The Composition
The olive oil has low content of saturated fat acids and high content of monounsaturated fatty acids. On the average, it is estimated that it is consisted of 14% of saturated fats, 11% of polyunsaturated and 60 – 80% of oleic acid. Moreover it contains polyphenoles, flavonoids vitamin E, provitamin A, mineral elements and microelements. Some of these ingredients function as antioxidants not only for the human body but for the "body" of the olive oil as well. The antioxidants protect the human body from damages, which come from the oxidation by the free radicals, while at the same time protect olive oil from the oxidation (Rancidity)
Qualities of Olive Oil
The qualitative evaluation of the olive oil is based on international standards, and which depend on the way of production, the degree of oxidation and the basic organoleptic characteristics which the average consumer recognizes.
The taste, the aroma and the colour.
The aroma the taste and the colour of the olive oil are not products of process but the results of the way of cultivation and the variety of the olive. From one area to another, the olive oil changes because it is affected by the climatologic conditions as well as the quality of the soil. Of course, an important factor is the procedure of harvest, the crushing and the storage, which can cause decays in the final texture of the olive oil.
The unique fruity taste and the peppered essence of the olive crop, accentuates olive oil in the best way, which according to its acidity it presents a gentle and dynamic character.
Although the colour may not comprise the main characteristic of the evaluation, it can reveal – to an adept- the degree of maturation of the olive crop before its harvest, the way of its extraction and the way of the collection of olive oil, provided that he is aware of the climatologic conditions and the condition of the soil of olive trees.
The color of olive oil varies from dark green up to gold with intermediate shades. That depends on the fruit where the oil comes from. If the fruit is collected at the beginning of the harvest, then the chlorophyll dominates and the colour of the oil will be green, if the fruit is collected at its maturation, then the carotenes dominate and they will give oil with golden coloration.