difference between olive oil, extra virgin olive oil
what is the difference between olive oil and extra virgin olive oil? does the quality of the oil vary? the price?
Generally we talk about olive oil, extra virgin olive oil, extra virgin olive oil, without paying much attention to the true meaning and the differences that exist between the various oils.
if we pay attention, there is a precise classification of oils, based on the chemical-physical characteristics of the oil and on the organoleptic properties.
consequently the price of oil also varies according to the type, and when we go to buy oil we pay attention to what is indicated on the label.
Oil is a food product obtained from the pressing of olives. The " virgin " oil is obtained through the mechanical pressing of the olives, without the use of solvents to extract the oils from the paste.
Olive oils (non-virgin) are obtained by refining the oils or by solvent extraction.
consequently the extra virgin olive oil is qualitatively superior compared to olive oils.
the European regulation sets precise parameters in order to be able to define an extra virgin olive oil.
here is a brief description of the different olive oils
EXTRAVEERGIN OLIVE OIL
they are oils obtained exclusively with mechanical extraction, they must have an acidity (i.e. a quantity of free fatty acids) lower than 0.8%. it is also commonly abbreviated to " EVO oil"
have a well-defined fatty acid composition, and a series of parameters beyond which the oil does not fall into the "extra virgin" category
Virgin OLIVE OIL
they are oils obtained exclusively with mechanical extraction, they must have an acidity (i.e. a quantity of free fatty acids) lower than 2%
Lampante OLIVE OIL
they are oils obtained exclusively with mechanical extraction, have an acidity higher than 2% and may NOT be intended for consumption
OLIVE OIL Refined
they are oils obtained by rectifying lampante oils with physical and chemical methods, they have an acidity of less than 0.3%
OLIVE OIL
are oils obtained by mixing refined oils and virgin olive oils have an acidity of less than 1.0%
POMASA OIL
From the by-product obtained from the pressing of the olives, the pomace, it is possible to extract the oil residues.