Second, judging from the bar code whether it is domestic packaging or import. Many people think olive oil is similar. Actually, olive oil is very different. At present, many olive oils in China are not existing brands in Europe. Some of them are made by foreign small factories in order to make the China market, or they are directly packaged in bulk oil in China. These brands are invisible outside China. I hope you pay attention to distinguish them. Relatively speaking, in domestic packaging, it is easier to identify, the product barcode belongs to domestic barcode, starting with 69 ... (the imported barcode starts with 69). The most difficult to identify are those foreign branded products, and the bar code starts with 69 (such as 5 or 8), but the quality is still far from the authentic existing European brands, so it is generally relatively cheaper, like those existing brands with decades of history in Europe.
Third, even if they are all called extra virgin olive oil, the quality is very different. First of all, they are related to the variety and quality of the selected olive fruit. Second, they are related to the acidity of olive oil. Generally speaking, the lower the acidity, the better the olive oil. For example, olive oil with acidity of 0.8% and 0.6% meets the standard of extra virgin olive oil (extra virgin olive oil requires acidity ≤ 65433)! Extra virgin olive oil is required to be bottled in dark glass abroad to prevent ultraviolet rays, because extra virgin olive oil needs to be stored away from light, otherwise it will affect the quality and even deteriorate. But pure olive oil (mixed oil of extra virgin olive oil and refined olive oil) can be bottled in transparent glass, but if you want to buy extra virgin olive oil, you must bottle it in dark glass! ! !
Fourthly, the packaging of foreign products, such as bottles and trademarks, can reflect the different grades. Those low-quality olive oil packages are obviously worse, and good imported olive oil looks more classy from bottles to trademarks.
Fifth, judging from the price. Generally speaking, olive oil is still worth a penny. Under the same specifications, the price is relatively high and the quality is generally good.
Six, after buying home, after opening the bottle, first, you can observe that the olive oil with good quality is thicker and the color is golden yellow or golden yellow. Second, you can taste it with your mouth. The smell of raw oil is a little spicy, and you have a clear feeling behind your throat, and the spicy feeling is lagging behind.
Generally speaking, extra virgin is the best, followed by pure olive oil, and pomace is the worst.
More professional:
Identification and purchase
Olive oil is as good and bad as other commodities. As distributors and consumers, we should master some methods to identify the quality of olive oil so as not to be fooled.
Look at the name and classification.
Theoretically, according to the trade standard of olive oil and olive pomace issued by international olive oil council in 2003, the names of olive oil can only be divided into extra virgin olive oil (or extra virgin olive oil), extra virgin olive oil (or extra virgin olive oil), ordinary virgin olive oil (or extra virgin olive oil) and olive residue. The so-called pomace is the oil extracted from olive pomace and mixed with virgin olive oil. The quality of this oil is relatively low. According to international olive oil council standard, it can't be called "olive oil" under any circumstances.
In fact, some manufacturers or distributors now produce some products marked with pure olive oil in order to win by price in the market competition. This kind of product is a mixture of refined olive oil and a certain amount of virgin olive oil. The proportion is unknown and not indicated on the label, ranging from 3% to 10%, so the nutrition and taste are poor. Even the pure olive oil with low nutrition, there are some dishonest enterprises that make fakes. There is conclusive evidence that most products labeled as "pure olive oil" in China market are actually blended with cheap traditional oils and fats. Dealers and consumers must carefully read the test report of such products before distribution and purchase. The fatty acid composition of fake so-called pure olive oil is basically the same as soybean oil. Unfortunately, some regional agents and distributors in China sell fakes on the pretext of catering to market demand. The following are several classifications of olive oil:
The first type: the latest revised European Union olive oil grading standards EEC 2568/9 1 and EC 1989/2003.
Acidity of international standard names of Chinese class names (in terms of oleic acid content, m/m),%
Olive oil Extra virgin olive oil ≤0.8
Virgin olive oil ≤2.0.
Low grade virgin olive oil Lampante olive oil > 2.0
Refined olive oil ≤0.3
Mixed olive oil of refined olive oil and virgin olive oil ≤ 1.0.
Fruit residue olive residue crude oil crude olive residue >: 0.5
Refined olive residue is less than or equal to 0.3.
Olive fruit residue ≤ 1.0.
Category II: international olive oil council's olive oil classification standard COI/T.15/NC No.3/Rev.12003.
Acidity of international standard names of Chinese class names (in terms of oleic acid content, m/m),%
Olive oil Extra virgin olive oil ≤0.8
Virgin olive oil ≤2.0.
Ordinary virgin olive oil ≤3.3
Low grade virgin olive oil Lampante virgin olive oil > 3.3
Refined olive oil ≤0.3
Pure olive oil ≤ 1.0
Fruit residue olive residue crude oil
Refined olive residue ≤0.3
Olive fruit residue ≤ 1.0.
