies - First Foods for Baby
When can babies have olive oil?
Olive oil may be introduced as soon as a baby is ready to start solids, which is generally around 6 months of age.
Greek philosopher Homer referred to olive oil as liquid gold, which is a fitting way to describe the healthy fat extracted from the fruit of the olive tree – an ancient plant that originated in the lands around the Mediterranean Sea millions of years ago. The plant’s exact origin is unknown, but archaeological evidence suggests people living in the region learned to press olives for their oil as early as 8,000 B.C. The innovation created more than food; historical texts show how olive oil was widely used as medicine, as fuel for lamplight, and as a symbol and tool in rituals and ceremonies.
Hundreds of varieties of olives are grown globally, from Australia to Chile to Israel to South Africa to New Zealand, which means this staple food offers a world of flavor to use in your sweet and savory cooking. Try using olive oil in place of butter in baking, drizzle your favorite flavor on fruit or grains, or take a cue from Greek lathera, a catch-all term meaning “the olive oil ones” that is used to describe any vegetable cooked in olive oil.
Is olive oil healthy for babies?
Yes. Olive oil is a good source of healthy fats and the antioxidant vitamin E, which supports healthy immune and neurological development in growing babies. Olive oil also contains polyphenols – plant compounds that offer anti-inflammatory benefits and support heart health.1 Olive oil retains its nutritional value after production if it is kept in a cool, dark environment so refrain from keeping olive oil on the countertop and store bottles away from light and heat.2 Like many oils, olive oil is perishable so don’t let an open bottle languish in the back of the pantry. Once a bottle of olive oil is opened, the flavor begins to expire within four months.3
The nutritional profile of olive can change depending on how it was processed and stored. For example, extra virgin olive oil is the least strained during production, which means that it is the richest in beneficial nutrients and the highest-priced variety. Virgin olive oil and bottles marked “olive oil” are also excellent choices and will be gentler on the budget. To get the most bang for your buck, only use cold-pressed extra virgin olive oils for seasoning a finished dish or making salad dressing and use plain olive oil for cooking.
Olive oil has a smoke point around 400 degrees Fahrenheit (204 degrees Celsius) which means it’s an appropriate all-purpose oil to cook food on the stovetop and in the oven. If you’re frying or grilling or searing at higher heats, use an oil with a higher smoke point, like avocado oil, ghee, or peanut oil.
★Tip: When shopping for olive oil, look for oils stored in glass containers if possible. Plastic containers can contain Bisphenol A (BPA), a synthetic chemical or similar chemicals called BPS, BPAF, and BPF and may negatively affect the brain and prostate gland of infants and children.4 5 6 Additionally, because plastic containers are permeable to oxygen (which can degrade oil quality), glass containers are a more effective way to store olive oil over time.
Which kind of olive oil is best for babies?
Choosing olive oil can be overwhelming. Good news: all olive oils (extra virgin, virgin, cold-pressed, first press, flavored, and just plain olive oil) are comparable in terms of nutrition (as long as they are the real thing) and can be used to cook food for babies and toddlers.
How do I know if olive oil is real or fake?
While it is illegal to mislabel bottles, some bottles marked as “olive oil” have been found to be stretched with other oils from nuts, soybeans, sunflower seeds, and other plants to increase profit. 7 While these adulterated olive oils are perfectly fine to use when cooking food for babies, they may not be safe for those with soy or nut allergies. Governments around the world are taking steps to address the adulteration of olive oils but regulation is not globally coordinated or enforced.
Unfortunately, for the average consumer, detecting an adulterated olive oil can be difficult to do, though products with a “Protected Designation of Origin” logo or statement, which often is used with the acronyms PDO, PGI, DOP, DO, AOC, can offer some assurance, as they indicate that the ingredients come from a specific region in Europe. Similarly, some producers in the United States label their bottles with logos from the U.S. Department of Agriculture (USDA), the North American Olive Oil Association (NAOOA), the California Olive Oil Council (COOC), the Extra Virgin Alliance (EVA), and the Olive Oil Commission of California (OOCC). While these certifications generally suggest the product had a higher level of scrutiny, even government certification standards are voluntary and inconsistent around the world.
