Olive oil

In November 2018, the Food & Drug Administration with a significant decision for the consumers around the world, acknowledged that half a spoon of extra virgin olive oil a day prevents heart attacks and heart diseases, provided that the total daily calories budget is not increased.

A relevant statement that confirms the therapeutic efficacy of extra virgin olive oil as NUTRACEUTICAL, with important preventive health effects, not only cardiovascular but also cognitive deficits, diabetes type II, in addition to the well-known anti-inflammatory properties.

Therefore, you can find different types of olive oil for different prices on the market shelves, depending on their class of nutritional value, taste and method of harvesting, processing and packaging. Olive oil falls in 6 basic types:

Description

  • Extra Virgin Olive Oil

It is a wonderful source of Omega-3 monounsaturated fatty acid and antioxidants, thanks to its Vitamin E and Polyphenol contents. All foodies and connoisseur, when tasting extra-virgin olive oil, seek for a fruity, bitter and pungent flavor, since that means the oil is rich in Polyphenols. Therefore, an extra virgin olive oil that is more bitter and pungent than another is healthier (a “plain taste” means that the oil is poor of nutritional elements!).
Extra virgin olive oil is the highest quality of olive oil and makes it the queen of oils. It is achieved by the first cold pressing of freshly picked olives and is best used in salads.

  • Virgin Olive Oil

Virgin olive oil is slightly inferior to extra virgin olive oil. The main difference between the two oils is; virgin olive oil has an acidity level higher than Extra Virgin. Virgin olive is good for cooking purpose, mainly for sauté and baking and it can be used in salads as well.

  • Refined Olive Oil

Refined olive oil is obtained by refining virgin olive oil. Refining virgin olive oil eliminates the acidity level. Refined olive oil is made for bulk consumption. Refined olive oil is considered much inferior to the other varieties of olive oil and it does not have the characteristic flavor, taste or aroma of pure olive oil. Refined olive oil suitable for cooking purposes, but not for salads.

  • Pure Olive Oil

Pure olive oil is simple olive oil. It is a blend of refined olive oil and extra virgin olive oil. It has the acidity level around 2.0%, but it is very low in nutritional value in comparison to extra virgin olive oil. Pure olive oil is good for heavy duty cooking but it’s not suitable for salads, as it lacks in taste and aroma.

  • Olive Pomace Oil

Olive pomace oil is very similar to pure olive oil. When all the oil and water is extracted from olives, there is still some oil residue left that can be extracted from olive pomace. This oil extracted from olive pomace carries none of the nutrition’s, taste and aroma of extra virgin olive oil. This olive pomace oil is then blended with virgin olive oil to impart some of the benefits of olive oil. Olive pomace oil is good for high heat cooking.

  • LITE Olive Oil or LIGHT Olive Oil

Generally, the term “lite” is taken as low in calories, but it’s not the same case with olive oil. Lite olive oil is actually a very low grade of olive oil. It has the same number of calories in it, but is low in nutrition’s, taste and aroma of olive oil. Light or Lite olive oil is suitable for cooking or baking, where the fruity olive flavor would be objectionable.