Varieties of Olive Oil

If you have ever wondered what the difference between extra-virgin and just plain 'ol virgin was in the world of olive oils, consider the following information that will help you know the difference next time you go shopping:

Extra-Virgin Olive Oil

In order to gain the distinction of extra-virgin olive oil, the oil should possess less than 1% acidity and was produced by an initial press of the olive fruit that has gone through what is known as the cold pressing process. While there are a lot of olive oils that claim an extra-virgin status, the majority actually meets the very minimum requirement. Extra virgin denotes a chemical requirement that should not be used as an accurate measure of quality and taste.

Virgin Olive Oil

Virgin olive oil is made from olives that are slightly riper than the ones generated for extra-virgin oil. While virgin olive oil is made in the same manner, it is considered a lower quality of virgin oil. The acidity associated with this selection is of a slightly higher level of 1 ½ %.

Pure Olive Oil

Pure olive oil is often referred to as olive oil and usually is made through a second cold pressing process or undergoes chemical extraction of olives left behind after the first pressing. Pure olive oil (also known as commercial grade oil) is lighter in color and tastes blander than virgin olive oil. When you need general-purpose oil, this is the selection to seek out. 

Light & Extra Light Olive Oil

Some grocery stores carry olive oil that states it is "light" or "extra light," which shows no calorie differentiation but is also viewed as one of the lowest quality of olive oils on the market because it has been mixed with refined selections.