Why doesn't olive oil go rancid

Olive Oil: 12 Things You Should Know

When buying olive oil, customers are spoiled for choice between hundreds of olive oil brands, both in the supermarket and online. Finding a good olive oil or the best olive oil is not that easy. The Stiftung Warentest and ÖKO-TEST publish test results every year in which the most important aspect is usually not taken into account - namely the taste.

- by Jochen Meyer, pharmacist, Oelea Olive Oil

Olive oil, more precisely Extra virgin olive oil belongs in every kitchen today, like salt and pepper.

The Production of olive oil The highest quality is made from olives, as it has been for centuries, only through mechanical processes, without additives and without chemical processes.

The olive oil is made in oil mills by grinding and subsequent cold pressing or by centrifugation (extraction) whole olives (Pulp and core) won.

Olive oil is considered an integral part of the Mediterranean food or Mediterranean diet as particularly healthy. The reason for this is the high content of unsaturated fatty acidsthat have a positive effect on the cardiovascular system. Especially if we do without animal fats with saturated fatty acids in our diet (butter, tallow, lard, meat and milk).

1. Can you fry with olive oil?

The answer is yes. Olive oil is even ideal for frying. The German Nutrition Society recommends olive oil as the first choice for frying and even deep-frying. As with any food, you should just make sure that it does not burn.

So the so-called is decisive Olive oil smoke point. For extra virgin olive oil it is around 180 ° C.

Practical tip: Never (or only very briefly) heat olive oil alone in the pan before you start frying.

But if it smokes above the pan, then the temperature is too high. As soon as you add your roast (vegetables or meat), the temperature drops as a result contained water fast clear below 180 ° C. Unlike smoke, the steam when frying or deep-frying is not harmful.

2. How many calories does olive oil have?

One tablespoon (15 ml) of olive oil contains approx. 81 kcal.

  • 100 ml olive oil contain approx. 810 calories (kcal)
  • 10 ml olive oil (one tablespoon, tablespoon) contain approx. 81 calories (kcal)
  • 5 ml olive oil (one teaspoon, teaspoon) contain approx. 40 calories (kcal)
Practical tip: When it comes to a healthy diet, calories are not everything. On the right one Fatty acid composition it depends. You can find more information about the calories and nutritional value of olive oil here.

3. How long can olive oil be kept?

The durability of olive oil is at proper storage at least 24 months before opening. When sealed (stored in a cool place and protected from light), olive oil can often even be kept for several years.

Also After opening Olive oil can be kept for several months, provided the containers are tightly closed and not in direct sunlight.

At incorrect storage, e.g. stored in the open, olive oil quickly goes rancid. Rancid olive oil can easily be recognized by its smell. This makes the oil inedible, but is usually not harmful to health.

Practical tip: Because of its high fat content, there is little risk of harmful mold or bacteria growing.

One should be careful with Herbal oili.e. herbs pickled in olive oil or fresh garlic. Due to their water content, these components mold more easily, especially if they are not completely covered by the oil.

4. What is extra virgin olive oil?

The name Extra virgin olive oil denotes the highest quality level of olive oil. Thereby means native as much as natural and extra means from particularly high quality.

Practical tip: You can find them almost exclusively in German supermarkets Extra virgin olive oil.

Olive oil is much less common without the addition native extra. Such oils are Not natural and included refined oils, i.e. oils that have been chemically and thermally treated.

5. Where does the best olive oil come from?

The question of where that comes from best olive oil cannot be answered any more than the question of where does the best wine come from.

You can find delicious olive oil around the Mediterraneanwhere for many centuries a wide variety of olive varieties have been grown and produced under excellent climatic conditions. But every harvest, every location and every year is different.

If you are looking for the best olive oil, you have to try the freshly squeezed oil in the oil mills every year. That is why Oelea olive oil searches for the olive oil in the Mani oil mills in the south of the Greek Peloponnese peninsula every year best olive oil of the season.

