Olive oil has exactly the same amount of calories as other seed-oils available in the market (corn oil, sunflower oil, soybean oil etc). The difference between them lies in the ‘body’, that is to say in the complete flavor olive oil has and especially virgin olive oil, which in some cases can be intense and noticeable in our throat, contrary to the other seed-oils that have a ‘flat’ flavor.
No, olive oil does not contain preservatives. It has a lifespan of 12 to 18 months, depending on its storage conditions. In order to maintain olive oil’s good quality check the expiration date on the bottle or on the container and store it in a dark, dry place with a temperature ranging between 10-18°C.
Horio’s production factories are periodically checked by the General Chemical Laboratory of the State and by the Market Control Service. In addition, the company itself has the ability to check the quality of the olive oil it purchases, since the Minerva laboratory that conducts the quality control is among the 7 recognized laboratories by the International Olive Council worldwide.
The sale of olive oil in bulk to consumers is prohibited according to the (14/98) provision passed by the Market Control Service in 1998. According to this provision, selling olive oil in bulk is strictly prohibited by any individual (e.g. olive oil press staff, independent sales representative, merchant/trader, friend/acquaintance etc.) except for the producer and only after the necessary supporting documents have been issued.
Olive oil that has been contaminated with seed oil, kernel oil or water is termed impure. In all cases this has as a result the quality degradation of the olive oil and most definitely fraud against the consumer. In some extreme cases, such as contamination of olive oil with dangerous coloring substances, this can be extremely dangerous to our health.
Oxidation, also known as the process by which the olive oil becomes rancid, takes place when the olive oil comes into direct contact with oxygen. The products of oxidation have an unpleasant flavor and smell, but most importantly they downgrade the quality of fats and in particular they reduce their nutritional value (soluble vitamins). Olive oil is a natural organism. Oxidation is a natural process. The acidity in olive oil is determined by the percentage of free oleic acid per 100ml. Olive oils with high acidity levels, that is to say over 2%, should not be consumed.
The sediment is what gravitates to the bottom of the olive oil container, something that consists of water and the olive skin remnants, which were not separated during olive oil pressing. This sediment must be removed from the olive oil so that it does not affect its flavor and aroma.
In order to remove the sediment from the olive oil, we must let the olive oil rest for several hours so that the sediment floats to the bottom and then transfer it to another container using absorbent paper as a filter.
Sometimes olive oil may have a more intense flavor (causing a light burning sensation to the throat) – a characteristic of very fresh olive oil – that might cause one to think that the olive oil has a different flavor. Because olive oil, similar to wine, continues the maturation process after being bottled, the flavor evolves as well and that’s why we might think that the same brand has a different flavor.
In most cases, when olive oil is fresh (olive oil from unripe olives) it has more of a bitter flavor. Nevertheless, the level of bitterness varies from year to year, from region to region and from variety to variety of olives.
The most characteristic example of this is the Koroneiki variety, which has an intense bitter flavor particularly between the months of January and March when the olive oil is extremely fresh.
Olive oil must be clear and bright. The blur in the olive oil has 2 main causes:
If we store the oil in a place with low temperatures e.g. the refrigerator or in a cold spot of the house during winter, then some of its elements freeze causing it to blur. If we change the olive oil’s position and place it in a spot of the house that has normal temperature, then these elements will defrost and the oil will return to its original state. However, this process of de-blurring takes a lot more time, due to the nature of the olive oil.
Olive oil is rich in valuable elements. In certain olive oils these elements are a little more in quantity than usual so these oils will blur even if they are stored in a warm place.
In both cases though, the use of olive oil is completely safe.
Cold press olive oil or cold extraction olive oil is the virgin olive oil which is collected from the extraction of olives without allowing the olive oil to be heated in the oil-press.
Polyphenols are antioxidant substances that help the organism not to ‘rust’. Olive oil contains natural substances and many other elements and vitamins that protect the skin, help in the correct blood circulation and generally take care of our body. Horio olive oils are rich in polyphenols and vitamins; therefore these constitute a main ingredient in a family’s proper nutrition.
Due to the valuable elements it contains clinical testing has proven that olive oil contributes in the fortification of our immune system against a number of diseases. People who consume olive oil systematically have the least probability of presenting cardiovascular problems. Breast cancer affects 50% fewer women who systematically consume olive oil. Olive oil also contributes to the proper function of various body organs such as the liver and the gallbladder, helps in good bowel function, raises the body’s good cholesterol and lowers bad. Finally, it slows down the ageing of our organism.
