You can have different attitudes towards the fact that there are food products in the world that are obscenely expensive. The taste of such food can be controversial, but the fact remains that each of the foods on our list is worth much more than the living wage for the average family. This does not prevent such products from having a stable demand among connoisseurs - some people are ready to spend a lot of money for an exquisite taste. We've found the most expensive food items you can buy.

- Melon-yubari -

Melon-yubari can very much resemble an ordinary melon in appearance, but such a melon culture is much more expensive. The traditional Japanese melon variety grows only in one place on the islands and ripens once a year - that's when you can buy yubari melon for the modest price of $ 1,000 apiece.

- Japanese watermelons -

The Japanese value everything grown on their native land so much that even for an ordinary watermelon grown on the stony soil of the archipelago, they are ready to pay very big money - the record price was $ 6100 for a watermelon that weighed about 7.7 kg.

- Saffron -

The most expensive spice in history, saffron is a thin, delicate pistil of a flower that grows in Southeast Asia. A fragrant treasure costs about $ 120 per gram.

- Vanilla -

Natural vanilla is extracted from the plant of the same name, which can cost up to $ 100 per 100 grams of product.

- Matsutake mushrooms -

The most expensive Matsutake mushrooms in the world are found in several parts of the world, including Europe, Asia and North America. They are prized by the Chinese and Japanese and can cost up to two thousand dollars per kilogram.

- Truffles -

Truffles are incredibly difficult to find and completely impossible unless you have a specially trained pig or dog. The rich earthy taste of truffles is appreciated by gourmets from all over the world and they are ready to pay large sums for this pleasure. The record price is $ 160,000, which was paid by an anonymous gourmet from Hong Kong for a mushroom weighing 1.5 kilograms.

- Lambda olive oil -

Olive oil can be quite expensive depending on the quality of the extraction and production. However, the most expensive bottle of Lambda oil will cost you about a hundred dollars. Lambda Oil has officially set the Guinness World Record for the most expensive olive oil in the world.

- Aceto Balsimico Tradizionale -

Black Gold of Modena - Aceto's traditional balsamic vinegar can be quite expensive, ranging from $ 100 for a 12-year-old vinegar to $ 200 for a 25-year aging.

- Coffee Kopi Luwak -

The same coffee of the Kopi Luwak variety, which is made with the participation of the digestive enzyme of the feline. Semi-digested grains are washed and fried, and then sold for five hundred dollars for a 300-gram package.

Russians got acquainted with olive oil relatively recently, its categories, grade and selection criteria are not known to many. This article is devoted to the topic of which brand of olive oil is better among similar products. In addition to the rating review, the material provides information on the benefits of olive oil, methods of obtaining it, quality standards and selection criteria.

The value of olive oil and how it differs from others

A unique feature is that it grows on average for about 500 years and actively bears fruit throughout its life. Moreover, some trees are 1500 or even 2000 years old. These are the ones that grow on Mount Olive in Jerusalem.

Which brand is best used for salads is a very relevant question, especially on the eve of the vegetable season. Salads with it are very tasty and healthy. Olive oil contains a lot of vitamins and nutrients. In particular, it contains vitamins A, E, D, K, as well as polyphenols. They have a beneficial effect on the cardiovascular system, digestion and skin condition.

Compared to other types of oil, olive oil is highly digestible due to its high content of oleic acid, which is the main fatty acid in the human body.

Methods for obtaining olive oil

Raw olives are inedible and unsuitable for eating as they taste very bitter. To get rid of it, the fruits are soaked in a special solution. Despite this, the best brands of olive oil often have a specific bitter smell and taste that not everyone likes. This should be borne in mind when choosing an oil.

The process of making the product consists in the fact that the peeled fruits are well crushed, constantly stirring the mass. After this procedure, oil is squeezed out of the olives using special centrifuges. This is how the virgin oil is obtained. It always tastes a little bitter.

The remaining cake is put into operation again, extracting the oil of the second extraction. It is purified from impurities and bitterness using chemical reagents, so it does not have an unpleasant odor and taste.

