Frequently Asked Questions

Olive oils are classified through a physicochemical analysis and a tasting/sensory analysis, conducted by an official panel consisting of 8 to 12 experts.

The classification of an olive oil is defined by quality characteristics (dynamic parameters that evolve over time, which include, among others, sensory analysis, and acidity level) and purity characteristics (which include, among others, the composition of fatty acids and sterols) that are defined in EU Regulation.

2022/2104*. Based on the various results and subsequent modifications, the oil will be classified as:

• Extra Virgin Olive Oil (determined by tests and tasting)
• Virgin Olive Oil (determined by tests and tasting)
• Lampante Olive Oil (determined by tests and tasting)
• Refined Olive Oil
• Olive Oil composed of refined olive oil and virgin or extra virgin olive oils (marketed as Olive Oil)
• Crude Olive-Pomace Oil
• Refined Olive-Pomace Oil
• Olive-Pomace Oil (Oil composed of refined olive pomace oil and virgin olive oil)

Physicochemical Analysis:
Physicochemical tests are conducted based on international standardized methods, regulated by EU Regulation and IOC* (International Olive Council, COI by its Spanish acronym). To carry them out, we will require laboratory materials, reagents, equipment, and qualified personnel, which will allow us to quantify the different quality and purity parameters (acidity, peroxide index, fatty acid composition, sterols, etc.

Tasting:
Just like the physicochemical tests, the organoleptic evaluation of virgin olive oils (tasting) is performed based on an international method* where the levels of positive attributes (fruity, pungent, and bitter) and defects of the sample are measured. In the sensory analysis, both defects and positive attributes of fruitiness are determined.

*Based on the various existing legislation regarding the characteristics of olive oil, as well as international standards such as those from the IOC and Codex.

Virgin olive oils are oils obtained from the fruit of the olive tree solely by mechanical procedures or other physical means under conditions, especially thermal, that do not cause alteration of the oil, and have not undergone any treatment other than washing, milling, decantation, centrifugation, and filtration. Within this category, Extra Virgin Olive Oil is that which meets the quality and purity requirements stipulated in the Regulation*, and, additionally, does not present any type of organoleptic defect. Extra Virgin Olive Oil is of higher quality than Virgin Olive Oil. Although the purity parameters adhere to the same standards, the main difference lies in the organoleptic analysis and some physicochemical parameters: Virgin Olive Oil will be classified as Extra virgin if it does not present any defects, while Virgin Olive Oil allows for a moderate level of defects, up to 3.5. Within this category, Virgin Olive Oil is the second highest-quality oil, behind Extra Virgin. There are some differences in terms of quality characteristics, but the purity characteristics are the same. The main difference lies in 1) the organoleptic analysis, as Extra Virgin Olive Oil lacks defects, while Virgin Olive Oil may have a slight defect, and 2) free acidity, <= 0,80% for Extra Virgin Olive Oil and <= 2,0% for Virgin Olive Oil.

Lampante olive oil is a virgin olive oil that comes from lower-quality olives, resulting in an oil of inferior quality compared to Virgin and Extra Virgin. This type of oil presents organoleptic defects and physicochemical characteristics with values associated with this category (for example, acidity exceeding 2%). Because of this, it cannot be marketed in the retail market as it requires a transformation process (refining) to remove its high acidity and/or sensory defects. Lampante olive oil is not suitable for human consumption before the refining process (just like the rest of refined oil: corn oil, sunflower oil, soya oil, canola oil …).

Refined olive oil is the product obtained from subjecting Lampante olive oil to a refining process. The refining process allows the reduction of acidity and the removal of organoleptic defects from Lampante oil, transforming it into a commercially valuable product suitable for human consumption. This type of oil, when mixed with Virgin or Extra Virgin Olive oil, is what we find in supermarkets under the name “olive oil”, without the appellations of “Virgin” or “Extra Virgin”. Companies often add adjectives such as “mild/light”, or “extra light”, with the main difference lying in the percentage of Virgin or Extra Virgin oil used in the blend:

• Extra light: contains a lower percentage of Virgin or Extra Virgin blend, resulting in an oil with less flavor and aroma.
• Mild/ Light: contains a higher percentage of Virgin or Extra Virgin blend, resulting in an oil with more flavor and aroma.