The third type: the classification standard of olive oil and olive pomace ZB B66005 1-90 currently implemented in China (the new industry standard is being formulated).
Acidity (according to oleic acid content, m/m),%
Olive oil extra virgin olive oil ≤ 1.0
Extra virgin olive oil ≤2.0
Ordinary virgin olive oil ≤3.3
Refined olive oil ≤0.5
Pure olive oil ≤ 1.5
Olive pomace refined olive pomace ≤0.5
The mixed oil of refined olive pomace and olive oil is ≤ 1.5.
Note 1: The acidity of olive oil is an important index, but each grade has its own biochemical index and sensory characteristics.
Note 2: Extra virgin olive oil can be divided into organic extra virgin olive oil and PDO extra virgin olive oil, which is the highest grade olive oil in the world.
Second, look at the quality inspection report
By understanding the main physical and chemical indexes of olive oil, we can also identify the authenticity and advantages and disadvantages of olive oil. According to the trade standard of olive oil and olive pomace in international olive oil council, the analytical method of olive oil by ultraviolet spectroscopy and the professional standard of olive oil and olive pomace in China, the main physical and chemical indexes of olive oil include acid value, peroxide value, fatty acid composition and ultraviolet absorbance. Usually, regular foreign olive oil manufacturers will issue a quality inspection report with each batch of olive oil.
The quality inspection report of olive oil is like a "physical examination" report. Whether it is healthy, good or bad, true or false, good or bad, is clear at a glance. However, the quality identification of olive oil should be comprehensively evaluated, rather than simply amplifying a certain index (for example, ignoring the fatty acid composition and ultraviolet absorbance of the product and exaggerating the low acidity and peroxide value of the product). At the same time, the sensory indexes of olive oil should be evaluated. Only in this way can we be a smart consumer without being blinded by one leaf.
Third, look at the processing technology
If it is extra virgin olive oil (or extra virgin olive oil), it is generally cold pressed (cold pressed or cold pressed will be marked on the label). The cold pressing method uses physical machinery to directly squeeze olive fruit, which is the same as the principle of juicing in some families. The olive oil extracted by this method is natural and pure, and its nutrition is not destroyed. Another method is refining, which is actually chemical leaching method. According to the new management method of edible oil in China, the processing method must be indicated on the label.
Fourth, look at birth.
The place of origin has a great influence on the price and quality. At present, among the major olive oil producing countries, Spain accounts for one-third of the world total, Italy accounts for one-fourth and Greece accounts for one-fifth. Other oil-producing countries include Turkey, Syria, Portugal, France and Egypt. Greek olive oil, especially the olive oil from Crete, the birthplace of Greek civilization, has the best quality (it is not difficult to understand why Greek olive oil dealers claim that their olive oil comes from Crete). This can be proved by the annex of EU law1996r1107-01/05/2004 "PDO and PGI protection catalogue of origin". In this list, there are 22 regions in Greece, including 8 regions in Crete, 20 regions in Italy, 4 regions in Spain and 4 regions in France. According to statistics, the proportion of extra virgin olive oil in Greece accounts for 75% of domestic olive oil production, 50% in Italy and only 30% in Spain. The reasons for good quality are geographical conditions such as tree species, climate and latitude. Koroneiki is the main olive oil tree species in Crete, which can only survive in Crete. Its mellow fruit flavor and very high polyphenol content are its most famous characteristics. Crete's extra virgin olive oil accounts for 90% of the island's olive oil, which is quite high. Western consumers are very picky about the origin of olive oil. In February 2002, the 90th issue of Italian Olive magazine conducted a questionnaire survey on consumers of Italian olive oil. The question is: What characteristics do you like best when buying olive oil? The survey results show that the top six consumers are most concerned about are: origin 39%, fragrance 36.9%, brand 33.4%, cost performance 33.4%, taste 29. 1% and color depth 26.25%.
Look at the bottled land.
At present, most of the olive oil sold in China market depends on imports. There are two kinds of imported olive oil: original packaging and sub-packaging. Initially, this bottle of olive oil was canned in factories in exporting countries. Foreign large-scale professional olive oil production enterprises usually have low-temperature storage tanks for storing more than 1000 tons of olive oil. The whole process from harvesting to squeezing, bottling and transportation has passed HACCP hazard analysis and critical point control certification and ISO900 1 quality management certification in the food industry. Therefore, the original olive oil has a high probability of safety.
