Virgin and extra virgin olive oil: differences

Extra Virgin olive oil is the one whose levels of acidity Chemically, it has less than 0,8º and organoleptically it has no defects. Similarly, Virgin olive oil is that whose chemical acidity levels must be less than or equal to 2º and whose median defect score in a tasting panel is less than or equal to 2,5.

It is clear that olive oil is one of the pillars of the Mediterranean dietRecognized by numerous nutritionists worldwide. However, when we're standing in the supermarket aisle, we might have doubts about the differences between the two. In any case, both are pure olive juice extracted by mechanical means, generally by centrifugation, but in no case are they subjected to the refining process.

The differences appear during the olive processingIn reality, the olive variety has little influence on the quality of the extracted olive oil. Even wild olives can yield an excellent extra virgin olive oil if the process is done correctly.

The key is in the process

Extra virgin olive oil is obtained from olives that they are pressed quicklyTherefore, it has low acidity and its aroma and flavor remain intact. It thus possesses a fruity flavorIdeal for salads, rich in vitamin E and unsaturated fatty acids. They are also ideal for use in high temperaturesBaking, frying, deep-frying, and grilling are all good cooking methods. Therefore, we recommend always buy extra virgin olive oilIt only costs a little more than the "normal" one, but the flavor and aroma, and the health benefits more than make up for it.

Where does the difference between Extra Virgin and Virgin originate?

How much more care and dedication The better the quality of the olives in the grove, the better the results will be at the mill and consequently in the final product. Specifically, this refers to the crop careProtection against pests and favorable weather conditions will be key to obtaining a healthy olive.

Another key factor in obtaining the highest quality oil is the harvestIndeed, olives must be harvested at the optimal stage of ripeness, directly from the tree (picked from the tree). Furthermore, techniques that minimize damage to the olives must be used to avoid injuries that could lead to oxidation and loss of quality.

La grinding The olives must be processed as soon as possible after harvesting to prevent damage and exposure to unsuitable temperatures. Failure to act quickly can lead to spoilage. Furthermore, they must be processed "cold". below 27º.

Once the oil has been extracted, it must preserve in the winery's storage tanks, at a controlled temperature. If it is also unfiltered olive oilThis must be "cleaned" regularly to remove the sediment that naturally settles. Indeed, these oils are highly sought after, but more delicate than its filtered "siblings". Any anomaly, malpractice or negligence in any of these processes will make the difference between a true Perfect "Extra Virgin" Olive Oil and a Virgin Olive Oil.

refined oil

Instead, refined olive oil It is the lowest quality. Unfortunately, its "refined" label misleads many consumers. Because it is extracted from damaged olives, picked from the ground, with fermentation processes already underway, the oil has a bad taste and smell.

In fact, it is called Lampante because it was formerly used in oil lamps. Therefore, it is "refined" at high temperatures using chemical processes. However, this "refining" also remove along its path all its beneficial organoleptic properties.