Try it for free: If you would like to try Oelea olive oil before your first order, request a free sample of our excellent organic extra virgin olive oil from us.

Simply write us an email to [email protected] with your address and we will send you an free 50 ml bottle to.

Our aromatic, mild-fruity organic extra virgin olive oil is a single-variety oil made from Koroneiki olives and receives the most important award every year: 5-star ratings from our customers.

6. How do you recognize good olive oil?

Good or the best olive oil one recognizes first and foremost the taste in conjunction with a flawless chemical analysis.

Which taste characteristics make a good olive oil is regulated in the European regulation 2019/1604 for the evaluation of olive oils.

In September 2019 the regulation was updated and the attribute balanced given more importance. Good olive oil is balanced, fruity, bitter and hot.


Source: European Regulation 2019/1604

The first question that everyone has to answer for themselves: "Which olive oil do I like?".

  • Do I want a strong, spicy, bitter and hot olive oil?
  • Would I like a mild, aromatic, fruity olive oil with more subtle spicy and bitter notes?
  • Do I want a more tasteless, neutral oil?

What is good taste?

So a good oil typically has one balanced Mixture of three flavor components, viz fruity, bitter and sharp. Depending on personal preference and the intended use, the most varied of characteristics are perceived as "balanced".

An extremely bitter hot olive oil can as good as be like a mildly fruity olive oil.

  • For the preparation of an aioli, many will prefer a rather mild olive oil.
  • Perhaps a fruity, hearty olive oil goes better with a glass of wine.
  • As a spicy note on a risotto, for example, a peppery, hot and bitter oil can be a good counterpoint.

What should you look out for when buying a good olive oil?

There are huge differences in taste. If you want to buy a good olive oil, pay attention to the name in any case extra virgin olive oil (equivalent to extra virgin, depending on the country of origin, extra virgin, extra four), a particular Region as an indication of origin (otherwise the oil is usually a mixture) and one reasonable price.

Practical tip: Some manufacturers offer Tasting bottles as well as Oelea olive oil. In this way you can try the olive oil without any risk before you decide on a larger amount.

What does a good olive oil cost?

Really good oil cannot be made cheaply. Supermarket prices are only possible by mixing huge quantities with a rather average taste quality and the industrial use of machines.

That also confirms the Stiftung Warentest at in their annual Test results. In recent years, the discounters have the increasing quality demands of customers recognized and obvious defects eliminated. Nonetheless, the taste of mass-produced goods, even in a "test winner" at the discounter, cannot be compared with a really good hand-picked olive oil.

Good olive oil doesn't cost the world - but taste highlights come at a price.
Stiftung Warentest

The average store price for an excellent quality olive oil is around € 15 to € 30 per liter when buying a bottle. With higher purchase quantities, the price decreases increasingly due to lower packaging and handling costs.

Practical tip: Of course, we recommend that you try our own olive oil. Because the harvest is different every year, Oelea tastes the freshly harvested olive oil from the farmers on site in Greece every year. Oelea olive oil looks for that in the oil mills in Mani every year best mildly fruity olive oil.

7. Proper storage of olive oil

Larger amounts of olive oil should well closed in a dark and cool place (10 to 16 ° C). Olive oil is susceptible to oxidation from oxygen in the air. This is why you should always close your olive oil bottle tightly. UV light, for example from direct sunlight, also promotes this aging process in the oil.

Approximate shelf life of olive oil when stored in different ways:

  • warm, open in sunlight: a few days
  • warm, open, protected from light: several weeks
  • Room temperature, protected from light, protected from air, closed: several months
  • cool, protected from light, protected from air unopened: several years
Practical tip: Olive oil is best stored like wine. If you have a cellar, we recommend storing large quantities of olive oil there. A stylish and practical oil jug or carafe is ideal for everyday use in the kitchen or on the dining table.