*Based on the various existing legislation regarding the characteristics of olive oil, as well as international standards such as those from the IOC and Codex.

The refining process consists of a series of steps or treatments to turn lampante olive oil into edible refined olive oil. The main purposes of these processes are:

– The removal of free fatty acids;

– The elimination of gums, such as lecithins, phospholipids, and metals, which can give the oil an undesirable appearance;

– Stripping with steam at high temperatures to remove any remaining unpleasant odors and flavors still present in the oil.

All steps are carefully monitored, and both intermediates and final products are rigorously checked for quality and compliance with legislation.

Olive oil is an ideal choice for cooking due to its versatility. Pure and extra light tasting olive oils can be used for frying, as their smoke points are higher than that of extra virgin olive oil. Extra virgin olive oil, on the other hand, is a great choice for medium-low heat cooking and no-cook recipes. Moreover, because olive oil is rich in tocopherols (vitamin E), it is also used as an ingredient in cosmetic products in many parts of the world.

Extra virgin olive oils are characterized by fresh herb, vegetable, and fruit aromas, with a range of profiles from delicate to complex. Fruitiness, bitterness, and pungency are considered positive attributes of extra virgin olive oil. It is important that these intensities are balanced to create a harmonious extra virgin olive oil blend. The typical bitter and pungent flavor of extra virgin olive oils is due to the presence of phenolic compounds. In addition to contributing to its characteristic flavor, phenolic compounds prevent oxidation and, most importantly from a nutritional and functional point of view, are associated with numerous health benefits.

The fruitiness of extra virgin olive oil is determined by volatile compounds (mainly aldehydes, ketones, esters, etc.), which are the result of metabolic pathways. These pathways are influenced by several factors, including the cultivar, geographic origin, and climate. Good agricultural practices play a crucial role in maintaining and developing the fruitiness of extra virgin olive oil. Milling, along with the choice of temperature and timing, is also critical, particularly during the malaxing process.

The smoke point of an oil is the temperature at which the oil begins to degrade due to excessive heat and smoke begins to be visible to the naked eye.

In Spain, there are more than 260 varieties of olives. Out of the total oil production, 85% comes from just 8 varieties: Picual, Arbequina, Hojiblanca, Cornicabra, Picudo, Manzanilla, Cacereña, and Lechín.

The characteristics of the most common ones are:

• Arbequina: An indigenous variety from Catalonia, although its cultivation has spread worldwide. Arbequina oil is fluid and sweet, slightly bitter and spicy. It generally presents fruity aromas of banana, olive, apple, and almond. The Arbequina variety has a lower content of polyphenols (antioxidants) and lower
  content of monounsaturated fats (oleic acid), resulting in lower resistance to oxidation.
• Hojiblanca: Cultivated mainly in the provinces of Córdoba, Málaga, Granada, and Seville. The name refers to the color of its leaves. It has aromas of freshly cut grass, artichoke, and aromatic herbs. Slightly bitter with a localized pungency. The Hojiblanca variety has a high content of monounsaturated fats (oleic acid), making them more resistant to oxidation.
• Cornicabra: Mainly from the Toledo, Ciudad Real, and Madrid regions. The name refers to the curved shape of the olive, resembling a goat’s horn. It is very fruity, with a prominent apple aroma. In taste, it has nuances of fresh herbs and olive leaves with a slight bitter flavor. The Cornicabra variety has a high content of monounsaturated fats (oleic acid), making them more resistant to oxidation.
• Picual: The most common variety in Spain and worldwide. Found mainly in Jaén, Córdoba, and Granada. The name refers to its pointed shape at the end of the olive. Its oil is fruity. It has high bitterness and medium pungency. The Picual variety has the highest content of monounsaturated fats and polyphenols (antioxidants), which gives it high resistance to oxidation.

