Recognized by the greatest international nutritionists, olive oil is the essential pillar of the Mediterranean diet, because it is enriched with omega-9!
It minimizes the risks of chronic diseases, such as cardiovascular pathologies, but also diseases related to aging. But what exactly do we know about this emblematic product? How can we tell the difference between a Virgin Olive Oil and an Extra Virgin Olive Oil? Querubi accompanies you in the choice of your olive oil.
Olive oil, what are its origins?
Since the raw material is the olive, the more care taken in the orchard, the more valuable and nutritious the oil will be. Careful cultivation of the olives is essential to obtain healthy crops that yield high quality fruit with rich flavor profiles.
Harvesting is an important step, as it characterizes the quality of the oil. Harvesting must be done at the optimum stage of maturity, directly on the tree, using techniques that deteriorate them as little as possible to avoid after-effects that could cause their oxidation and loss of quality.
The milling of the fruits must be done quickly after the harvest, in order to avoid that the olives are damaged and exposed to inappropriate temperatures. In other words, the mixing must be done “cold”, that is to say at a temperature lower than 27°.
Any inconsistency, mishandling or negligence in any of these steps will make the difference between a true perfect “extra virgin” olive oil and a virgin olive oil.
Extra Virgin Olive Oil is the ultimate product to enjoy on your dishes and provides an endless list of health benefits. The efforts and attention given to the daily care of the olives in this field as well as the strict supervision of the application of the highest quality standards of the products made from them, finally using the appropriate techniques, the technology of conservation, lead us to the true Extra Virgin Olive Oil.
How to differentiate a Virgin Olive Oil from an Extra Virgin Olive Oil?
They are both pure olive juice, extracted by mechanical processes, using the centrifugation process. They are in no way subjected to the refining process. The elixir, obtained directly from the olive by the centrifugation process, is called Virgin Olive Oil and, depending on its quality, it will finally be qualified as “Virgin Olive Oil” or “Extra Virgin Olive Oil”.
Extra Virgin Olive Oil is of better quality than Virgin Olive Oil, as its acidity level does not exceed 0.8º, while Virgin Olive Oil has a higher acidity level, which must be lower or equal to 2º.
This is one of the first differences in quality between these two oils. The second difference is simply the taste in which the flavors and aromas are analyzed, trying to detect possible defects.
Querubi: A French extra virgin olive oil
Made in the south of France, the Querubi estate offers you an organic olive oil. Our olives are harvested according to the principles of organic farming, no product is used which makes our olive oil of excellent quality with a unique taste.
Discover our selection of extra virgin olive oil :