{"id":82153,"date":"2021-08-03T21:24:00","date_gmt":"2021-08-03T19:24:00","guid":{"rendered":"https:\/\/ant.plantae.lavallweb.com\/?p=82153"},"modified":"2024-04-18T17:28:03","modified_gmt":"2024-04-18T15:28:03","slug":"aceite-de-oliva-virgen-extra","status":"publish","type":"post","link":"https:\/\/ant.plantae.lavallweb.com\/en\/aceite-de-oliva-virgen-extra\/","title":{"rendered":"The Best Olive Oil-Factors Influencing Quality"},"content":{"rendered":"<div style=\"height:100px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-paragraph translation-block\">We are going to dedicate this article to the <strong> types of olive oil <\/strong>, as it is the star product of our country. We will indicate the characteristics of each variety of oil. Also the factors that influence the quality of the olive and the quality of the oil as well as the production process.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">What is olive oil?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">It is the juice of the olive, the fruit of the olive tree, and its quality and variety depend on various factors. A vegetable fat that provides 9 kilocalories per gram. Beneficial for controlling blood cholesterol levels and blood pressure. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Its raw consumption increases its properties, especially if it is 100% juice of the best olive.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Olive oil categories according to the European Union<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">The categories are established based on two characteristics:<\/p>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Physical-chemical<\/strong><\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Nivel de acidez<\/strong> o <strong>\u00e1cido graso oleico<\/strong><strong>libre<\/strong> (monoinsaturado) y no tiene sabor. Muy beneficioso para la salud. El nivel de acidez marca la calidad del aceite.\n<ul class=\"wp-block-list\">\n<li>\u00cdndice de <strong>per\u00f3xidos<\/strong> o <strong>par\u00e1metros que indican la oxidaci\u00f3n inicial del aceite<\/strong> y dependen de la variedad. Uno de los m\u00e1s sensibles es el tipo arbequina. Los per\u00f3xidos no influye ni en el sabor ni en el olor. La oxidaci\u00f3n del aceite  se altera con la luz, el calor, el aire y por tanto debemos mimar su conservaci\u00f3n. <\/li>\n\n\n\n<li>Contenido de <strong>\u00e1cidos grasos<\/strong> saturados y poliinsaturados.<\/li>\n\n\n\n<li><strong>Composici\u00f3n de esteroles<\/strong>: par\u00e1metros que clasifican cada tipo de grasa. Adem\u00e1s los <strong>polifenoles<\/strong> o propiedades antioxidantes son muy beneficiosos para la salud. A mayor cantidad de polifenoles mayor amargor. Se reducen con el refinado.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Organoleptic or sensory such as taste, texture, smell, color or temperature<\/strong><\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li class=\"translation-block\">They provide the <strong> fruity <\/strong> character.<\/li>\n\n\n\n<li>We control the absence of organoleptic defects.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Based on them, it establishes the different types of olive or pomace oil.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Olive oil<\/strong><\/h3>\n\n\n\n<h4 class=\"wp-block-heading translation-block\"><strong> Extra virgin <\/strong> (<strong> liquid gold <\/strong>)<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Es el que mejor cumple las caracter\u00edsticas organol\u00e9pticas y f\u00edsico-qu\u00edmicas.\n<ul class=\"wp-block-list\">\n<li>La acidez no puede ser superior al 0,8%. <\/li>\n\n\n\n<li>Su medida indica si el proceso de extracci\u00f3n del aceite es efectuado inmediatamente despu\u00e9s de la recolecci\u00f3n de la aceituna y con m\u00e9todos naturales y poco agresivos. <\/li>\n\n\n\n<li>Las aceitunas deben ser de calidad superior. <\/li>\n\n\n\n<li>No lleva ni aditivos ni conservantes. <\/li>\n\n\n\n<li>El olor, el car\u00e1cter afrutado, el picor y el amargor dependen de la <a href=\"https:\/\/ant.plantae.lavallweb.com\/en\/olivo-en-espana-variedades-y-cuidados\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>variedad de la aceituna<\/strong><\/a> utilizada.<\/li>\n\n\n\n<li>Si consumimos adem\u00e1s &#8220;<strong>aceite denominaciones de origen<\/strong>&#8221; ya tenemos un producto de calidad superior.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Virgin<\/strong><\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Puede presentar algunos defectos sensoriales.\n<ul class=\"wp-block-list\">\n<li>La acidez es mayor al 0,8% y no puede superar el 2%.  