The Most (and Least) Fake Extra Virgin Olive Oil Brands

Look what hapen in US,Germany,Australia all aroud the world.It doesn't happen here ih  Crete that products a real extra vigin olive oil 100% fruit juice,the best extra virgin olive oil in the world.

Is the most awarded olive oil in the world .

When you look for cheap extra virgin olive oil happen what you will read down.

Frauds! An estimated 69% of all store-bought extra virgin olive oils in the US are probably fake, according to tests by the University of California. UC Davis tested samples from the top-selling extra virgin olive oil brands to find the ones that are not worth buying and those that are.P

In two studies, UC Davis researchers analyzed a total of 186 extra virgin olive oil samples against standards established by the International Olive Council (IOC), as well as methods used in Germany and Australia. They found:P

Of the five top-selling imported "extra virgin" olive oil brands in the United States, 73 percent of the samples failed the IOC sensory standards for extra virgin olive oils analyzed by two IOC-accredited sensory panels. The failure rate ranged from a high of 94 percent to a low of 56 percent depending on the brand and the panel. None of the Australian and California samples failed both sensory panels, while 11 percent of the top-selling premium Italian brand samples failed the two panels. Sensory defects are indicators that these samples are oxidized, of poor quality, and/or adulterated with cheaper refined oils.

You might raise your eyebrows at the conclusion that Australian and California extra virgin olive oils are purer than most Italian olive oils, since the research was partially funded by the California Olive Ranch and the California Olive Oil Council and has ties with the Australian Olive Association. However, we've seen before that olive oil simply bottled in Italy might not be the real thing. You can see the detailed analyses from UC Davis in this PDF.P

Update: We had the wrong information with the brands. These are the ones from the latest report's tables:P

The brands that failed to meet the extra virgin olive oil standards, according to this study: Bertolli, Carapelli, Colavita, Star, Pompeian. Eat Grown Local also reports: Filippo Berio, Mazzola, Mezzetta, Newman's Own, Safeway, and Whole Foods in this list; the data may be from the earlier 2010 study when more brands were evaluated.P

The real deal: California Olive Ranch, Cobram Estate, Lucini. Kirkland Organic, Lucero (Ascolano), McEvoy Ranch Organic are also noted by Eat Grown Local.P

We've shown you a few tips before for how to tell legitimate olive oil from the fake ones, but if you're in a hurry or just want a shortcut, consider reaching for the brands that tested best.

Thi text is taken from http://lifehacker.com/the-most-and-least-fake-extra-virgin-olive-oil-brands-1460894373

Olive Oil Benefits: How High-Fat Extra Virgin Olive Oil Is Good For Your Immune System : Healthy Living

Olive Oil Benefits: How High-Fat Extra Virgin Olive Oil Is Good For Your Immune System : Healthy Living
Skip the butter and stick margarine in the kitchen and use extra virgin olive oil to improve your immune system. The consumption of this oil has increased dramatically in recent years with a United States purchase of 292,925 metric tons (MT) in 2011, reports the U.S. Department of Agriculture (USDA) Foreign Agricultural Service (FAS). This high-fat oil contains 73 grams of monounsaturated fatty acids (MUFAs) and is popularly used as for frying and baking as a healthier replacement for vegetable oil. It can also serve as a dressing for salads. Its health benefits derive from its nutritional content of high MUFAs that are considered to be a healthy dietary fat. MUFAs have been linked to lower cholesterol and control the insulin levels in the body as they replace the saturated fats or trans fats that can increase LDL cholesterol levels and the risk of cardiovascular disease.

Extra virgin olive oil is a good source of antioxidants with vitamins E and K that can protect the body from oxygen-free radicals and promote healthy cognitive function, says the USDA. Implementing olive oil in cooking provides numerous health benefits if used correctly. The nutritional value of olive oil is affected by heat, light, and air. For storage, Mayo Clinic recommends to keep the oil in a dark, room-temperature cupboard or in the refrigerator to preserve the healthy fats and the taste that can wither over a long period of time.

Learn how your immune system can reap the health benefits of extra virgin olive oil through moderate consumption.
Combats Inflammation
The phenolic compound — oleocanthal — found in olive oil has anti-inflammatory properties. A study from the Monell chemical Senses Center in Philadelphia, Pa. examined the effects of daily intake of teaspoons of extra virgin olive oil on pain. Researchers found that four teaspoons of this high-fat oil per day for 12 weeks acted as an anti-inflammatory drug, such as ibuprofen, to reduce pain. While extra virgin olive oil and ibuprofen have the same effect on treating inflammation, they have different effects on the body. According to Science Daily, ibuprofen can increase bleeding and gastrointestinal damage whereas olive oil has no such effect on the body.

