To know that we are buying a quality extra virgin olive oil (EVOO) , and that it meets all the requirements demanded of this product, there is a series of data that must appear on the container label , and that will help us as a guide to understand the product that we are going to purchase and thus have guarantees of its quality as consumers.
In this article I am going to show you all the data that cannot be missing from the label of your EVOO.
What do the regulations say about EVOO labeling?
The EVOO labeling regulations in Spain and the European Union focus on providing the consumer with clear and precise information about the origin, quality and characteristics of the product, thus guaranteeing transparency and trust in the olive oil market. Complying with these regulations is essential for producers and marketers, as well as beneficial for consumers looking for an authentic, high-quality product.
What I am going to try here is to explain those aspects contained in Spanish and European Union regulations, which are mainly found in laws and agreements, so that they can be understood quickly and effectively.
Mandatory and optional data:
To understand the information provided by the label on the extra virgin olive oil container, we are going to differentiate two types of data:
-Those data that must appear on the packaging. Producers are obliged to include this information, which must be truthful and verified by the corresponding official controls.
-Those data that producers and sellers add optionally , that are not required by the authorities, and that provide information about the product intended for marketing and providing greater information to the consumer.
Required data:
Data that MUST appear on the label of extra virgin olive oil.
-Net amount.
The labeling must show the net oil content inside the container. You must express the volume in liters, cl or ml. In addition, the regulations require a minimum font size for this information so that it is easily readable.
-Oil category.
It will help us know the type of oil we are buying. The label must clearly and truthfully specify whether it is olive oil, virgin olive oil or extra virgin olive oil.
In this case, the category must be accompanied by the text that determines its meaning:
If the product is extra virgin olive oil (EVOO) the text will be:
“Superior category olive oil obtained directly from olives and only through mechanical procedures.”
If the product is virgin olive oil, the text will be:
“Olive oil obtained directly from olives and only through mechanical procedures.”
If the product is olive oil we will find this other text:
“Oil that contains exclusively olive oils that have undergone a refining treatment and oils obtained directly from olives.”
We see that in this case it is no longer pure olive juice, but oil that has been refined, whose quality is inferior.
Finally, if the product is olive pomace oil , it will appear with one of these texts:
“Oil that contains exclusively oils from the treatment of the product obtained after the extraction of olive oil and oils obtained directly from olives” or “Oil that contains exclusively oils from the treatment of olive pomace and oils obtained directly from olives.”
As we see, it is an oil obtained from the treatment of olive pomace, which also requires a refining process, and whose quality is also inferior.
-Date of preferred consumption:
Olive oil does not expire, so the label does not show an expiration date, but rather a best-before date, which means that once the date on the label has passed, it will lose its qualities and is not guaranteed to maintain the same quality. quality.
-Traceability:
This information is usually found next to the best-before date, and is a batch number, which allows the traceability of the product to be located from its production to the final consumer. Sometimes it is printed on the same bottle.
-Health registration (RSI No.).
With this information on the label, the consumer is informed that the olive oil meets all health requirements. That is, the producing company has passed all the necessary public health controls to be able to put that oil on the market.
-Origin of the product.
The designation of the origin of the oil is mandatory information for virgin olive oil and extra virgin olive oil. There are two cases in which the information will be different.
If the entire product comes from a member country of the European Union:
You must indicate the country of origin. Example: “Product from Spain”. You can also indicate the European Union as a whole, “Product from the European Union”. This is the most common in Spanish stores, since olive oil from Spain is mainly consumed.
It could also indicate a Protected Designation of Origin (PDO) or a Protected Geographical Indication (PGI), if the product belongs to one. Example: DOP Sierra Mágina, DOP Sierra de Cazorla or PGI Aceite de Jaén. We can also consider this as a guarantee of quality.
It may be the case that we find an olive oil whose olives have been harvested in one country and the oil mill in which the oil has been produced is located in a different country. This information must be indicated on the labeling.
If the oil comes from a country that does not belong to the European Union, it must also appear on the label.
If it is a mixture of several oils originating from different countries, the information that must appear on the label will depend on the producing countries:
“Mixture of olive oils originating in the European Union”, for a mixture of different oils from several EU member countries. Ideally, you should indicate the countries in question.
