FAQ
Frequently Asked Questions
History and terminology
What is the symbolic meaning of oil?
Extra virgin oil is a healthy nutrient associated with a healthy lifestyle. It is no coincidence that the olive tree is often used as a symbol of peace, prosperity and also as a symbol of cancer prevention.
Oil is also one of the symbols of the Mediterranean diet, a UNESCO heritage and promoter of a lifestyle that suggests ingredients that are as natural as possible, physical activity and the maintenance of a regular weight.
Oil is a precious food that contributes to human psycho-physical wellbeing thanks to its surprising beneficial properties.
What is the origin of oil? Where was olive oil born?
The beginning of the cultivation of the olive tree (Olea europaea) has been dated to approximately 6,000 years ago in the Middle East. From there it was then brought to Sicily about 4,000 years ago, and from the south of Italy cultivation was subsequently extended as far as the north of the peninsula.
The earliest evidence of olive oil production comes from the region of present-day Syria, but also from Tunisia, which remains a producer of fine oils to this day.
What does EVO oil mean?
EVO stands for Extra Vergine di Oliva and is the technical abbreviation that has become commonly used to refer to extra virgin olive oil. Other ways to say the same thing are E.V.O. or, in English, EVOO meaning Extra Virgin Olive Oil. For example, 100% Italian EVOO is the term internationally used to refer to Italian extra virgin olive oil.
When is new olive oil produced?
The new oil, known as Novello oil, is obtained from the annual olive harvest, which usually takes place from mid-October to the end of November, and often even into early December. During this period, the oil from the new harvest and the new olive-growing campaign, known as Novello, is sold.
What is the price of olive oil?
The cost per litre of extra virgin olive oil varies from production year to production year, depending on the area or country of production, the type of cultivar, the time of harvest and the yield.
What does “Private Label” oil mean?
“Private Label” is the English term for oil sold under a trader’s brand rather than the producer’s brand. It is also abbreviated in PL. In France or Italy it is also called MDD (Marchio del Distributore / Marque du distributeur), meaning “Distributor’s Brand.” An example of a private label olive oil is the retailer’s branded olive oil that you find in any supermarket chain. Coppini is one of the best oil brand selected by worldwide distributors to realize their private label products, thanks to the family know-how in producing olive oils.
What is Olea Europaea?
What is meant by food service?
Food service refers to the commercial, organisational and distributive activities related to the out-of-home channel, meaning food and drinks consumed away from home. It therefore includes commercial catering (bars, restaurants, cafes, etc.), contract catering for school, hospital and institutional canteens, events, etc., and traditional wholesale.
Who are the HoReCa customers? What are the HoReCa products?
They are those distributors or establishments that supply food, beverages and other services for consumption away from home within hotels, restaurants, bars, etc.
HORECA is in fact the acronym for hotels, restaurants and cafés.
Horeca products include food products, such as oil and other ingredients, hygiene and cleaning products, as well as professional equipment and other types of supplies.
What is the difference between HoReCa and large-scale retail?
Horeca and large-scale retail are two different consumer distribution channels:
The HoReCa channel serves food within commercial businesses such as restaurants, pizzerias and bars for consumption away from home. Meanwhile, DO or GDO – meaning organised distribution or large-scale retail distribution – is the distribution channel of retail outlets for home consumption, which includes hypermarkets, supermarkets, self-service stores, small markets, delicatessens and discount stores.
Differences between the oils
What is the difference between fruity oil and classic oil?
The distinction between fruity oil and classic oil mainly concerns the intensity of the organoleptic profile and the type of sensory experience they offer.
Fruity Oil is an extra virgin olive oil with the most recognisable aromas of the olive fruit and on the palate it can taste more bitter and pungent, a sign of being rich in polyphenols. It can be lightly, medium or intensely fruity, depending on the ripeness of the olives and the extraction method. It is a fresh and rich oil, excellent used raw to enhance dishes.
Olio Classico is an oil with a softer and more balanced profile, with less intense aromas and a more restrained bitterness and pungency. It is usually of EU origin, meaning it is obtained from blends of Italian and Spanish and/or Greek and/or Portuguese raw materials, which help to soften the aromatic profile and make the taste more versatile in the kitchen.
It is very versatile and adapts easily to different types of cuisine.
What is meant by oil classification?
European legislation as per the latest EU Reg. 2104/2022 classifies oils according to the production process and the chemical-physical characteristics they must meet.
What is extra virgin olive oil? And what does it contain?
What is olive oil?
It is obtained from a fine blend of olive oils that have undergone a refining process and extra virgin olive oils. Its maximum acidity must not exceed 1%. The official name of olive oil is: ’OLIVE OIL composed of refined olive oils and virgin olive oils. Oil containing exclusively olive oils that have undergone a refining process and extra virgin olive oil“. Find out more here https://www.coppini.com/prodotti-per-professionisti/olio-oliva/
What is pomace oil?
Pomace olive oil is a blend obtained from olive pomace and extra virgin olive oils with an acidity of less than or equal to 1%. The official product designation is: \’Oil exclusively comprising oils derived from the processing of the product obtained after the extraction of olive oil and oils obtained directly from olives\“. Abroad, olive pomace is known by its English terms pomace or olive pomace oil. Find out more here https://www.coppini.com/prodotti-per-professionisti/olio-sansa/
What is the difference between olive oil and pomace olive oil?