Tip: The amount of oleocanthal differs in olive oils. To see how strong the oleocanthal content is in an olive oil, you can take a sip and see how it stings the back of your throat. The stronger the sting, the more oleocanthal it has, says Arthritis Today.

Combats Diabetes
Diabetics are often told to limit their daily intake of dietary fat because they are at high risk of developing cardiovascular disease. In a landmark government study, it was determined that foods with high MUFAs does not cause weight gain in diabetics and can even reduce the risk of developing type 2 diabetes by approximately 60 percent. MUFAs help diabetics regulate their insulin levels and blood sugar, especially for those who have type 2 diabetes.
Combats Cancer
The consumption of olive oil has been linked to a decrease in tumors of colon, prostate, and breast cancer. Before recent studies, researchers concluded that higher incidences of breast cancer are linked to a high saturated fat diet. In a study published in Annals of Oncology, researchers found that oleic acid — the main MUFA in olive oil — can weaken a cancer gene found in 25 to 30 percent of all breast cancers. What's more, with oleic acid, the effective of the breast cancer drug Herceptin improved dramatically.
Reduces Risk of Cardiovascular Disease
MUFA in olive oil have been shown to reduce heart problems and rate of heart disease deaths. In a study published in the New England Journal of Medicine, researchers conducted a randomized trial of the Mediterranean diet pattern and its prevention of cardiovascular disease. In Spain, participants who were at high risk of cardiovascular disease but did not develop it yet were assigned to a Mediterranean diet with extra virgin oil, a Mediterranean diet with the addition of mixed nuts, or a control diet with advice on how to reduce dietary fat. Researchers found that a Mediterranean diet with either extra virgin olive oil or mixed nuts can significantly reduce the incidence of cardiovascular disease.
Promotes Healthy Fetal Development
Pregnant women are often advised to include olive oil in their diet due to its high content of omega-3 fatty acids. This heart healthy oil has the ability to improve brain function and learning capacities in young children. The consumption of extra virgin olive oil has been linked to a positive effect on a child's height, weight, and cognitive and behavioral development. In a study published in the Journal of Physiology and Biochemistry, researchers tested the effects of consuming olive oil in relation to body weight gain and foot efficiency as well as placental and fetal development. The results of the study showed that a pregnant rat's consumption of olive oil as the only dietary fat source did not have any detrimental effects on the expectant mother's weight gain or placental and fetal development.

Μαζέψτε τις ελιές νωρίς!

Αυτό το άρθρο είναι αφιερωμένο σε όλους τους Έλληνες

ελαιοπαραγωγοί, διαβάστε προσεκτικά τις παρακάτω συμβουλές και πολλές στο παρελθόν ανείπωτες αλήθειες
Αυτό το άρθρο έχει ληφθεί από botanistas.gr και είναι γραμμένο από τον Βασίλη Φραντζολά

Μαζέψτε τις ελιές νωρίς!
του Βασίλη Φραντζολά
5 Οκτωβρίου 2013 • Θέματα • ελιές, μάζεμα ελιάς, συγκομιδή, πολυφαινόλες
Από πού να αρχίσει και πού να τελειώσει κάποιος με τα προβλήματα που αφορούν την ποιότητα του ελαιόλαδου στη χώρα μας; Από τις λάθος καλλιεργητικές συνήθειες, την καθυστερημένη συγκομιδή του καρπού ή από τις λάθος διαδικασίες που επίμονα ακολουθούνται στα ελληνικά ελαιοτριβεία;



Aς ξεκινήσουμε σήμερα με την καθυστερημένη εποχή συγκομιδής των καρπών. Η 1η Οκτωβρίου είναι η μέρα που ξεκινά η συγκομιδή της ελιάς σε όλα τα ελαιοπαραγωγικά κράτη, πλην της Ελλάδας, δηλαδή η συλλογή ξεκινά και στη Βόρεια Ιταλία, τη Σικελία, το Μπάρι (20 Σεπτεμβρίου), την Κροατία (!), τη Σαουδική Αραβία, την Ισπανία ή την Πορτογαλία. Χωρίς καμμία απολύτως εξαίρεση. Εδώ, δυστυχώς, ακόμα και η 1η Νοεμβρίου θεωρείται ότι είναι πολύ νωρίς για να ξεκινήσουμε, ενώ στην Κρήτη ειδικά η 1η Δεκεμβρίου είναι η επίσημη ημερομηνία έναρξης της συγκομιδής, με τον χορό να σέρνει η Διεύθυνση Γεωργίας του νομού Ηρακλείου, η οποία εκδίδει και την σχετική ανακοίνωση προτρέποντας μάλιστα τους παραγωγούς να συγκομίζουν όταν “ο καρπός θα έχει αποκτήσει χρώμα ιώδες - μαύρο”.

