What are the best olive oils?

The quality criteria of an olive oil

1. Choose an extra virgin olive oil

Choosing an extra virgin olive oil is the guarantee of an olive oil obtained with healthy olives by a mechanical extraction process, cold, carried out quickly after harvest and limiting any risk of oxidation.

To claim to be extra virgin olive oil must meet the following requirements:

• Oleic acid index < 0,8%
  This index measures the level of free fatty acid present in olive oil; it is not a taste perceived acidity but a characteristic that reflects the quality of the olives that were used to obtain the oil. Indeed, the more the olives are damaged (shocks, attack of parasites,...), the more the oil obtained will be degraded and will contain free fatty acids.
• Peroxide content < 20 meqO2/kg
  This index measures the degree of oxidation and the degree of initial rancidity of an olive oil, and thus gives an indication of the deterioration that natural antioxidants may have undergone. This index measures the quality of olive oil production. The higher the peroxide content of an olive oil, the more its taste and smell are altered (rancid) and the more its healthy antioxidants are destroyed.
  Oxidation is a natural process that occurs over time and it can be accelerated during the production of the oil (especially if the temperature is too high or the grinding time is excessive), then later by the storage conditions of the olive oil.
• UV absorbance: K232 < 2.50 and K270 <0.22
  These are the characteristics that measure the freshness of the oil. K232 indicates compliance with a short elapsed time between harvest and crushing as well as compliance with adequate storage conditions for olives (light, temperature, air contact, humidity). K270 detects the formation of trienes, which are witnesses of the age of the oil and can compromise the taste of the oil.
• Zero taste defect (rancid, musty, metallic taste...)
  In addition to the above physico-chemical criteria, the regulations require a tasting test by an approved panel of experts to verify the absence of taste defect to qualify an olive oil as "extra virgin".

Too few brands and producers communicate these characteristics which are nevertheless very good criteria for selecting the freshest and qualitative olive oils.

To claim to be among the best extra virgin olive oils, the acidity index must be less than 0.25% and the peroxide rate less than 8 meq O2/ kg.

2. Choose olive oil from organic farming and manual olive harvesting

The search for excellence in obtaining an extra virgin premium olive oil begins with a respectful and careful olive cultivation.

In the world of olive oil, quality is rarely combined with high yield research and mechanization. A harvest of olives by hand rather than the use of agricultural machinery is an important guarantee of quality: less trauma for the olive tree that is not damaged by the passage of machines, less damage to the olives and the possibility of a first sorting on the olive tree according to their condition and maturity.

The presence of a "Organic Agriculture" certification is essential. This certification guarantees the absence of chemical treatment of olives.

The Organic Agriculture has as a principle not to force nature, to respect it and to trust it. This agriculture favors quality, seasonality and is associated with low yields that promote the concentration of aromas.

3. Choose a vintage olive oil of the year

Time is the enemy of olive oil because the oxidation phenomenon gradually alters its quality. Choose an oil that you know when it was obtained and preferably less than one year old. This requirement will guarantee you a fresh oil, rich in aromas and polyphenols.

4. The importance of olive oil storage and packaging

STORAGE OF OLIVE OIL IN BULK

The storage of olive oil in bulk at the producer or brand that resells is very important.

Recent studies carried out by 60 millions de consommateurs show that out of 24 bottles of olive oil studied, 23 contained plasticizer residues or even hydrocarbons.

To prevent this type of pollution, it is crucial to ensure several criteria:

• manual harvesting of olives using combs and nets laid on the ground (avoid plastic sheeting)
• storage and transport of olive bins away from tractor or van exhausts
• the shortest possible time between the olive harvest and their arrival at the mill
• trituration and centrifugation in a modern mill maintained and all stainless steel
• and especially storage of bulk olive oil in tanks and containers exclusively in stainless steel

Only very attentive and careful producers can guarantee these conditions of harvest, obtaining and storage.

THE PACKAGING OF OLIVE OIL

Oxidation is the natural process that degrades the quality of olive oil over time.

This process depends on two key factors:

• the nature of the olive oil packaging
• the conditions for storage of packaged olive oil

Studies have shown that tinted glass bottles are the packagings that are most effective in curbing oil oxidation. Tinted glass bottles are significantly more effective than white glass bottles, and significantly more effective than aluminum cans, to protect olive oil from oxidation.

Choose olive oils packaged in tinted glass bottles.

And put all the chances on your side by storing your olive oil bottles in a cool, dry place.

5. Choosing the Best Healthy Olive Oil

Why is olive oil good for your health?

In addition to being an excellent source of omega-9 monounsaturated fatty acids, it is a vegetable oil extremely rich in antioxidants, especially polyphenols (tyrosol, hydroxytyrosol, and derivatives such as oleuropein and oleocanthal).

Olive oil polyphenols are known for their antioxidant and anti-inflammatory properties and have great power against cell aging.

According to numerous studies, the regular consumption of olive oil rich in polyphenols would thus:

• better regulation of cholesterol levels (less LDL cholesterol and more HLD cholesterol) and blood sugar
• prevention of cardiovascular disease and stroke risk
• prevention of degenerative diseases such as Alzheimer’s disease
• the reduction of inflammatory pain (arthritic pain, rheumatism, painful periods,...)

If you want the best olive oil for your health, choose an olive oil rich in polyphenols.

What factors influence the polyphenol content of olive oil?

Many factors influence the polyphenol content of an olive oil: the climatic conditions, the variety and age of the olive trees, the farming practices and the maturity of the olives during the harvest.

For example, irrigation is a practice that reduces the polyphenol content of the oil obtained, especially when it is intense. In addition, the harvests of not yet ripe or just rotating olives give oils with a higher polyphenol content. Altitude is also a favourable factor for polyphenol content.

What is the total polyphenol content of extra virgin olive oil?

• The total phenol content of olive oil varies between 50 and 800 mg/kg.
• Most olive oils on the market are around 200 mg/kg.
• A premium quality olive oil has a polyphenol content of more than 350 mg/kg.
• An olive oil containing more than 800 mg/kg of polyphenols is exceptional and very rare.

Is an oil rich in polyphenols necessarily bitter and pungent?

As a rule, the olive oils richest in polyphenols are those that are very bitter and very pungent.

And yet, Mira Luna olive oils are the perfect counter-example: Mira Luna olive oils have very high levels of polyphenols, well above 400 mg/ kg, and yet are of moderate intensity and bitterness.

It is therefore a mistake to correlate the bitterness of an olive oil with its phenol content.

The best way to choose an olive oil rich in polyphenols is to require its analysis and thus ensure its total polyphenol content.

Mira Luna olive oils

Mira Luna olive oils all meet the following criteria:

• Acidity index < 0.25%
• Peroxide content < 8 meqO2/kg

which makes them "premium" extra virgin olive oils (EVOO).

In addition, they come from olive trees grown in organic agriculture, not irrigated and untreated.

The olives are harvested manually and are crushed in the mill in the hours following their harvest.

Our olive oils are filtered on paper and exclusively stored in stainless steel cans. They are from the year and are packaged as and when sold to ensure extreme freshness.

Finally, all Mira Luna olive oils contain more than 500mg/kg of polyphenols, and even more than 800 mg/kg for that of Petit Ribier and more than 1000 mg/kg for that from our century-old olive trees (unheard of!).