• Olive oil expert

Learn everything about olive oil

With the help of our little olive introduction you will raise directly into the league of olive experts. Discover fascinating facts from the world of olive oil.

Olive oil basics – How to recognize good olive oil?

With olive oil it’s like with wine: Every olive oil tastes differently and there is a wide spectrum of tastes. Your taste decides which olive oil you like. The Small Koroneiki olive allows the production of an olive oil of very high quality. Due to its resistance to most insects, very little of pesticides re used for Koroneiki olives compared to olive olive varieties. There is a definition set by the european union for olive oil categories which helps to define the quality of olive oil for the consumer. 

Kali Zoé olive oils are all from Koroneiki olives and are all of the superior category “extra virgin”.

Extra virgin olive oil

Superior category: olive oil obtained directly from olives and solely by mechanical means.

Virgin olive oil

Olive oil obtained directly from olives and solely by mechanical means.

Olive oil

Composed of refined olive oils and virgin olive oils. Oil comprising exclusively olive oils that have undergone refining and oils obtained directly from olives.

Olive-pomace oil

Oil comprising exclusively oils obtained by treating the product obtained after the extraction of olive oil and oils obtained directly from olives.

What’s inside olive oil?

Olive oil is a natural mixture of many Ingrediens. The composition of all these components allows the olive oil to have fascinating properties as anti cancer, anti bacterial and anti oxidant properties.

Fatty acids

Olive oil contains a high amount of mono-unsaturated fatty acids, which is why it is perfectly suitable for cooking. The mono-unsaturated fatty acids lower the LDL-cholesterol and raise the “good” HDL-cholesterol. Of course olive oil should also be consumed in moderation, but in average we use too little mono-unsaturated fatty acids. Many mono-unsaturated fatty acids can be found in olive oil, avocados, nuts and olives.

Polyphenols

These substances protect our cells from free radicals. The anti-oxidant DHPEA-EDA is found in extra virgin olive oil in very high concentration and protects our red blood cells very effectively from oxidative stress.

Chlorophyll

The green color of plants gies the olives its green color.

Oleocanthal

This substance can be found in high concentrations in unripe olives and gives the bitter taste to the olive. At the end of the ripening process the concentration of oleocanthal drops. This is why olives should be harvested early so that the oive contains high concentrations of oleocanthal. This substance has anti-inflammatory properties and kills cancer cells without harming healthy cells.

What cannot be found in olive oil?

Olive oil has many advantages. Some of them, because olive oil is naturally free from certain ingredients. Therefore it is more healthy compared to other oils. .

Cholesterol

Olive oil is not only free from cholesterol, it has also a positive influence on our cholesterol level. The level of unwanted LDL-cholesterol is lowered, while the level of the wanted HDL-cholesterol is risen.

Carbohydrates

Carbohydrates are often calles sugars. Olive oil is free from carbohydrates and suitable for a low-carb diet.

Proteins

The word protein comes from the ancient greek word fundamental. Proteins are not found in olive oil 🙂


Olive oil and health

A mediterranean diet with many fruits, vegetables and extra virgin olive oil with approximately 70% monounsaturated fatty acids has been prooven to protect against vascular diseases (consequence heart attack and stroke) as well as rheumatism and cancer. The natural bitter tasting compounds in the olive oil are appetizers and stimulate the digestion. Additionally, extra virgin olive oil has a positive impact on our cholesterol level: the level of the unwanted LDL-cholesterol is reduced and the wanted HDL-cholesterol is increased. Olive oil is rich in antioxidants which protect our cells from free radicals, which is positive for cancer and early aging prevention.
(Source: Herzstiftung, Diabetes Informationszentrum)

Researchers of the university of Porto in Portugal solved the mystery: The effective antioxidant DHPEA-EDA, which is particularly rich in extra virgin olive oil, protects our red blood cells efficiently against oxidative stress (free radicals).
(Source: Univertity of Porto in the journal Molecular Nutrition & Food Research)

Heating up olive oil

Olive oil cannot only be enjoyed on salads but is perfectly suitable for cooking and baking and gives your food the special mediterranean taste.

Virgn and extra virgin olive oil can be heated up to 180°C. The oil is hot enough, when your wooden spoon forms little bubbles when holding it into the olive oil.

When heating oils, generally, the smoke point should not be exceeded, wich is 190°C for olive oil. At this temperature the oil will start to smoke. 160-180°C is sufficiant for frying and cooking your food.

Many oils have a high amount of poly-unsaturated fatty acids, which desintegrate into aldehydes at very high temperatures, which are associated with certain kinds of cancer. Olive oil has a high amount of mono-unsaturated fatty acids and less poly-unsaturated fatty acids. Therefore less aldehydes can be formed.

Storage and shelf life of olive oil

Olive oil can be stored minimum for 2 years. It should be protected from light and stored at a cool place (not in the fridge).

If olive oil gets too cold, it can focculate. The oil is not bad, it is only natural components from the olive skin, which get solid at low temperatures. They can be filtered from the oil or reliquified by heating the oil up tp room temperature.

Olive oil in numbers

  • Crete: approximately 55 olive trees per inhabitant
  • Olive oil consumption per head per year: Germany <1L, Greece 20L
  • 1 olive tree carries 20–30kg of olives per year
  • 5-6kg olives are needed to press 1l of olive oil
  • 1 olive tree yields 4-5l olive oil per year