Si la acidez est\u00e1 entre el 2% y el 3,3% se considera virgen corriente y no se recomienda su consumo.<\/li>\n\n\n\n<li>Las aceitunas son de una calidad un poco inferior a las del virgen extra con grietas o deterioro por bajo control del cultivo.. <\/li>\n\n\n\n<li>Olor y sabor m\u00e1s suave.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Lampante<\/strong><\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>(De su uso en l\u00e1mparas) y el de peor calidad: no tiene caracter\u00edsticas sensoriales.\n<ul class=\"wp-block-list\">\n<li>La acidez es superior al 2% y hasta al 3,3% que lo llevar\u00eda exclusivamente al <strong>uso industrial<\/strong>.<\/li>\n\n\n\n<li>Se elabora con aceitunas demasiado maduras y del suelo o con mal proceso de elaboraci\u00f3n. <\/li>\n\n\n\n<li>Su mezcla con otros aceites de menor acidez hace que se utilice de forma fraudulenta y se ofrezca como aceite virgen o virgen extra para consumo dom\u00e9stico. Con procesos qu\u00edmicos se elimina su mal olor, color, sabor y acidez.<\/li>\n\n\n\n<li>Se suelen presentar c\u00f3mo aceites suaves o intensos de forma enga\u00f1osa.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Refined<\/strong><\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>No lleva en la etiqueta la palabra &#8220;virgen<\/strong>&#8220;, se obtiene por unos procesos f\u00edsicos y qu\u00edmicos que eliminan su olor y su sabor.\n<ul class=\"wp-block-list\">\n<li>La acidez es inferior al 3%.<\/li>\n\n\n\n<li>Su presencia en el mercado es c\u00f3mo &#8220;suave&#8221; y c\u00f3mo ya indicamos a veces es una mezcla de refinado y lampante.<\/li>\n\n\n\n<li>No confundir nunca refinado con m\u00e1s fino. Simplemente es un aceite depurado sin olor ni sabor ni color. Para comercializarlo se mezcla con uno que tenga propiedades sensoriales con al menos una proporci\u00f3n de un 2%.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li class=\"translation-block\"><strong> Composed of refined olive oils and virgin olive oils <\/strong>. This mixture achieves an acidity of less than 1%. It is very common to see this type of oil commercialized.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Orujo oil<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">It is obtained from the remains of bone and skin that form a paste as a result of obtaining virgin and extra virgin olive oil.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li class=\"translation-block\"><strong> Olive <\/strong>: obtained directly from the residual paste.<\/li>\n\n\n\n<li class=\"translation-block\"><strong> Raw or raw olive <\/strong> with an acidity greater than 2%.<\/li>\n\n\n\n<li class=\"translation-block\"><strong> Refined <\/strong>. mixture of crude olive pomace oil refined and mixed with virgin olive oil.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Process to make an excellent olive oil<\/h2>\n\n\n\n<figure class=\"wp-block-table\"><table><tbody><tr><td><strong>Harvest<\/strong><\/td><td>Always healthy olives and at their optimum point of maturity.<\/td><\/tr><tr><td><strong>Transport<\/strong><\/td><td>From the olive tree to the oil mill quickly, considering the temperature and weight of the olive. Ideally stackable boxes, with holes and washable.<\/td><\/tr><tr><td><strong>Storage<\/strong><\/td><td>Use storage criteria to give rise to the different types of oil. The best olive will give us the best oil.<\/td><\/tr><tr><td><strong>Cleaning and washing<\/strong><\/td><td>Always with cold water to avoid mold and with vacuum cleaners of leaves and other impurities.<\/td><\/tr><tr><td><strong>Grinding<\/strong><\/td><td>Crush the olive with mechanical means and at a low temperature to obtain the paste that, when pressed, gives rise to the oil.<\/td><\/tr><tr><td><strong>Smoothie<\/strong><\/td><td>Separation of the oil by beating the pasta.<\/td><\/tr><tr><td><strong>Oil extraction<\/strong><\/td><td>By the traditional method or the continuous two or three phase system.<\/td><\/tr><tr><td><strong>Storage<\/strong><\/td><td>In tanks at a temperature of 18 degrees.<\/td><\/tr><tr><td><strong>Bottling<\/strong><\/td><td>Distribution for sale with containers that do not pass the light.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<figure class=\"wp-block-image aligncenter size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"800\" height=\"731\" src=\"https:\/\/ant.plantae.lavallweb.com\/wp-content\/uploads\/2021\/09\/aceite-de-oliva.jpg\" alt=\"Aceite de oliva\" class=\"wp-image-82172\"\/><figcaption class=\"wp-element-caption\">Olive oil<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Plantae and its influence on the quality control of olive oil<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">We have already indicated that the quality of the oil depends entirely on the quality of the olive and its point of maturity. The best extra virgin oil is the one that comes from top quality olives that are obtained with a controlled cultivation.