{"id":16408,"date":"2025-09-11T13:12:49","date_gmt":"2025-09-11T11:12:49","guid":{"rendered":"https:\/\/www.franzjosefkaiser.com\/?p=16408"},"modified":"2025-09-11T13:16:01","modified_gmt":"2025-09-11T11:16:01","slug":"ako-spoznat-pravy-a-kvalitny-extra-panensky-olivovy-olej","status":"publish","type":"post","link":"https:\/\/www.franzjosefkaiser.com\/sk\/ako-spoznat-pravy-a-kvalitny-extra-panensky-olivovy-olej\/","title":{"rendered":"Ako spozna\u0165 prav\u00fd a kvalitn\u00fd extra panensk\u00fd olivov\u00fd olej?"},"content":{"rendered":"\n

Extra<\/b> panensk\u00fd olivov\u00fd olej<\/strong><\/a> je pova\u017eovan\u00fd za najkvalitnej\u0161iu formu olivov\u00e9ho oleja. Vznik\u00e1 lisovan\u00edm ol\u00edv za studena, bez pou\u017eitia chemik\u00e1li\u00ed \u010di vysok\u00fdch tepl\u00f4t, v\u010faka \u010domu si zachov\u00e1va prirodzen\u00fa chu\u0165, v\u00f4\u0148u aj zdraviu prospe\u0161n\u00e9 l\u00e1tky. Aby v\u0161ak mohol nies\u0165 ozna\u010denie \u201eextra panensk\u00fd\u201c, mus\u00ed sp\u013a\u0148a\u0165 pr\u00edsne krit\u00e9ri\u00e1. Medzi nich patr\u00ed napr\u00edklad n\u00edzka kyslos\u0165, ktor\u00e1 nesmie presiahnu\u0165 0,8 %, a absencia ak\u00fdchko\u013evek senzorick\u00fdch ch\u00fdb. Olej navy\u0161e prech\u00e1dza laborat\u00f3rnymi testami aj senzorick\u00fdm hodnoten\u00edm vy\u0161kolen\u00fdch odborn\u00edkov. Aby bola zachovan\u00e1 jeho kvalita, je potrebn\u00e9 ho spr\u00e1vne skladova\u0165.<\/strong><\/p>\n\n\n\n

Zreje ako v\u00edno<\/strong><\/h2>\n\n\n\n

Olivov\u00fd olej je pr\u00edrodn\u00fd produkt, ktor\u00e9ho chu\u0165 sa men\u00ed v z\u00e1vislosti od ro\u010dn\u00edka. Rovnako ako u v\u00edna z\u00e1le\u017e\u00ed na po\u010das\u00ed po\u010das zrenia ol\u00edv, typu p\u00f4dy, odrode aj presnom \u010dase zberu. Preto je be\u017en\u00e9, \u017ee oleje z r\u00f4znych zberov alebo aj z rovnak\u00e9ho miesta chutia ka\u017ed\u00fd rok trochu inak. T\u00e1to variabilita je znakom autenticity a pr\u00edrodn\u00e9ho p\u00f4vodu.<\/span><\/p>\n\n\n\n

Spr\u00e1vne skladovanie<\/strong><\/h2>\n\n\n\n

Z\u00e1sadn\u00fa \u00falohu pri zachovan\u00ed kvality zohr\u00e1va spr\u00e1vne skladovanie. Olivov\u00fd olej je ve\u013emi citliv\u00fd na svetlo, teplo a vzduch. Pokia\u013e je skladovan\u00fd nevhodne, doch\u00e1dza k oxid\u00e1cii, strate chuti i nutri\u010dn\u00fdch hodn\u00f4t. Olej by mal by\u0165 uchov\u00e1van\u00fd v tme, ide\u00e1lne pri teplote 14 a\u017e 18 stup\u0148ov Celzia, v tmav\u00fdch sklenen\u00fdch alebo plechov\u00fdch f\u013ea\u0161iach a v\u017edy dobre uzavret\u00fd. Bohu\u017eia\u013e sa \u010dasto st\u00e1va, \u017ee oleje b\u00fdvaj\u00fa vystaven\u00e9 svetlu alebo teplu v obchodoch \u010di kancel\u00e1ri\u00e1ch, kde \u010dakaj\u00fa na hodnotenie. Aj kvalitn\u00fd olej tak m\u00f4\u017ee strati\u0165 svoje vlastnosti vplyvom nevhodn\u00e9ho skladovania, ktor\u00e9 v\u00fdrobca ani zna\u010dka nem\u00f4\u017eu ovplyvni\u0165.<\/p>\n\n\n\n

