Choosing the Perfect Olive Oil: A Comprehensive Guide

Choosing the Perfect Olive Oil: A Comprehensive Guide

Published: December 02, 2013

How do you choose quality and natural olive oil when price isn’t always an indicator of quality? To answer this question, we turned to Manuel Gil, Director of Quality at Oliv Line International S.L., Madrid, Spain.

How is Olive Oil Classified?

Manuel Gil: According to the International Olive Council (IOC), olive oil is divided into four main types: Extra Virgin Olive Oil (first cold press), Virgin Olive Oil, Refined Olive Oil (Aceite de Oliva), and Olive Pomace Oil (second press). This information is detailed in the organization’s document No. 7 from 2013.

Specialty Olive Oils

Recently, various types of olive oil designed for children, medicinal purposes, and more have appeared on the market. As a market leader in Ukraine, do you plan to release such products?

Manuel Gil, Director of Quality at Oliv Line International S.L., Madrid, Spain

Manuel Gil: I often get asked this question, so I’ll take this opportunity to answer your readers. We are a Spanish company that sells our products in over 30 countries worldwide, including significant consumers of olive oil such as the USA, China, and Russia. Each country has its own legislation regarding olive oil. However, the most important organization regulating our activities is the International Olive Council. This global organization confirms in all its documents that Extra Virgin Olive Oil, with its physicochemical and organoleptic properties, is beneficial for the entire population—adults and children of all ages.

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