If this topic is of concern to you, don’t think twice about asking your supplier for their point of view. It is your supplier’s job to keep tabs on the brands that they are selling, and people who work in food often love to talk about food. You can also follow the American Olive Oil Producers Association and the International Olive Oil Council, which advocate for fair and consistent rules in the markets for olive oil.
Is olive oil a common choking hazard for babies?
No. Olive oil is not a common choking hazard, though, in theory an individual can choke on any food. As always, make sure to create a safe eating environment and stay within an arm’s reach of baby at mealtime.
For more information on choking, visit our sections on gagging and choking and familiarize yourself with the list of common choking hazards.
Is olive oil a common allergen?
No. Olive oil is not a common allergen. However, some olive oils are mixed with oils from other more allergenic plants like hazelnut and soybeans, so if your child has known allergies to other foods, read labels carefully. 8
Rare cases of contact dermatitis and food allergy to olive have occurred in areas where olives are commonly harvested.9 Certain individuals allergic to the pollen from olive trees, the Oleaceae family of plants, such as ash, privet, jasmine, and forsythia, or who have Oral Allergy Syndrome (also called pollen food allergy syndrome) may also be sensitive to eating olives.10 11 Oral Allergy Syndrome typically results in short-lived itching, burning, or tingling in the mouth and is unlikely to result in a dangerous reaction. While this sensitivity could, in theory, extend to cold-pressed or extra virgin olive oils, most individuals with allergy to the olive fruit are able to tolerate olive oil.
As you would do when introducing any new food, start by offering a small amount for the first few servings. If there is no adverse reaction, gradually increase the amount served over future meals.
Recommended Guide: Introducing Allergens to Babies
How do you introduce olive oil to babies with baby-led weaning?
Every baby develops on their own timeline, and the suggestions on how to cut or prepare particular foods are generalizations for a broad audience. Your child is an individual and may have needs or considerations beyond generally accepted practices. In determining the recommendations for size and shape of foods, we use the best available scientific information regarding gross, fine, and oral motor development to minimize choking risk. The preparation suggestions we offer are for informational purposes only and are not a substitute for child-specific, one-on-one advice from your pediatric medical or health professional or provider. It is impossible to fully eliminate all risk of a baby or child choking on any liquid, puree, or food. We advise you to follow all safety protocols we suggest to create a safe eating environment and to make educated choices for your child regarding their specific needs. Never disregard professional medical advice or delay in seeking it because of something you have read or seen here.
6 to 12 months old: Use olive oil liberally in your cooking and drizzle olive oil on fish, meat, grains and other foods for an extra boost of nutrition. If you like, pour a small amount directly on their tray or a plate and let baby finger paint and taste along the way.
12 to 24 months old: This is a great age to introduce olive oil on its own as a dipping sauce with bread to teach toddlers about the taste of the oil.
How often should you offer solids? See our sample feeding schedules for babies of every age.
Recipe: Citrusy Olive Oil Dressing
Yield: 1 cup (150 grams)
Cooking Time: 20 minutes
Age: 6 months+
- 1 medium cassava (yuca), carrot, zucchini, or vegetable of choice
- 1 tablespoon (13 grams) olive oil
- 1 teaspoon (5 grams) lemon, lime, or orange juice or citrus juice of choice
- Wash, dry, and cut the vegetable into age-appropriate sizes.
- Place the veggies in a steamer basket in a pot. Add enough water to cover the bottom of the pot by 1 inch.
- Cover and bring the pot to a boil.
- Cook until the veggies are soft, between 5 and 20 minutes depending on the size of the cut veggies. Larger, wider cuts take longer than smaller, bite-sized pieces.
- When the veggies are done, uncover the pot and transfer the veggies to a mixing bowl.
- Drizzle the oil and citrus juice directly on the veggies or if you prefer, whisk the oil and citrus juice until the dressing is emulsified. Your choice! If you like to meal prep, make a big batch of dressing by scaling up the ratio of 1 tablespoon (13 grams) to 1 teaspoon (5 grams).