\u010co rob\u00ed olivov\u00fd olej extra panensk\u00fdm?<\/h2>\n\n\n\n

Pod\u013ea medzin\u00e1rodn\u00fdch noriem mus\u00ed extra panensk\u00fd olivov\u00fd olej sp\u013a\u0148a\u0165 nasleduj\u00face podmienky:<\/p>\n\n\n\n

  • Kyslos\u0165 oleja \u2013 (vyjadren\u00e1 ako obsah vo\u013en\u00fdch mastn\u00fdch kysel\u00edn) nesmie prekro\u010di\u0165 0,8 %. Vy\u0161\u0161ia kyslos\u0165 zna\u010d\u00ed ni\u017e\u0161iu kvalitu a hor\u0161ie spracovanie ol\u00edv.<\/li>
  • Olej nesmie obsahova\u0165 \u017eiadne senzorick\u00e9 chyby \u2013 chu\u0165 mus\u00ed by\u0165 \u010dist\u00e1, ovocn\u00e1, bez st\u00f4p po zatuchnutosti, zo\u017eltnut\u00ed \u010di plesnivosti.<\/li>
  • Mus\u00ed prejs\u0165 chemick\u00fdmi anal\u00fdzami a senzorick\u00fdm hodnoten\u00edm kvalifikovan\u00fdch odborn\u00edkov.<\/li><\/ul>\n\n\n\n

    Certifik\u00e1cia a kontrola kvality v laborat\u00f3ri\u00e1ch<\/h2>\n\n\n\n

    Certifik\u00e1cia extra panensk\u00fdch olivov\u00fdch olejov prebieha v akreditovan\u00fdch laborat\u00f3ri\u00e1ch. Ka\u017ed\u00e1 \u0161ar\u017ea oleja podlieha laborat\u00f3rnemu testovaniu, ktor\u00e9 zah\u0155\u0148a:<\/p>\n\n\n\n

    • meranie kyslosti a peroxidov\u00e9ho \u010d\u00edsla,<\/li>
    • spektrofotometrick\u00e9 anal\u00fdzy (pre zistenie oxid\u00e1cie),<\/li>
    • testy na pr\u00edtomnos\u0165 pestic\u00eddov a in\u00fdch kontaminantov, senzorick\u00e9 hodnotenie (chu\u0165, v\u00f4\u0148a, vzh\u013ead).<\/li><\/ul>\n\n\n\n

      Senzorick\u00e9 testy<\/h3>\n\n\n\n

      Jedn\u00fdm z k\u013e\u00fa\u010dov\u00fdch krokov pri certifik\u00e1cii extra panensk\u00e9ho olivov\u00e9ho oleja je senzorick\u00e9 hodnotenie, teda degust\u00e1cia vy\u0161kolen\u00fdmi odborn\u00edkmi. Je d\u00f4le\u017eit\u00e9 pripomen\u00fa\u0165, \u017ee senzorika je \u013eudsk\u00e1 discipl\u00edna. Hoci existuj\u00fa medzin\u00e1rodn\u00e9 \u0161tandardy a panel certifikovan\u00fdch degust\u00e1torov, ktor\u00ed posudzuj\u00fa ovocnos\u0165, horkos\u0165 aj pikantnos\u0165 oleja, v\u00fdsledky m\u00f4\u017eu by\u0165 do istej miery subjekt\u00edvne. Aj preto sa pou\u017e\u00edvaj\u00fa skupinov\u00e9 hodnotenia, ktor\u00e9 zoh\u013ead\u0148uj\u00fa r\u00f4znu vn\u00edmavos\u0165 jednotliv\u00fdch hodnotite\u013eov. Olej hodnot\u00ed tzv. panel degust\u00e1torov, obvykle zlo\u017een\u00fd z 8 a\u017e 12 certifikovan\u00fdch odborn\u00edkov. T\u00ed posudzuj\u00fa nasleduj\u00face vlastnosti:<\/p>\n\n\n\n

