{"id":979,"date":"2023-01-19T14:51:15","date_gmt":"2023-01-19T14:51:15","guid":{"rendered":"https:\/\/stage1.critida.com\/olive-oil-properties-ingredients-and-types-of-olive-oil\/"},"modified":"2026-10-27T07:20:17","modified_gmt":"2026-10-27T07:20:17","slug":"olive-oil-properties-ingredients-and-types-of-olive-oil","status":"publish","type":"post","link":"https:\/\/critida.com\/af\/olive-oil-properties-ingredients-and-types-of-olive-oil\/","title":{"rendered":"Olyfolie-eienskappe, bestanddele en tipes olyfolie"},"content":{"rendered":"<div data-elementor-type=\"wp-post\" data-elementor-id=\"979\" class=\"elementor elementor-979\" data-elementor-post-type=\"post\">\n\t\t\t\t<div class=\"wd-negative-gap elementor-element elementor-element-6229c0ec e-flex e-con-boxed e-con e-parent\" data-id=\"6229c0ec\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-17acaba1 color-scheme-inherit text-left elementor-widget elementor-widget-text-editor\" data-id=\"17acaba1\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<h2>Olive Oil Properties &#8211; Olive Oil Ingredients &#8211; Olive Oil Types<\/h2>\n<p><!-- \/wp:post-content --><!-- wp:paragraph --><\/p>\n<p>Sun, stone, drought, silence and solitude: these are the five ingredients that, according to folk traditions, create the ideal habitat for the olive tree. We treasure extra-virgin olive oil for its nutritional and salutary virtues. Researchers reports show that extra-virgin olive oil is the most digestible of the edible fats: it helps to assimilate vitamins A, D and K; it contains so-called essential acids that cannot be produced by our own bodies; it slows down the aging process; and it helps bile, liver and intestinal functions. The olive oil is also valued for its culinary virtues and organoleptic properties as well: flavour (sapor), bouquet (aroma), and colour (color).<\/p>\n<p><!-- \/wp:paragraph --><!-- wp:paragraph --><\/p>\n<p>Climate, soil, variety of olive tree (cultivar) and time of olive harvest account for the different organoleptic properties of different olive oils. Certain extra-virgin olive oils are blends of varieties of olives; other olive oils are made from one cultivar (olive tree variety). The European Community gives the following parameters:<\/p>\n<p><!-- \/wp:paragraph --><!-- wp:list --><\/p>\n<ul>\n<li><b>Extra-virgin olive oil:<\/b>\u00a0has perfect taste and its the highest quality olive oil; it has a minimum organoleptic rating of 6,5 out of 10, low acidity (1% or less), and is untreated.<\/li>\n<li><b>Olive oil:<\/b> has a minimum organoleptic rating of 5,5, a maximum of 2% acidity and is untreated.<\/li>\n<li>Die produksie van alle ander olyfolies behels behandelings.<\/li>\n<\/ul>\n<p><!-- \/wp:list --><!-- wp:paragraph --><\/p>\n<p><!-- \/wp:paragraph --><!-- wp:paragraph --><\/p>\n<p>Extra-virgin olive oil is produced in almost all regions of Greece. The leading producers are <b>Crete island, the Peloponnese, Mytilene island, and Chios island<\/b>. In Italy, Tuscany produces an assortment of extra virgin oils and olive oils that many do not resemble each other. In Umbria (Italy), it is so widely produced that it would be hard to imagine the landscape without the abundance of olive trees. Apulia is home to an impressive one-third of Italy&#8217;s olive trees. The top location is Puglia in south Italy.<\/p>\n<p><!-- \/wp:paragraph --><!