What different types of olive oil are there?

Olive pomace oils

Although olive-pomace oil is usually included among the different types of olive oil, it is not really a quality oil at all and its consumption must be sporadic and even avoided. This type of oil is extracted from the residual material once the olive oil has been extracted.

For its production, chemical solvents generally derived from petroleum are usually used after increasing the temperature of the waste to extract the product. It is a similar process that is used in the extraction of other oils such as soy, sunflower, canola, and most other oils derived from seeds. Only by heating at high temperatures, the oil can be extracted from seeds that are solid in nature. It cannot, therefore, even be considered as olive oil and is usually very cheap.

Refined olive oils

They are usually made from old and often highly oxidized olive oils. In order to eliminate rust or mold flavors, different chemicals are usually applied at high temperatures, also eliminating possible free fatty acids.

This type of oil is the product of olives collected from the ground in which the decomposition process has begun or that have suffered some type of decrease in quality due to lack of irrigation, diseases or adverse climatic phenomena. The refinement process allows to hide and even eliminate unpleasant flavors. Sometimes they are mixed with better quality oils in small amounts to enhance their appearance.

It is the lowest quality type of olive oil since it is a processed product that throughout this process has lost most of its qualities and health benefits.

It is generally identified because the name “Olive oil” appears on the label. Attractive names such as “premium” or “aromatic” are often used on the label to attract misinformed customers.

Pure olive oils

Although it has a very attractive name that seems ideal for healthy consumption, it is a product that contains high amounts of refined oil, usually over 70%.

Light olive oils

Some brands recently in Europe have added this name claiming that they are oils with very mild flavors. Again, these are low-quality oils that do not, even with this attractive denomination, have lower calories.

Virgin olive oil

This denomination includes those olive oils of lower qualities not subject to refining processes. They tend to have high levels of acidity and poorly defined flavors. It would constitute a medium quality level in olive oils.

Extra virgin olive oil (EVOO)

It is the product extracted directly from the olive milling. Its flavor is intense and retains all the healthy and organoleptic properties.

In relation to the previous oils, it is the one with the highest price given the much higher cost of its production. This type of oil must not exceed the temperature of 28 degrees Celsius in its production process and must be stored in adequate light and temperature conditions. They are oils with low acidity (never above 0.8%) and, therefore, of very high quality.

Extra virgin olive oil (EVOO) from early harvest

It is a specific type of EVOO obtained from olives harvested shortly before they begin their ripening process (generally in the month of November). Its flavor and aromas are unmatched, as is its intense green color. Its properties as a food of high nutritional value and healthy make it the jewel of olive oils. They tend to have the highest price given the low yield of the olive that offers all its qualities before its moment of maturity. It is also the only type of oil produced by Cortijo de Santa María.



Leave a Reply