Απίστευτα πράγματα δηλαδή... Αντί να μας διδάσκουν, μας στραβομαθαίνουν - λες και το κάνουν επίτηδες. Σε όλες τις ελαιοπαραγωγικές χώρες υπάρχει πλέον ανταγωνισμός για το ποιος θα παράξει τα πιο φρουτώδη, πικάντικα και πικρούτσικα ελαιόλαδα, επειδή γνωρίζουν ότι το κάψιμο και πικράδα στον λαιμό υποδηλώνουν ακριβώς την ύπαρξη πολυφαινόλων στο ελαιόλαδο. Γιατί τόση πρεμούρα όμως με τις πολυφαινόλες; Απλώς είναι πλέον τεκμηριωμένο επιστημονικά ότι ειδικά μία πολυφαινόλη, που ονομάζεται ολαιοκανθάλη και στην οποία οφείλεται το κάψιμο στο λαιμό, έχει παρόμοια χημική σύσταση και δράση με το γνωστό αντιφλεγμονώδες ibuprofen. Οι επιστήμονες ξέρουν πλέον καλά, ότι οι βλάβες στις καρδιακές αρτηρίες έχουν σαν αιτία την ύπαρξη και ανάπτυξη φλεγμονών τις οποίες οι πολυφαινόλες εμποδίζουν να αναπτυχθούν. Έτσι, με τις πολυφαινόλες στο μυαλό, στους διεθνείς διαγωνισμούς τα βραβεία σαρώνουν τα αρωματικά ελαιόλαδα που είναι πικάντικα, καίνε στον λαιμό και αφήνουν και μια σχετική πικράδα στο στόμα. Αυτές λοιπόν οι περιζήτητες πολύτιμες ουσίες, οι πολυφαινόλες, πέφτουν απότομα, και κατά πολύ, όταν η συλλογή των καρπών ξεκινά καθυστερημένα αρχίζοντας, ας πούμε, από την 15η Νοεμβίου και μετά και συνεχίζοντας μέχρι το Πάσχα. Δηλαδή μαζεύοντας αργά τις ελιές, αφήνουμε να χαθούν μέσα από τον καρπό μια σειρά από εξαιρετικά ωφέλιμες ουσίες, οι οποίες προσφέρουν και προστασία στον ανθρώπινο οργανισμό, εμποδίζοντας την οξείδωση της κακής χοληστερόλης, αλλά κάνουν και πολύ καλό στο ίδιο το ελαιόλαδο, προφυλάσοντας το από τον μεγάλο του εχθρό, την οξείδωση. Ας πούμε ότι οι πολυφαινόλες είναι το “αντιβιοτικό” του ελαιόλαδου.

Ο λόγος που οι Έλληνες παραγωγοί καθυστερούν τη συγκομιδή των καρπών είναι η βεβαιότητα τους ότι έτσι θα πάρουν «περισσότερο λάδι» από την σοδειά τους. Μέγα λάθος κύριοι. Ναι, μέγα λάθος. Αυτό που τους παρασύρει στο λάθος τους, είναι ότι αγνοούν το γεγονός πως ο καρπός από τα μέσα Νοεμβρίου και μετά αρχίζει να αφυδατώνεται συνεχώς, δηλαδή χάνει μέρος από την υγρασία που έχει η ψίχα του. Αυτό βέβαια έχει σαν αποτέλεσμα, όταν ζυγίζουν το ελαιόλαδο που παίρνουν από το ελαιοτριβείο και το συγκρίνουν με το ελαττωμένο πλέον βάρος των καρπών τους, να τους δίνει ένα ψευδές υψηλότερο ποσοστό ελαιοπεριεκτικότητος.