-- wp:paragraph --><\/p>\n<p>The price of extra-virgin olive oil varies greatly. Two factors are influential: where the olives are grown and which harvesting methods are implemented. Certain locations yield more bountiful harvests; consequently their olive oil is sold for less. Olive trees planted near the sea can produce up to 20 times more fruit than those planted inland, in hilly areas like Tuscany. It is in these land-locked areas that the olive trees&#8217; habitat is pushed to the extreme; if the conditions were just a little more severe, the olive trees would not survive. Extra-virgin oils produced from these trees have higher organoleptic scores.<\/p>\n<figure><\/figure>\n<p><!-- \/wp:paragraph --><\/p>\n<h2>Olive Oil Ingredients<\/h2>\n<p><!-- \/wp:html --><\/p>\n<p><!-- wp:paragraph --><\/p>\n<p><strong>What are the ingredients in pure olive oil?\u00a0 <\/strong>The chief active components of olive oil include oleic acid, phenolic constituents, and squalene.<\/p>\n<p>Olive oil consists mainly of oleic acid (up to 83%), with smaller amounts of other fatty acids including linoleic acid (up to 21%) and palmitic acid (up to 20%). Approximately, 98%\u201399% of EVOO &#8211; Extra Virgin Olive Oil (the saponifiable fraction) is made up of triglycerides in the form of mostly MUFAs (oleic acid), considerable amounts of polyunsaturated fats (linoleic and \u03b1-linolenic), and small amounts of saturated fats (palmitic by 7,5%\u201320% and stearic acid by 0,5%\u20135%).<\/p>\n<p>Thanks to its status as a spotlight food in the Mediterranean Diet (and the <b>Greek \/ Cretan Diet <\/b>in particular), and thanks to extensive research on its unique phytonutrient composition, olive oil has become a legendary culinary oil with very difficult-to-match health benefits by other edible oils. Among its extensive list of phytonutrients, no single category of nutrients of olive oil is more important than its <b>polifenole<\/b>. The polyphenol content of this delicious oil is truly amazing!<\/p>\n<p>Olive oil is very high in <b>monounsaturated fats<\/b> and contains a modest amount of vitamins E and K. Extra virgin olive oil is also loaded with antioxidants, some of which have powerful health benefits. The olive fruit and compression-extracted olive oil have a wide range of therapeutic beside the culinary applications in human nutrition.<\/p>\n<p><!-- \/wp:paragraph --><\/p>\n<p><!-- wp:paragraph --><\/p>\n<p>The list below shows some of the key polyphenols found in olive oil, organized by their chemical category:<\/p>\n<p><!-- \/wp:paragraph --><\/p>\n<p><!-- wp:table --><\/p>\n<figure>\n<table>\n<tbody>\n<tr>\n<td><strong><a href=\"http:\/\/www.ncbi.nlm.nih.gov\/pubmed\/16512956\">Eenvoudige Fenole<\/a><\/strong><\/td>\n<td><strong><a href=\"http:\/\/www.ncbi.nlm.nih.gov\/pubmed\/16512956\">Antosianidiene<\/a><\/strong><\/td>\n<td>\u00a0<\/td>\n<td>\u00a0<\/td>\n<\/tr>\n<tr>\n<td>\u2013 <a href=\"http:\/\/www.ncbi.nlm.nih.gov\/pubmed\/16512956\">tirosol<\/a><\/td>\n<td>\u2013 <a href=\"http:\/\/www.ncbi.nlm.nih.gov\/pubmed\/16512956\">sianidiene<\/a><\/td>\n<td>\u00a0<\/td>\n<td>\u00a0<\/td>\n<\/tr>\n<tr>\n<td>\u2013 <a href=\"http:\/\/www.ncbi.nlm.nih.gov\/pubmed\/16512956\">hidroksietirosol<\/a><\/td>\n<td>\u2013 <a href=\"http:\/\/www.ncbi.nlm.nih.gov\/pubmed\/16512956\">peonidiene<\/a><\/td>\n<td>\u00a0<\/td>\n<td>\u00a0<\/td>\n<\/tr>\n<tr>\n<td><strong><a href=\"http:\/\/www.ncbi.nlm.nih.gov\/pubmed\/16512956\">Terpene<\/a><\/strong><\/td>\n<td><strong><a href=\"http:\/\/www.ncbi.nlm.nih.gov\/pubmed\/16512956\">Flavonole<\/a><\/strong><\/td>\n<td>\u00a0<\/td>\n<td>\u00a0<\/td>\n<\/tr>\n<tr>\n<td>\u2013 <a href=\"http:\/\/www.ncbi.nlm.nih.gov\/pubmed\/16512956\">oleurope\u00efen<\/a><\/td>\n<td>\u2013 <a href=\"http:\/\/www.ncbi.nlm.nih.gov\/pubmed\/16512956\">kwersetien<\/a><\/td>\n<td>\u00a0<\/td>\n<td>\u00a0<\/td>\n<\/tr>\n<tr>\n<td>\u2013 <a href=\"http:\/\/www.ncbi.nlm.nih.gov\/pubmed\/16512956\">ligstrosied<\/a><\/td>\n<td>\u2013 <a href=\"http:\/\/www.ncbi.nlm.nih.gov\/pubmed\/16512956\">kaempferol<\/a><\/td>\n<td>\u00a0<\/td>\n<td>\u00a0<\/td>\n<\/tr>\n<tr>\n<td><strong><a href=\"http:\/\/www.ncbi.nlm.nih.gov\/pubmed\/16512956\">Flavone<\/a><\/strong><\/td>\n<td><strong><a href=\"http:\/\/www.ncbi.nlm.nih.gov\/pubmed\/16512956\">Flavono\u00efedglikosiede<\/a><\/strong><\/td>\n<td>\u00a0<\/td>\n<td>\u00a0<\/td>\n<\/tr>\n<tr>\n<td>\u2013 <a href=\"http:\/\/www.ncbi.nlm.nih.gov\/pubmed\/16512956\">apigenien<\/a><\/td>\n<td>&#8211; rutin<\/td>\n<td>\u00a0<\/td>\n<td>\u00a0<\/td>\n<\/tr>\n<tr>\n<td>\u2013 <a href=\"http:\/\/www.ncbi.nlm.nih.gov\/pubmed\/16512956\">luteolien<\/a><\/td>\n<td><strong><a href=\"http:\/\/www.ncbi.nlm.nih.gov\/pubmed\/16512956\">Lignane<\/a><\/strong><\/td>\n<td>\u00a0<\/td>\n<td>\u00a0<\/td>\n<\/tr>\n<tr>\n<td><strong><a href=\"http:\/\/www.ncbi.nlm.nih.gov\/pubmed\/16512956\">Hidroksisinnamiese sure<\/a><\/strong><\/td>\n<td>\u2013 <a href=\"http:\/\/www.ncbi.nlm.nih.gov\/pubmed\/16512956\">pinoresinol<\/a><\/td>\n<td>\u00a0<\/td>\n<td>\u00a0<\/td>\n<\/tr>\n<tr>\n<td>\u2013 <a href=\"http:\/\/www.ncbi.nlm.nih.gov\/pubmed\/16512956\">kafe\u00efensuur<\/a><\/td>\n<td><strong><a href=\"http:\/\/www.ncbi.nlm.nih.gov\/pubmed\/16512956\">Hidroksibenso\u00ebsure<\/a><\/strong><\/td>\n<td>\u00a0<\/td>\n<td>\u00a0<\/td>\n<\/tr>\n<tr>\n<td>\u2013 <a href=\"http:\/\/www.ncbi.nlm.nih.gov\/pubmed\/16512956\">kaneelsuur<\/a><\/td>\n<td>\u2013 <a href=\"http:\/\/www.ncbi.nlm.nih.gov\/pubmed\/16512956\">vanieljesuur<\/a><\/td>\n<td>\u00a0<\/td>\n<td>\u00a0<\/td>\n<\/tr>\n<tr>\n<td>\u2013 <a href=\"http:\/\/www.ncbi.nlm.nih.gov\/pubmed\/16512956\">feruliensuur<\/a><\/td>\n<td>&#8211; syringic acid<\/td>\n<td>\u00a0<\/td>\n<td>\u00a0<\/td>\n<\/tr>\n<tr>\n<td>\u2013 <a href=\"http:\/\/www.ncbi.nlm.nih.gov\/pubmed\/16512956\">kumaarsuur<\/a><\/td>\n<td>\u00a0<\/td>\n<td>\u00a0<\/td>\n<td>\u00a0<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<figcaption>Olive Oil Ingredients<\/figcaption>\n<\/figure>\n<p><!-- \/wp:table --><\/p>\n<p><!-- wp:spacer {\"height\":\"25px\"} --><\/p>\n<p><!-- \/wp:spacer --><\/p>\n<p><!-- wp:html --><\/p>\n<p style=\"font-size: 18px;\">Most of the polyphenols in this list have been shown to function both as <strong>antioksidante<\/strong> and also as <strong>anti-inflammatory<\/strong> nutrients in the body. The very number and variety of polyphenols in olive oil helps explain the unique health benefits of this culinary oil.\u00a0<\/p>\n<p style=\"font-size: 18px;\">The exact chemical composition of olive oil can vary depending on factors like the olive variety, climate and soil of the olive grove, growing conditions, harvesting methods and processing methods for the extraction of olive oil from the olive fruit.<\/p>\n<h3><a href=\"https:\/\/critida.com\/af\/olive-oil-ingredients-composition\/\" target=\"_blank\" rel=\"noopener\">Learn more about the Olive Oil ingredients, chemical composition and more&#8230;<\/a><\/h3>\n<h2>Soorte olyfolie<\/h2>\n<!-- wp:html --><!-- \/wp:spacer --><!-- wp:html -->\n<h3 style=\"font-size: 18px;\"><strong>Which are the types of Olive Oil?