Cold-pressed olive oil: The importance of choosing quality Israeli olive oil

Olive oil is one of the basic and important ingredients in Mediterranean cuisine and a healthy diet. It contains monounsaturated fatty acids, vitamins and antioxidants that contribute to heart and blood vessel health, and also help prevent chronic diseases. In this article, we will explain why it is important to choose high-quality Israeli olive oil, we will note the different types of olive oils, and we will explain how to identify imported or low-quality olive oil.

Why choose quality Israeli olive oil?

1. Quality and Freshness : Israeli olive oil, especially if it is cold-pressed, guarantees high quality and freshness. Cold pressing preserves the oil's flavor, aroma, and nutritional values.

2. Supporting the local economy : Purchasing local olive oil supports local farmers and producers and strengthens the Israeli economy.

3. Peace of mind : When you buy Israeli olive oil, you can be more confident about the origin and the processes the product has undergone.

Types of olive oils

Olive oils are divided according to the type of olives they are taken from and the process they undergo:

1. Extra virgin olive oil : Considered the highest quality, obtained from the first pressing of the olives, without the use of heat or chemical processes.

2. Virgin olive oil : also of high quality, but may undergo additional pressings or be mixed with oils from different pressings.

3. Refined olive oil : undergoes chemical processes to remove unwanted flavors and odors, and is usually used for cooking at high temperatures.

Why be wary of imported or low-quality olive oil?

1. Lack of transparency : It is more difficult to verify the quality and origin of imported olive oil. Sometimes these oils may be mixed with other oils or undergo processes that reduce their nutritional value.

2. Misleading labels : Studies have found that some imported oils labeled as "superior grade" did not meet the required criteria.

How to identify quality olive oil? Look for the labels "superior grade" and "cold pressed," and check for organic or kosher certifications.

Olive oil is famous for its taste, nutritional value, and health benefits. It is extracted from olives, and there are many varieties used to produce olive oil, with each variety offering a different flavor, aroma, and nutritional profile. Some of the popular varieties include:

Olive varieties for spreading and cooking

• Arbakina (Arbequina): This variety produces an oil with a fruity and delicate flavor. It is very popular and suitable for use in salads and on the table.
• Picuel (Picture): Produces an oil with a stronger flavor and notes of bitterness. This oil is especially suitable for cooking and baking because it retains its flavor even at high heat.
• Korneiki (Koroneiki): A Greek variety that produces oil with a rich, central flavor. Suitable for a wide range of uses, from salads to cooking.
• Frantoio: An Italian variety that produces oil with a complex and balanced flavor profile. Suitable for use in almost anything.

Olive varieties for consumption and seasoning

Some olives can be used both for direct consumption (after preparation and crushing) and for oil production:

• Manzanillo: A Spanish olive variety that is considered preferred both for making olive oil and for consumption as a table olive.
• To Chino (Leccino): Another Italian variety suitable for both oil and table olive production. The olive oil it produces is considered delicate and balanced.

• Barnea: One of the oldest and most common olive varieties in Israel and the Mediterranean region. It is best known for its excellent adaptation to Mediterranean climate conditions and its ability to cope with drought and water shortages. This variety is often used to produce high-quality olive oil, but can also be found used as table olives.