What is extra virgin olive oil?
Extra virgin olive oil is the most qualitative category of olive oil in Europe. It is obtained only by mechanical processes, without chemical treatment or refining. To be classified as extra virgin, the oil must meet strict criteria:
- Free acidity less than 0.8% (expressed as oleic acid), indicating a fresh and slightly oxidized oil
- Extraction by cold extraction or mechanical centrifugation
- Absence of organoleptic defects (perfect taste and smell, without rancidness or fermentation)
This oil is rich in polyphenols, natural antioxidants and vitamins.
What is classic olive oil?
The classic olive oil, often called pure or refined olive oil, is usually a mixture of refined olive oil (chemically or thermally treated) and virgin olive oil. Its main characteristics are:
- Higher acidity, up to 1-3%
- Less flavor and natural flavors than extra virgin oil
- Less rich in antioxidants and vitamins
- more affordable price
It is often used for high-temperature cooking because it withstands heat better.
How to choose your olive oil?
- To savor the aromas and benefits, prefer extra virgin olive oil in seasoning, salads or sweet cooking.
- For prolonged frying or cooking, classic olive oil is more suitable thanks to its thermal resistance.
- Always check the harvest date and origin to ensure freshness and quality, especially for extra virgin oil.
Olive oil is a pillar of Mediterranean cuisine, known for its taste qualities and health benefits. However, there are several categories of olive oil, and it can be difficult to distinguish extra virgin olive oil from classic olive oil. This page helps you understand their differences, uses and characteristics.
Conclusion
Extra virgin olive oil stands for superior quality, rich flavors and nutritional benefits. The classic olive oil, more refined, is ideal for cooking at high temperatures. Knowing these differences allows you to choose consciously, to combine taste pleasure and health.
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