<\/strong><\/h3>\n<!-- \/wp:html --><!-- wp:paragraph -->\n<p>\u00a0<\/p>\n<!-- \/wp:paragraph --><!-- wp:paragraph -->\n<p><strong>Types of Olive Oil:<\/strong><\/p>\n<!-- \/wp:paragraph --><!-- wp:table -->\n<figure>\n<table style=\"color: darkblue;\">\n<tbody>\n<tr>\n<td><strong><a title=\"Ekstra suiwer olyfolie\" href=\"\/af\/critida-products\/\" target=\"_blank\" rel=\"noopener\">Ekstra suiwer olyfolie<\/a><\/strong><\/td>\n<td>Ekstra suiwer olyfolie is die eerste pers van olywe en die hoogste graad olyfolie. Dit het geen defekte en 'n uiters lae suurheid van nie meer as 0,8% nie. Dit het 'n voortreflike smaak en 'n ryk, vrugtige geur.<\/td>\n<td>Suiwer- en ekstra suiwer olies word die beste ongekook in slaaie gebruik, oor kos (soos pasta) en om brood in te doop. Dit is ook die beste olie om in bredies en kasserols te gebruik. Dit voeg harmonie by geregte.<\/td>\n<\/tr>\n<tr>\n<td><strong><a title=\"Organiese ekstra suiwer olyfolie\" href=\"\/af\/organic-olive-oil\/\" target=\"_blank\" rel=\"noopener\">Organiese ekstra suiwer olyfolie<\/a><\/strong><\/td>\n<td>Extra virgin olive oil from organic farming, free of chemical agents \u2013 extra virgin olive oil produced from olives that have been grown and harvested in an organic manner. The growing, harvesting, manufacturing and packaging has been reviewed by an accredited organic certifying agency, and they document that every step in the process has been up to par<\/td>\n<\/tr>\n<tr>\n<td><strong>Suiwer olyfolie<\/strong><\/td>\n<td>Suiwer olyfolie moet 'n goeie smaak h\u00ea. Dit is effens laer in gehalte as ekstra suiwer olyfolie; dit het defekte van 0 tot 2,5 en het 'n suurheid van minder as 2%.<\/td>\n<td>Suiwer- en ekstra suiwer olies word die beste ongekook in slaaie gebruik, oor kos (soos pasta) en om brood in te doop. Dit is ook die beste olie om in bredies en kasserols te gebruik. Dit voeg harmonie by geregte.<\/td>\n<\/tr>\n<tr>\n<td><strong>Gewone suiwer olyfolie<\/strong><\/td>\n<td>Defekte van 2,5 \u2013 6 en bevat nie meer as 3,3% suurheid nie.<\/td>\n<td>Geskik vir braai en bak met.<\/td>\n<\/tr>\n<tr>\n<td><strong>Lampante-olie<\/strong><\/td>\n<td>Meer as 3,3%. Dit is bedoel vir raffinering of tegniese gebruik en is nie geskik vir menslike gebruik nie. tegniese gebruik en is nie geskik vir menslike gebruik nie.<\/td>\n<td>Nie geskik vir menslike gebruik nie.<\/td>\n<\/tr>\n<tr>\n<td><strong>Olyfolie<\/strong><\/td>\n<td>Dit is 'n mengsel van suiwer olyfolies om geur by te voeg en verfynde olyfolies. Nie meer as 1% suurheid nie.<\/td>\n<td>Hierdie olies weerstaan hitte goed en is geskik vir braai en bak.<\/td>\n<\/tr>\n<tr>\n<td><strong>Ru-olyfolie vir pommade<\/strong><\/td>\n<td>Bedoel vir raffinering vir menslike gebruik of tegniese gebruik. Dit moet 'n suurheid van minder as 1,5% h\u00ea.<\/td>\n<td>\u00a0<\/td>\n<\/tr>\n<tr>\n<td><strong>Geraffineerde olyfolie<\/strong><\/td>\n<td>Ru-olie wat geraffineer is.<\/td>\n<td>Geskik vir braai en bak met.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<figcaption>Soorte olyfolie<\/figcaption>\n<\/figure>\n<!-- \/wp:table -->\n<h2><a href=\"\/af\/olive-oil-ingredients-composition\/\">Chemical Composition of Olive Oil \/ Olive Oil Ingredients<\/a><\/h2>\n<p>(what are the ingredients in pure olive oil and extra virgin olive oil? which are the olive oil chemical characteristics? <a title=\"which is the chemical composition of olive oil?