Maestro de Oliva

MAESTRO DE OLIVA

Maestro de Oliva is produced in Spain by Olive Line International company

20 YEARS OF QUALITY
IN RUSSIA

Maestro de Oliva olive oil is represented on the Russian market for more than 20 years.

Maestro de Oliva is a balanced mixture of olive oils of different varieties. That is why it acquires a rich taste and unique aroma.

Due to its excellent quality, consumers choose it, and experts mark it. Maestro de Oliva Extra Virgin olive oil has been receiving prestigious awards and prizes for many years.

PRODUCT RANGE

Maestro de Oliva Extra Virgin olive oil

In glass bottles with a volume of 1L, 0.5L, 0.25L and tin cans with a volume of 1L, 0.5L.

A product of the highest quality, obtained by direct cold pressing of olives exclusively by mechanical means without chemical and biochemical additives.

Olive Oil (100%)

In glass bottles with a volume of 1L, 0.5L, 0.25L and tin cans with a volume of 1L, 0.5L

A mixture of refined olive oil and Extra Virgin olive oil in a percentage ratio of 85/15.

Organic Olive Oil
Maestro de Oliva Extra Virgin

In 0.5L glass bottles

A product is of the highest quality, obtained by direct cold pressing of olives exclusively by mechanical means without chemical additives and GMOs. The processing of soil, olive trees and their fruits is carried out using organic substances and natural materials.

TYPES
OF OLIVE OIL

There are many types of olive oil, regulated by the Codex Alimentarius of the European Union. In Russia, on the shelves of shops, you can usually find 3 types:

only mechanical pressing
collection and processing within 24 hours
preservation of nutritional value up to 2 years
maximum acidity is 0.8%
perfect for salads and sauces
taste has bitterness

This oil can be referred as freshly squeezed olives juice. It is obtained by pressing olives only mechanically, without the use of chemical and biochemical additives. In the process of its production, olives are not subjected to any treatment other than washing. Also they are collected and processed within 24 hours. That is why olive oil of this type has such a high nutritional value and does not lose it for up to two years. This oil can not be cheap. The acidity of Extra Virgin oil should not exceed 0.8%. The taste of Extra Virgin depends on the variety of olives, but it must be bitter. Ideal for salads and sauces.

Extra Virgin olive oil can also be labeled DOP (protected name by origin) and IGP (protected geographical indication). The first means that both olives and the production of oil from them were carried out in a specific geographical location, on a certain territory that is part of the European register under a specific register. More stringent requirements apply to this oil. Climatic conditions, production traditions, varieties of olives inherent to this place, excludes its copying by other producers. This kind of oil in all countries of the Mediterranean is very small. At the same time its useful properties for health are not any better than the serial oil Extra Virgin. It differs only in a bouquet of taste and smell. The designation IGP is assigned to those products, one of the original characteristics of which is associated with a certain geographical area. Unlike the DOP sign, the IGP does not require that the entire production process takes place in a specific locality, but requires that the resulting product fully meets the specified requirements. Olive oil with a Bio or Eco badge is produced in compliance with EU regulation 834/07, which certifies and controls all phases of the production of this alimentary product. The implementation of all stages of the production process prohibits the use of synthetic chemicals and genetically modified organisms. Also, the soil, olive trees and fruits themselves are treated only with the use of organic substances and natural materials. This is also followed up by a special independent commission of experts. Oils marked DOP, IGP, Bio and Eco are very rare, they are very expensive, you can buy them in gourmet class stores. In Russia you can often find fakes of olive oil marked BIO. Be careful! Since the producers in Russia do not bear any responsibility for the careless application of the word Bio. To verify the authenticity of the oil, look for a special holographic seal on the back of the label and ask for a certificate of origin.