In Italy you can also find over 300 different varieties. Some of the most common are:

• Frantoio: Widely grown in Tuscany, this variety is known for its balanced flavor profile with fruity, slightly peppery notes.
• Leccino: Another Tuscan variety, Leccino olives produce a mild and delicate oil, often blended with other varieties.
• Moraiolo: Primarily found in central Italy, particularly Umbria, this variety is prized for its intense flavor and high polyphenol content.
• Taggiasca: Native to Liguria, these olives are small and often used for producing sweet, delicate oils as well as table olives.
• Coratina: Predominantly grown in Apulia, this variety is known for its robust and fruity flavor, often with a spicy finish.
• Nocellara del Belice: Hailing from Sicily, these olives are used for both oil and table consumption, offering a rich, buttery taste.

Once the oil has been extracted in the mills and stored, it is decanted to remove moisture and impurities. However, decanting does not completely eliminate moisture and impurities. Therefore, a filtration process using clays or cellulose is employed to remove these impurities and moisture before bottling. Unfiltered olive oil is oil that has not undergone this filtration stage.

Cold pressed means that during the process of extracting oil from the olive in the mills, the temperature is controlled at various stages and never exceeds 80°F. It is verifiable as long as the oil comes from a mill that has this temperature control throughout its process and there are control records that certify it. It enhances the final product’s quality because, if the extraction process is carried out at higher temperatures, the oil loses aromas (volatile compounds) and its organoleptic characteristics will be inferior to oil extracted in the cold.

Cold-extracted oil is of higher quality. However, the yield is lower, as less oil is obtained per kilogram of olives than if the extraction is done at higher temperatures. This process is already common. There is a general awareness among producers to prioritize quality, and generally, they perform cold extraction. Regarding the terminology, both “cold extracted” and “cold pressed” are used interchangeably, with the latter referring to the use of a press by the mill. However, today there are very few mills with presses. All Deoleo Extra Virgin olive oils are cold-pressed. It is not common to find refined or virgin oils that are cold-pressed. When the olives arrive at the mill, the expected quality of the oil they will yield is assessed. The cold-pressing process is only used for Extra Virgin oils to maintain their quality, even though this results in a lower yield of raw material. Therefore, it is unlikely to find a refined oil that is cold-pressed, as it is not cost-effective to use this technique. However, it is possible to find a virgin oil that was cold-pressed (originally expected to be Extra Virgin) but may have suffered damage or defects at any point during the process and therefore does not meet the Extra Virgin standards.

Organic olive oil comes from organic farming, which aims to produce virgin olive oils and extra virgin olive oil without using chemical products (fertilizers, herbicides, or pesticides: excluding some products for which its use is approved), thus helping to protect natural resources and biodiversity.

The organic products are certified under specific organic regulation which guarantee that all requirements are complied trhough the all steps in supply chain production. The organic logo is included in labels of these products.

Sustainable production refers to developing practices to meet the needs of the present generation through the consumption of natural resources without compromising their availability for future generations. For example, logging can be considered a sustainable activity as long as reforestation is ensured. In the same way, olive trees can be cultivated to produce oil every year, as long as logical and balanced practices are followed, allowing the use of fertilizers and phytosanitary products only when necessary, and ensuring the maintenance of resources and biodiversity.

Traditional olive groves are currently endangered due to the advancement and expansion of mechanized or industrialized farming, which, while it may improve profitability in the sector, does not contribute to preserving traditional and sustainable production. Certification by Intertek, guarantees that Deoleo products classified as sustainable meet the basic pillars and criteria of sustainability, viewed from a social, economic, environmental, and quality perspective. There are other sustainable products, but they do not necessarily follow the same criteria as the United Nations Sustainable Development Goals (SDGs). However, it is expected that there will be more in the future, and there will likely be a standard available for all products wishing to certify themselves as sustainable.

The smoke point of an oil is the temperature at which the oil begins to degrade due to excessive heat and smoke begins to be visible to the naked eye.

Yes, olive oil is great for cooking almost anything and it can even make the food cooked in it healthier! The high oxidative stability of olive oil (extra virgin and olive oil) make it suitable for all methods of cooking.