\" href=\"\/af\/olive-oil-ingredients-composition\/\">https:\/\/critida.com\/olive-oil-ingredients-composition\/<\/a> )<\/p>\n<p><img decoding=\"async\" src=\"https:\/\/critida.com\/wp-content\/uploads\/Greek-olives-grove-1080x420-1.webp\" sizes=\"(max-width: 1080px) 100vw, 1080px\" srcset=\"https:\/\/critida.com\/wp-content\/uploads\/Greek-olives-grove-1080x420-1.webp 1080w, https:\/\/critida.com\/wp-content\/uploads\/Greek-olives-grove-1080x420-1-300x117-1.jpg 300w, https:\/\/critida.com\/wp-content\/uploads\/Greek-olives-grove-1080x420-1-1024x398-1.webp 1024w, https:\/\/critida.com\/wp-content\/uploads\/Greek-olives-grove-1080x420-1-768x299-1.webp 768w, https:\/\/critida.com\/wp-content\/uploads\/Greek-olives-grove-1080x420-1-18x7-1.jpg 18w\" alt=\"Griekse olyfboord\" width=\"1080\" height=\"420\" \/> Olyfolie Groothandel \u2013 Olyfolie Groothandel Verskaffers en Verspreiders<\/p>\n<h2><a href=\"https:\/\/critida.com\/af\/bulk-olive-oil-suppliers-evoo-wholesaler\/\" target=\"\"> CRITIDA BIO KRETAANSE OLYFOLIE \u2013 Produsente van Premium Kretaanse Kulin\u00eare Produkte: Ons Voedselprodukte word sedert 1998 WERELDWYD na meer as 40 lande UITGEVOER \u2013 Sluit by ons aan! <\/a><\/h2>\n<p>Ons is 'n eeue lange familiemaatskappy (gestig 1912) in die produksie van EVOO-olyfolie op die eiland KRETA in GRIEKELAND. Ons premium Kretenziese ekstra suiwer olyfolie en kulin\u00eare voedselprodukte word in meer as 40 lande w\u00eareldwyd uitgevoer na 'n sorgvuldig geselekteerde netwerk van vennote. KONTAK ONS, WEES ONS VOLGENDE GEWAARDEERDE SAKEVENNOOT! vir Ekstra Suiwer Olyfolie (EVOO) \u2013 Organies (Bio) Ekstra Suiwer Olyfolie (Organies EVOO) \u2013 Griekse Tafelolywe \u2013 Balsamiese Asyn \u2013 Delikatesse, alles van KRETA, GRIEKELAND.<\/p>\n<p><a href=\"https:\/\/critida.com\/af\/bulk-olive-oil-suppliers-evoo-wholesaler\/\" target=\"_self\"> Sluit by ons aan, word 'n olyfolieverskaffer \/ groothandelaar! <\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"<p>Olive Oil Properties &#8211; Olive Oil Ingredients &#8211; Olive Oil Types Sun, stone, drought, silence and solitude: these are the<\/p>","protected":false},"author":5,"featured_media":980,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[104],"tags":[120,114,103,140,141,127,142,74,133,112],"class_list":["post-979","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-extra-virgin-olive-oil","tag-healthy-diet","tag-olive-oil","tag-olive-oil-ingredients","tag-olive-oil-properties","tag-premium-extra-virgin-olive-oil","tag-types-of-olive-oil","tag-vegan","tag-vegan-diet","tag-vegan-food"],"permalink_manager":null,"_links":{"self":[{"href":"https:\/\/critida.com\/af\/wp-json\/wp\/v2\/posts\/979","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/critida.com\/af\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/critida.com\/af\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/critida.com\/af\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/critida.com\/af\/wp-json\/wp\/v2\/comments?post=979"}],"version-history":[{"count":0,"href":"https:\/\/critida.com\/af\/wp-json\/wp\/v2\/posts\/979\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/critida.com\/af\/wp-json\/wp\/v2\/media\/980"}],"wp:attachment":[{"href":"https:\/\/critida.com\/af\/wp-json\/wp\/v2\/media?parent=979"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/critida.com\/af\/wp-json\/wp\/v2\/categories?post=979"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/critida.com\/af\/wp-json\/wp\/v2\/tags?post=979"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}