One of the most used oils worldwide is olive oil. However, there are two olive oil terms that cause confusion. These are "olive oil" and "extra virgin olive oil."
Understanding the difference between each of these oils is essential to choosing the right one. Therefore, below are the characteristics and differences of these types of olive oil and which oil is most recommended for consumption:
|
TYPES OF OIL |
OBTAINING | EXTRACTION | ACIDITY | RESULT |
|
OLIVE OIL |
Refined olive oil and virgin olive oil | Refining and blending | ≤1% | Less flavor and properties |
|
EXTRA VIRGIN OLIVE OIL |
quality olives | Mechanical extraction | ≤0.8% | More flavor and properties |
Olive oil is an oil obtained by mixing extra virgin olive oil and refined oil.
To achieve this, the oil is chemically extracted from the olives and subsequently undergoes a refining process to eliminate unwanted flavors and odors.
From this entire process, an oil with less flavor and properties than extra virgin olive oil is obtained.
Olive oil is usually used for marinades, stir-fries or stir-fries, as its flavor is milder and more neutral.
Extra virgin olive oil (also known as EVOO) is the most valued oil par excellence.
It is obtained from selected olives of the best quality, through a mechanical process and cold pressed. In this way, all its natural components and properties are maintained, such as healthy fatty acids and antioxidants, thus helping to maintain good cardiovascular health and prevent chronic diseases.
Thanks to the rigorous process of extra virgin olive oil (EVOO), this oil has more flavor and intensity, with a more pronounced fruity aroma.
Extra virgin olive oil is usually used raw, and is perfect to combine with cold dishes or salads.
Organic farming brings together cultivation practices aimed at caring for the soil, using natural resources responsibly and supporting biodiversity. In an olive grove, those aims depend on day-to-day decisions about vegetation, water and the management of the land.