- Gently toss to coat the veggies in the dressing. Cool to room temperature before serving.
- Scoop some vegetables onto the child’s plate. Exact serving size is variable. Let a child’s appetite determine how much is eaten.
- Serve and let the child self-feed by scooping with hands. If help is needed, pass a piece of vegetable in the air for the child to grab from you.
To Store: Leftover steamed veggies seasoned with olive oil and citrus juice keeps in an air-tight container in the fridge for up to 4 days.
Olive oil has hints of bitterness and spice that compliment sweet and tart flavors in fruits and vegetables like apple, artichoke, asparagus, butternut squash, cherries, mango, nectarine, onion, papaya, peach, pear, romanesco, and sweet potato. Olive oil can also balance the acidity in foods like blueberry, lemon, lime, pineapple, pomegranate, tomato, and yogurt. When olive oil is used to cook, the pungent flavor mellows and adds smoothness to foods; try using olive oil to cook protein-rich legumes like black eyed-peas, cannellini bean, chickpea, fava bean, garden pea, green bean, lentil, or lima bean and hearty meats and fish like bison, chicken, egg, lamb, pork, salmon, or venison. Or simply use olive oil to season a bowl of pasta or grains like couscous, freekeh, quinoa, or rice.
E. Cerda, MSN, CNS, LDN
A. Gilbaugh, RD, CNSC
K. Grenawitzke, OTD, OTR/L, SCFES, IBCLC, CNT
S. Bajowala, MD, FAAAAI. Board-Certified Allergist & Immunologist (allergy section)
R. Ruiz, MD, FAAP. Board-Certified General Pediatrician & Pediatric Gastroenterologist
- Romani, A., Ieri, F., Urciuoli, S., Noce, A., Marrone, G., et al. (2019). Health Effects of Phenolic Compounds Found in Extra-Virgin Olive Oil, By-Products, and Leaf of Olea europaea L. Nutrients, 11(8). DOI:10.3390/nu11081776. Retrieved June 8, 2021.
- de la Torre-Robles, A., Monteagudo, C., Mariscal-Arcas, M., Lorenzo-Tovar, M. L., Olea-Serrano, F., et al (2019). Effect of Light Exposure on the Quality and Phenol Content of Commercial Extra Virgin Olive Oil during 12-Month Storage. Journal of the American Oil Chemists’ Society, 96(4), 381–389. DOI:10.1002/aocs.12198. Retrieved June 8, 2021.
- United States Department of Agriculture. (2019). What is the expiration date for cooking oil? Retrieved June 4, 2021.
- European Food Safety Authority. Bisphenol A. Retrieved June 8, 2021.
- California Office of Health Hazard Assessment. Bisphenol A (BPA) and Proposition 65: Frequently Asked Questions. Retrieved June 8, 2021.
- Mayo Clinic. What is BPA and what are the concerns about BPA? Retrieved June 18, 2021.
- Srigley, C.T., Oles, C. J., Reza Fardin Kia, A., Mossoba, M.M. (2015). Authenticity Assessment of Extra Virgin Olive Oil: Evaluation of Desmethylsterols and Triterpene Dialcohols. Journal of the American Oil Chemists’ Society, 93(2), 171-181. DOI:10.1007/s11746-015-2759-4. Retrieved June 10, 2021.
- Srigley, C.T., Oles, C.J., Reza Fardin Kia, A., Mossoba, M.M. (2015). Authenticity Assessment of Extra Virgin Olive Oil: Evaluation of Desmethylsterols and Triterpene Dialcohols. Journal of the American Oil Chemists’ Society, 93(2), 171-181. DOI:10.1007/s11746-015-2759-4. Retrieved June 10, 2021.
- Esteve, C., Montealegre, C., Marina, M.L., García, M.C. (2012). Analysis of olive allergens. Talanta, 92, 1–14. DOI:10.1016/j.talanta.2012.01.016. Retrieved June 8, 2021.
- American Academy of Allergy Asthma & Immunology. Oral Allergy Syndrome (OAS) – Retrieved July 23, 2021.