Types of oil by production method

Depending on the markings used on the label, the butter differs in the way it is prepared. Possible markings: Virgin, Refined, Pomace .

• Virgin Is a natural oil obtained by the cold first pressing method. This product retains all minerals and vitamins. It has only one drawback - it has a limited shelf life. Housewives all over the world believe that Virgin is the best olive oil. The brand (reviews confirm this) is in great demand.
• Refined- also natural olive oil, but refined using physical and chemical processes. Refining takes place as follows: the fruits of the olive tree are ground and filled with a chemical solvent, analogous to gasoline, - hexane. Under its influence, it releases oil from the fruit, which is drained. Remains of hexane are removed with water vapor, then with alkali. In the next step, the product is bleached and deodorized.
• Pomace- olive products obtained by the secondary pressing method using physical and chemical technologies.

Virgin olive oil

• Extra virgin olive oil- the best brands of Extra Virgin olive oil obtained by the cold first pressing method are produced with this designation. The acidity of such oils does not exceed 0.8 / 100 grams.
• Virgin olive oil- this is a marking for virgin oil, the acidity of which is not more than 2/100 grams. Such a product is obtained from olives that have been subjected to mechanical or physical stress, including temperature. Such oils were purified only with natural ingredients and certain technologies - water, filtration, decantation, centrifugation.
• Ordinary virgin olive oil- it is also a virgin oil, the acidity of which does not exceed 3.3 / 100 grams. In its manufacture, only natural (virgin) methods were used.

Refined olive oil

Such oil is obtained from the raw materials of the first pressing by the method of refining. Its acidity is 0.3 / 100 grams. Such a product is obtained using physicochemical technologies aimed at eliminating odor, acidity and bitter taste. These oils are considered to be of inferior quality.

Pomace olive oil

• Olive-pomace oil- a product that consists of a mixture of refined and virgin oil. Its acidity is 1/100 gram. A similar characteristic applies to those oils that are obtained by pressing from the cake using solvents and other physical procedures.
• Refined olive-pomace oil- oil from cake, obtained by refining with the use of physicochemical technologies. The acidity of such a product is 0.3 / 100 grams.

Quality criteria

• Acidity- means the level of oleic acid in 100 grams of the product. This indicator does not affect the taste. It is believed that the lower the acidity, the higher the quality of the oil.
• Colour. Shades of oil can be in the yellow and green ranges, depending on the variety of fruits, their ripeness and the method of processing.
• Aroma. Oil that has been exposed to sunlight for a long time loses its aroma. Normally, its odority is determined by a number of volatile substances - alcohol, hydrocarbon, aldehyde, ethers.
• Taste. Natural oil has a very rich, intense, bittersweet or salty taste. A bad sign is a rancid taste, watery, vinegar, or metallic.
• Shelf life. The parameter that you should pay attention to here is the date of bottling. The fresher it is, the better the quality of the product will be. This is why olive oil is never bought in reserve. Bottles with it should be stored in dark cabinets in dark glass containers. The shelf life of the oil should not exceed 1 year.

Another significant parameter of real olive oil is that when it is stored in the refrigerator, it falls to the bottom in large flakes. Do not think that the product has deteriorated, as it is very correct. After the oil warms up, the flakes will disappear. However, experts do not recommend storing it in the refrigerator. Preference should be given to dry, shaded areas.

The bottle cap should close very tightly. It is very important: oil should be stored in glass or metal jars. A real quality product is never sold in plastic, as it is capable of degrading the top layer of polyethylene, as a result of which it ends up in food. The same, incidentally, applies to other types of vegetable oils. The best brands of olive oil are unrefined, this should be borne in mind when purchasing this product.

Organoleptic quality assessment

When tasting oils, professionals note that they should taste like fresh olives. In addition, the smell of freshly cut grass, plucked lettuce leaves is possible. Even the smells of chocolate and anise shades are allowed.

In order to understand the richness of the taste of this product, it is heated to a temperature of +200 ° C, after which it is applied to a glass plate in a thin layer and ground. The best olive oil (the brand does not matter here) corresponds to the above characteristics.

