Here are the most frequently asked questions we have received in time and affecting our world: the extra virgin olive oil Dop Lametia.
From here you can start to understand and learn more about this wonderful fruit - the olive - and the product originating from it: the oil.
What is a DOP-certified oil ?
DOP stands for Protected Designation of Origin; a DOP-certified oil is produced, processed and bottled in a given geographical area. All requirements (production area, cultivars to be used, olive growing methods, oil extraction method and quality parameters) are prescribed by a strict product specification. All production stages are verified and guaranteed by a third-party certifying body. All DOP products are protected by specific EU schemes and have to comply with quality requirements that are much stricter than those applied to standard extra virgin olive oils.
Who releases the DOP certification ?
The DOP (Protected Designation of Origin) certification is released exclusively by the European Union. The certifying body for the DOP Lametia extra virgin olive oil is Agroqualità.
Are DOP oils quality-guaranteed ?
DOP oils guarantee their unique properties as displayed on the label since every DOP product must comply with the requirements of a strict specification that ensures it originates entirely from a given territory. Furthermore, prior to bottling, they are evaluated organoleptically and analytically by designated laboratories.
What makes a high-quality oil ?
Several factors contribute to the production of high-quality oil: the selection of greener olives taken off the tree when fully mature, the extraction method and even storage of the processed product. Therefore, to obtain a high-quality oil a high-quality raw material, that is olives, is required, and production processes have to be guaranteed and certified as for the DOP Lametia extra virgin olive oil production chain.
Is the oil colour a quality indicator ?
The oil colour is closely related to the olive cultivar and fruit ripening, and to the oil extraction process as well. Depending on the above factors, the oil colour varies from dark green to light yellow. When abnormal or reddish highlights appear, that means the oil quality is deteriorated, as a result of inappropriate storage conditions (exposure to heat and light).
Do olive harvesting and maturity affect the oil quality ?
Early or late harvesting does affect the oil organoleptic properties. Oils made from olives harvested in the early maturity stage are very bitter and pungent with a more or less intense fruity aroma; those made from ripe olives are less fruity with a sweet almond aftertaste. Olives in the late maturity stage produce less fragrant, frequently defective oils. Optimal harvest time to obtain high-quality oil is veraison that is the time when olives start to change colour from green to red or black (depending on the cultivar).
What does cold-pressing mean ?
According to good processing practice, cold pressing means that olives are pressed at a temperature that does not exceed 27° C, especially during kneading. However, if poor-quality olives are used, the label may read ‘cold-pressed oil’ but the quality remains poor.
Is the price a quality guarantee ?
You have to be very careful when extra virgin olive oil is sold at a low price. Keep in mind that good-quality oil, that is a product obtained from good olives, processed and stored appropriately, costs a producer not less than 4.0 EUR per litre.
How can I tell I have bought a high-quality product ?
You can tell you have bought a high-quality product by smelling or tasting it: if you perceive sensations like a smell of fruit, freshly-mown grass, tomato, artichoke, and so forth, or if your taste buds perceive pungent, bitter or sweet sensations. If you can recognize so many different characteristics, and then rest assured that your oil is a high-quality product.
Is extra virgin olive oil good for deep-frying ?
If you consider that the ideal deep-frying temperature is 170-180° (338-356° F) and that oil smoke pointis 210° C (410° F), then yes, extra virgin olive oil is good for deep-frying. In cooking, the smoke point is the temperature at which any oil starts to smoke. When this limit is exceeded, then oil (or any other fat) breaks down and forms toxic substances, and a whitish smoke is issued.
What does acidity refer to ?
Oil acidity refers to the percentage of free oleic acid; it is a measure of the degradation of the olivesit originates from. Generally speaking, the lower the percentage of oleic acid and hence acidity, the higher the quality of the olive oil. Acidity cannot be perceived upon tasting, but it can be measured by a quantitative chemical analysis. Please note that there is no relation between pungency as perceived in some fresh and healthy oils and high acidity.
What are polyphenols ?
They are natural antioxidants contained in fully ripe olives; like vitamin E, they improve stability. They contribute to a bitter and pungent taste as is typical of high-quality oils. They have been shown to protect lipid particle from oxidative damage.
How do I have to store my oil to retain its properties ?
Extra virgin olive oil has to be stored in a cool, dry place at a temperature ranging between 16-18° C (60.8-64.4° F), away from light, heat and above all air, which can cause excessive oxidation, thereby altering the oil properties.
What containers should I use ?
The best storage containers are glass (especially dark glass) bottles to protect it from sunlight. Do not store olive oil in tin cans for over two months. If you buy oil in large tin cans, you should pour it into dark glass bottles.
How long does extra virgin olive oil last ?
Extra virgin olive oil has an unlimited shelf life, and regulations do not provide that it has to be used within an expiration date; however, it is best before 18 months of production since it loses its organoleptic properties (taste, smell, etc.) and components (i.e. vitamin concentration) with time.
Are there in Italy regions offering higher-quality products ?
Every region produces oils having specific properties and characteristics, which differ from one another. Unfortunately, poor-quality oils can be found everywhere as much as top-quality oils can be found in every region.
Why does my oil have dark sediment at the bottom of the bottle ?
When extra virgin olive oils are unfiltered, natural dark brown tiny pieces of olives accumulate at the bottom of bottles during storage. That does not affect quality at all. However, you should keep in mind that unfiltered extra virgin olive oils have a reduced shelf life as against filtered extra virgin olive oils.
What is my oil rancid smell related to ?
Usually, an awful odour (reminding of yellow pork fat) and a colour tending to a red or orange shade are signs of rancid oil. That depends on storage conditions: a few days’ exposure to direct sunlight is sufficient to deteriorate the oil quality, which causes it to go bad. Please report the inconvenience to your oil provider and ask for a substitution. He can return the product to us so that we can investigate why this has happened.
My oil has a bitter and pungent taste, it ‘burns’ the back of my throat: what does it mean ?
Bitter and sharp sensations of varying intensity are perceived with all oils obtained from fresh olives pressed soon after harvesting. They are related to the presence of very powerful natural antioxidants (polyphenols) that, according to modern medicine, plays a significant role in protecting blood lipids from oxidative damage. Bitter, pungent and astringent sensations are derived from the fruit. It is understandable (and advisable) that a good olive oil tastes like the olives it is extracted. After all, you would expect a cherry marmalade to be good and to taste like cherries, wouldn’t you? The fact that when extra virgin olive oil 'burns’ your throat must be acid is commonplace: acidity is not perceived upon tasting and the tingling is typical of young, fresh oils.