“Mixture of olive oils not originating in the European Union.” Ideally, it should refer to the countries of origin.
“Mixture of olive oils originating in the European Union and not originating in the Union.” Ideally, it should refer to the countries of origin, both inside and outside the EU.
-Data from the producer or manufacturer.
The company's registered address and a contact form must be indicated so that the client can request information or make a claim.
-Nutritional information.
Mandatory since 2016, it must include the nutritional contribution for every 100 ml of product. It is usually a table that must include the energy value, total fats and saturated, monounsaturated and polyunsaturated fats, carbohydrates, sugars, proteins and salt.
-Conditions of conservation.
Information on the storage conditions of the product must be shown on the packaging: “keep in a cool, dry place, protected from light.”
Optional data:
Data that may OPTIONALLY appear on the label of extra virgin olive oil, but are not mandatory according to regulations. Although they are not mandatory, they are also subject to regulation and there are standards that they must comply with regarding the information they provide.
-Harvest year.
The harvest year on the label is very useful information for the consumer, who can ensure that the oil they are buying belongs to the most recent harvest, so the flavor and aroma qualities of the oil, especially EVOO, will be the top.
The harvest may appear on the label or container (2023/2024) only when the oil is from a single harvest and not mixed from 2 or more different harvests (that is, from other previous years).
-The acidity.
When talking about acidity in olive oil, it does not refer to its flavor. Acidity is a chemical parameter to determine its quality. The lower the acidity, the higher the quality of the oil we are going to buy.
Unfortunately, this is one of the elements that is most used to try to attract the consumer with figures that are quite confusing. At this link you can find a complete article I have written about acidity in olive oil to help you understand this concept.
To give you a quick idea, the olive oil that has the least acidity is extra virgin olive oil, since in order to be categorized as extra virgin it must have an acidity of 0.3% maximum, which is a figure very low.
Do not be fooled by the information about acidity that appears on the labels of olive pomace oil or olive oil (plain), since no matter how low acidity they present, they are refined oils, that is, they have gone through a chemical process. industrial which is what has given them the low acidity, but they are still of worse quality than the virgin and extra virgin.
The acidity may appear on the label as long as it is accompanied by the indication, in characters of the same size that appear in the same field of vision, of the peroxide index, the wax content and the ultraviolet absorbency. This is information regarding the chemical acidity of the oil, but in my opinion it is not that interesting for the general public.
Remember: An extra virgin olive oil will always have an acidity of less than 0.3%.
-Cold extraction.
Cold extraction is a practice carried out in the production of extra virgin olive oil. This practice consists of extracting the oil from the olive at a temperature of less than 27º, which is very important to obtain a good quality oil.
It can only appear on the labels of virgin and extra virgin oils.
-Flavor and smell.
Aspects and terms related to flavor, aroma or that could be used in a tasting note. Here you can find words like fruity, aftertaste, bitter or sweet. These descriptions must adhere to a series of officially recognized terms.
They can only appear on the labeling of virgin olive oil or extra virgin olive oil containers.
-Properties and health benefits.
It has been scientifically proven on many occasions that olive oil has beneficial properties for health. Despite this, the mention of some of these properties on the label is also subject to regulations.
Vitamin E. Those oils that contain more than 1.5mg/100ml of vitamin E may include the phrase: Vitamin E contributes to the protection of cells against oxidative damage.
The polyphenols. Those virgin and extra virgin olive oils that contain more than 250 mg/kg of total polyphenols may indicate: The polyphenols in olive oil contribute to the protection of blood lipids against oxidative damage. The beneficial effects are achieved from a daily dose of 20 grams of virgin olive oil.
Oleic acid. All olive oils can include the phrase: Oleic acid is an unsaturated fat that helps maintain normal blood cholesterol levels.
As we have seen, the labeling of olive oil contains a multitude of information that can help us know if we are buying a good EVOO, but we must know how to interpret it since it is subject to strict regulations that seek to help the consumer against deception and misinformation. .
In this link you can find the legal sources that I have used to write this article: Regulations on the labeling of olive oil .
I hope it has been useful for you and that you now have more information to know that you are buying a good EVOO .
