Olive oil is one of the basic foods of the Mediterranean diet and its beneficial nutritional properties are numerous. It is a good source of important antioxidants, such as vitamin E. In addition, it provides the body with essential fatty acids, especially oleic acid, an excellent protector of the circulatory system.
In supermarkets you can find many types of oils from different types of olives, their specific denominations are related to their quality and their extraction process. If you have doubts about the difference between virgin olive oil and extra virgin olive oil, we will explain it to you in this article. Know the difference between virgin olive oil and extra virgin olive oil. Know the difference between virgin olive oil and extra virgin olive oil.
The main types of Olive Oils that you can find in the market are:
- Extra Virgin Olive Oil
- Virgin Olive Oil
- Olive oil
What is the difference between virgin and extra virgin olive oil?
To understand the difference between virgin and extra virgin olive oil, you need to understand the process from harvesting the olives to their conversion into oil.
From the previous process, the tasting begins, here the organoleptic properties (flavor, aroma, texture) of each oil and its acidity are determined. In addition to differing in the harvesting and conversion process, the main difference is in the degree of acidity.
- Extra virgin olive oil: if you find a fruity flavor in the olive oil, it means that it has no defects and has a free acidity less than or equal to 0.8, which is why it is classified as “extra virgin”.
- Virgin olive oil: if you find during the organoleptic tasting that the olive oil has small defects in aroma or flavor and a free acidity between 0.8 and 2.0, it is classified as “virgin”.
It is important that you understand that the acidity you perceive on your palate does not correspond to the real acidity that is the result of a chemical analysis.
Both extra virgin olive oil and virgin olive oil have the same amount of antioxidants.
How do I know if an extra virgin olive oil is good?
First of all, you must be clear that virgin olive oil and extra virgin olive oil are of great quality and in many cases choosing which one to choose is a matter of taste and culinary preferences. If you wonder how to distinguish virgin olive oil from extra virgin olive oil in the supermarket, check the label of the selected product, since it must have the type of oil.
In addition, the label provides valuable information on whether the extra virgin olive oil is good for you. Take into account the following data:
- Place of origin: it is important that it is from the Denomination of Origin.
- Date of harvest and packaging: although well-preserved oils do not lose value, their properties (fragrance, flavor, etc.) change subtly over time That is why you should choose an oil with a packaging date not too far away. Make sure the container is completely sealed (to prevent oxidation) and opaque (to prevent light to oil).
- Degree of acidity: as we have already told you, the maximum acidity of extra virgin olive oil should not exceed 0.8. If it has less acid than indicated, its quality will be better.
- Type of olive: hojiblanca, picual, arbequina, etc. are the types of olives commonly used to produce extra virgin olive oil. Each of them provides excellent results and good quality oils. Type of olive: hojiblanca, picual, arbequina, etc. are the types of olives commonly used to produce extra virgin olive oil. Each of them provides excellent results and good quality oils.
The effort and commitment to the daily care of the olive trees on the farm, rigorous monitoring and the application of the highest quality standards in the production of products in the factory, and ultimately the use of appropriate techniques for the production of the cellar oils that once produced, will give “real” extra virgin olive oil, a perfect product to enjoy at the table with a multitude of health benefits.