Oleev Oil CAS 8001-25-0

Look for the word “extra virgin olive oil” According to the Olive Oil national standard (GB23347-2009), there are 5 main types of edible olive oil, and the quality from high to low is extra virgin olive oil, intermediate virgin olive oil, refined olive oil Olive oil, olive oil blend, olive pomace oil. Olive pomace oil is often mixed with other vegetable oils to make so-called olive blend oils, so olive blend oils are of the worst quality. Extra virgin olive oil is the highest grade olive oil with the highest nutritional value. Most suitable for low temperature cooking, such as salad and so on. Some products are named after the European Union’s olive oil standards. The European Union standard (EC1989/2003) divides olive oil into 5 grades according to the quality from high to low, namely extra virgin olive oil (ExtraVirgin Olive Oil), medium virgin olive oil (Virgin Olive Oil), low virgin olive oil (Lampante Olive Oil), Refined olive oil (RefinedOliveOil) and pure olive oil (BlendedOliveOilcomposedofrefinedandvirginoliveoils). It is worth noting that the product translated as “pure olive oil” is actually a mixture of virgin olive oil and refined olive oil, which is equivalent to the mixed olive oil in the Chinese standard. .

The acid value of the virgin Olive Oil with lower acid value is an indicator to measure the degree of rancidity of vegetable oil. The higher the acid value, the easier the oxidative deterioration of vegetable oil. However, refining can significantly reduce the acid value, so the acid value of refined olive oil is lower than that of virgin olive oil, but this does not mean that the quality of refined olive oil is better. It’s like fresh fruit spoils easily, but canned fruit can be kept for a long, long time, but you can’t think canned fruit is better than fresh fruit. Therefore, it cannot simply be considered that the smaller the acid value, the better. The correct way is to compare the acid value under the same processing conditions, and the one with the smaller acid value is better. That is, the ratio of virgin olive oil to virgin olive oil, and the ratio of refined olive oil to refined olive oil. Even with extra virgin olive oil, a product with an acid value of 0.8 is better than a product with an acid value of 1.2. According to the national standard for olive oil (GB23347-2009), the acid value of extra virgin olive oil is ≤ 1.6; the acid value of intermediate virgin olive oil is ≤ 4.0; the acid value of refined olive oil (or pomace oil) is ≤ 0.6; mixed olives The acid value of the oil (or pomace oil) is ≤2.0. Although the national standard for olive oil (GB23347-2009) does not require olive oil products to indicate the acid value on the label, many olive oil products from regular enterprises will consciously indicate the acid value for consumers’ reference when choosing. According to the EU olive oil standard (EC1989/2003), the acid value of extra virgin olive oil should be ≤0.8. The acid value of freshly squeezed olive oil is mostly 0.6, and its acid value continues to increase with the change of conditions such as the prolongation of storage time, the increase of temperature, and the increase of contact with air. Acid value is usually a mandatory standard, and some manufacturers blend extra virgin olive oil with refined olive oil in order to lower the acid value of their products.

Identifying Refined Olive Oil It is reported that China imports a large amount of refined olive oil every year, but very few products are honestly sold under the name of “refined olive oil”. Some refined olive oil is blended into extra virgin olive oil (and some are used for blending olive oils or olive oils). Refined olive oil generally does not have the smell and taste of olive fruit, but it is difficult to distinguish refined olive oil from virgin olive oil, especially when it is mixed with virgin olive oil. So how to identify whether it is mixed with refined olive oil? The method is to detect trans fatty acids. Trans fatty acids are produced during refining and hydrogenation of oils and fats. Virgin olive oil is unrefined, so there are very few trans fatty acids, while refined olive oil has more trans fatty acids, 5 to 20 times that of virgin olive oil. According to the requirements of my country’s olive oil national standard (GB23347-2009), the trans fatty acid content in virgin olive oil should be ≤ 0.05%; in refined olive oil, it should be ≤ 0.20 (calculated as trans oleic acid). According to the requirements of the standard, olive oil product labels should indicate the content of trans fatty acids. As long as the trans fatty acid exceeds 0.05% (calculated as trans oleic acid), it indicates the incorporation of refined Olive Oil.

The good quality of Olive Oil is largely due to its special processing technology – fresh fruit cold pressing (oil pressing under low temperature conditions). Just like freshly squeezed juice, cold pressing helps to retain the original nutrients in the olive fruit. Virgin olive oils generally have the word “cold pressed” on the label. As a rule, refined or blended olive oils will not be labeled cold-pressed. Olive pomace oil should not be labeled “cold-pressed”.

The normal color of Olive Oil is light yellow to light green, and it is clear when it is above 20 ℃. Below 20°C, some suspended matter will occur. Virgin olive oil has the inherent smell and taste of olive oil and has no odor. Refined olive oil should also not have an off-flavor.

Pay attention to the reputation of merchants. There is almost no original Olive Oil in my country, and the olive oil sold in the market is imported. A small part of them are directly imported and sold, and most of them are packaged and marketed by domestic manufacturers after being imported. According to the requirements of the National Standard for Olive Oil (GB23347-2009), olive oil should indicate the country of origin on the label. Some Olive Oil products will have a special label for origin certification, indicating that the product has passed the origin certification of the relevant European countries or regions. In addition, in the process of importing and sub-packaging, the qualifications, professional standards and reputation of processing enterprises are very important. It is more common to be shoddy, unworthy of the name, or even short of two pounds.

Olive pomace oil, as the name suggests, is the oil extracted from olive pomace (the remaining pomace after virgin pressing), which is refined and sold on the market. Both domestic and foreign standards stipulate that under no circumstances should the product name of olive pomace oil be labeled as “Olive Oil”. There are reports that China imports a large amount of olive pomace every year, but there are few products on the market that are honestly labeled “pomace oil”. Most of these pomace oils are sold as “olive oils” (olive oils mixed with other vegetable oils), or simply masquerading as virgin olive oils.