Have you ever wondered what makes olive oil Virgin or Extra Virgin? This may come up as unknown to many people. At Chex, we found it helpful to do a little research to answer these questions you may have! more…
There are actually four kinds of olive oils; Virgin, Extra-Virgin, Light, and Pure olive oil. Factors that may influence the type can range from acidity percentages to the way it was pressed.
Let’s break it down.
Virgin olive oil is pure and unblended. It has a higher acidity than most – up to 2 percent. It comes directly from virgin oil production only, but is of a slightly lower quality. Virgin olive oil is considered to have good taste.
Extra Virgin olive oil is classically produced from the first pressing of olives. This allows it to be the most pure, the least acidic (less than 0.8 percent), and the best tasting! It is generally more expensive, but the most flavorful of all!
Pure olive oil is a blend of refined pomace and virgin oil. Pomace is produced by processing the leftovers of the virgin olive oil extraction. This blend only contains about 5 to 10 percent virgin olive oil and is much cheaper to produce! It may not have the best flavor, but it’s great for your frying and cooking needs!
Light olive oil may have you thinking that it’s lower in fat—well, it’s actually not! It simply means that the oil is made from refined olive oil. It is made using mechanical, thermal, or chemical means so it may be fit for consumption. This resulting oil is lighter in color and less flavorful.