We all know that there are three different types of olive oil: olive oil, virgin olive oil and extra virgin olive oil. Nevertheless, not everyone knows the difference between them. If you like olive oil as much as I do then it’s important that you know these differences so you can always choose the one that’s the highest quality.
OLIVE OIL
This olive oil is lower quality. It is usually a mix of virgin olive oil and refined olive oil. And what is refined olive oil? The oil made from lampante – defective olive juice – and pomace – residues. This oil goes through a chemical refining process in order to become an edible product. After reading this, you will agree with me that it will be healthier eating extra virgin olive oil, which has a highest quality.
VIRGIN OLIVE OIL VS EXTRA VIRGIN OLIVE OIL
Virgin olive oil and extra virgin olive oil are natural; that’s to say, they don’t go through a refining process. These are oils that are obtained from natural, unspoiled olive juice. This means that they have all the nutritional properties.
Virgin olive oil is of a lower quality than extra virgin. This is because it goes through a degradation process when green olives are harvested. It is still a healthy oil, but their acidity levels increase and, therefore, their beneficial health properties are reduced.
Extra virgin olive oil is the highest quality as it is taken from 100% natural olive juice using mechanical processes and when cold. This type of oil is difficult to obtain because of the high standards of extraction required (the olive must be in perfect condition and at this optimum ripening point to obtain EVOO). In addition, its taste and aroma are unmatched.
The difference between virgin olive oil and extra virgin olive oil is a question of quality and experience. The most refined palates know how to distinguish between when they are tasting liquid gold, and when they are tasting low quality oil. This is why at Carapelli we are dedicated to producing extra virgin olive oils, to be ensure maximum enjoyment and good health.