Εκτός από την απώλεια των πολύτιμων πολυφαινόλων, υπάρχουν και πολλές άλλες αρνητικές επιπτώσεις όταν συγκομιδούμε αργά τις ελιές μας. Πρώτον τις εκθέτουμε σε αυξημένο κίνδυνο προσβολής από δάκο όπως π.χ. πρόπερσι, που χάθηκε το μεγαλύτερο μέρος της παραγωγής στον συνεταιρισμό της Κριτσάς στην Κρήτη λόγω εκτεταμένης προσβολής από τον δάκο. Επίσης ο παγετός του Δεκεμβρίου η του Ιανουαρίου είναι ένας κίνδυνος που δεν πρέπει να υποτιμούμε και που πρόπερσι πάλι έγινε η αιτία να χαθούν μεγάλες παραγωγές στην ευρύτερη περιοχή του Ηρακλείου. Αυτές οι δύο επιπτώσεις είναι λίγο - πολύ γνωστές στους παραγωγούς. Η τρίτη είναι συνήθως αγνοούμενη αλλά... οφθαλμοφανής. Έχουμε απώλεια καρπών από φυσιολογική πτώση στο έδαφος - ιδίως αν τύχει να έχουμε δυνατούς ανέμους. Η απώλειες εδώ ξεκινούν, ανάλογα με την ποικιλία, από 15% και φτάνουν το 25% ! Ποιος μέτρησε ποτέ τις ελιές που είναι πεσμένες κάτω από το δέντρο και υπόλόγισε το λάδι που έχασε;

H τέταρτη αρνητική επίπτωση από το καθυστερημένο μάζεμα της ελιάς είναι ίσως και η λιγότερο γνωστή. Σύμφωνα με όλες τις σχετικές μελέτες, αλλά και όπως το αναφέρει με σαφήνεια ο καθηγητής του Α.Π.Θ., Ι. Θεριός, η καθυστερημένη συγκομιδή επιφέρει σχηματισμό σημαντικά μικρότερου αριθμού ανθέων την επόμενη χρονιά αλλά και από αυτά ακόμα, τα λιγότερα άνθη, θα είναι μικρότερο το ποσοστό που θα μετασχηματιστεί τελικά σε καρπούς. Έτσι το πρόσθετο αρνητικό αποτέλεσμα με την καθυστερημένη συλλογή του ελαιόκαρπου, είναι η αύξηση του φαινομένου της παρενιαυτοφορίας, δηλαδή της παραγωγής καρπών μόνο χρονιά παρά χρονιά.

Από τα παραπάνω φαίνεται η ανάγκη να προσεγγίσουμε τους παραγωγούς, αλλά και τα ελαιοτριβεία, ώστε να πειστούν σιγά - σιγά να μαζεύουν τις ελιές νωρίτερα και να τις πηγαίνουν στο ελαιοτριβείο χωρίς καθυστέρηση, όχι μέσα σε σακιά αλλά σε πλαστικά τελάρα, όπως κανουμε με τις βρώσιμες ελιές ή και τα σταφύλια. Για τις αιτίες βέβαια της εμφάνισης πολλαπλών προβλημάτων στον τομέα ελαιοκομία - παραγωγή ελαιολάδου θα επανέλθουμε στο β΄ μέρος με τον τομέα “διαδικασίες στο ελαιοτριβείο”.

Shock in olive oil Greek market!

Shock Greek market is expected to cause the unprecedented decline in oil production this year .

According to ethnos.gr, based on the initial estimates the reduction will exceed even 50 % of production in some of the most important oil producing regions of the country, such as Crete , the Peloponnese and Lesbos .

The decline in production is due to the problematic fruit set and schinokarpia because of weather conditions . Of course, according to officials of the ELGA , the reduced production this year helps the phenomenon of biennial bearing , given last year's good production.

In particular , as explained , the trees one year to produce all of their capacity, while the next production is fairly reduced .

Olive oil is a key agricultural exports , which means that the decline in production will produce heavy blow to exports .

Many companies will find it difficult to execute orders under the contracts signed for exports , while much damage they will suffer and oil producers will see their incomes shrink.

However, despite the reduced domestic production of oil prices show no significant change " mercy Spain " , whose production according to the data so far is very high.

Although last year's olive crop year was a good year for Greek producers with high production and good prices, great rivals, the Italians and the Spaniards insist on selling their own oil more expensive than the Greek olive oil.
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Frying with olive oil

As "olive oil" characterized the oil obtained from the fruit of the European olive (olea europea) with exclusively mechanical means and processing at temperatures that will not cause deterioration of the oil .

The main types of olive oil are:

Virgin olive oil: This category includes the " extra virgin " whose organoleptic grading equal to or greater than 6.5 and whose acidity is maximum 0,8 gr per 100 gr ( expressed as oleic acid).