- Unsel, M., Ardeniz, O., Mete, N., Ersoy, R., Sin, A.Z., et al. (2009). Food allergy due to olive. Journal of Investigational Allergology and Clinical Immunology, 19(6), 497-9. PMID: 20128426. Retrieved June 8, 2021.
Olive Oil In Baby Food...?
Olive oil is an ingredient we include in some of our baby food recipes – although we’ve occasionally received e-mails asking why we would suggest using oils in any food intended for babies.
The fact is that a good olive oil is a source of nutrition in itself, revered in some parts of the world for its health-promoting benefits.
You’ll probably find lots of different products labelled as olive oil in the grocery store – but what YOU are looking for is extra-virgin olive oil (EVOO). This is olive oil taken from the first, ‘cold’ press of the olives to extract the oil – no heat is used and no chemical processing takes place.
Unsurprisingly, this makes extra-virgin olive oil the healthiest type of oil to use, with all its nutrients intact!
Other grades of olive oil – such as ‘refined’ or ‘pure’ olive oil – will have undergone some degree of processing, depleting their nutritional value. So-called ‘light’ olive oils may even contain other vegetable oils too – we recommend giving them a miss!
Today, we’ve compiled a list of some of the well known – and less well known – benefits of consuming extra-virgin olive oil.
If you weren’t already adding a little to your baby’s food, then this may just tempt you to give it a try…
- Olive oil contains monounsaturated fats – beneficial fats that, in the long term, help lower ‘bad’ cholesterol and raise ‘good’ cholesterol.
- It contains linoleic and linolenic acids, fatty acids which are also contained in breast milk and contribute to the development and growth of baby’s bones. Olive oil can also help women retain bone mass in later life.
- It contains vitamins A, C, D, E, K – plus B vitamins. It is a rich source of anti-oxidants, which help prevent serious illnesses like heart disease and cancer. As we mentioned above, these anti-oxidants are infinitely more abundant in extra-virgin olive oil than in any other grade – and researchers now feel that it is the anti-oxidant components of olive oil that make it such a source of good health and long life to those who follow a Mediterranean diet.
- The oleic acid in olive oil (also present in breast milk) helps support the growth and development of your baby’s brain.
- Olive oil has anti-inflammatory properties, which can help prevent – or limit the severity of – asthma.
- It is gentle on the tummy and some people even find it has a mildly laxative effect, making it useful for avoiding constipation and keeping baby ‘regular’. Don’t overdo it, though – too much in a young baby may contribute to diarrhea.
- Olive oil is high in calories and it is sometimes recommended by doctors and dietitians for premature or low birth weight babies or for other babies with feeding difficulties, who require a large amount of calories in a small amount of food.
When may I start adding olive oil to my homemade baby food recipes?
You may – with your doctor’s consent – use a little olive oil in your baby food recipes from 6 months of age. As per guidelines from the American Academy of Pediatrics, UNICEF and the World Health Organization, babies under 6 months of age receive all the nutrition they need from breast milk or formula.
Olive oil rarely causes allergic reactions – but we recommend serving it to your baby for the first time with a food to which he has already been safely introduced. That way – if any reaction does occur, then you will be able to identify olive oil as the culprit and discuss the situation with your doctor.
Using olive oil in your homemade baby food recipes
Even good fats should be eaten in moderation – so don’t add too much to your little one’s food. For a 2 oz serving of food, no more than 1/4 to 1/2 tsp olive oil should be added.
- Use olive oil in place of less healthy cooking oils, like margarine and shortening. If you find the rich flavour of extra-virgin olive oil a little overpowering for cooking, then use a lower grade olive oil with a lighter taste and add the extra-virgin oil after the food has cooked.
- Instead of buttering whole wheat bread, try drizzling on a little EVOO instead! For older babies, offer the oil as a dip.
- Drizzle it on to cooked veggies you’ll be serving as finger foods, or add to the food processor when blending your baby’s veggie purees.
- Stir into mashed potato – delicious!
Mayo Clinic – Nutrition and Healthy Eating
Please tell us how YOU use olive oil in your homemade baby food recipes!