<\/p>\n\n\n\n<figure class=\"wp-block-image alignright size-large is-resized\"><img decoding=\"async\" width=\"702\" height=\"295\" src=\"https:\/\/ant.plantae.lavallweb.com\/wp-content\/uploads\/2021\/09\/aceitunas-1-1.png\" alt=\"Calidad de las aceitunas\" class=\"wp-image-82202\" style=\"width:498px;height:209px\"\/><figcaption class=\"wp-element-caption\">Olives quality<\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">The control of humidity and salinity make us avoid water stress. <\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li class=\"translation-block\">When the <strong> olive tree is affected by drought <\/strong> the olives appear <strong> wrinkled <\/strong>.<\/li>\n\n\n\n<li class=\"translation-block\">If it suffers <strong> humidity changes <\/strong> they will be <strong> small <\/strong>.<\/li>\n\n\n\n<li class=\"translation-block\">With <strong> controlled irrigation the olive tree <\/strong> has the water it needs when it needs it, the olives will be at their <strong> optimal point <\/strong>.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph translation-block\"><a href=\"https:\/\/ant.plantae.lavallweb.com\/en\/sensors-probes-agricolas-en-olivos-en-spana-garrar-controlado\/\" target=\"_self\"> Moisture and conductivity sensors <\/a> offer us data in real time that allows you to correct any incident.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Especially important control in intensive and super-intensive crops where the demand for humidity and the problem of salt accumulation require significant control.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Deteriorated olives give us less oil and of poorer quality. <\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"800\" height=\"600\" data-id=\"77321\" src=\"https:\/\/ant.plantae.lavallweb.com\/wp-content\/uploads\/2021\/01\/IMG_20190723_115733.jpg\" alt=\"Sensores\/sonda en olivos\" class=\"wp-image-77321\"\/><figcaption class=\"wp-element-caption\">Sensors \/ probe in olive trees at three depths<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1920\" height=\"2560\" data-id=\"76360\" src=\"https:\/\/ant.plantae.lavallweb.com\/wp-content\/uploads\/2019\/04\/IMG_20190516_192631-scaled-1.jpg\" alt=\"Hub Controlando los sensores\/sondas agr\u00edcolas en olivos\" class=\"wp-image-76360\"\/><figcaption class=\"wp-element-caption\">Hub \/ receiver to control agricultural sensors \/ probes in olive trees<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" data-id=\"77187\" src=\"https:\/\/ant.plantae.lavallweb.com\/wp-content\/uploads\/2020\/01\/riego-por-goteo.jpg\" alt=\"Riego por goteo en olivo joven\" class=\"wp-image-77187\"\/><figcaption class=\"wp-element-caption\">Drip irrigation in young olive tree<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" data-id=\"82205\" src=\"https:\/\/ant.plantae.lavallweb.com\/wp-content\/uploads\/2021\/09\/IMG_20200219_142332.jpg\" alt=\"Sensores a dos profundidades en olivos\" class=\"wp-image-82205\"\/><figcaption class=\"wp-element-caption\">Sensors at two depths in drip irrigation - intensive olive trees<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"655\" data-id=\"82208\" src=\"https:\/\/ant.plantae.lavallweb.com\/wp-content\/uploads\/2021\/09\/IMG_20181204_174616.jpg\" alt=\"Aceitunas\" class=\"wp-image-82208\"\/><figcaption class=\"wp-element-caption\">Olives<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"2048\" height=\"1152\" data-id=\"82206\" src=\"https:\/\/ant.plantae.lavallweb.com\/wp-content\/uploads\/2021\/09\/olivo-ecol\u00b4\u00b4ogico.jpg\" alt=\"Olivos intensivos ecol\u00f3gicos\" class=\"wp-image-82206\"\/><figcaption class=\"wp-element-caption\">Ecological intensive olive trees<\/figcaption><\/figure>\n<\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Oils from Spain with designation of origin<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Spain is one of the countries that has the most oil with a designation of origin and of superior quality.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Andalusia<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>C\u00e1diz:<\/strong> &#8220;Sierra de C\u00e1diz&#8221;.<\/li>\n\n\n\n<li><strong>C\u00f3rdoba;<\/strong> &#8220;Baena&#8221;, &#8220;Montoro-Adamuz&#8221;, &#8220;Priego de C\u00f3rdoba&#8221; y &#8220;Aceite de Lucena&#8221;.