Olive oil is ideal for high-temperature cooking, including frying, baking, and grilling due to its higher smoke point (temperature at which the oils begins to smoke). In contrast, extra virgin olive oils have a lower smoke point, making them ideal for medium-low heat cooking and no-cook recipes.

Olive oil can be reused 2-3 times, just following some rules:

– Olive oil must be heated over moderate heat (not high heat).

– Olive oil must be filtered immediately after use to avoid food scraps that can accelerate their degradation

However, keep in mind that each time an oil is heated and cooled it will lose some of its aroma, flavour, freshness and health-giving polyphenols (antioxidants) and tocopherol (vitamin E).

Olive oil can be reused 2-3 times, just following some rules:
– Olive oil must be heated over moderate heat (not high heat).
– Olive oil must be filtered immediately after use to avoid food scraps that can accelerate their degradation
However, keep in mind that each time an oil is heated and cooled it will lose some of its aroma, flavour, freshness and health-giving polyphenols (antioxidants) and tocopherol (vitamin E).

1. Harvesting: Olives are harvested from the olive tree starting from late October/early November and finishing in February/March in the northern hemisphere. In the southern hemisphere, harvest runs from April to July.

2. Transportation: To obtain quality oil, the transportation of olives to the mill must be done as soon as possible (the same day), and they should be stored for the shortest time possible to process them as soon as possible (maximum of 24 hours). Deoleo has agreements with selected mills and audits them annually to verify that they meet the agreed quality standards.
Once at the mill, the following processes occur:

3. Washing: Leaves are separated and if needed, olives are washed.

4. Selection, Weighing and Grinding: The purpose of grinding is to crush the olives to release the small oil particles inside the fruit.

5. Beating: The paste is slowly stirred to begin separating the oil from water and solids. To obtain quality oils, the temperature of the beaten mass should
not exceed 80°F, and the time should not exceed 90 minutes.

6. Configuration: The liquid mass is separated from the solid.

7. Decantation: The oil is placed in decanters where it remains for 24 – 48 hours, with the aim of separating all fine impurities. If the Oil is filtered, this would happen after decantation. Filtration is done to eliminate humidity and impurities.

8. Testing and Tasting: The testing is carried out in the internal laboratory and the tasting is carried out by a panel of experts. The Olive Oil is then classified as lampante, virgin, or extra virgin.

9. Storage.

At Deoleo, blending is an important process that produces a reliable flavor profile and the quality consumers expect. We have a global sensory map that is used to assess the taste preferences and profiles of olive oil consumers around the world. Master blenders define blends to achieve different olive oil combinations for different tastes and palates. Our quality team travels the world in search of the perfect oils to achieve the required flavor, so why not do it in one country? Blending olive oils from multiple origins ensures that we can balance the enhanced flavors to form a more consistent taste. Our master blenders taste the different oils and quickly identify (and reject) those that may contain defects such as a rancid smell or musty taste. They then analyze and determine the distinctive flavor profile of each.

With the selected oils, the masters create the blends they had envisioned. They work meticulously, testing different blends. It is an intense process to achieve the perfect combination, until they hit the mark. Each blend must be unanimously approved by all the master blenders. A panel of 8 people ensures that the oil truly matches this sensory profile. Once approved by all blenders, the blend is produced and bottled

Low in saturated fats, which increase LDL “bad” cholesterol in the blood.

High in monounsaturated fats (mainly oleic acid), which help reduce LDL “bad” cholesterol and increase HDL “good” cholesterol, making them more suitable for preventing cardiovascular diseases.

It contains polyunsaturated fats, including omega-3 and omega-6, which are essential for our organism.

Extra Virgin and Virgin olive oils contain polyphenols, natural components that influence their organoleptic characteristics, affecting their pungency and flavor. Polyphenols have antioxidant and anti-inflammatory properties. The greatest benefit associated with these compounds is their potent antioxidant capacity, protecting our cells by fighting oxidation.

It contains vitamin E, an antioxidant that helps maintain the immune system.

