It is well known that extra virgin olive oil is the newest health boon, it contains a number of valuable platoons. It is obtained by pressing mature olives. Olive oil is irreplaceable in cooking and cosmetics. Bio olive oil is becoming more and more popular. What is organic olive oil tested from the usual? Why Choose Bio Olive Oil?
The difference between organic and inorganic olive oil
Let’s start by saying that organic extra virgin olive oil and BIO extra virgin olive oil mean the same thing. Bio/eco is just a marketing acronym. Organic oil, just like the name of the discount, was produced from olives from organic farming.
What is organic farming?
Ecological farming is ungrateful, which uses what is natural:
- Natural soil fertility
- The effect of changing seasons
The process of producing olive oil from organic farming is therefore a process that takes advantage of the richness of the environment without harming it. In addition, by not adding synthesis in the synthesis process, it also does not harm us – future consumers.
What is the labeling of organic olive oil? How to get ecological certification?
To be certified organic, the oil must be cold mechanically produced. Therefore, extraction cannot be done with solvents. To obtain ecological certification, you must follow EU regulations, but not only. The farm must periodically undergo a series of inspections.
There is a characteristic green leaf on the label of the ecological product. It is very important that under such a symbol on the Italian organic olive oil there is an inscription: “agricultura italiana”, which guarantees that we have 100% Italian olive oil, which was made from olives grown in Italy, and not of doubtful quality transported from around the world. In addition, the DOP appeal guarantees the origin of the olives from a given region, a traditional, undelivered recipe version is required.
Is organic olive oil always better than non-organic?
The answer to the question is complex. If by better we mean growing olives without the use of pesticides and the lack of synthetic tests, the answer is yes, because it is certainly better for our health. The fact is, however, that olives are very sensitive and absorb large amounts of chemicals used, pesticides. It must be admitted, however, that there are other new media that make oil “good”. First, density. The oil must be thick. If it is too thin, this is the first indication that it might go in addition to other vegetable oils. Then – the smell. Good oil smells like olives open with fruit. If it is odorless, it means that refined oils have been added to it.
The taste, in turn, is important to feel a slight bitterness at the end – improve it with the high content of polyphenols very valuable in olive oil. This is a very important element of high-quality extra-virgin olive oil. And finally acidity – “In the best trees of olives” their low acidity is described in the product description. For the oil to be extra virgin, the acidity must be less than 0.8%, but in relation to the quality of the olive oil, it is less than 0.2%). It should be recognized that the acidity is not perceptible in either the taste or the smell. Acidity is only measurable in a laboratory.
Organic olive oil – why is it more expensive than regular olive oil?
When we talk about any bio food, we usually think of a higher cost as well: an artisanal, ecological product requires labor costs, which are generated with a higher final price. Organic bananas are more expensive than regular ones. Bio-oil is albo more expensive. By using only the goods of the environment, doing work and work, the farm achieves much lower productivity. For this reason, whoever is looking for quality organic olive oil should take part in prices higher than known from popular discount stores. Olive producers focused on mass value and very high profits achieve higher yields, use huge amounts of pesticides, harmful to our health and the environment.