<\/li>\n\n\n\n<li><strong>Granada: <\/strong>&#8220;Ponente de Granada&#8221; y &#8220;Montes de Granada&#8221;.<\/li>\n\n\n\n<li><strong>Ja\u00e9n: <\/strong>&#8220;Sierra Cazorla&#8221;, &#8220;Sierra Magina&#8221; y &#8220;Sierra de Segura&#8221;.<\/li>\n\n\n\n<li><strong>M\u00e1laga:<\/strong> &#8220;Antequera&#8221;.<\/li>\n\n\n\n<li><strong>Sevilla: <\/strong>&#8220;Estepa&#8221;.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Castilla la Mancha<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Ciudad Real:<\/strong> &#8220;Aceite campo de Calatrava&#8221;, &#8220;Campo de Montiel&#8221;.<\/li>\n\n\n\n<li><strong>Toledo y norte de Ciudad Real:<\/strong> &#8221; Montes de Toledo&#8221;.<\/li>\n\n\n\n<li><strong>Guadalajara<\/strong>: &#8220;Aceite de la Alcarria&#8221;.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Madrid<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>&#8220;Aceite de Madrid&#8221;.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Catalu\u00f1a<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Tarragona y l\u00edmites con Arag\u00f3n<\/strong>: &#8220;Siurana&#8221;, &#8220;Aceite de Terra Alta&#8221;.<\/li>\n\n\n\n<li><strong>Gerona<\/strong>: &#8220;Aceite de L&#8217;Ampord\u00e1&#8221;.<\/li>\n\n\n\n<li><strong>L\u00e9rida<\/strong>: &#8220;Les Garrigues&#8221;.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Aragon<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Teruel y l\u00edmites con Castell\u00f3n<\/strong>: &#8220;Aceite de Baix Ebre-Monts\u00eca&#8221;.<\/li>\n\n\n\n<li><strong>Teruel y Zaragoza<\/strong>: &#8220;Aceite del bajo Arag\u00f3n&#8221;, &#8220;Aceite de la Sierra del Moncayo&#8221;.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Valencian Community<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Castell\u00f3n<\/strong>, <strong>Valencia y Alicante<\/strong>: &#8220;Aceite de la Comunidad Valenciana&#8221;.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Balearic Islands<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Mallorca<\/strong>: &#8220;Aceite de Mallorca&#8221;.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">La Rioja:<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>&#8220;Aceite de la Rioja&#8221;.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Navarra<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>&#8220;Aceite de Navarra&#8221;.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Extremadura<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Badajoz<\/strong>: &#8220;Aceite de Monterrubio&#8221;.<\/li>\n\n\n\n<li><strong>C\u00e1ceres<\/strong>: &#8220;Gata-Hurdes&#8221;.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"752\" height=\"520\" src=\"https:\/\/ant.plantae.lavallweb.com\/wp-content\/uploads\/2021\/09\/aceite.jpg\" alt=\"Aceite de oliva virgen extra\" class=\"wp-image-82173\"\/><figcaption class=\"wp-element-caption\">Extra virgin olive oil<\/figcaption><\/figure>\n\n\n\n<div style=\"height:100px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">Sources:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/ec.europa.eu\/info\/food-farming-fisheries\/plants-and-plant-products\/plant-products\/olive-oil_es\" target=\"_blank\" rel=\"noreferrer noopener\">European Comission<\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/ant.plantae.lavallweb.com\/en\/products\/agro\/\" target=\"_blank\" rel=\"noreferrer noopener\">Plantae Agro<\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>Types of olive oil. Factors that influence the quality of the olive and the oil. Elaboration process.<\/p>","protected":false},"author":5,"featured_media":82194,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":"","footnotes":""},"categories":[10],"tags":[99,276,75,40,278],"class_list":["post-82153","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-informativas","tag-aceite","tag-aceite-virgen-extra","tag-divulgativos","tag-olivos","tag-olivos-intensivos"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>&amp; Aceite de oliva-El mejor VIRGEN EXTRA-El mejor-D.O. - Plantae<\/title>\n<meta name=\"description\" content=\"Aceite de oliva. Variedades. Factores que influyen en la calidad de la aceituna y del aceite. Proceso de elaboraci\u00f3n. Control de calidad.\" \/>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"&amp; Aceite de oliva-El mejor VIRGEN EXTRA-El mejor-D.O. - Plantae\" \/>\n<meta property=\"og:description\" content=\"Aceite de oliva. Variedades. Factores que influyen en la calidad de la aceituna y del aceite. Proceso de elaboraci\u00f3n. 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