When assessing color, oil is poured into a glass in an amount of 50 ml and is viewed through reflected light against a white background. It is important that not only the color is evaluated, but also the different color shades. It is believed that the greener the product, the higher its quality. In fact, this is only partly true, since the color of the oil depends on which type of fruit it is produced from.

Therefore, it is worth focusing on a set of indicators: color, smell, taste. If the oil is yellow in color, but smells fragrant and has the correct taste, then this indicates that, most likely, black olives were used to make the product, and not olives.

Olive oils rating

It is not so easy to answer unequivocally the question of which brand of olive oil is better. Specialists are conducting complex studies to answer this question. Here are the results of one of them. In 2014, the well-known agency for assessing the quality of products, SIC NPE Test, conducted a comparative study of 11 well-known brands of Extra Virgin olive oil. When evaluating products, the following parameters were considered:

• brand authenticity;
• compliance of the composition with the declared one;
• absorption of ultraviolet radiation;
• organoleptic assessment of properties.

The best olive oil (brand, photos are specially presented in this article) must meet all of the above requirements. The research involved such brands as: Mana Gea, "Prize", Borges, Maestro de Oliva, "Ellada", ABEA, Costa d "Oro, ITLV, Monini, Oscar and Ravika.

The oils from Mana Gea, "Prize", Borges were rated "excellent". Oil Maestro de Oliva lost to the leaders, earning a rating of "good". All of these products are fully compliant with the Extra Virgin label. Therefore, the answer to the question of which brand of olive oil is the best in this row is obvious: it is the one that, in all respects, corresponds to its category.

The remaining 7 brands also proved to be acceptable olive oils, however, they fell behind the leaders in a number of parameters, as a result of which their rating was "bad". This means they do not meet the Extra Virgin label.

Choosing the right oil

It should be noted that the answer to the question of which brand of olive oil is better does not explain whether the olive oil is suitable for certain culinary purposes. For example, experienced chefs keep several varieties of olive oil on their table. Let's determine which of them is most suitable for certain dishes.

So, the best olive oil for salads is Extra Virgin oil. It will also be an excellent "companion" to pizza, pasta, milk porridge and other dishes that allow you to feel the taste of the product.

However, it is completely unsuitable for frying. Which brand of olive oil is the best for stewing, baking and roasting? Refined oil. The fact is that Extra Virgin is rich in minerals, which decompose during frying, forming carcinogens and smoke. Refined oil is cleared of these substances, so it can be safely used for frying and cooking other dishes associated with high-temperature processing.

About 400 companies supply olive oil to Russia. Most of the approximately 80 thousand tons of its exports come to us from Spain, Italy, Greece, Tunisia and Portugal. How to choose a really high-quality product from this variety?

The very juice

The best and most expensive olive oil is extra virgin (vergine, vierge) on the label. This term means that we have in front of us a completely natural product, produced exclusively by mechanical means, without the use of chemicals, and there are no flaws or imperfections in the taste of the oil. It differs from just virgin, ordinary virgin and lampante virgin in a higher content of oleic acid.

Extra virgin oil is made according to old technologies, only slightly modernizing them. For example, today in many farms olives are harvested by hand. Maximum mechanization - the use of a special device, similar to a rake, with which olives are shaken off the branches. The fact is that due to mechanical damage, the raw material quickly deteriorates, which impairs the taste of the product. The olives are washed, crushed together with the seeds, placed under a press and oil is squeezed out of them.

Taste and color

The color of olive oil depends on the region of growth, the variety and degree of ripeness of the olives, and ranges from greenish to golden. There is no single standard for its taste. So, Italian tasters have about 400 "versions" of extra vergine - according to the number of olive varieties. The most refined oil is considered to be with a light artichoke flavor. An uninformed consumer should know: the best oils taste slightly bitter! But oil can be really bitter if it is made from unripe olives. The disadvantages also include the taste of canned vegetables, fermentation, the smell of the earth (if the raw materials are poorly washed), as well as the absence of a specific taste and smell inherent only to olives. The most common defect is a rancid odor that appears, e.

