The different varieties of olive oil
Olive oil is the cornerstone and a key ingredient of the famous Mediterranean diet. It is much healthier than any other cooking oil and healthier than other fats like butter.
But did you know that there are 4 different varieties of olive oil? Here we are going to name and explain them in detail:
Olive Pomace Oil
Olive pomace oil has nothing to do with quality olive oil and should be avoided as much as vegetable oils. Olive pomace oil is extracted from the solid material remaining after the initial oil extraction.
The process involves the use of petroleum-based solvents, primarily hexane and heat. The exact same extraction method is used in the production of soybean, sunflower, canola oil, and most other seed-derived oils.
Have you ever tried to squeeze oil from a kernel of corn?
Refined Olive Oil
Refined olive oil is made from rancid and oxidized olive oil that has been chemically and thermally treated to remove unpleasant flavors and neutralize free fatty acid content.
Refining allows producers to use spoiled olives and blend low-quality oils as the bad flavors resulting from this treatment are chemically removed.
Refined olive oil is an inferior, highly processed oil that does not possess most of the health benefits of extra virgin olive oil. It also lacks color, flavor, and aromas.
Whenever you see a bottle or can of olive oil that simply says "Olive Oil," it is likely refined. Refined olive oils also have other names to make them more attractive to the unsuspecting consumer:
Pure olive oil: Often confused with a healthy option because of the word "pure," it contains about 80% refined olive oil.
Lite Olive Oil: This is a misrepresentation of refined olive oil that supposedly has a light flavor. Too often, customers have mistaken it for a healthier product, when in fact, it has exactly the same calories as extra virgin olive oil with virtually none of the health benefits.
Virgin Olive Oil
Virgin olive oil is a lower quality unrefined olive oil. While it is free from chemical refining, the acidity levels of virgin olive oil make it a considerably inferior option to extra virgin olive oil.
Extra Virgin Olive Oil
Extra virgin olive oil is the freshly squeezed juice of the olive. It has strong flavors and aromas, is by far the healthiest cooking oil, and the only one that is made without the use of chemical solvents and industrial refining.
Producing extra virgin olive oil is a more difficult process than most people think. Starting with the care of the trees and the careful harvesting of fresh olives, to a meticulous monitoring of every step of the entire production process.
During the mechanical extraction process, the temperature must be kept below 27º C at all times. But even after bottling the oil, it is important to keep it away from heat and light.
The acidity levels of true EVOO cannot exceed 0.8% and the lower the acidity, the higher the quality. Some extra virgin olive oils can have an acidity as low as 0.1%!
Extra virgin olive oil does not remain "extra virgin" forever. Even in perfect storage conditions, the oil will degrade within a period of 2 years and lose its freshness, flavors, and aromas.
At Llàgrimes del Canigó, we only work with extra virgin olive oil to achieve an intense and balanced aroma and flavor.