Olive oil is a natural product that is treated with care by everyone in the chain. You could say that the quality of extra virgin olive oil is central from tree to table, with every step being surrounded with care.
The color and taste, although dependent on the type of olive, can range from light yellow to deep green and from buttery to grassy, and you even feel a peppery sensation in the back of your throat.
Extra virgin olive oil is obtained by the first, cold pressing of olives as shortly as possible after picking. During picking and transportation, olives always get slightly damaged, increasing acidity. Therefore, the lower the acidity of olive oil, the higher the quality.
Chemically, the presence of these free fatty acids can be explained by a reaction (lipolysis) that starts when enzymes (naturally present in the pulp and pit of the olive) come into contact with the oil (normally enclosed in a vacuole) due to the damage to the olive. This partially converts the olive oil into oleic acid.
The European Commission has established some definitions to make it clear to consumers which quality of olive oil corresponds to which level of acidity.
Large olive oil producers supply many large supermarket chains, which always put pressure on prices to keep them as low as possible. Unfortunately, this often comes at the expense of the quality of the olive oil.
Under pressure, everything becomes fluid, as the saying goes, and that is also the case here. These producers perform a second and sometimes even third pressing on the olive pulp, using heating and even chemicals. The result is, of course, an olive oil that is almost unsuitable for consumption. It is almost lampante oil.
But these manufacturers have come up with a trick: they mix that trash, which they call olive oil, with just enough extra virgin olive oil to meet the important limit of 0.8 grams of free fatty acids per 100 grams. This oil is on the shelves in the supermarket as extra virgin at a very attractive price.
Moreover, the label often contains many falsehoods. A sample by the Olive Oil Institute at the three largest Dutch supermarkets showed that 74% of the bottles of olive oil labeled as extra virgin do not meet the labeling requirements. In some cases, it was so bad that the quality of the olive oil should have been labeled as lamp oil (lampante) and no longer suitable for human consumption.
The Olive Oil Institute is so important because it guarantees the quality of olive oil. This ensures that there is real extra virgin olive oil in the bottle and not an industrial by-product that barely meets the minimum standards. For more information, see here.
That supermarket oil lacks everything that makes good olive oil so healthy. Even the delicious smell and taste are gone. Smell such a bottle and you will find that the extra virgin olive oil often smells like wet cardboard or nothing at all. Nothing remains of that buttery to grassy smell.
Aljeta’s extra virgin olive oil is everything that supermarket olive oil is not. Aljeta does have that love for the natural product. No wonder that an independent producer like Aljeta has received the GOLD label from the leading Olive Oil Institute.
According to the Olive Oil Institute, Aljeta’s extra virgin olive oil is of ‘excellent quality in terms of taste, complexity, and harmony’.
Good extra virgin olive oil costs €7 to €10 per liter in bulk purchase, and that price continues to rise every year. Then there are the costs of filling, labeling, and transportation.
Such perfect extra virgin olive oil is therefore worth a bit more than that ‘olive oil’ from the supermarket.
For more in-depth information about the quality of olive oil and misleading labeling, check out the findings of Keuringsdienst van Waarde. Read more articles about olive oil and supermarket fraud at: Keuringsdienst van Waarde – Olijfolie
A delicious, creamy Butternut Squash and Carrot Soup, finished with Aljeta Extra Virgin Olive Oil and a hint of coconut milk. This soup combines autumn flavors into a warming meal.
The best oil for your oil sprayer? Olive oil often tops the list due to its unique health benefits and versatility. But why should you choose olive oil over other oils? In this article, you’ll discover the key differences and why olive oil is the smart choice for your oil sprayer.
Discover how extra virgin olive oil can transform the flavor of different types of cheese, from mild brie to sharp blue cheese. This guide not only shares the best pairings but also includes a delicious recipe for a cheesy olive oil dip. Enhance your Mediterranean dining experience with these simple and flavorful combinations.
This olive oil bundt cake offers a delicious and healthy twist on a classic recipe. By combining the rich, smooth taste of extra virgin olive oil with the fresh flavor of lemon and the subtle sweetness of vanilla, you get a cake that is both light and flavorful. Perfect for any occasion, from festive gatherings to a cozy afternoon with coffee.
Garlic oil offers numerous health benefits and is easy to make yourself with our garlic oil recipe. Enhance the flavor and nutritional value of your dishes with our detailed guide and tips for garlic oil.
Looking for a refreshing and unique summer cocktail? Try this Melon & Olive Oil Cocktail! Combining the sweet juiciness of melon with the rich, smooth taste of olive oil, this cocktail is perfect for hot summer days. Whether you’re lounging by the pool or hosting a barbecue, this drink will impress your guests and keep them cool.
Subscribe to be inspired with our latest products, deals, taste combinations and much more!
English 
Nederlands