It's the taste that counts….
Have you ever
wondered if the olive oil you are buying is really extra virgin?
How can you tell,
if you can’t trust the label?
Australia, Canada and the USA, analysis of bottles of extra virgin
olive oil from supermarket shelves has found that many are not
year, three Canadian importers and distributors of olive oil were
convicted under the Canada Food and Drug Act.
Regulatory authorities have fined several companies selling this
fake oil, with fines ranging up to CAD150,000.
Pharand, who has studied with Spanish chemists specializing in
olive oil, was enlisted last year to work as an expert consultant
with Canada Border Service agents investigating a shipment of
suspicious olive oil seized at the port of Montreal.
can’t get it for $4.99 a bottle. It’s just not possible,”
she says. “People who say they want cheap olive oil should know
that what they are buying is almost certainly not extra virgin
Susan Semenak, The
Gazette, March 17, 2010)
apart from price, how can you be sure the bottle you have
purchased is really extra virgin?
And why is extra
virgin oils are processed with little heat and thus retain more of
the natural healthy ingredients from the source whether this be
olives, avocado or canola (rapeseed).
most oils, especially seed oils, are refined. Refined oils are
treated with heat and chemicals and the result is a greasy, oily
product, far from its original state. It may be cheap, but what
are you buying? Just something to make the pan slippery, nothing
do the Olivado extra virgin olive oils have a peppery taste?
The phenolic compounds from
which olive oil derives its healthy properties gives a peppery
sensation at the back of the throat. As the oil is swallowed
sensors in the throat identity the phenols as a peppery sensation.
research into the health properties of olive oil has found that
the factor contributing most to the health giving properties of
olive oil are polyphenols, in addition to monounsaturated fats.
And the more polyphenols, the more health benefits.
Only olives picked early in the season and
processed within hours of picking retain a high level of phenols.
Picual olives have more phenols than other varieties.
Refined olive oils have little phenolic content, but still retain
the same percentage of mono-unsaturated fats.
A bad rancid oil will taste
sharp and musty. These oils are not healthy and should not be
So not all extra virgin olive oils give the same health benefits.
And the label does not help with identifying health benefits
either. Only Olivado olive oils note phenolic content on the
Enjoy that peppery taste and know that in Olivado’s Extra Virgin
Olive Oil you have selected a very tasty and healthful product.
about Polyphenols in olive oil.
are the health giving substance in olive oil that produces the
spicy, peppery aftertaste in the throat.
Polyphenols can only be found in extra virgin olive oil
that is fresh and produced in a way that protects the original
qualities of the olive. Refining destroys it; bad processing
reduces it so you can no longer identify the taste.
Olive varieties vary in polyphenol content: picual
have higher amounts than arbequena, frantoio or barnea for
example. However, it’s more than the variety: polyphenol content
in picual can vary from 170ppm to 800ppm. The soil, climate,
altitude, when they are picked, how they are picked, how soon
after harvesting they are processed, and how they are processed,
all determine the final quality of the oil and its polyphenol
content. Equally, frantoio grown in different locations also
varies widely in polyphenols.
fats also vary according to variety, from 64% to 74%.
the debate about which country produces the best olive oil. It
comes down to the producer in a particular location, a particular
variety, how the olives are grown and processed. Good products
only come from good producers.
Denomination of Origin extra virgin olive oil in numbered bottles
and Olivado Organic extra virgin avocado oil have one of the
highest polyphenol contents of any olive oil: over 650 ppm when
addition, the Olivado Extra Virgin Olive Oils are two of the few
olive oils that meet the European Food Standards Authority (EFSA)
standards for a health claims for:
source of Vitamin E, by having over 15% of the RDA of 12 mgs on a
10ml serving, being more than 1.8mg/10ml. Most olive oils have
less than this amount by 50%.
damaged LDL cholesterol (the ‘bad’ cholesterol) and increasing
HDL cholesterol (the ‘good’ cholesterol), which protects the
heart from harmful fatty deposits. The EFSA standard is at
least 5mg per day of olive oil polyphenols required in order to
benefit from these polyphenols. Most olive oils have under the
500ppm required, generally between 50ppm and 350ppm. Olivado’s
DOP and Organic olive oils have an exceptionally high polyphenol
concentration of 6.5mg-8mg per 10ml serving.
is your assurance of quality; a quality you can taste.