Mixture Extra Virgin and refined olive oil
Ideal for frying
Acidity up to 1%

It is a mixture of refined olive oil and Extra Virgin in a ratio of 85%/15%. Maximum allowable acidity is up to 1%. This oil is of excellent quality, which you can use in any dish and recipe. It is ideal for frying. This oil can also be used for dressing salads, making sauces, it is not bitter at all, if you are not used to bitterness. Your dish will be healthy, but without the unique aroma of Extra Virgin olive oil.

Second pressing
Ideal for frying and deep-frying

This is olive oil of second pressing. The process is identical to the process of obtaining any other vegetable oil. It includes organic solvents and high temperature. Therefore, the definition on the label of pomace oil as olive oil simply contradicts the law. After extraction, the resulting oil is refined and mixed with Extra Virgin to improve taste and aroma and improve the quality of the final product. This oil does not have as much nutritional value as the previous two types of olive oil, but it has the same vitamins and minerals, only in a smaller amount. It is desirable to use it for frying, where you need to use a large amount of oil (for deep frying, for example). This oil is much cheaper than the others.

MYTHS
ABOUT OLIVE OIL

Myth number 1

The color of the oil depends on its quality

Cups in which the tasters test olive oil is blue, not to be distracted by the color of the oil, which does not affect its quality in any way. Meanwhile, there is a widespread opinion that the more green the oil is, the better it is, but this is misleading. In fact, the color of the oil does not affect its taste and useful properties, it is determined by the variety of olives and the time of harvest. If the fruits of olive tree are collected more immature and green, then the oil will turn out greener.

Bitterness and burning are two defining and, in fact, positive characteristics of Extra Virgin olive oil and indicate that the oil has a longer shelf life. Bitterness is a characteristic taste attribute of olive oil obtained from green olives of early harvest. You feel it on the back of the tongue. Burning with the use of Extra Virgin oil is pronounced in the aftertaste and concentrated in the larynx. For these flavors, phenolic compounds present in green olives are responsible. When phenols are completely absent or few, the oils are considered sweet or positioned as oils with a fruity flavor. Phenolic compounds are powerful antioxidants with beneficial effects on our health.

Myth number 2

If the oil is bitter, it has gone bad

Myth number 3

You can not fry in Extra Virgin olive oil

Extra Virgin oil is used mainly in salads and in the preparation of sauces. You can also fry in it, but when it is heated on a strong fire, the most useful properties for which the Extra Virgin oil is valued, disappear. Therefore, frying in it is best in dishes, for the preparation of which you need no more than 3-5 minutes, for example, scrambled eggs, lightly fried bread, meat tenderloin with blood. Dishes acquire a unique taste and aroma, and in such a short period, there is no loss of nutrients of olive oil and the fried product itself. Olive Oil is ideal for frying, as it has more stable fatty acids in it than in other vegetable oils, which makes its smoke temperature much higher than the temperature for normal frying of food. This oil can also be used for dressing salads, making sauces, it is not bitter at all, if you are not used to bitterness. And Pomace is used for frying and deep-frying. It is better to have different types of olive oil for different ways of cooking.

Due to the excellent qualities of the product, modern doctors recommend Extra Virgin olive oil for children from 6 months. It is necessary to consult a doctor regarding the amount of oil, depending on the age of the child. But special olive oil for children does not exist. This is a marketing move of manufacturers to attract attention to their brand. This can be regarded as misleading the consumer.