Unlike extra virgin olive oil, olive oil and olive-pomace oil are not only extracted mechanically and both are legally permitted to have a maximum acidity of 1%.
OLIVE OIL is composed of refined olive oils and virgin olive oils, but Coppini in its Olive Oil uses extra virgin olive oil rather than virgin olive oil, to guarantee a better product with a very light flavour nonetheless.
Pomace olive oil, on the other hand, is extracted using solvents from olive pomace, the solid waste left over after the olives are pressed. It is then blended with a small amount of virgin or extra virgin oil, while maintaining a neutral flavour.
These are therefore two ideal types of oils for culinary preparations where the flavour of the oil must not stand out, such as the preparation of desserts, doughs or baked goods.
What oil do restaurants use for frying?
Many types of vegetable oils can be used for frying, both seed oils and olive oils. Among olive oils, the ideal one for frying is pomace olive oil because it has a neutral flavour and a high smoke point. Find out more here https://www.coppini.com/prodotti-per-professionisti/olio-sansa/
What is vegetable oil?
Vegetable oils are defined as all oils obtained from seeds, fruits, stones or nuts of oil-producing plants. Olive oils and seed oils therefore fall under the classification of vegetable oils. In many foreign countries, condiments based on vegetable oils or blends of vegetable oils (so-called blended oils) are also marketed, which are composed of several types of oils mixed together (e.g. sunflower seed oil and olive oil).
What is the best oil for frying?
L’extra virgin olive oil is an ideal oil for frying due to its stability and antioxidants. However, if you prefer to fry with light or neutral oils, you can also use other types of frying oils, such as olive or olive-pomace oil, seed oils (especially peanut and high-oleic sunflower oil), vegetable oil-based seasonings.
What are the main pack sizes to buy olive oil in bulk?
For personal use, bulk oil can be purchased in 3- or 5-liter cans. The can is the ideal container because it is lighter than a glass carboy and offers complete protection from light. For professional use, oil is available in larger containers such as 200-liter drums or IBC tanks (also called “cubitainers”) with a capacity of 1,000 liters.
Weight and calories of oil
How much does 1 liter of oil weigh in kilograms?
The specific weight of oil is 0.916. Therefore, 1 liter of oil weighs 0.916 kilograms.
How many liters is 1 kg of oil?
The specific weight of oil is 0.916. So, the conversion of 1 kilogram of oil to liter is 1.0916 liters.
How much is 1 teaspoon of oil?
10 mL. The English abbreviation for a teaspoon is “tsp.”
How many calories are in 1 teaspoon of oil?
80 calories per 10 mL.
How much is 1 tablespoon of oil?
15 mL. The English abbreviation for a tablespoon is “tbsp.”
How many calories are in 1 tablespoon of oil?
120 calories per 15 mL.
How many calories does olive oil have per 100 grams?
899 kcal per 100 g.
What does a spoonful of olive oil do in the morning?
Oil in the morning is anti-inflammatory, helps lipid and glucose metabolism, and has beneficial effects on the microbiota.
What is the healthiest oil for cooking? What is the best oil for dressing?
The healthiest oils are extra virgin ones used raw for dressing, as uncooked EVOO maintains its concentration of antioxidants to the maximum. If it is also an organic extra virgin oil or one with zero pesticide residues, it is the healthiest of all.
Even when cooking, the healthiest oil for cooking is always extra virgin olive oil.
Storage and Disposal
How long does olive oil last?
Olive oil acts as a preservative and does not expire, but it does have a Best Before Date (TMC in Italian, standing for “Termine Minimo di Conservazione”). The BBD determines the ideal period during which the organoleptic (taste) and chemical-physical characteristics of the evo oil do not exceed the limits set by European regulations. Tipically the BBD for extra virgin olive oils is about 14 months.
What are the 5 enemies of extra virgin olive oil?
Oil is a preservative rich in antioxidants, minerals and vitamins, but its degradation can occur due to 5 factors: light, heat, oxygen, time and intense odours.
How to store oil properly?
Olive oils must be kept away from sunlight or artificial light, storing them in a cool place away from heat sources. Furthermore, the oil should not be exposed to oxygen, so it is essential to always close the container tightly and not to use oil cruets with open stoppers.
It should ideally be consumed during the olive oil harvesting season and no later than 14 months.
And it must be stored away from foods with intense aromas and/or cleaning products from which it could absorb odours.
Where should used oil be disposed of?
Used oil from cooking or frying should be disposed of in special collection bins for waste oil, usually located at municipal recycling centers.
Instead, oil packaging must be disposed of according to the material, following the instructions on the label and the website https://smaltimentoresponsabile.coppini.com/en/
Why does oil solidify? What do you do with frozen oil?
If oil is exposed to temperatures that are too low, it solidifies and white flakes form in suspension within it, known as floccules. To return the oil to its natural state, simply bring it back to its ideal temperature of 13-16 degrees and the white spots will disappear.