Not all olives are made equal

Olive oil, one of the most celebrated culinary staples consumed across the globe since thousands of years, is nothing but the juice extracted from the olive fruit; yet not all olive oils are made equal! Characterized by different physic–chemical and organoleptic properties, nutritional values, health benefits, and culinary applications, edible olive oils are commonly classified by quality grade into extra virgin olive oil, virgin olive oil and olive oil.

Extra virgin olive oil (EVOO) is produced from the finest unbruised fresh olives solely by mechanical means without the use of any solvents, and under controlled temperature (around 28°C) to prevent from degradation. As a result, EVOO is a superior quality, highly flavorful olive oil with prevalent fruitiness attributes and no sensory defects; rich in natural antioxidants, vitamin E, polyphenols and sterols, it offers the most in terms of nutritional and health benefits. In chemical terms it is described as having a free acidity, expressed as oleic acid, of not more than 0.8 grams per 100 grams and a peroxide value of less than 20 mill equivalent O2.

Virgin Olive Oil (VOO), also produced by mechanical means, without being altered or adulterated with other ingredients or refined by any means, is a good quality olive oil, with a free acidity, expressed as oleic acid, of no more than 2.0 grams per 100 grams and a median of sensory defects equal or less than 2.5. VOO is moderately high in natural antioxidants and taste attributes.

Olive oil (OO) is a blend of refined olive oil (obtained from refining low grade virgin olive oils by methods which do not lead to alterations in the initial glyceride structure) and virgin olive oils, leading to fair quality olive oil. It has a free acidity of not more than 1.0 grams per 100 grams. However, it’s low in natural antioxidants and may produce higher levels of trans-fats.

Zeytna range features all 3 categories of olive oil fit for consumption to provide consumers and HORECA alike with the freedom of choice based on their needs, usage and budgets.