Types of olive oil.

The olive oil is is a key element of the Mediterranean diet, but despite having used so much, not many people know to distinguish the different types of olive oil that can be found.

Depending on its flavor, its composition or its acidity, among other things, and the production process (mechanical process or chemical process), we can find the following types of olive oil:

Extra Virgin Olive Oil

AOVE is the olive oil with the highest quality and best flavor. It is produced through mechanical processes, its acidity must be less than 0,8º and the olives used to produce it cannot be spoiled or fallen, but rather at their perfect ripening point

Among all types of olive oil, this is the purest and healthiest, as it contains a 100% olive juice. But since there would not be enough AOVE available in the oil mills to satisfy the high demand for olive oil, other types of olive oil are also necessary and perfectly suitable for food.

Virgin Olive Oil

Virgin olive oil us extracted through mechanical processes, just like AOVE. However, the olive used for its production does not necessarily have to be at its best ripening moment or in a perfect state, so so the quality is a bit worse than that of extra olive oil.

Its acidity can reach up to 2º and the main characteristic that differentiates it from the previous one is it the taste and smell. However, this is one of the most used types of olive on daily basis, although in this case, it is used more for cooking than seasoning.

Lampante olive oil

This olive oil is produced with the last olives of the harvest, those that are no longer in such good condition or have already fallen from the tree. Some are already in the fermentation process, which makes the smell and taste of this oil unpleasant, so is not suitable for use in food..

Not being ready to be consumed , it will be taken to refineries to be able to produce other types of oils and products..

Refined and Virgin Olive Oil

Olive oil is made up of refined oils and virgin oils or even extra virgin olive oil, but de amount of virgin olive oil is usually only 10% or 15% of the total, the rest being refined oils

The olive pomace oil, like this, it also mixed with refined oils for sale to the final consumer. It is one of the most used in bars and restaurants due to its price and because it meets the basic functions of olive oil.

The acidity and other characteristics of ordinary olive oil can be modified to such an extent that it practically does not taste or smell at all.

Olive oil forms a fundamental part of our diet, therefore, it is essential to know how to distinguish the different types of olive oil, their characteristics and their benefits or drawbacks. Remember that, although olive oil is famous for being healthy, not all olive oil meet this characteristic , and depending on the function you want to give it, you can choose between one type on another.