Can children use olive oil?
Can children take olive oil?
Every responsible parent takes their child's nutrition seriously, right? Especially when it comes to the smallest children under the age of 2-3 years. Indeed, in this period, the reaction to new products in a developing organism can be very different: from favorable to the most negative - which does not depend on how natural and useful a particular product is in itself. And therefore, the question of whether it is possible to give olive oil to children is quite logical and logical. And if so, when and how best to add it to the children's diet?
What are the benefits of olive oil for children?
Let's start with the main thing - with the answer to the key question posed in the title of this article: yes, it is possible and even necessary to give olive oil to small children. After all, this product has a unique balanced composition of various trace elements that help the growth and harmonious development of the child's body. True, in this situation it is necessary to immediately make a remark: all these, as well as the following words, fully apply only to the oils of the so-called first cold pressing, or in other words, the Extra Virgin category. Yes, it may be more expensive than others, but it is in this pomace of the olive that contains the maximum of useful substances. Among them, it is worth noting several of the most important for a small child at once:
- Vitamins A, E and D . It is hardly worth talking about the need for vitamin-rich nutrition for any person. But in the case of children, it is important that these vitamins not only participate in metabolism, improving it, but also help strengthen bone tissue. And this is the basis for the steady growth of the entire child's body.
- Fatty acids . Oleic, linoleic and other omega acids are an excellent source of healthy fats. They are needed to create cell membranes and make them both stronger and more elastic. Which favorably affects the development of the muscular system. These acids also help improve brain function.
- Antioxidants . Olive oil contains quite a lot of these substances. They block oxidative processes and free radicals, which can disrupt the integrity of cell membranes and even the structure of DNA. Therefore, antioxidants are very necessary: they prevent possible violations in the development of a small child.
- Phytosterols . These substances are involved in the regulation of cholesterol levels, which is necessary for a number of processes. Firstly, thanks to this, the body produces the right amount of hormones and vitamin D. Secondly, cholesterol is needed to produce all the same cell membranes. Thirdly, it is involved in the process of digestion.
Of course, the composition of olive oil is not limited to this list. But even such a list is enough to understand that this product can play an important role in the future development of your young children.
At what age can children be given olive oil?
It is possible to introduce olive oil into baby food quite early - from the age of 6-7 months. But, as with any other product new to the baby, it should be done very carefully and in small doses. The first portions should be minimal: literally 1-2 drops (1-3 g). Only somewhere in six months you can increase the volume to half a teaspoon. At the same time, it is desirable that the oil during this period be exclusively raw, simply added to mashed potatoes or soup. But it’s worth cooking or frying on it much later, when your baby is “adult” enough for this. By the way, the individual fatty acids in olive oil are very similar in composition to those found in breast milk. Therefore, for artificially fed children, such an addition to their diet will be very useful and “natural”.
What is baby olive oil?
Sometimes in the store you can find oils marked "children's". But this is nothing more than a marketing gimmick! High-quality Spanish oil from Extra Virgin olives is absolutely safe at any age, the risk of allergy to it is virtually zero. And the composition described above is typical for any such product - even "adult", even "children's". The only difference may be in the level of acidity of the oil, which results in a sharper or milder taste. But you can easily pick up a brand of olive oil that you and your kids will enjoy raw. Therefore, it is definitely not worth looking specifically for “children's” varieties on store shelves. Just choose a quality olive oil and it will be enough for the health of your entire family!
What is the best olive oil - honest advice on choosing
Which olive oil to choose? You have already noticed that this product is not cheap. But what is more amazing is that one type of olive oil can differ in price from another at times! What is the reason? Let's figure it out together.
Today, more than 95% of all olive oil production comes from the Mediterranean. Greece, Italy, Spain are trying to defend their leadership in its production. And a resident of each of these countries is sure that the local oil is the best! Russia is not the Mediterranean, we do not grow olives, we do not produce oil from olives. Therefore, nothing can prevent us from approaching the olive oil selection process objectively.
We have identified several criteria, having dealt with them, you will accurately determine the type of oil that you need.
