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.