Liu Kan packaging
Olive oil is packaged in a variety of ways. At present, the main packaging types are transparent glass bottles, dark glass bottles, transparent plastic knives, transparent plastic bottles, cartons, metal tin containers and so on. Olive oil has a high antioxidant content and can be stored in a cool and dark place for 24 months, which is incomparable to any other oil and natural fruit juice. However, olive oil is sensitive to light, and it is easy to be oxidized if the light is continuous or strong. Therefore, it is recommended to buy dark glass bottles or containers that are not easy to transmit light, so that the storage time will be longer and the nutrition in olive oil will not be easily destroyed. In addition to small packages, the international standard packages of olive oil are: 250ml, 500ml, 750ml, 1l, 3l, 5l, etc. It should be noted that there are some packages with insufficient weight in the market.
Seven look at the certificate
Olive oil legally imported from China should have a series of official certificates of exporting countries, quality certificates and China's official certificates and quality certificates, including imported food label audit certificates, official inspection reports of exporting countries, laboratory reports of exporting countries, hygiene certificates, quality certificates, China laboratory inspection reports, hygiene certificates, etc. In addition, the quality certification of foreign manufacturers is also very important, among which HACCP hazard analysis and key point control certification and ISO900 1 quality management system certification can prove the scale and regularity of manufacturers. Dealers should ask for serial number certificates, and qualified consumers can check online. Some general olive oil dealers in China do not have these certificates, or the certificates are incomplete. What's more, some general olive oil dealers import from country T, but they are branded as country G. Dealers and consumers need to be carefully distinguished.
Bawei
The poor quality of olive oil, on the one hand, is some internal physical and chemical indicators, on the other hand, it needs to be determined by the senses. Therefore, international olive oil council promulgated the methods of sensory analysis of olive oil and sensory evaluation of raw olive oil. If conditions permit, consumers should taste it in person to judge the basic quality of the product. In western countries, like wine tasters, there are also oil tasters who specialize in tasting olive oil. Generally, an oil taster evaluates olive oil according to the following steps:
1 Note: It is best to rate 3 or 4 kinds at a time. According to the smell, it is best to taste the light one first, and then the strong one. In the evaluation
Do not use perfume, deodorant, soap, lipstick, smoking or eating sweets for the first 30 minutes or during tasting.
Eat, not coffee.
2 Pour the olive oil to be evaluated into small glasses in turn. Pick up one cup at a time, palm close to the bottom of the cup, gently.
Shake, slowly heat the olive oil with the temperature of your palm, so that the fragrance of the oil can be fully emitted. Meanwhile, observe the oil.
The color and transparency of.
Keep your nose as close as possible to the olive oil and take two or three deep breaths slowly and continuously. Watch the smell. If necessary,
One minute later, do it again.
There are two ways to taste olive oil, one is to pour it on salt-free white bread, and the other is to drink it directly. When drinking directly, every time
Drink 2-3 ml to moisten the oil to all parts of the mouth.
Open your mouth slightly and inhale for two or three times, continuously and quickly, spray the oil into a mist, let the air mix with the oil and touch your tongue and face.
Chin. Spit out the oil. You can repeat it if necessary. However, before repeating, you need to rinse your mouth with water or take pills.
Apple, gargle and taste.
The performance of high-quality olive oil is as follows: the performance of inferior olive oil is as follows:
The oil body is bright, sticky, golden green or golden yellow, and the darker the color, the better. Oil mixed, lack of bright luster, indicating that it has been left for a long time and began to oxidize; It's light in color and feels thin. It can be mixed with oil.
There is a fruit flavor, and different tree species have different fruit flavors, such as licorice, cream, fruit and chocolate. , and has a bad taste (or musty, muddy, sour wine, metallic and spicy, etc. ). It means deterioration, or there is something wrong with the raw materials of olive fruit, or it is stored improperly.
The taste is smooth, slightly bitter, spicy, with obvious sensation at the back of the throat, and the spicy taste lags behind with odor, or has no taste at all. Explain deterioration, refined oil or blended oil.
How to preserve olive oil?
If olive oil is stored in a cool and dark place (the best storage temperature is 5 ~ 15℃), the shelf life is generally 24 months. Four aspects should be paid attention to in the preservation of olive oil:
1 Avoid strong light, especially direct sunlight.
2 avoid high temperature.
Be sure to cover the bottle cap after use to avoid oxidation.
Don't store it in general metal utensils, otherwise, olive oil will react with metals over time.
Affect oil quality.
Attachment: 1 Various fraudulent means in China olive oil market.
1 Taking advantage of the loopholes in the policy, we sent olive oil with good quality for inspection and got a qualified "physical examination" report, but in fact we sold inferior and counterfeit products.
A large number of traditional oils are blended or mixed into olive oil, but nominal "pure olive oil", "extra virgin olive oil" or other user-defined grades, only acidity and peroxide value are determined in the quality inspection report, but fatty acid composition and ultraviolet absorbance are not determined.
