Olive oil is one of the essential ingredients of the Mediterranean diet and its nutritional benefits are numerous. It is a source of important antioxidants, such as vitamin E. In addition, it provides the body with essential fatty acids, mainly oleic acid, an excellent protector of cardiovascular health.
In the supermarket we can find a wide variety of oils from different types of olives and with specific names that refer to their quality and their extraction process. If you have doubts about what extra virgin olive oil or virgin olive oil means, in this oneHOWTO article we clarify them. Find out what the difference between virgin and extra virgin olive oil.
What are the differences between a virgin and extra virgin olive oil
To understand the difference between virgin and extra virgin olive oil, it is necessary to know, even minimally, the process that takes place from the moment the olive is harvested until it is transformed into oil and reaches the consumer, since the difference is in the process of making each oil.
Knowing how extra virgin olive oil is made is the key to knowing the difference with other oils. When the olive is at its optimum point, it is harvested and, once in the oil mill, a first screening is carried out to remove remains of leaves or branches. The next step is the extraction of the oil, which is carried out exclusively by mechanical means, generally exerting pressure on the olives to extract the oil.
From here, the tasting process begins, which is what will determine the organoleptic properties (flavor, aroma, texture) of each oil and also its degree of acidity. Both concepts will be those that establish the quality of the oil and its final rating: virgin or extra virgin. This is the difference according to these criteria:
- Extra virgin olive oil: at the time of tasting, an extra virgin olive oil must obtain an average score equal to 0, something that indicates its highest quality. In an extra virgin olive oil, no flaw will be seen in the tasting. Also, to obtain this category, your acidity level cannot exceed 0.8 degrees.
- Virgin olive oil: when a score between 0 and 2.5 is obtained in the tasting panel, it is considered a virgin olive oil (not extra). In addition, its acidity is between 0.8 and 2 degrees. If it exceeds those two degrees and the score of 2.5 could not be considered virgin olive oil, but only olive oil.
In any case, both are excellent quality oils with many benefits for our body. Take a look at this other article on How Olive Oil Helps You Health.
How to know if an extra virgin olive oil is good
First of all, it must be made clear that both virgin olive oil and extra virgin olive oil are of excellent quality and choosing one or the other is, on many occasions, a matter of tastes and culinary preferences. If in the supermarket lineman you consider how to differentiate a virgin olive oil from an extra virgin olive oil, look at the product labeling that you choose because it must include the type of oil in question.
Also the labeling, together with the observation itself, can give you valuable information to know if an extra virgin olive oil is good. Keep in mind:
- Place of origin: having a Denomination of Origin is always a guarantee.
- Harvest and packaging date: although the oil, well preserved, does not expire, its characteristics (aroma, flavor …) may suffer small alterations over time. For this reason, it is advisable to opt for an oil with a packaging date not too far off in time. Check that the container is totally airtight (to avoid oxidation) and opaque (to protect the oil from the action of light).
- Degree of acidity: as we have indicated, the maximum degree of acidity of extra virgin olive oil cannot exceed 0.8. If it has an even lower acidity, its quality will be excellent.
- Type of olive: hojiblanca, picual, arbequina, etc. are the varieties of olives commonly used in the production of extra virgin olive oil. Any of them gives magnificent results and a top quality oil. Choosing one or the other is a matter of taste, but, when tasting the oil, it should always maintain an intense flavor with a fruity touch, essential in an extra virgin.
Besides having many health benefits, olive oil can be used for cosmetic purposes. Discover the best beauty tips with olive oil.
Other types of olive oil
With the olive oil obtained from the extraction of the olive juice and also with the remains of the olive fruit itself (bones and skins) other types of oils that are frequently used in the kitchen are produced. In the supermarket we have the following types of olive oil at our fingertips:
- Olive oil: it is the result of mixing, in certain proportions, a virgin olive oil with other oils, such as pomace or lampante.
- Lampante olive oil: it is the oil with acidity greater than 2 degrees and that in the tasting exceeds the score of 2.5.
- Refined olive oil: it is low-quality olive oil that is subjected to processes that enhance its aroma and flavor in an artificial way (refined).
- Pomace olive oil: comes from pressing the skins of olives, which can also be used.
Now that you know the difference between virgin and extra virgin olive oil, do not miss these other Curiosities of olive oil.
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