Salads, marinades, cold cuts are best suited for extra virgin olive oil. Depending on the country of origin, it may be labeled as: Extra Virgin Olive Oil (English, Spanish), Extra Vergine (Italian), Extra Vierge (French), EVOO. Russian sound - Extra Virgin.
This is the best quality olive oil, first cold pressed (at a temperature not exceeding 27 degrees) extra virgin olive oil. It is produced by a method in which the olives are lightly pressed to extract the highest quality olive oil. Moreover, the extraction is carried out exclusively mechanically, without chemistry!
Extra Virgin Olive Oil contains 80% of nutrients, usually has a dark green cloudy color and a strong smell of olives. Contains no refined oils and a minimum of saturated fats and is 100% natural. No wonder the Mediterranean diet is considered the most beneficial for health.
For frying and cooking hot dishes, feel free to choose a refined second pressing oil, which is usually labeled as Pomace Olive Oil (English), Orujo (Spanish).
The word "Pomace" ("pomas" in Russian transcription) means "cake". Pomas olive oil is made from the pomace left over from the production of extra virgin olive oil and is blended with a small amount of virgin oil to restore color and taste. The undeniable advantage of Pomace oil is its low price, as well as its neutral taste and long shelf life.
For prevention of various diseases and care of skin and hair , use unrefined Extra Virgin oil. Only it contains a maximum of useful substances!
2. Price - quality
The main quality indicator of olive oil is its acidity . The acidity level of olive oil refers to the content of oleic acid in 100 g of the product. The lower the natural acidity of unrefined olive oil, the higher its quality.
High-quality oil (Extra Virgin marking) - no more than 0.8%.
Oil with an acidity of less than 0.5% in the Mediterranean is considered to be curative.
The grade of extra virgin olive oil also affects the price and quality:
Vintage olive oil marked Protected designation of origin (P.D.O) or D.O.P. - denominacion de origen protegida (mark of protected origin). Elite olive oil, which is produced from olives grown in a certain area, the entire process of making this oil is carried out at the place of collection of raw materials;
Single Variety Olive Oil is made from single olives. For example, the inscription on the bottle "Minerva Kalamata" indicates that the olives for the production of this oil were collected only in the Kalamata region;
Blended olive oil is made from olives of different varieties to obtain certain taste and aroma properties.
Label " organic (bio, eco)" the product also contributes to the price and quality of olive oil. This marking means that the olives for the production of this oil were harvested from plantations registered on " Bio/Organic" . All links in the production of "organic products" comply with strict system requirements, which include the rejection of the use of chemical fertilizers and pesticides, growth regulators, and genetic engineering methods.
3. Producing country
World leaders in the production of olive oil are Spain, Italy, Greece and Tunisia. The first two sell oil in huge volumes. But in order to supply all of Europe, America and other countries, they are forced to buy raw materials - bulk oil - from other, smaller suppliers. If their own oil is over 25%, legislation allows them to put their state name on the label.
It is known that the main source of such finished raw materials is Greece . The fact is that in this country the soil and climate are almost universally ideal for growing olives. The most famous regions are Kalamata, Laconia, Kranidi (Peloponnese) and about. Crete. Here, the economy of thousands of Greek families is based on the cultivation of olives.
Favorable climatic conditions and the experience of thousands of years of olive cultivation, coupled with traditional methods of production, ensure the qualitative superiority of Greek olive oil over the rest. Only Greece produces such a large percentage of extra virgin oil - 80%! The rest is refined oil (Refined or Pour) and pomace oil (Pomace).
Main brands of Greek olive oil on the Russian market:
Minerva . Minerva is the first brand of olive oil that appeared in Greece and to this day it holds the lead (42% of the Greek olive oil market). Minerva produces extra virgin olive oil obtained from olives grown in the Peloponnese and harvested exclusively by mechanical methods. This selected oil brings out the rich, bitter taste of freshly picked olives, which is suitable for salads and marinades and contains no salt or cholesterol.
