What are the Differences Between Types of Olive Oil?
When it comes to olive oil, most people I know have no clue whatsoever how to choose which one to buy at the store. I understand completely. Between the "virgin," "extra virgin," "premium extra virgin," "fine virgin," "semi-fine virgin," just plain "pure olive oil" and so on, how are we supposed to know what to get? And what does this "virgin" stuff even mean? I've done some research, and here are the basics of olive oil classification.
Extra virgin olive oil is considered the finest type. Buttery and bright yellow in color, it's the variety best suited for uncooked dishes, for salad dressings, bread dipping, or as a condiment added for flavor. By the International Olive Oil Commission (IOOC) standards, it must have no more than 0.8% acidity. Virgin olive oil is simply the same type of oil, but with an acidity above 0.8% and less than 2%. The quality is generally good, but because it's not as tasty as extra virgin oil, it's more commonly used for cooking or as part of a mixture, rather than as a primary ingredient.
But what about this "virgin" thing? What does that mean? Well, it means basically what you would expect it to mean if you consider the traditional meanings of the word. Virgin oil is in its natural state; it's unrefined, unprocessed, and unsullied. Of course, there's a process for extracting oil from olives, but this involves relatively simple pressing, extraction, and straining of the oil. When an olive oil is bottled directly after this extraction process, it is virgin. If it goes on for more processing, it is not virgin.
And as for the acidity content, that's determined by a combination of the natural qualities of the olives and the processing techniques. The acids in olives come from the naturally fatty ingredients that give olive oil its special qualities, including oleic acid and palmitic acid. Finer olive oils deliver these fats in smaller quantities, which makes those oils thinner and lower in fat and caloric content. But don't be fooled by the "low-fat" thing, as these are some of the healthiest fats out there, with plenty of omega-3 and omega-6 fatty acids, which have tons of health benefits.
Non-virgin olive oils are those that have been further processed after the pressing procedures. Processing may involve cooking, mixing, or reducing acidity content. Some non-virgin olive oils are processed to be used in things such as beauty and cosmetic products. Other less processed non-virgin olive oils are used in jarred or canned products like olives, sundried tomatoes, and artichoke hearts.
At the grocery store, the cheaper olive oils you find on the shelf are usually mixtures of virgin olive oils and non-virgin olive oils. In general, these are recommended for cooking and not as condiments or salad dressings, but they can work in a pinch, if high-quality flavor is not the biggest priority. Personally, I like to invest in higher quality, organic extra virgin olive oils for all purposes, even for cooking. Even though olive oil might only be a minor ingredient in some types of dishes, the difference is noticeable.
Extra virgin olive oil is considered the finest type. Buttery and bright yellow in color, it's the variety best suited for uncooked dishes, for salad dressings, bread dipping, or as a condiment added for flavor. By the International Olive Oil Commission (IOOC) standards, it must have no more than 0.8% acidity. Virgin olive oil is simply the same type of oil, but with an acidity above 0.8% and less than 2%. The quality is generally good, but because it's not as tasty as extra virgin oil, it's more commonly used for cooking or as part of a mixture, rather than as a primary ingredient.
But what about this "virgin" thing? What does that mean? Well, it means basically what you would expect it to mean if you consider the traditional meanings of the word. Virgin oil is in its natural state; it's unrefined, unprocessed, and unsullied. Of course, there's a process for extracting oil from olives, but this involves relatively simple pressing, extraction, and straining of the oil. When an olive oil is bottled directly after this extraction process, it is virgin. If it goes on for more processing, it is not virgin.
And as for the acidity content, that's determined by a combination of the natural qualities of the olives and the processing techniques. The acids in olives come from the naturally fatty ingredients that give olive oil its special qualities, including oleic acid and palmitic acid. Finer olive oils deliver these fats in smaller quantities, which makes those oils thinner and lower in fat and caloric content. But don't be fooled by the "low-fat" thing, as these are some of the healthiest fats out there, with plenty of omega-3 and omega-6 fatty acids, which have tons of health benefits.
Non-virgin olive oils are those that have been further processed after the pressing procedures. Processing may involve cooking, mixing, or reducing acidity content. Some non-virgin olive oils are processed to be used in things such as beauty and cosmetic products. Other less processed non-virgin olive oils are used in jarred or canned products like olives, sundried tomatoes, and artichoke hearts.
At the grocery store, the cheaper olive oils you find on the shelf are usually mixtures of virgin olive oils and non-virgin olive oils. In general, these are recommended for cooking and not as condiments or salad dressings, but they can work in a pinch, if high-quality flavor is not the biggest priority. Personally, I like to invest in higher quality, organic extra virgin olive oils for all purposes, even for cooking. Even though olive oil might only be a minor ingredient in some types of dishes, the difference is noticeable.
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