      • ovocnos\u0165 – ako v\u00fdrazn\u00e1 je \u010derstv\u00e1 v\u00f4\u0148a ol\u00edv a pr\u00edpadne \u010fal\u0161\u00edch t\u00f3nov (tr\u00e1va, zelen\u00e9 jablko, paradajka at\u010f.),<\/li>
      • horkos\u0165 \u2013 pozit\u00edvna vlastnos\u0165, ktor\u00e1 ukazuje na \u010derstvos\u0165 a obsah polyfenolov,<\/li>
      • pikantnos\u0165 \u2013 \u013eahk\u00e9 \u0161t\u00edpanie v krku, typick\u00e9 pre kvalitn\u00fd \u010derstv\u00fd olej.<\/li><\/ul>\n\n\n\n

        Z\u00e1rove\u0148 degust\u00e1tori sleduj\u00fa, \u010di olej neobsahuje senzorick\u00e9 chyby, ako s\u00fa:<\/p>\n\n\n\n

        • zatuchnutos\u0165 (z oxid\u00e1cie alebo zl\u00e9ho skladovania),<\/li>
        • plesnivos\u0165 (z napadnut\u00fdch plodov),<\/li>
        • zo\u017eltnutie (z prestarnut\u00e9ho oleja),<\/li>
        • \u201efustiness\u201c \u2013 chu\u0165 sp\u00f4soben\u00e1 ferment\u00e1ciou ol\u00edv, ktor\u00e9 boli pr\u00edli\u0161 dlho skladovan\u00e9 pred spracovan\u00edm.<\/li><\/ul>\n\n\n\n

          Iba oleje, ktor\u00e9 vo v\u0161etk\u00fdch oh\u013eadoch splnia po\u017eadovan\u00e9 limity, m\u00f4\u017eu by\u0165 ozna\u010den\u00e9 ako \u201eextra panensk\u00e9\u201c. Extra panensk\u00fd olivov\u00fd olej je v\u00fdnimo\u010dn\u00fd produkt, ktor\u00fd si zasl\u00fa\u017ei nielen starostliv\u00fa v\u00fdrobu, ale aj zodpovedn\u00fd pr\u00edstup pri manipul\u00e1cii a skladovan\u00ed. Len tak si m\u00f4\u017ee uchova\u0165 svoje unik\u00e1tne vlastnosti a sta\u0165 sa plnohodnotnou s\u00fa\u010das\u0165ou zdrav\u00e9ho a kvalitn\u00e9ho jed\u00e1lni\u010dka.<\/p>\n\n\n\n

          \n
          \"\"<\/figure>\n\n\n\n
          \"\"<\/figure>\n<\/figure>\n","protected":false},"excerpt":{"rendered":"

          Extra panensk\u00fd olivov\u00fd olej je pova\u017eovan\u00fd za najkvalitnej\u0161iu formu olivov\u00e9ho oleja. Vznik\u00e1 lisovan\u00edm ol\u00edv za studena, bez pou\u017eitia chemik\u00e1li\u00ed \u010di vysok\u00fdch tepl\u00f4t, v\u010faka \u010domu si zachov\u00e1va prirodzen\u00fa chu\u0165, v\u00f4\u0148u aj zdraviu prospe\u0161n\u00e9 l\u00e1tky. Aby v\u0161ak mohol nies\u0165 ozna\u010denie \u201eextra panensk\u00fd\u201c, mus\u00ed sp\u013a\u0148a\u0165 pr\u00edsne krit\u00e9ri\u00e1. Medzi nich patr\u00ed napr\u00edklad n\u00edzka kyslos\u0165, ktor\u00e1 nesmie presiahnu\u0165 0,8 %, […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20],"tags":[],"class_list":["post-16408","post","type-post","status-publish","format-standard","hentry","category-tipy-sk"],"acf":[],"yoast_head":"\nAko spozna\u0165 prav\u00fd a kvalitn\u00fd extra panensk\u00fd olivov\u00fd olej? - FRANZ JOSEF KAISER<\/title>\n<meta name=\"description\" content=\"Pozrite sa, ak\u00e9 ob\u010derstvenie m\u00f4\u017eete pripravi\u0165 pre n\u00e1v\u0161tevy z ryb\u00edch poch\u00fa\u0165ok. 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