Scientific evidences, carried out at international level by research institutes and universities, suggest that eating about 2 tablespoons (23 grams) of extra virgin olive oil daily may reduce or even prevent the risk of several diseases due to:

– its balanced fatty acid composition (major components) characterized by high oleic acid content (omega-9, monounsaturated fatty acid), proper amount of linoleic (omega-6), alfa-linolenic acid (omega-3), limited amount of saturated fatty acids;
– minor components, such as tocopherols and poliphenolic compounds, with antioxidant activities.

Due to its composition several health effects have been associated to olive oil consume, among these:

– Lowering the risk of cardiovascular disease, heart attack or stroke;

– Reducing the risk of body weight increase;

– Reducing bad cholesterol (LDL-lipoprotein) and blood pressure;

– Lowering the risk of metabolic syndrome;

– Healthy balance of gut microbiota;

– Lowering the risk of certain type of cancer;

– Slowing the decline of brain functions.

Extra virgin olive oil nutritional value and positive impact on human health have been demonstrated by several scientific studies.

The PREDIMED study, a primary prevention trial including thousands of people with diabetes or other risk factors for heart disease, found that a Mediterranean diet, supplemented with extra virgin olive oil or nuts and without any fat and calorie restrictions, reduced the rates of death from stroke by roughly 30%. Risk of type 2 diabetes was also reduced in the PREDIMED trial.

A recent study by the Harvard School of Public Health found that replacing less healthy fats like butter with olive oil resulted in a 15% lower risk of cardiovascular disease and a 21% lower risk of coronary artery disease specifically.
Several scientific studies confirm that positive effects of olive oil on human health are related with oleic acid content, a monounsaturated fatty acid. Positive effects of monounsaturated fatty acids are associated with reduction of several diseases, such as high cholesterol level, hypertension, atherosclerosis and cardiovascular ills.

Olive oil contains approximately more than 30 phenolic compounds which combat cardiovascular diseases and oxidative stress. The predominant phenolic compounds found in EVOO are oleuropein and ligstroside derivatives and their hydrolytic breakdown products, hydroxytyrosol and tyrosol, which have anti-inflammatory, antioxidant, neuroprotective, and immunomodulatory properties. Hydroxytyrosol has also been shown to inhibit low-density lipoprotein (LDL) oxidation.
Olive oils contain also tocopherols that act as antioxidants, protecting other molecules, such as fats and unsaturated fatty acids, and cell membrane-stabilizing agent. Alfa-tocopherol is the most abundant form of tocopherols in olive oil, representing 95 % and it is the most active form of vitamin E with the highest biological activities.

The fatty acid composition of olive oil, which is rich in monounsaturated fatty acids, contributes significantly to its health benefits. This beneficial composition remains stable when heated during normal cooking practices, whether at home or in a restaurant. However, prolonged heating at high temperatures can accelerate oxidation processes, which may degrade vitamins and fatty acids. This is why it is recommended not to use olive oil for extended periods at temperatures higher than its smoke point.

While many believe that only extra virgin olive oil (EVOO) is packed with Mediterranean goodness, both EVOO and regular olive oils (blend of refined olive oil, virgin or extra virgin olive oil) offer numerous health benefits. Both contain high oleic acid (omega-9), proper amounts of linoleic (omega-6) and alpha-linolenic acid (omega-3), and limited saturated fatty acids, contributing to heart health. While EVOO boasts higher levels of antioxidants compared to regular olive oil, they are both rich in phenolic compounds and tocopherols (vitamin E), known for fighting cardiovascular diseases, oxidative stress and improving overall well-being. Monounsaturated fatty acids: Olive oil’s main fatty acid, oleic acid (omega-9), is associated with reducing risk factors of various diseases such as hypercholesterolemia and hypertension, which contributes to heart disease risk.

Olive oil is healthier than seed oils in general due to its composition of fatty acids, presenting a low content of saturated fats and a high content of monounsaturated fats (primarily oleic acid). Additionally, Extra virgin and virgin olive oils have a high content of natural antioxidants (polyphenols) that contribute to the protection of blood lipids against oxidative damage.