Still , the " virgin " (or " fine virgin" ) , whose degree of sensory evaluation is equal to or greater than 5.5 and the acidity is maximum 2,0 gr per 100 gr and finally «Lampante oil ' , the its acidity is greater than 2,0 gr per 100 gr.

Refined ( refined ) olive oil , which is obtained from refined olive oil, whose acidity not exceeding 0,3 gr per 100 gr.



Oils are blends of refined and virgin olive oils and whose acidity does not exceed 1,0 gr per 100 gr and whose other characteristics of which comply with those laid down for this category.

Frying , as a process , a dewatering process with features such as the high temperature of the oil for rapid heat transfer and reduce the cooking time , the internal product temperature below 100 ° C and a dispersion of water-soluble substances from the food to the reason of the absence of oil water .

Have prevailed today two main methods frying : shallow frying or frying in pan (pan frying or shallow frying), in which method see the quantity of oil to be such that the food is partially covered and the level of the oil should not exceed the height of the food.
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The second method is to frying fryer (deep frying), in which the food is fully immersed in a large amount of oil. In the process of frying heat exchange takes place , from hot oil to cold food , and mass , the oil absorption by the food and moisture transfer from food to oil.

Olive oil and frying

The oxidation of fats is one of the most important factors of quality degradation of the oil during frying . The oil has a high resistance to oxidative degradation , for two reasons : First, because of the composition of fatty acids ( high ratio of monounsaturated to polyunsaturated ) and secondly , because of the high concentration of various substances with high antioxidant capacity , including the polar phenols , alpha- tocopherol and squalene .

The method of shallow frying (swallow frying) is a common practice in Greek cuisine. This method of frying , using olive oil , showed that creates products reinforced - enriched valuable ingredients derived from olive oil . Specifically detected alpha- tocopherol, polyphenols and terpenic acids (especially tyrosol ) . These natural antioxidants derived directly from olive oil and its concentration in the final product is determined by the type - structure of the food being fried , and the method of use.



Regardless of the method of cooking is applied, the oil temperature must be adjusted in such a way that both the center of mass of the food to be cooked , but at the same time , the external surface to obtain the appropriate feature - color . Thus , the small food pieces may be baked at higher temperatures than the chunks .

In the final product can be broken down into three areas , the outer , which is in direct contact with the oil - there observe the characteristic color and crust , the intermediate region , where it has absorbed a small amount of oil and distinguished a softer color and a relatively crispy texture , and , finally , the core , which has become the oil penetration , but the temperature has reached the cooking and safety limit . This diverse product image , affects the distribution of beneficial substances , derived from olive oil.

Each oil has a useful lifetime during which it can be safely used for frying. It is reported in the literature, that the oil can be used safely , two to three times ( consecutive ) .

Recent surveys have also proposed the use of a mixture ( 50/50 ) olive oil and corn oil , for everyday use at home frying, where the economic cost and market fatty substance, is a critical decision .

In conclusion , what can be said is that the use of olive oil as it is, in salads or for frying , is an important weapon in our daily diet and perhaps one of the most important factors in the so-called Mediterranean diet.
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Pregnant women and olive oil

Pregnant women are often advised to include olive oil in their diet due to its high content of omega-3 fatty acids. This heart healthy oil has the ability to improve brain function and learning capacities in young children. The consumption of extra virgin olive oil has been linked to a positive effect on a child's height, weight, and cognitive and behavioral development. In a study published in the Journal of Physiology and Biochemistry, researchers tested the effects of consuming olive oil in relation to body weight gain and foot efficiency as well as placental and fetal development. The results of the study showed that a pregnant rat's consumption of olive oil as the only dietary fat source did not have any detrimental effects on the expectant mother's weight gain or placental and fetal development.

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CRETE ONLY PRODUCE 5% OF OLIVE OIL IN THE WORLD

The author says that "the Greeks are resourceful and will adapt, as they have done many times before. Crete only produces about 5% of the olive oil in the world, but most of it is sold in bulk and then goes on the market with another brand. The ability to develop Greek brands, as has long been the Italians are now out, and the young people know it well.


In Crete, olive seems finds the ideal conditions for its growth. Prefers the mild Mediterranean climate. Loves moisture, but can survive in extreme drought. Loves the mild Mediterranean winter and greedily sucks the warm Mediterranean light. Grows best in fertile soils. But in the most barren, dry and rocky soils like those of Crete can take root and bear fruit.