Discover the differences between olive oil, virgin olive oil and extra virgin olive oil, which have different organoleptic qualities, properties and benefits.
As a result of the complaint recently made by the Organization of Consumers and Users (OCU), that there are olive oil brands that deceive the consumer by selling olive oil as ‘extra virgin’ when in reality they are only and only ‘extra’, we want to analyze the differences between virgin olive oil and extra virgin olive oil, also popularly known as extra olive oil.
There is no doubt that one of the best gastronomic products in Spain is olive oil, a characteristic and well-known product of the so-called Mediterranean diet, which is no longer just a food that from a nutritional point of view provides a great diversity of benefits. And properties, but it becomes a real delicacy in many Spanish kitchens.
What is olive oil?
As you surely know, olive oil consists of a wonderful oil of vegetable origin, which is extracted from the fruit of the olive tree, commonly known by the names of olives or olives.
Since ancient times, this oil has been extracted using a mill, which exerts pressure on the fruit. If we take into account that around a third of the olive pulp is oil, it is normal that this extraction has been done since approximately 4000 BC, when in the Fertile Crescent a mixture was made between an African variety and an Eastern variety. To produce a species with larger fruits, in order to extract its oil.
The extraction is carried out from olives or mature olives, which are between 6 to 8 months old, preferably in late autumn, since this is the time when they contain the greatest amount of oil.
For this, the olives are subjected to a first pressure in order to obtain their juice. Moreover, the subsequent processing is the one that marks the quality of the oil to a greater extent, hence all the steps are followed very carefully.
When we go to our usual supermarket, it is true that we can find a total of four varieties of olive oil: olive oil, virgin olive oil, extra virgin olive oil and olive-pomace oil.
Differences between the various types of olive oils
Olive oil
It is a type of oil that is actually a mixture of refined olive oil (not greater than 90%, which has not passed the relevant tests for taste, aroma and acidity) and virgin olive oil or extra virgin olive oil.
From both an organoleptic and a health point of view, it is the worst quality olive oil, since it does not have fewer vitamins and antioxidants.
Virgin olive oil
It is obtained directly from olives by mechanical procedures. At the same time, suitable thermal conditions intervene so that the oil is not altered.
For this, it is obtained from only four steps: washing, decanting, centrifugation and decanting.
Regarding its organoleptic properties, its acidity can rise to 2º, although from a nutritional point of view it does contain the antioxidants and vitamins that olives provide.
Extra virgin olive oil
It is undoubtedly the best oil, since the organoleptic and nutritional properties of the olives remain completely intact.
Hence, it provides a truly intense flavor and an equally unmistakable aroma. Regarding its degree of acidity, it must be less than or equal to 1º.
Why is extra olive oil better?
It is quite possible that at many times you have heard or read that extra virgin olive oil is the best option when it comes to consuming olive oil. That’s right. The reason is that it is a higher quality oil, not only in terms of organoleptic properties (in terms of flavor and aroma), but also in nutritional benefits.
Its advantages are simply greater because it has a greater amount of oleic acid. In addition, it stands out for its flavor and aroma, practically negligible in other types of olive oil.
It is also interesting if you use it regularly in frying, although it is true that it is not an appropriate consumption option, since it is able to withstand high temperatures better, being less prone to producing peroxides or becoming rancid.
