Olive oil (8001-25-0) Manufacturers online

Olive oil is an essential oil obtained from the fruit of the olive tree (Olea europaea).

It is particularly popular in Mediterranean cuisine and is valued for its characteristic taste and health benefits. Olive oil comes in different qualities and flavors, depending on the olive variety, the growing region and the production process.

Below are the main countries and regions of origin, an overview of the types, characteristics and uses of olive oils and a look at the health benefits and storage instructions.

Countries of origin:

The most important producers of olive oil are countries around the Mediterranean. The best-known olive oil producers are:

Spain is the world's largest producer. Andalusia is the heart of Spanish olive oil production. Known for varieties such as Picual, Arbequina and Hojiblanca.

Italy is famous for its high-quality, typical regional olive oils from Tuscany, Puglia, Liguria and Sicily. Popular varieties include Frantoio, Leccino and Moraiolo.

Greece is known for its extra virgin olive oils, especially from the regions of Crete and Peloponnese. The Koroneiki variety is particularly noteworthy.

Turkey is a major producer of olive oil, especially in the Aegean and Marmara regions. Varieties such as Memecik and Gemlik are typical.

Tunisia and Morocco are North African countries with growing olive oil production and are increasingly known for exporting extra virgin olive oil.

Types of olive oil:

1. Extra virgin olive oil:
Highest quality grade. It is produced exclusively by mechanical means (cold pressing) without the use of heat or chemical solvents.
Acidity: Less than 0.8% free fatty acids.
Taste: Fruity, often with notes of green apples, grass, almonds or tomatoes. It can be slightly bitter or pungent depending on its origin.
Uses: Ideal for salads, dressings, dips, to refine dishes and for light sautéing. Due to its intense flavor, it should not be heated excessively.

2. Virgin olive oil:
Good quality, also produced by mechanical processes, but with a slightly higher acidity than extra virgin olive oil.
Acidity: Up to 2% free fatty acids.
Taste: Less intense than extra virgin olive oil, but still fruity and aromatic.
Use: Good for cooking and baking where a slightly milder flavor is desired.

3. Olive oil (pure or refined olive oil):
A blend of refined olive oil and virgin olive oil. The refined oil is chemically treated to remove unwanted flavors and high acidity.
Acidity: Up to 1.5% free fatty acids.
Taste: Mild, less pronounced than virgin or extra virgin olive oil.
Use: Versatile for frying, deep-frying and baking. Due to its milder taste and higher smoke point, it is suitable for higher-heated dishes.

4. Lampante oil:
Not suitable for direct consumption. This oil has a high acid content and is industrially refined or used for technical purposes.
Use: In the food industry after refining or in non-culinary applications.

Olive oil is known for its many health benefits, in particular:

• Rich in monounsaturated fatty acids (especially oleic acid), which can lower LDL cholesterol and reduce the risk of cardiovascular disease.
• Contains polyphenols and vitamin E, which have anti-inflammatory and antioxidant properties.
• Can help regulate blood sugar levels and improve insulin sensitivity.
• Despite its high calorie content, olive oil in moderation can contribute to satiety and support healthy weight loss.

Storage and shelf life:

• Olive oil should be stored in a dark, cool environment, ideally in a dark glass bottle or stainless steel container to prevent oxidation from light and heat.
• Olive oil will keep unopened for about 18-24 months. Once opened, it should be consumed within 3-6 months to ensure the best flavor.

Olive oil is not only a culinary staple, but also a valuable product for health and should not be missing in any kitchen.

Here you will find an overview of the most important criteria to look out for when buying olives:

When buying olive oil, there are some important factors to consider to ensure that you are getting a high-quality product that is both tasty and healthy.

• Extra virgin olive oil is the highest quality grade and should be your first choice. It is produced purely mechanically without heat or chemicals and has an acidity of less than 0.8%. This oil offers the best flavor and the most health benefits.
• Virgin olive oil is also produced mechanically, but with an acidity of up to 2%. The flavor is less intense than extra virgin olive oil, but it is still of good quality.
• Refined olive oil is chemically treated to remove unwanted aromas and high acidity levels. It is milder in taste and often cheaper, but of lower quality.
• Olive oil (pure olive oil) is often a blend of refined olive oil and virgin olive oil. It is good for cooking but has less flavor and health benefits than extra virgin olive oil.
• Olive oils from certain regions such as Tuscany (Italy), Andalusia (Spain), Crete (Greece) or Provence (France) are often of high quality. Look out for protected designations of origin (PDO or DOP), which stand for authentic products.
• Organic olive oil is produced without synthetic pesticides or fertilizers. It is a good choice if organic farming is important to you.
• Olive oil should be as fresh as possible, as it loses its aroma and nutritional value over time. Pay attention to the harvest date (year of harvest), which should be indicated on the bottle. Fresh olive oil has a more intense flavor.
• The best-before date gives an indication of how long the oil can still be consumed in good quality, but the harvest date is more important.
• Olive oil is sensitive to light, and dark glass bottles protect the oil from oxidation by light. Avoid transparent bottles or plastic containers.
• High-quality olive oils are also sold in tin cans, which also offer good protection from light.
• Look for an intact seal, which indicates that the oil has not been contaminated.
• A good extra virgin olive oil has a balanced combination of fruitiness, slight bitterness and a pleasant pungency. The intensity of these characteristics can vary depending on the olive variety and region of origin.
• If possible, try the olive oil before you buy it. A fresh, high-quality olive oil has a clean, fruity taste without any rancid or musty notes.
• The acidity is an indicator of the quality of the oil. A low acidity (below 0.8% for extra virgin olive oil) indicates a high-quality product. A higher acidity indicates a lower quality.
• Good olive oil has its price. Very cheap olive oils are often of inferior quality or mixtures of different oils. A higher price is often an indicator of better quality, especially in the case of extra virgin olive oil.
• Be careful not to buy more olive oil than can be sold within a few months to ensure that it stays fresh.
• High quality olive oil should not contain additives or blends with other oils. Look for the words "100% olive oil" on the label.
• Avoid additives such as artificial flavors or preservatives in olive oils that are intended for consumption.
• Extra virgin olive oil is ideal for cold dishes, such as salads, dressings, dips or for refining dishes after cooking.
• Virgin olive oils or blends of virgin and refined olive oils are more suitable for cooking at higher temperatures, as they have a higher smoke point.

If you keep these points in mind when buying olive oil, you will choose a product that is both tasty and beneficial to your health.

Olive oil can be purchased from various suppliers. Comprehensive information about producers and suppliers of olive oil from all over the world can be found on Exportpages.