{"id":6436,"date":"2023-06-02T15:10:39","date_gmt":"2023-06-02T15:10:39","guid":{"rendered":"https:\/\/oleumhistriae.com\/?p=6436"},"modified":"2023-06-02T17:00:41","modified_gmt":"2023-06-02T17:00:41","slug":"how-to-recognise-quality-extra-virgin-olive-oil","status":"publish","type":"post","link":"https:\/\/oleumhistriae.com\/en\/blog-en\/how-to-recognise-quality-extra-virgin-olive-oil\/","title":{"rendered":"How to recognise quality extra virgin olive oil?"},"content":{"rendered":"\n<p><\/p>\n\n\n\n<p>Today in almost every store you can find a wide range of extra virgin olive oils. Unfortunately, most of them have no positive impact on our health. In order to be high quality, <strong>extra virgin olive oil <\/strong>must have a low level of free fatty acids, and a high level of polyphenols. The amount of these characteristics is determined by <a href=\"https:\/\/oleumhistriae.com\/en\/blog-en\/olive-oil-at-the-centre-of-the-mediterranean-diet\/\" target=\"_blank\" rel=\"noreferrer noopener\">a chemical analysis<\/a> in laboratories, but it is possible to learn how to recognise some of it with our own senses &#8211; we call it the sensory analysis of olive oil.<\/p>\n\n\n<h3 class=\"wp-block-heading\" id=\"sensory-analysis\">Sensory analysis<\/h3>\n\n\n<p>Sensory analysis is based on the recognition of the smells and tastes that distinguish premium olive oils from other types of olive oil. According to the <a href=\"https:\/\/www.internationaloliveoil.org\/\" target=\"_blank\" rel=\"noreferrer noopener\">International Olive Council<\/a>, the three most important positive characteristics of quality oils are:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Fruity smell<br><\/li>\n\n\n\n<li>Piquancy<br><\/li>\n\n\n\n<li>Bitter taste<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<p>Premium extra virgin olive oils will have a fresh scent, often a variety of aromas such as mowed grass, olive leaves, almonds, green apples or tomatoes and even bananas. In contrast, in some olive oils we will find smells reminiscent of vinegar, staleness, rancidness and the like. The taste of extra virgin olive oils is bitter and spicy, but the bitterness and spiciness significantly differ according to the olive variety.<\/p>\n\n\n<h3 class=\"wp-block-heading\" id=\"how-to-recognise-different-scents\">How to recognise different scents?<\/h3>\n\n\n<p>First of all, only quality <strong>extra virgin olive oil<\/strong> has a composition that is considered medicinal. The basics of distinguishing between quality oils and those from supermarkets can be learned in <em><a href=\"https:\/\/oleumhistriae.com\/en\/the-house\/\" target=\"_blank\" rel=\"noreferrer noopener\">The House of Istrian Olive Oil in Pula<\/a>,<\/em> and especially how oil affects human health. Many studies have shown that <strong>Mediterranean diet<\/strong> and extra virgin olive oil in its centre, help <a href=\"https:\/\/oleumhistriae.com\/en\/blog-en\/scientifically-proven-effects-of-extra-virgin-olive-oil\/\" target=\"_blank\" rel=\"noreferrer noopener\">prevent many diseases<\/a>. <\/p>\n\n\n<h3 class=\"wp-block-heading\" id=\"quality-istrian-extra-virgin-olive-oil\">Quality Istrian extra virgin olive oil<\/h3>\n\n\n<p>Many Istrian oils can be labeled as top quality, and some of the most awarded can be found in <em>the <\/em><a href=\"https:\/\/oleumhistriae.com\/en\/shop\/\" target=\"_blank\" rel=\"noreferrer noopener\">House of Istrian Olive oil shop.<\/a> They can be monovarietal, derived from a single variety of olive, or a blend, where several varieties are combined to achieve a balance of taste and richness of scents.<br><\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large is-style-default\"><a href=\"https:\/\/oleumhistriae.com\/wp-content\/uploads\/2023\/06\/image.png\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" data-id=\"6483\" src=\"https:\/\/oleumhistriae.com\/wp-content\/uploads\/2023\/06\/image.png\" alt=\"\" class=\"wp-image-6483\" srcset=\"https:\/\/oleumhistriae.com\/wp-content\/uploads\/2023\/06\/image.png 1024w, https:\/\/oleumhistriae.com\/wp-content\/uploads\/2023\/06\/image-300x200.png 300w, https:\/\/oleumhistriae.com\/wp-content\/uploads\/2023\/06\/image-768x512.png 768w, https:\/\/oleumhistriae.com\/wp-content\/uploads\/2023\/06\/image-219x146.png 219w, https:\/\/oleumhistriae.com\/wp-content\/uploads\/2023\/06\/image-50x33.png 50w, https:\/\/oleumhistriae.com\/wp-content\/uploads\/2023\/06\/image-112x75.png 112w, https:\/\/oleumhistriae.com\/wp-content\/uploads\/2023\/06\/image-800x534.png 800w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure>\n<\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Danas se u gotovo svakoj trgovini mo\u017ee na\u0107i velika ponuda raznih ekstra djevi\u010danskih maslinovih ulja. Na\u017ealost, ve\u0107ina od njih nema pozitivnog utjecaja na na\u0161e zdravlje. Da bi ekstra djevi\u010dansko maslinovo ulje bilo kvalitetno, mora imati<\/p>\n","protected":false},"author":8,"featured_media":6472,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[197],"tags":[],"class_list":["post-6436","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>recognise extra virgin olive oil | Oleum Histrae<\/title>\n<meta name=\"description\" content=\"extra virgin olive oil must have a low level of free fatty acids, and a high level of polyphenols\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/oleumhistriae.com\/en\/blog-en\/how-to-recognise-quality-extra-virgin-olive-oil\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"recognise extra virgin olive oil | Oleum Histrae\" \/>\n<meta property=\"og:description\" content=\"extra virgin olive oil must have a low level of free fatty acids, and a high level of polyphenols\" \/>\n<meta property=\"og:url\" content=\"https:\/\/oleumhistriae.com\/en\/blog-en\/how-to-recognise-quality-extra-virgin-olive-oil\/\" \/>\n<meta property=\"og:site_name\" content=\"Ku\u0107a istarskog maslinovog ulja \u2013 Museum Olei Histriae - 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