Olive
Oil - Home Page
The
Olive and Olive Oil
Uses
of Olive Oil
Benefits
of Olive Oil
Olive
Oil and Health
Olive
Oil and Beauty
Olive
Oil and Hands
History
of Olive Oil
Types
of Olive Oil
Countries
and Olive Oil
Olive
Oil in Recipes
An
Olive Oil Story
Olive
Oil Recipes:
Olive
Oil in Dressings
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Oil in Salads
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Oil Recipes
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Types of Olive Oil
Olive oil is a type
of oil obtained solely from the fruit of the olive tree, a crop traditionally
grown in the warm climate of many Mediterranean countries. There are many
different types and grades of olive oil, but the major criterion is that
the oil must only originate from the olive fruit.
Virgin olive oils are made using only methods that do not alter
the oil. Mechanical or other physical processes can be used, but solvents
or re-esterification methods cannot. Virgin oils are classed as fit for
food consumption and are graded according to taste and aroma.
Extra Virgin olive oil is the highest quality of all olive oils,
but accounts for less than 10% of all olive oil production. It should
contain more than 0.8% acidity. It has a superior taste and aroma.
Virgin olive oil is a lower quality olive oil, but it should contain
no more than 2% acidity. It is generally considered to have a good taste.
Ordinary virgin olive oil is classed as having less than 3.3% acidity
and is considered inferior oil without much flavor.
Refined olive oil is oil obtained using refining methods that do
not alter the glyceridic structure of the oil. As much as 50% of the olive
oil produced in the Mediterranean region is of poor quality and as such,
it needs to be refined to make it edible. No solvents are used, but typical
processes include charcoal and other chemical or physical filters. The
end product is usually tasteless and lacking in any quality whatsoever.
Indeed, may countries consider it unfit for human consumption.
Pure olive oil and olive oil are a blend of better quality
virgin olive oil mixed with refined olive oil. The higher the quantity
of virgin olive oil, the better quality the end product will be. Usually
oil described as "light" or "extra light" contains
a higher proportion of refined oil and is likely to lack a strong flavor.
Olive pomace oils are made from treating the ground flesh and olive
pits left over from the pressing process, with solvents.
Crude olive pomace oil is considered inferior and is only used
for making soap, or in industry.
Refined olive pomace oil is blended with virgin olive oil and is
fit for human consumption.
Lampante virgin olive oil comes from bad fruit or careless processing.
It is defined as having more than 3.3% acidity and is only used in for
industrial purposes.
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