Fatty acids are classified as:

• Saturated fats: Found in animal-based foods such as meats, processed meats, milk, and its derivatives (cheese, ice cream). These are fats that solidify at room temperature. They can also be found in vegetable oils such as coconut or palm oil (consumed through industrial pastries, savory snacks, and processed products). The consumption of saturated fats increases blood cholesterol levels, LDL cholesterol (bad cholesterol), being one of the main risk factors for heart disease.
• Unsaturated fats: Found in plant-based foods such as vegetable oils (olive oil, sunflower oil, or corn oil). Also, in nuts (walnuts, almonds…) and seeds (sesame, sunflower, flax). Although coconut or palm oils are vegetable oils, they contain more saturated fatty acids than the previous vegetable oils. Replacing saturated fats with unsaturated fats in the diet helps maintain normal blood cholesterol levels.
• Monounsaturated fats (just one double bond). Oleic acid is a monounsaturated fat.
• Polyunsaturated fats (two or more double bonds). They are essential for our body because it cannot synthesize them and must be supplied through daily diet to regulate metabolic processes in the cardiovascular, immune, and pulmonary systems, among others. According to nutritionists, monounsaturated fatty acids are the best for our body and the most resistant to temperature such as oxidative stability. So healthy vegetable oils rich in monounsaturated fatty acids (such as olive oil) present the best oxidative stability and more oxidative stability result in less free radicals.
• Trans fats: Fats that are formed during the industrial processing of certain foods with high temperature. The consumption of trans fatty acids has a more negative effect on the body than saturated fat, as it increases LDL cholesterol and triglyceride levels and reduces HDL cholesterol (good cholesterol) in the blood. The presence of these in olive oil is very low

Compared with seed oils, olive oils have positive effects on health due to: 1) their balanced fatty acid composition (major components) characterized by high oleic acid content (omega-9), proper amount of linoleic (omega-6) and alfa-linolenic acid (omega-3), and limited amount of saturated fatty acids; 2) minor components, such as tocopherols and poliphenolic compounds, with antioxidant activities. Olive oils contain aprroximately more than 30 phenolic compounds which combat cardiovascular diseases and oxidative stress.

Having a multi-origin product allows for the maintenance of quality standards and the flavor profile over time and to not be dependent on the yield and flavor, varieties of a certain country, which can vary in quality and flavor from year to year. Just like any other fruit, olives are grown in nature and impacted by weather and pests, and relying on one single crop would lead to inconsistency in quality and flavor outcomes. Multi-origin blends are an excellent choice to take the best of each country in order that represent quality and consistency, and of course balance flavor.

There are differences between oils from different origins because, in addition to being different varieties with unique physicochemical and organoleptic characteristics, factors like latitude and annual climateconditions also play a role. No one oil is inherently better than another. It’s about understanding what each region or country will produce in a given season and matching those oils to consumer preferences in the destination market. For instance,in the Northern Hemisphere harvest season is between October to January, so importing oils from Southern Hemisphere countries (Argentina, Peru, Chile, etc.) allows Deoleo to source fresh or first-harvest oil in March, April, May, and June. In this way it is possible to bottle recently harvest and milled olive oil twice at year.

At Deoleo, we use 12 mandatory analytical methods to assess olive oil authenticity:

– Free acidity, peroxide value, UV absorption, ethyl ester, and sensory analysis are considered as Quality Parameters and are essential in the classification of our olive oils.

– Fatty acid composition, sterols and triterpenes dialcohols, Δ ECN42, stigmastadiene, waxes, and 2 glyceryl monopalmitate are identified as Purity Parameters that are used to assess the authenticity of our olive oils.

Thank you for reaching out to us regarding the recent price hike. We would like to address your points and provide you with some clarifications.We at Deoleo have always strived to offer the best quality products at competitive prices, and we understand that a price increase may cause inconvenience, especially considering the impact of the drought in Spain leading to a reduced crop yield.

However, this step has become necessary to ensure that we can continue to provide the same high-quality products and services that you have come to expect from us.We greatly appreciate your understanding and continued support. We value our relationship with you as a customer and will always strive to deliver exceptional products and services.