How to choose the right olive oil - Types of Olive Oils
If one has knowledge about
the various grades or types of olive oil, one can choose the right one
according to their needs and partake of its health benefits and wholesome
flavor. Here is a description of each type of olive oil with its benefits and
drawbacks.
1. Extra-virgin olive oil
In order to make
extra-virgin olive oil, a mechanical procedure is made use of to extract the
juice of olives. First, by smashing the olives to a pulp, a mash is obtained.
This mash is whirled around in order to enable the separation of the juice from
the pulp and the stone. The pulp that gets separated is also known as the sub-product.
Extra-virgin olive oil is a
completely natural product and forms an important part of the Mediterranean
cuisine. This oil retains the organoleptic features of the olive fruit.
Remember
Extra-virgin olive oils can be
categorized into various sub-types based on their flavor and acidity levels.
When the olive oil has acidity lower than 0.8 degrees, it is considered to be
of the best quality olive oil.
Advantages
1.
Completely natural product
2.
Less acidic; lower than 0.8 degrees. Lesser the acidity level, higher
the quality of olive oil.
Drawbacks
Costly, although the quality is superior
to all other olive oils.
2. Virgin olive oil
The grade of olive oil
that is just a notch lower than extra-virgin olive oil is virgin olive oil.
This type of oil is obtained by cold pressing the olive fruit. Virgin olive oil
tastes and smells fruitier and is lighter. There are various methods in which
virgin olive oil is obtained. Thus, the oil generally has an acidity level
lower than 2% and is considered a little defective.
3. Refined olive oil
Refined olive oil is not fit for human
consumption and is produced by refining extra-virgin olive oil. During the
chemical process that produces refined olive oil, the color, smell, and debris
are removed. Its quality is good enough to be combined with extra-virgin olive
oil to derive “pure” olive oil. Refined olive oil is not sold as edible oil but
is used in industries such as pharmaceuticals, tinned food, and cosmetics.
4. Pure olive oil
Pure olive oil is obtained by combining
extra-virgin olive oil and refined olive oil in a 25%:75% ratio.
Advantages
1.
Pure olive oil has an intense flavor due to the presence of 20%
extra-virgin olive oil that has acidity lower than 0.7 degrees
2.
Less expensive than extra-virgin olive oil
Disadvantages
1.
Not completely natural, although of good quality
2.
There is no fixed proportion for mixing extra-virgin oil and refined
olive oil to make pure olive oil. Thus, certain brands of pure olive oil hardly
contain significant amounts of extra-virgin olive oil, thus rendering it
tasteless. This difference is reflected in the difference in price of the oil.
5. Pomace olive oil
Pomace olive oil is derived from the
subproduct i.e. the pulp obtained after separation of olive juice from the
mash. This oil is then refined to improve its quality. Finally, it is combined
with extra-virgin olive oil in the ratio 95%:5%.
Advantages
1.
Less expensive as compared to extra-virgin olive oil or pure olive oil
2.
More conducive to good health as compared to vegetable oils like
sunflower oil and soya oil
Disadvantages
Its benefits can be obtained only if the pomace oil is properly refined.
6. Salad olive oil
Salad olive oil is made by combining
extra-virgin olive oil with any vegetable-based oil such as soya oil, sunflower
oil, or mixed-seed oil in the ratio 15%:85%. Also known as “blended oil,” it is
not allowed to be sold in countries which produce olive oil. However, in other
countries, blended oil has proved to be quite popular.
Advantages
1.
Less expensive than other grades of olive oil
2.
More flavor if the extra-virgin olive oil used in the combination is
strong
Disadvantages
Does not provide as many health benefits
as other grades of olive oil since it has more of the properties of vegetable
oil.
