Not all olive oils are the same

Desserts

We often speak of olive oil as a unique product. As we will see below, it is not like that ... there are nuances that we should take into account when purchasing and consuming this healthy product.

Virgin olive oil These are oils obtained by physical procedures only and at a low temperature, which do not alter the organoleptic or nutritional qualities of said oil. It is an oil with the characteristics of the place of origin.

In turn, virgin olive oils are classified as:

Extra virgin olive oil (EVOO) This oil deserves a separate mention, for its exceptional quality, which we will discuss soon En Directo al Paladar.

Fine virgin olive oil Somewhat lower than extra, with an acidity between 1º and 1.5º, but excellent for consumption.

Semi-fine virgin olive oil With an acidity between 1.5º and 3º. Its packaging is not authorized, unless expressly authorized.

Lampante virgin olive oil. With an acidity greater than 3º, its direct consumption is not authorized.

Refined olive oil These are virgin olive oils, with high acidity, chemically refined. With this process the oil has lost its nature and its organoleptic qualities.

Olive oil When we purchase a bottle of “olive oil”, we are purchasing a mixture of different virgin olive oils other than lampante and refined olive oils with acidity not exceeding 1.5º.

Crude olive-pomace oil It is obtained by means of olive-pomace solvents, a by-product of the olive.

Refined olive-pomace oil It is the result of the refining of the previous one, with an acidity not exceeding 0.5º.

Olive pomace oil It is a mixture of refined pomace oil and virgin olive oils other than lampante. Its acidity is not higher than 0.3º.

And as we have already commented, EVOO, extra virgin olive oil, is the king of oils and we will talk about it in a future edition of Directo al Paladar. In the meantime, here are some posts for you to know or remember something else.

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