Olive oil is one of the most prized ingredients in world gastronomy, but not everyone knows the differences between the most common types of oil: virgin, extra virgin and other refined types.
Understanding these differences is essential to choosing the right product according to your culinary needs and taste and quality preferences.
Extra virgin olive oil
Extra virgin olive oil is considered the highest grade of olive oil. It is obtained directly from the olives and exclusively by mechanical processes, without the use of chemicals or heat treatments.
To be classified as extra virgin, the oil must have a free acidity (expressed in oleic acid) of up to 0.8% and pass rigorous sensory tests that guarantee the absence of defects and the presence of fruity aromas and flavors. This type of oil is ideal for dressing salads, breads and finishing dishes, offering a fresh and complex flavor.
Virgin olive oil
Virgin olive oil is also produced by mechanical methods and is less processed than refined versions. Its acidity can reach up to 2%, and it can have slight sensory imperfections, although it retains much of the healthy properties and flavor of the olives. Virgin olive oil is a more affordable option than extra virgin. It can be used in both low-temperature cooking and cold preparations.
Refined and regular olive oils
Refined olive oils undergo a process of chemical and thermal treatment to remove impurities and sensory defects. As a result, they have practically zero acidity (usually less than 0.3%), but also lose a significant part of their flavor and nutritional benefits.
These oils are often mixed with virgin olive oils to improve their flavor and color, giving rise to common olive oil or “azeite de oliva”, which is usually more affordable and is mainly suitable for cooking and frying.
Olive oil will continue to be expensive
How not to get scammed
To avoid being misled when choosing between the various types of olive oil, it’s important to pay attention to a few aspects:
- Labeling: Check the product label. A legitimate extra virgin olive oil will have clear information about its acidity (it should be less than 0.8%) and origin. Make sure the product actually carries this classification and not just the word “virgin” or “pure”, which can indicate mixtures.
- Acidity: Acidity is not something that is perceptible to the palate, but rather an indicator of quality that can be checked on the packaging. Extra virgin olive oils have a maximum acidity of 0.8%, while virgin olive oils can have up to 2%.
- Harvest date and shelf life: A good olive oil should indicate the date the olives were harvested. The more recent, the better the taste and quality. Also, pay attention to the expiry date to ensure that the oil is fresh.
- Color and packaging: The color of the oil can vary from deep green to golden yellow, but it doesn’t indicate quality. The packaging is important: prefer oils in dark bottles, which protect the product from light and preserve its properties better.
- Taste and aroma: If possible, try the oil. Extra virgin has a more fruity, slightly spicy and bitter taste and aroma, indicating greater freshness and quality.
- Price: Quality olive oils, especially extra virgin, tend to have a higher price due to the more rigorous production process. Be wary of products with prices that are too low for the “extra virgin” category.
With these tips, you can finally choose the olive oil that really corresponds to its classification and expected quality, avoiding fraud and ensuring that you have an authentic product on your table.
How to choose the best olive oil
To choose the ideal olive oil, take into account its intended use. Extra virgin is perfect for dishes that require more flavor and quality, while virgin is a good intermediate option. For cooking that requires high temperatures, refined olive oils may be more suitable.
Extra virgin and virgin olive oils contain natural antioxidants such as polyphenols, which help prevent cardiovascular diseases and have anti-inflammatory properties. Refined olive oils, on the other hand, have a lower amount of these compounds due to the refining process.
Therefore, knowing these differences helps us to make better use of the qualities of each type of oil, highlighting its characteristics and optimizing its applications in the kitchen.