TYPES OF OIL

THERE ARE DIFFERENT TYPES OF OLIVE OIL IS NEEDED TO KNOW SO WE CAN MAKE A BETTER USE OF THEM. OFFICIAL CATEGORY (LEGALLY PURSUANT TO THE EUROPEAN UNION) ARE AS FOLLOWS


1. VIRGIN OLIVE OIL

The olive oil is the fruit juice that comes directly from the mill. Obtained exclusively by mechanical

The olive oil is the fruit juice that comes directly from the mill. Obtained solely by mechanical or other physical means under conditions especially térmicas- not lead to alterations in the oil, which has not undergone any treatment other than washing, decantation, centrifugation and filtration. It is a natural product that preserves the taste, aroma and vitamins of the fruit. Not involved in any process or manufacturing chemical.

That virgin olive oil obtained directly from olives, is classified into three different grades attending to chemical analysis and organoleptic (sensory).

EXTRA VIRGIN OLIVE OIL

EXTRA VIRGIN OLIVE OIL

Absolutely impeccable taste and acidity (expressed as oleic acid), less than 0.8 °

Those virgin olive oils that have optimal both chemical analysis and sensory results. In the result of the tasting, fruity median must be greater than 0 and can not have any defect.

VIRGIN OLIVE OIL

VIRGIN OLIVE OIL

Tasteful and with less than 2nd acidity (also called "fine virgin olive oil" in the stages of production and wholesale trade).

Are oils which are not optimal are very good products. They have small sensory defects that prevent them from being classified as extra virgin but remain perfectly fit and fine for human consumption.

OLIVE OIL LAMPANTE

OLIVE OIL LAMPANTE

It qualifies as olive oil lampant those virgin olive oils that have obvious defects in its organoleptic characteristics.

Besides its chemical composition is significantly worse than the extra virgin olive oils and virgin. They are not suitable for human consumption and are sent to refineries where they are processed.


2. REFINED OLIVE OIL

The lamp oil is sent to refineries where they undergo a physical-chemical refining process that relieves them of any unwanted particles along with the smell, taste and color, leaving an odorless, tasteless oil. The refined oil is still rich in monounsaturated fatty acids, but has lost its natural antioxidants. Refined olive oil is not traded directly.


3. OLIVE OIL

It is a composition of refined olive oil and virgin olive oil or extra virgin olive oil with a maximum acidity of 1. There is no regulation on the percentage of extra virgin olive oil that should bring the mixture, and although general features usually takes between 60% and 90% of refined olive oil and between 10% and 40% olive oil virgin (virgin or extra virgin), can indeed be only 2% olive oil and 98% of refined olive oil. Although it is rich in monounsaturated fatty acids do not have the same natural antioxidants, (which provide greater benefit to health), with the virgin olive oils since a large proportion has been chemically treated in refineries.


4. REFINED OIL MARC

A solids are discarded in the process of obtaining virgin olive oil is added some organic solvents to extract more oil. This oil obtained by solvent is brought to special refineries where they removed the solvent along with its bad taste and odor to turn it into an odorless, tasteless oil. The refined pomace oil is not traded directly.


5. OLIVE OIL MARC

It is a composition of refined pomace oil and virgin olive oil or extra virgin olive oil with a maximum acidity of 1. It usually takes about 90% - 95% of refined pomace oil and 10% - 5% olive oil (extra virgin or virgin). It is a second oil quality, not sold in our country and generally exported to non-producing countries. This composition if it is fit for human consumption, being used mostly for frying by food industries and is not recommended for use in oil.

Without doubt, the best oil is EXTRA VIRGIN OLIVE OIL

  • Without doubt, the best oil is EXTRA VIRGIN OLIVE OIL