The main criterion for the quality of olive oil is its acidity. The lower the number, the better. Manufacturers generally do not display this parameter on the label. And if they do it, then it is solely for advertising purposes.

You can test olive oil for naturalness at home. Place the food in the refrigerator for two to three days. If a white precipitate appears - stearin - you have made the right choice. When stored at room temperature, olive oil will return to its original clarity and you can enjoy the natural taste of "liquid gold".

To the last drop

To literally squeeze every last drop out of the olives, the cake is re-pressed under the influence of high temperatures and chemical agents. The resulting oil is suitable for cooking, but it is inferior in useful properties to extra virgin. On labels, such oil can be designated as "pure", "for frying", Pure, Pomace. Often, such oil is a blend of olive oil with cheaper varieties of vegetable oils, in particular with sunflower oil, which should be indicated on the label.

Useful facts

✓ Frying in unrefined oil causes a lot of controversy. The "flash point" extra virgin, at which the oil begins to decompose, forming harmful substances, is 160 ° C. However, all of Europe is fried on extra virgin! The fact is that housewives mainly use browning, in which the oil is heated to a completely harmless 120 ° C. Crossing the "critical line" occurs only when deep-fried, and this method is rarely used.

✓ Researchers at the University of Philadelphia believe olives have the ability to ... reduce pain. Scientists made a similar conclusion after they discovered that fresh olive oil irritates the walls of the throat in the same way as the pain reliever ibuprofen does.

✓ In 100 g of butter there are 32 g of unsaturated ("good") fats, and in 100 g of olive oil there are 84 g!

Expert opinion

Tatyana ANOKHINA, head of the testing center of the SEAC "SOEKS" of the Chamber of Commerce and Industry of the Russian Federation:

The quality of any vegetable oil is determined by its fatty acid composition. According to this indicator, all today's competitors meet the requirements for olive oil. Another important indicator of quality and safety is the peroxide number (active oxygen content). It is not just normal for our oils, but significantly below the maximum permissible level. No toxic elements, pesticides, benzopyrene, radionuclides and plant GMOs were found in the samples. And the organoleptic indicators of the subjects (appearance, taste, color and smell) were beyond praise. We must admit that it was very difficult to choose the winners! But a competition is a competition. And the first place was taken by MONINI olive oil. Silver went to BORGES oil, and bronze went to ITLV oil.

Text: Evgeniya Danilova

Test: olive oil *

* Thank you for your help in conducting the SEAC "SOEKS" test

Which brand of olive oil is the best? The answer to this question requires preliminary study. After all, the olive tree is not grown in Russia. Therefore, all olive oil is imported. But, as in the case of sunflower or corn, we know that the best product comes from the first pressing. We also know that vegetable oil is purified from impurities - it is refined. Is this good for olive? There are also spinning methods - cold and hot. Which product is better quality? In this article, we will comprehensively explore this issue. Below we will tell you not only which brand of olive oil is better, but also consider the products of the producing countries, we will briefly explain what the process of processing olives is. On store shelves, you can see various types of containers with these imported goods. Glass, plastic or metal - in which packaging should you buy olive oil? It is important to learn how to read the label correctly. And in this article we will explain what the words Eextra Virgin mean. In Mediterranean cuisine, where olive oil is one of the staple foods, it is used extensively and for different purposes. You need to know these subtleties in order to properly season salads or make dough.

The benefits of olive oil for the body

Did you know that Mediterranean cuisine is included in the UNESCO list as the Intangible Heritage of Humanity? Do you know why? That's right: it is built on the active use of olive oil. Thus, Mediterranean cuisine is not only delicious, but also very healthy. Olive oil (reviews of gourmets and chefs in this matter are almost the same) will not only give the most ordinary food a noble shade - it will also saturate the body with valuable vitamins and minerals. And most importantly, it will not leave any extra centimeters on the hips and waist. After all, olive oil is completely processed by the stomach. Have you noticed what luxurious hair Italians, Spanish women, Greek women have? Strong, thick, silky, shiny ... And this is the result of daily consumption of olive oil. It strengthens bones, nails and teeth. Vitamin E, which is found in excess in olive oil, prevents aging, relieves pain in ulcers and gastritis, heals hemorrhoids, breaks cholesterol plaques. And even, as recent studies have shown, it is a good tool for the prevention of cancer. Therefore, the ancient Greeks, who cultivated olive trees in ancient times, called olive oil “the gift of the gods”. As you can see, this is not only a poetic metaphor.