Directly use "pomace" as "extra virgin olive oil" to conceal the ultraviolet absorbance of the quality inspection report.
Tear off the label of the olive oil that is about to expire, put on the label of the new production date and continue to put it on the market.
Foreign tin packages usually spray product label patterns and various information on tin, but counterfeiters only require to import bare tin with movable labels, tear off the movable labels after import and replace them with other labels with inconsistent contents.
6. False propaganda of product origin.
7. Use expired or about to expire products as ingredients of cosmetics or other products and continue to put them on the market in another form.
2. The difference between edible olive oil and cosmetic olive oil.
▲ 1. The raw materials for refining these two kinds of olive oil are different.
1) Olive fruit is used as edible oil, including peel, pulp and stone, not necessarily fresh fruit.
2) Beauty oil is fresh and high-quality olive fruit, from which the most essential part of pulp is extracted.
▲2. The refining process is different.
Beauty oil has been refined many times to remove harmful components to the skin. Olive oil from olive skin is cold pressed, which is olive oil.
▲3. The ingredients are different.
Edible oil contains polyphenols and other substances, which can easily cause skin allergies. Its acid value and color value are high, and its acid value is high, which is easy to damage skin and weak acid protective film of Doby. A high color value tends to darken the skin.
For the above reasons, I hope you don't use cooking oil for beauty, because facial skin is very delicate.
To sum up, it is best not to directly use edible olive oil for beauty, but if it is the best edible olive oil, it can be another matter.
It should be noted that the refining technology of olive oil in China is not mature enough at present, so please review it before use. In order to ensure the quality and effect of our use, it is best to choose foreign brands now.
3. How to identify whether it is pure imported olive oil?
First of all, pay attention to check whether the "CIQ" logo of laser anti-counterfeiting is attached to the purchased olive oil. "CIQ" is the abbreviation of "China Inspection and Quarantine". The state clearly stipulates that all imported foods must be labeled as "CIQ" before they can enter the market. The basic style of "CIQ" is round, with the words "China Import and Export Inspection and Quarantine" written in blue on a silver background, and a nine-digit serial number marked on the back. This sign is the most important means to distinguish whether it is an imported product.
Second, you can ask the dealer to check the "imported food hygiene certificate". As long as the goods certificate is consistent, it can prove that olive oil is a real imported commodity.
4. How to judge from the bar code which country the product is imported from?
Commodity barcode refers to a symbol composed of a group of regularly arranged bars, spaces and their corresponding characters, which is used to represent certain commodity information. Wherein the bar is dark and the blank is white, and is used for scanning and reading bar code reading equipment. Its corresponding characters consist of a group of Arabic numerals for people to read directly or input data to the computer through the keyboard. This set of spaces and corresponding characters represent the same information.
The coding of commodity bar codes follows the principle of uniqueness, so as to ensure that commodity bar codes will not be repeated in the global scope, that is, a commodity item can only have one code, or a code can only identify one commodity item. Commodities of different countries, varieties, prices and specifications can only use different commodity codes.
The prefix code in commodity barcode is a code used to identify a country or region, which is given in ean International, such as 00-09 in the United States and Canada, 690-692 in Chinese mainland, 47 1 in Taiwan Province Province, 489 in Hong Kong Special Administrative Region, 520 in Greece, 84 in Spain and 869 and 6 19 in Turkey. From the bar code, you can also judge whether the product is an imported product and which country it was imported from.
5. What is the meaning of "PDO" marked on the outside of olive oil package?
A: P.D.O is the acronym of English Protected Designation of Origin, which means "protected name of origin". It is the name of the country of origin determined by the European Union according to EU laws, aiming at protecting the quality food and agricultural products of member countries. Its logo is as follows:
Page (abbreviation of page) intellectual property is a special kind of intellectual property. P.D.O logo has been recognized by 140 countries in the world. P.D.O can ensure that all products are produced in their country of origin and meet strict quality standards. Only registered products are eligible to mark the P.D.O mark. Cannot create, only through registration. The Greek "Ionia" in the series of "Pastoral Music" olive oil is a P.D.O product, which is the highest quality olive oil.
The same feature of P.D.O products is superior geographical environment. In areas without any industrial pollution, fruit trees never use chemical fertilizers and chemical pesticides. All fruits are picked by hand in the green ripe period, with low acidity, excellent taste and fruity fragrance. The whole process of products with P.D.O quality certification, including soil, seeds and harvested olives, processing technology, working procedures and canning conditions, is strictly monitored according to relevant EU standards, and each batch is strictly inspected. Only a few farms in the oil-producing countries of the European Union have obtained this mark certification. Therefore, products with PDO logo will be much more expensive than other non-native olive oil.