Unlike wine, which ages favorably, olive oil oxidizes over time until it completely loses its properties. From the moment the olive is harvested, it’s a race against time.
The longer the months go by, the more the flavors and attributes of extra virgin olive oil are lost.
Olive oil loses its properties over time and it is best to consume it freshly extracted.

Of course, there are more stable varieties that withstand this degradation a little better, but others last less time.

Obviously, there are many factors that influence the quality of olive oil.
Carefully extracted and preserved oil will preserve a high percentage of its polyphenols and will be able to resist the passage of time better.

Be careful with offers on the Internet, they may want to sell you the rest of the previous harvest in order to empty the tanks.
You deserve oil from the new harvest !
For this reason, we recommend that you opt for limited production that guarantees that the oil purchased is from the latest harvest.

It is also important to check the label.
In fact, producers are obliged to provide clear information about the product.
This information allows you to know the category of olive oil, the variety of olive, the amount of oil, the nutritional components, the storage recommendations, the company’s data, and the recommended consumption date.

Olive oil is one of the most appreciated foods in the Mediterranean diet for its flavor and nutritional properties.

The consumer’s choice of olive oil is determined by the information on the label.
Therefore, it is the producer’s responsibility to provide all the necessary information on the label so that the consumer knows what they are buying.

Below are some of the mandatory data that must be included on olive oil labeling:

The category of olive oil is one of the most important pieces of information we should look for on the label. In fact, there are several categories of olive oil: extra virgin, virgin, lampante, and refined.
Extra virgin olive oil is the purest and most natural, as it is obtained directly from superior quality olives, without any chemical treatment.
On the other hand, refined olive oil is chemically treated to remove impurities and has a more neutral taste.
Therefore, it is important to choose extra virgin olive oil to take full advantage of its benefits and to be able to consume freshly extracted olive oil.

Although they all come from the same fruit, extra virgin olive oil is the one that preserves all its organoleptic, nutritional, and healthful properties intact.

Depending on the category to which it belongs, olive oil labeling regulations require that one of the following designations accompanied by its descriptive text be included :

The variety of olive must be indicated on the label.

The variety of olive is another important piece of information that we should look for on the olive oil label.
In fact, different olive varieties have different flavors, so if we prefer a certain variety, we should look for this information on the label before buying.

The producer is obliged to indicate the variety of olive with which the oil was made. In addition, if several varieties are used, the producer must indicate the percentage of each variety present in the oil.
Bellverd is an extra virgin olive oil monovarietal, that is, extracted from a single variety of olive which is the Arbequina.

Identify the amount of oil present in the container and that the consumer is purchasing. Indicated in grams or liters.

This table specifies the nutrients in olive oil, indicating its average energy value per 100 grams.
Extra virgin olive oil contains abundant amounts of lipids (also called fats).

Here is the nutritional table for Bellverd extra virgin olive oil:

Why is this composition particularly interesting? Health authorities recommend avoiding consuming too many saturated fatty acids and largely replacing them with monounsaturated fatty acids. Olive oil meets these two criteria thanks to its low amount of saturated fatty acids and its high content of monounsaturated fatty acids.

These are storage recommendations: “Store in a cool place, Do not expose to light sources..”
It is important to respect the storage recommendations to guarantee the quality of the product.
In fact, it is recommended to keep it protected from light and heat, to preserve its flavor and nutritional properties.
In addition, it is important to take care of the storage temperature, which must be kept at an optimal level to avoid any alteration of the product.

The operator’s identification under whose name the food is marketed.
If the product packaging is carried out by a service provider, then the data of the packaging company must appear on the label.

The recommended consumption date of extra virgin olive oil is the date until which this product preserves its organoleptic properties intact, provided it is stored correctly.
The minimum durability date (MDD) of olive oil is 18 months from bottling, and it is within this interval that it is safe to consume freshly extracted olive oil.
After this date, the product no longer guarantees the preservation of its properties. However, it is not dangerous for our health.

At Bellverd, we respect all labeling regulations, providing the consumer with the necessary information so that they have no doubts about the product they are purchasing.
In this case, Bellverd extra virgin olive oil of the Arbequina variety.

In conclusion, extra virgin olive oil is a highly valued food for its flavor and nutritional properties.
It is important to choose freshly extracted and superior quality oil to enjoy all its benefits.
The mandatory information on the label, such as the category, olive variety, net content, nutritional composition table, storage recommendations, producer data, and recommended consumption date, should be clearly indicated so that consumers know what they are buying.
At Bellverd, we are committed to providing superior quality, monovarietal, freshly extracted extra virgin olive oil, respecting all labeling regulations.

Vanessa

(0034) 671.26.05.48

info@bellverd.com

www.bellverd.com

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La entrada Consuming freshly extracted olive oil and labeling regulations. se publicó primero en Bellverd OOVE Eco 100% Arbequina.