Product manufacturing process (in brief)

To understand which brand of olive oil is better, you need to at least superficially understand the technology for obtaining this product. It would seem, what difficulties can there be? After all, olive oil has been made since the days of Ancient Egypt. The olives were put under a press and squeezed out. But modern equipment and chemical reagents make it possible to squeeze more oil out of the olives. For this purpose, the cake goes for secondary processing. It is on this basis that olive oil is divided into two types. At the first spin, the "virgin" or Virgin Oil is born. And when the olives are recycled, that is, they are heated and chemical reagents are passed through the cake, we get Pomace Oil. Based on the above, let's ask: is it worth talking about which olive oil is better? Of course, "virgin". But if we want to taste the finest olive oil, we must consider where the olives ripen best. After all, trees have a wide growing area. But they do not give a good harvest everywhere. The most reputable olive oil producing countries are Greece, Italy, Spain and Tunisia. The first, once called Hellas, accounts for eighty percent of Virgin Oil's global sales. Greek oil is purchased by importers for further production of the product.

Extra Virgin olive oil: main characteristics

Regardless of the country of origin, this product is the best product possible. The very word "extra", mentioned in the title, indicates that the raw materials for it were of exceptionally high quality. The olives for this oil are harvested by hand. Then the crop is sorted. For Extra Virgin, only fully ripe, large and undamaged premium olives are selected. Next, the berries are sent to the press. No other influence occurs during processing. This process is called cold pressing. Thanks to this minimal processing, all the beneficial substances are retained in the oil. It is a slightly greenish product. Extra Virgin olive oil has a rich olives smell. But his taste is specific. People who have tried Extra Virgin Oil for the first time may think that the oil is gone, rancid. But just this taste testifies to the highest quality of the product. Raw olives are bitter too. But the free acidity of Extra Virgin Oil olive oil is very low - 0.8 percent. That is, one hundred grams of the product contains less than a gram of substances undesirable for the body. But this indicator - acidity - is not the main factor in determining a quality product. The refining method also reduces it.

Other types of olive oils

There are many more denominations between Extra Virgin and Pomats Oil. Let's consider them briefly.

Virgin Olive Oil is also a very high quality olive oil. The only difference with Extra is the less thorough casting of the crop. Olives of various sizes, ripeness and types are used for the press. But the rest of the process is exactly the same as in the production of Extra Virgin Oil. That is, the berries are cold pressed, after which the liquid is immediately poured into containers for sale. This oil is notable for the fact that it almost does not taste bitter. If you want to take it in its pure form for medical reasons, but cannot tolerate a specific taste, get this particular form. Virgin Olive Oil has a higher acidity. Two percent is allowed. But if this figure exceeds the norm, the batch is sent for purification. And here it is necessary to explain how refined olive oil differs from unrefined olive oil. In the production of the first product, chemicals are already used that cleanse it of excessive acidity. This figure for Refined Olive Oil is reduced to 0.3 percent. On sale there is also such a form as "Pur Olive Oil". The name translates as "pure olive oil". But this cold-pressed product is still a mixture of Virgin and Rafinid. The acidity of this olive oil does not exceed one percent. Well, Pomace Oil in Greece and Spain greases doors. Sometimes the product obtained from the heat extraction of the cake is refined.

Cooking applications

In the art of cooking, you should know for what specific purposes to use a particular type of olive oil. Especially in northern countries, where this product is imported, and therefore very expensive. So, olive oil for salads should be taken only "Extra Virgin". By the way, it loses its bitterness in dishes. And over time, too. But the shelf life of the Extra Virgin bottle is one and a half to two years (depending on the container). At the end of this term, the oil does not lose its extremely useful properties, but it becomes softer, velvety in taste. For the preparation of cold sauces and marinades, we use the usual "Virgin". This olive oil is called very tasty and healthy by reviews. Meat greased with Virgin Oil will quickly soften and become tender after baking. For stews, use Pur Olive Oil. And for frying food, you should take the form of Refined Olive Oil. This oil has a high smoke point due to purification. It does not splash, does not fade, and does not generate a large amount of carcinogens in fried foods. This product is also ideal for making dough. It is not bitter and can be used in place of corn or sunflower. Olive Oil-based buns and breads do not stale for a long time.