The current best way to store larger quantities of olive oil is the 5 liter bag-in-box. Filling is child's play and clean thanks to the valve. In contrast to storage in the canister, the oil does not come into contact with atmospheric oxygen even after opening:

Olive oil 5 liter canister or bag-in-box?

Olive oil in 5L canisters is therefore available from many suppliers, because olive oil connoisseurs buy their favorite olive oil in stock. Even better and even more environmentally friendly than canisters are bag-in-box containers like those already known from wine or apple juice.

Oelea olive oil offers the modern 5 liter bag-in-box systems as an alternative to the 5L canister.

Practical tip: The olive oil does not come into contact with atmospheric oxygen during storage and filling in bottles is easy with the practical filling valve without oil stains. In addition, bag-in-box containers are significantly lighter than canisters. This uses less energy during transport and the empty containers are easier to dispose of and recycle than canisters.

8. Is flaky olive oil spoiled?

The answer is Noif the flakes are cold, e.g. by Storage in the refrigerator, have arisen. Depending on the type of olive, olive oil can become flaky at temperatures below approx. +7 ° C. The flocculation of the oil is completely normal and does not affect the quality of the oil.

The snowflake-like crystals are fats and waxes from the olive peel, i.e. a completely natural component of the oil, which already solidify at these temperatures.

Practical tip: Around flaky olive oil To clear the bottle more quickly, you can pour lukewarm water over the bottle under a tap.

9. What are the ingredients of olive oil?

Olive oil is a natural product with many different components:

  • Fatty acids
    Olive oil has a particularly high content of monounsaturated fatty acids
  • Vitamin E.
    Vitamin E has an antioxidant effect. It neutralizes aggressive oxygen compounds ("free radicals") that arise during normal metabolic reactions in the body and can damage cells. "Free radicals" are increasingly formed, e.g. through stress, excessive alcohol consumption, UV radiation or toxins such as cigarette smoke.
  • Polyphenols
    Polyphenols make themselves felt in the taste as hot and bitter substances. The two flavors sharp and bitter are next to fruity the only notes that are allowed in extra virgin olive oil. In addition to their influence on taste, polyphenols are also known for their anti-inflammatory and cancer-preventing effects. In contrast to what you can often read, however, the principle "a lot helps a lot" does not apply here.
  • Chlorophyll
    The dye that makes the leaves (and olives) green is what gives the oil its green color.
  • wax
    Among other things responsible for the snowflake-like crystals in chilled olive oil.
  • Alcohols and esters from the fruit
    These give the oil its individual note. As with wine, their composition differs depending on the place of cultivation, variety, degree of ripeness and vintage.

10. Does it always have to be extra virgin olive oil?

The answer is yes. But you will also have a hard time finding anything else because extra virgin olive oil is always cold pressed or cold extracted, otherwise it may not be sold in Germany. That is why the note "cold-pressed" is not a special quality feature.

11. How many olives are there in one liter of olive oil?

A Olive tree carries around 50-70 kg kilograms of olives per year. From this amount of olives, about 5 - 10 liters of olive oil are obtained.

It is difficult to say exactly how many olives you need to make one liter of olive oil, as there are very large differences between the different ones Varieties of olives, the Harvest time (the later in the year the harvest, the more oil the olives contain) and the Growing area gives. The oil content naturally also fluctuates with the number of hours of sunshine, natural or artificial irrigation and the climate of the region.

Roughly estimated: Around 3 to 10 kilos of olives are required per liter of olive oil, i.e. the yield varies widely between 10 and 30 percent.

12. Does olive oil help against bad breath?

The answer here is yes, because oil pulling against bad breath is not only an old home remedy, but is also used in Ayurvedic healing. Olive oil binds odorous substances and inhibits the responsible bacteria.

Therefore high quality olive oils work better against bad breath. A freshly harvested natural olive oil with its natural heat contains many substances that act against the odor-causing bacteria, such as our delicious freshly harvested olive oil made from Koroneïki olives.

Last updated on December 13, 2020.

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