Olive oil is one of the most prized ingredients in cooking, but its quality is not always apparent at first glance. For Bittergreen, it is crucial to offer a truly authentic oil, so it is good to understand the scientific background that determines the quality of olive oil.
Nutritional value and medicinal effects
High-quality olive oil is rich in monounsaturated fats, which help maintain cardiovascular health. It also contains polyphenols – powerful antioxidants that reduce inflammation and protect cells from damage. The amount of polyphenols depends on the variety of olives, their ripeness at harvest, and the method of pressing the oil.
2Oil extraction process
The best oil is produced by cold pressing, without the use of heat or chemicals. This preserves the natural vitamins, antioxidants and aromatic compounds that give the oil its characteristic fruity, slightly bitter and spicy notes. In inferior extraction methods, these properties disappear, leaving the oil neutral and tasteless.
Factors affecting quality
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Olive varieties : Some varieties produce more aromatic and rich oils.
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Olive maturity : Underripe olives give off spicier and more bitter notes, while overripe ones give off milder flavors.
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Storage : The quality deteriorates quickly if the oil is exposed to light, heat or air. Genuine oil is always packaged in dark bottles or cans.
How to recognize genuine oil
Premium olive oil has an intense but balanced taste. At first, we detect a fruity aroma, followed by a slight bitterness and spiciness, which testify to the polyphenol content. A pleasant, slightly bitter aftertaste remains in the mouth, which is a sign of quality and naturalness.
Bittergreen olive oil is carefully selected from the best Tuscan olives and extracted using methods that preserve all its nutritional value and authentic flavors. Every drop is the result of science, tradition and love for genuine olive oil.