How to Choose Good Olive Oil, Not a Surrogate

Supermarket shelves are littered with various brands of this product. It's time to get confused. How to make the right choice? Rule one: we carefully study the label. It is advisable that the product is packaged by the manufacturer himself. Olive oil from Greece bottled at Deribasovskaya Street is likely to be of dubious quality. The name is indicated on the label, often representing the type of product. That is, it is written in capital letters, for example, "Extra Virgin" or "Pur Olive Oil". Sometimes the name contains the brand of the manufacturer or the name of the area where the olives were harvested. But the type of product is also on the label. In oils that do not belong to the elite "Virgin", the type of processing is indicated. This also gives us the opportunity to choose the best product. It is better to buy cold-pressed oil than refined, but made from cake after heat treatment. The shelf life of the product is also of great importance. After all, this is not a wine that gets better with age. Extra Virgin has a shelf life of up to two years, other varieties - one year. But the color does not matter. Yes, it is often not visible due to the fact that oil is poured into cans or dark glass bottles. Only a product of a low price segment is sold in plastic containers.

Olives grow in warm countries of Europe and Asia Minor, in North Africa. But the leaders in the supply of olive oil to the world market are still only four states. These are Greece, Spain, Italy and Tunisia. Which country of origin should you choose? You should be aware that breeders have developed many varieties of olives. And in Italy there are more than forty of them. Therefore, different companies have the opportunity to produce mono-varietal oils, as well as refined, with an amazing taste "cocktails".

The producers of Spain are adherents of the good old olive, which has been cultivated in Iberia since ancient times. Therefore, this country does not have such a variety of olive oil. Spain prescribes labels in its own language. Therefore, you need to coordinate Olive Oil with Aceite de Oliva. Please note that Aceite de Orujo means re-pressed oil, made from cake, created by heat treatment.

Olives in Greece grow in regions of different climatic characteristics. Terroir affects the flavor of olive oil, even if it is of the same type.

A product from Tunisia is very rare to find on the shelves of our stores. But this does not mean that the olive oil from this country is bad. On the contrary, the alternating influence of winds from the Sahara and the breezes of the Atlantic allows olives to be grown with a special taste and aroma.

The best brands of olive oil from Greece

Any product from sunny Hellas will be good. The choice before the buyer is truly huge. You can purchase oil from the olive groves near Thessaloniki, as well as from the islands. And this will at least slightly, but will affect the taste. The largest world trader that supplies olive oil not only to importing countries, but even to Spain and Italy, is Oliko. However, this company buys crops from various farms in the country and produces a certain mix (albeit of good quality). But the company "Elinika Eklikta Elya" was specially created in order to produce the best varieties of olive oil. Just as wine tours are thriving in France, so are small family run businesses in Greece. Companies such as Xylouris and Kidokinatis not only harvest olives by hand, but also crush them through a traditional press.

Olive oil from Spain and Tunisia: what are their specialties?

There are about fifty names of products from this country on the Russian market. What are the best Spanish olive oil brands? Look at the terroir. The climate of the south of the country, with its long vegetative period, makes it possible to grow the most juicy, fatty olive. The best brands are the Andalusian Baena and Lucena, as well as Les Garriguez and Siurana from Cordoba. On the other side of the Mediterranean Sea, in Tunisia, African Dream Products is considered the best olive oil producer. And his best brand is "Chemlali".