Myth number 4

Olive oil for children

Myth number 5

Olive oil is not more useful than others

In various TV programs that conduct quality and benefit tests, one can see an incorrect comparison of olive oil and sunflower oil. It is not taken into consideration that there are different kinds of olive oil. Thus, they are not helping the consumer to understand, but on the contrary, misleading them. Often, Extra Virgin olive oil is compared to refined sunflower oil, or different types of olive oil are tested as simply olive oil and compared to sunflower refined, which is fundamentally wrong. Also, comparison of Extra Virgin olive oil to DOP and IGP oil, is wrong since these are oils of different categories. These products are of completely different quality and are designed for different consumption situations. Olive and sunflower oil differ primarily in taste. If we talk about the benefits, there are differences in the indicators as well. Olive oil contains significantly more monounsaturated fatty acids (from 55% to 85% depending on the variety), which are natural antioxidants, rich in polyphenols, and most importantly - promotes the withdrawal of bad cholesterol. Olive oil reduces the risk of type II diabetes, as it increases the sensitivity of cells to insulin. Olive oil is recognized by dieticians as optimal in the ratio of omega-6 and omega-3 fatty acids. Also, the acids contained in olive oil help build the cell membranes in our body. Olive oil prevents the development of atherosclerosis due to substances that protect cells from oxidation (aging). It strengthens bone tissue, prevents aging of the organism and the development of diseases. Olive oil is the basis of the famous Mediterranean diet, which is part of UNESCO's heritage. All these properties have been proven by numerous studies, both in countries producing olive oil, and in consuming countries - the USA, Canada, Russia and others.

HOW TO CHOOSE
OLIVE OIL?

Which oil to buy this is the personal choice of each person. What are the criteria to pay attention to in the first place?

COST

Extra Virgin Olive Oil can not be cheap. If you see a very low price on the tag, this should alert you. Check the expiration date on the package. Authentic Extra Virgin oil does not lose its useful properties and can be stored from 18 months to 2 years.
PACKAGING

It is best to buy olive oil in a glass or tin container. Packaging of olive oil should be sealed and must protect the product from sunlight. Glass bottles for Extra Virgin are obligatory made of dark glass. Sunlight accelerates the oxidation process, in which oil gradually loses its useful properties, quality and taste.
ACIDITY

One of the most important indicators of the quality of olive oil is its acidity. For each type of oil, its acidity limits are established. In Extra Virgin oil, it should not exceed 0.8%. Lack of acidity measurement on the package should alert you.
MANUFACTURER

Check the country of the manufacturer on the packaging. Spain as the largest producer (up to 60% of the world turnover) is famous for its strict production control and high quality. What is not allowed in Spain is acceptable in other countries. In this regard, the European Union has been fighting for years. Spanish manufacturers are seeking to establish equally equal methods of control in all countries, and also a possibility to indicate the origin of olive oil on the labels. That is necessary because other countries with a smaller volume of their own production buy olive oil from Spain in barrels, add a bit of their own and sell it anew as Italian, Greek. In Russia there is no governmental standard for olive oil. Nowadays many Russian producers and retail chains have started to produce olive oil under their own brands. And since Russian legislation allows inconsistencies with the European code, often such olive oil does not correspond to the type of oil on the label. Often bottles under Russian brands inscribed Extra Virgin olive oil contain olive oil with worse properties, or even a mixture of olive oil with vegetable oil.

MAESTRO DE OLIVA
HEALTH BENEFITS

The Research Institute of Nutrition of the Russian Academy of Medical Sciences conducted a Clinical Approbation of the Anti-Atherogenic Diets with Maestro de Oliva Extra Virgin olive oil study, and recommends Maestro de Oliva in therapeutic and preventive nutrition. The results of the research confirm that the natural Extra Virgin olive oil Maestro de Oliva has the following health benefits:

Skin
Health

Has a rejuvenating effect
Bone
Health

Strengthens bone tissue
Blood Circulation

Reduces cholesterol and the risk of thrombosis
Diet and Digestion

Promotes better digestion
Endocrine system

Stimulates the endocrine system
Heart and blood vessels

Prevents the aging of the organism and the development of diseases of cardiovascular system
Oncology

Helps reduce the risk of cancer

MAESTRO DE OLIVA’S
AWARDS

2005
Product of the year

In 2005, the National Trade Association of Russia awarded Maestro de Oliva olive oil the status of a Product of the Year.

Superior
taste

Awarded by the International Institute of Taste and Quality (iTQi) in Brussels with Superior taste award in 2007, 2011, 2013, 2016 and 2017.