Olive oil forms the basis of the Mediterranean diet. It is characterized as the “liquid gold” of the Mediterranean. Consuming olive oil contributes to maintaining and promoting good health.
The main categories of quality have been established by the International Council of Olive Oil as follows:
This is virgin olive oil whose acidity in terms of oleic acid does not exceed 0,8% and contains other characteristics in conformity with this category.
This is virgin olive oil with an acidity in terms of oleic acid of not more than 2% and contains other characteristics in conformity with this category.
This results from the mixing of processed and virgin olive oil with an acidity of up to 1%.
According to this evaluation, acidity is the main criterion which determines the quality of olive oil. It is however, not correct to use this characteristic only, as olive oil with low acidity may well have been oxidized and thus have lost some quality in terms of flavor and aroma.
Thus the absence of toxic and other harmful substances is an even more important determinant of the best quality of olive oil. Olive oil certified as “organic” olive oil like “HORIZON” is produced from olive trees where no pesticides, herbicides or other chemicals have been used.