Italian product varieties

In this country, food is treated with reverence. It is not without reason that Italian cuisine is considered one of the best in Europe. By default, the products of this state are equated to the standard. Therefore, food products that are produced in Italy quite often become participants in all sorts of competitions for the title of the best. Manufacturers of olive oil also do not stand aside. They have their own competition - Ercole Olivario. Only elite varieties (Extra Virgin or at least cold pressed oil) can take part in it. What kind of manufacturers have become - and more than once! - winners of this most prestigious competition in Italy? These are brands such as Azienda Agricola Giorgio, Oliveto di Contessé Gertrude and Fattorie Greco.

We have now started accepting applications for the next season - it will close in February. To participate, it is not necessary to come to New York - it is enough to send three bottles of oil to America, and a competent jury will evaluate it. As a rule, there are many winners: the best manufacturers are awarded gold and silver insignia. The oils that have received the highest marks from the jury will receive the Best in Class award - the best in its class. This year, 12 European oils and six from other countries: Argentina, South Africa, Chile and Australia were recognized as "best in class".

We are telling you about the European winners - now you know what to bring from your trip besides wine and cheese.

Domenica Fiore Olio Riserva,Italy

Domenica Fiore is located in the Italian region of Umbria, in the beautiful small town of Orvieto. The company is engaged in the production of not only butter, but also tomato paste and honey. Products are often celebrated at exhibitions and competitions.

Other oils from the manufacturer received gold and silver awards at the competition.

M'Olive Oil,Croatia

This year's competition proved to be successful for Croatian producers, with a total of 22 olive oil brands receiving awards. OPG Makek oil from Rovinj, a picturesque town on the border with Italy, was named "Best in Class".

Oro del Desierto Organic Coupage,Spain

This oil is produced in Andalusia, one of the most gastronomically rich and developed regions of Spain. Oro del Desierto was ranked second among the world's best organic extra virgin olive oils and third overall.

MIMI Coratina,Italy

Mimi is based in Modugno, Apulia, a small town near Bari. Puglia is one of the main suppliers of olives and oils for Italy and other countries. This region is even called "olive paradise" - the groves cover almost the entire flat part of Puglia and reach the Adriatic Sea.

Fonte di Foiano Grand Cru,Italy

Unlike Domenica Fiore, Fonte di Foiano deals exclusively with oils. The company is based in Tuscany, in the city of Livorno. Travelers are always welcomed here for tasting -.

La Cultivada Hojiblanca,Spain

La Cultivada Hojiblanca oil, spicy and slightly bitter, is produced in Andalusia. This is not surprising - olives are considered the "green gold" of Andalusia. The Spanish poet Antonio Machado even compared the character of the native of this region to an olive tree - they are both hardy and unpretentious.

Castillo de Canena Biodynamic Picual,Spain

Castillo de Canena is another Spanish Andalusian producer on the list of the best. The bottle is labeled "biodynamic" - this method of production presupposes the preservation of the maximum useful properties. The bouquet can be distinguished by notes of mustard, herbs and artichoke.

Pago deQuiros,Spain

Pago de Quiros is a certified organic cultivar from Toledo.

This city is located in central Spain. The old town of Toledo is included in the UNESCO World Heritage List. Although there are fewer olive groves in the Castile-La Mancha community than in Andalusia, the local olive oil is known far beyond Spain's borders. It even hosts the Olive Festival - at the end of April, in the small town of Mora del Toledo.

VergalFrantoio, Croatia

Vergal's olive groves are located near Istra. The award went to the Frantoio olive oil, which is also widely distributed in Italy. The famous spicy Tuscan oil is made from frantoyo olives.

Dehesa de la Sabina, Spain

Andalusia is on the list again. Dehesa de la Sabina oil is produced by a small company called La Olivilla. La Olivilla values ​​an individual approach - on the official website of the company you can not only read about oil, but also.

TreFort, Italy

This Italian oil is made near Lake Garda. The company was opened by the entrepreneurial Paolo Bonomelli, who in 2001 launched a new brand and began producing TreFort oil, which has won many international awards.

Noviembre, Spain

Finca Las Manillas is located in Arquillos, Andalusia. It was created in 1878.

Noviembre is made from picual olives, a variety with a high oil content. The variety got its name because of the pointed shape of the fruit ("pico" - top). Picual is considered to be the ideal variety for oil production.