Types of olive oil

The first approach to Olive oil will be from a commercial point of view. In other words, Olive oils which we can find in our local supermarket are usually the following ones:

 

  • Extra Virgin Olive Oil
  • Virgin Olive Oil
  • Olive Oil
  • Pomace Olive Oil

 

Extra Virgin Olive Oil

Extra Virgin Olive Oil is synonym of top quality, as it conserves all its sensorial characteristics unscathed, as well as its healthy qualities. It can be regarded as olive juice without additives or preservatives, must present acidity levels lower than 0.8° and include a distinctly pleasant taste and aroma. .

Types of olive oil

Virgin Olive Oil

Virgin Olive Oil, without the word “Extra” is nevertheless olive juice without additives or preservatives, however it presents minor defects in its sensorial qualities. Its acidity must be below 2%.

Olive Oil

Olive oil which isn’t labelled as “Virgin” is oil which is less intense as a result of the fact that it is obtained from the mixture of refined oils and virgin oils. Refined Olive Oil is obtained by refining Virgin Oil with acidity levels above 2% softening aroma taste and colour which are typical of olive juice. Its acidity must not be above 1%.

Pomace Olive Oil

Pomace olive oil is the result of the mixture of refined pomace oil and Virgin Olive Oil. Its acidity level must be below 1%. Among its advantages we can underline its good value for money and good frying performance (it lasts many fry-ups).

Source: esenciadeolivo.es