Terra Creta . Terra Creta was founded in 2001 in the Hania region of Crete. The company's goal is to produce and distribute Extra Virgin Olive Oil exclusively from the Kolymvari region. Koroneiki olives, grown in the hilly area of the Kolymvari region, are famous for their excellent organoleptic properties. In Terra Creta olive oil, experts find a whole range of aromas: from Mediterranean herbs to orange and lemon shades with a delicate spicy note and spice.
Agia Triada . This is a trademark of the company "Vinolio Creta Ltd. ", under which organic products are produced: olive oil, wine, balsamic vinegar, honey. Raw materials for their manufacture are obtained from the territories belonging to the male Orthodox monastery "Agia Triada" ("Holy Trinity"), which is on the island of Crete. Having tried olive oil under the brand name "Agia Triada", you will be convinced that they are prepared "with soul", with love for the world and man.
Olivi . This oil absorbed not only the hot sun and valuable substances from the most fertile soils of the Messenian valley with its capital in Kalamata, but also the warmth of the hands of industrious Greek farmers. The entire oil production process, from harvesting the Koroneiki olives to bottling, is done by hand by peasants from the Nikolopoulos farm. It is impossible to remain indifferent to the fruity aroma of this olive oil with a light peppery aftertaste.
G REKELITA . Natural olive oil "GREKELITA" with the D. O.P. is the result of the first mechanical cold-pressing of Koroneiki olives grown in Mylopotamos on the island of Crete in Greece. The product is ideal for preparing both cold and hot dishes without losing its useful qualities and aroma.
Gaea . Gaea was founded in 1995 with the aim of promoting the high quality Greek food products missing from the international market. The company's products are high quality P.D.O. olive oils, olive oils with herbs, sauces and various Greek delicacies.
Spanish olive oil tends to have a rich oily aroma that is reminiscent of green olives or mature olives. Typically, Spanish producers produce olive oil by blending 2, 3 or more varieties to achieve the desired balanced taste and aroma, but single varieties are also found.
Spanish oil is usually more expensive than Italian oil, because In Spain, it is illegal to mix olive oil with other vegetable oils. Mixes (mixes, MIXT) are cheaper than 100% oil.
The main brands of Spanish olive oil on the Russian market:
Borges - 60% of all supplies in quantitative terms, 20% in value terms;
ITLV (Industrial Technologica Laintex Veterani) is a special brand developed for the Russian and CIS market by the Borges group. The share of the brand in the value of Russian imports and on the market is slightly more than 5%,
Maestro de Oliva - over 6% of Russian olive oil imports by value.
Of the Italian brands , the brand Monini is the most widely represented on the Russian market.
The Tunisian brand of olive oil T erra Delyssa also has a significant share in the Russian market.
Another of the largest olive oil producing countries is Turkey . The most famous and popular brand of Turkish olive oil is Milasolio .
As for other producers, their contribution to the manufacture of such an elite product as olive oil is almost equal to its domestic consumption within these countries; only a small amount is exported - less than 1% from each country.
Today, olive oil is bottled in:0012 Glass bottles . This is traditional packaging. Pros: natural, pleasing to the eye, gives the impression of buying an expensive, high-quality thing (similar to expensive wine), it is convenient to use without pouring into a special decanter. Cons: even dark glass transmits light, can break, has a significant weight.
Cans . Invented a little later, characterized by its manufacturability. The metal is processed in a special way, so there is no possibility of oil oxidation. Pros: lightweight, does not transmit light, cheaper. Cons: none.
“ Bag in box ” - bags with a tap. The newest packaging. Original laminated aseptic bags (usually 3 liters / 5 liters) with a tap for filling, which prevents the penetration of foreign odors and air into the opened package, which prevents the breakdown of enzymes and the oxidation of fatty acids and allows you to save all the beneficial properties of the oil, increasing its life validity. Of the minuses - a large volume, which, however, is offset by a lower price.
So, to summarize. How to choose the perfect olive oil?
Ideal olive oil:
1. Marked Extra Virgin, first cold pressed, unrefined.
2. Has a P.D.O. or D.O.P.
3. Acidity - up to 0.8%.
4. Color from light gold to dark green, without sediment and white flakes.