Consorzio di Tutela Olio Extra Vergine di Oliva DOP Terra di Bari

FAQ

Which factors affect the quality of olive oil?

Several factors contribute to give extra virgin olive oil a high quality: from the tree to the bottle, every step affects the final product. Nevertheless, there are some basic general rules that should be followed:

  • ongoing care should be given to trees during the whole year, in order for the orchard to produce sound fruits.
  • olives should be picked from the tree, not from the ground, when properly ripe and perfectly intact.
  • olives should be cold-pressed soon after harvesting
  • olive oil should be stored away from light and heat, in hermetically sealed containers, preferably a dark glass bottle or a can.

Does olive oil have a best-before date?
If olive oil has been packed in a glass bottle, it should be used within 18 months from the bottling time; it should be used within 16 months from the bottling time if it has been packed in a tin-plated can. You can also use olive oil for a longer period, but you should know that its organoleptic and nutritional properties deteriorate.
How many olives does it take to make 1 litre of olive oil?
Olives yield is quite a variable parameter: different olives varietals have different oil yield.
In general terms, however, it takes 6-7 kg of olives to make 1 litre of oil.
What are polyphenols?
Polyphenols are antioxidants, such as the E Vitamin, that help preventing from oxidation, that is our body cells ageing. Polyphenols have a bitter and pungent taste, the same characterising high quality olive oils. In nature, they are widely present not only in olive oil but also in fruit.
Which is the difference between olive oil and extra virgin olive oil?
The term “olive oil” refers to oil obtained exclusively through mechanical extraction. Olive oil is awarded the “extra virgin” designation when it is absolutely perfect, without any aroma or flavour faults and with a free acidity value (expressed as oleic acid) not superior to 0.8 g per 100 g. Oils having little taste faults are refined and blended with a variable percentage of extra virgin oil, thus becoming olive oil.
How should olive oil be stored?
Extra virgin olive oil should be stored in a dry and cool place at a temperature of 16-18 degrees, away from direct sunlight and heat sources. Contact with external air is to be avoided, in order to avoid oxidation, which may alter the oil’s features and properties.

Can olive oil be used to fry food?
Extra virgin olive oil is perfect to fry food. Every type of olive oil has a different heat resistance: if it is exceeded, oil starts to produce substances that are harmful for the organism. Among all types of olive oil, extra virgin olive oil is the most resistant one: even at very high temperatures, necessary to fry food, only extra virgin olive oil responds firmly to the double attack of oxygen and high temperatures.