Olive harvesting begins in November and usually ends in February. There are some areas where production ends in March. Therefore fresh olive oil is usually available from January onwards.
Bulk olive oil can be very good oil, and you can definitely buy it, as long as you trust the individual that supplies it to you because there have been incidents of impure olive oil. Horio from Minerva takes care of those who do not know someone to supply them with bulk olive oil, by providing pure and quality controlled olive oils in several varieties.
It is recommended not to use the same oil for more than 2 times. This also applies to the seed-oils as well.
For better preservation, olive oil should be stored in a. any kind of plastic container provided it is of polyethylene terephthalate or P.E.T. plastic bottles, b. glass containers, and c. tin cans. Olive oil can also be stored in a clay pot provided it is sealed in an airtight manner, to prevent rancidity.
The bottled olive oil retains its vitamins until its expiration date and provided it has been stored in a dark and cool place.
In order to be preserved, olive oil has to be stored in a dark and cool place and preferably be consumed before its expiration date. Nevertheless, you can still understand whether it is good or has gone bad, by tasting it: if you are satisfied from the flavor and its aroma, you can keep using it.
The difference in color between the varieties of olive oil is connected directly to the fact that they are produced from different types of olives.
As a simple consumer: from the flavor, the aroma and the low level of acidity (no more than 1 degree). We at Horio are equipped with state-of-the-art laboratories used for analysis of the quality and freshness of our olive oils.
It is widely known that not all olive varieties produce good olive oil. For instance, even though Kalamata olives are very tasty when we eat them, they do not produce good olive oil.
The most suitable olive varieties for the production of quality olive oil are Koroneiki, Athinolia and Manaki. You can come across all these varieties under different names, depending on the region of Greece.
Olives’ quality and consequently olive oil’s quality depends on the quality of the ground and the climatic conditions of the region. Olive growing requires mild climatic conditions, which means that the winter should not to be frosty and the summer neither too hot nor dry. Rainfall or watering is absolutely necessary during a drought. Such ideal climatic conditions are usually to be found in the southern regions of Greece i.e. Crete and the Peloponnese.
From what regions do Horio’s olive oil varieties come?
All Horio olive oil varieties are equally good and are of excellent quality. Their differences lie in the distinct flavor of each olive oil.
Horio Koroneiki variety stands out for its rich, fruity and full-bodied flavor.
Horio Mountain Regions has a more intense, mature flavor.
Those who prefer a softer texture choose Horio Classic Olive Oil; it has a well-balanced flavor, without high acidity levels but not too soft either.
Horio Sustainable is an extra virgin olive oil with a rich flavor and aroma.
Horio Organic Extra Virgin olive oil is rich in natural antioxidants and vitamins A, D, E and is characterized by a full-bodied flavor.
Koroneiki is one of the best varieties of olive oil producing olives in Greece. Its olive oil has the intense aroma of the fresh olive and its flavor is rich and exceptional. In addition, this specific olive oil is also rich in valuable elements responsible for protecting our heart and beneficial for our health. Koroneiki is cultivated primarily in the region of Messinia.
Horio Extra Virgin Olive Oil Koroneiki Variety is an extra virgin olive oil produced from a single variety of olive, the Koroneiki variety.
Horio Extra Virgin Olive Oil Mountain Regions is an extra virgin olive oil with a rich and mature flavor, made from selected mountain olive groves and is made of olive varieties such as Koroneiki, Manaki and Psiloelia.
Organic olive oil is made from olive groves that have not been treated with pesticides or chemical fertilizers. Horio by MINERVA offers you the choice of Horio Organic Extra Virgin Olive Oil.
Extra virgin olive oil is the most natural category of olive oil, rich in flavor and aroma, and an acidity level below 1 degree. It has a strong fruity flavor and aroma of freshly cut olives. Horio also has Horio Organic Extra Virgin Oil.
Virgin olive oil is rich in flavor and aroma and has an acidity level that ranges between 1 and 2.
This olive oil refers to a refined, colorless, neutral in flavor and aroma olive oil and with no acidity. Refined olive oil is not available on the market.