Extra virgin olive oil and olive oil: what are the differences?
Often the name “olive oil” is used to indicate extra virgin olive oil. In reality these two denominations refer to two completely different products. It is important to learn to distinguish the different types of oil in order to choose the best products to bring to our table.
Extra virgin olive oil
Extra virgin olive oil, in fact, is produced exclusively through mechanical processes from first pressing olives. This means that the freshly picked olives are pressed in a short time to obtain the oil, using only the physical mechanism of suitable machinery. The squeezing must also take place at a temperature not higher than 27°.
An extra virgin olive oil produced in this way releases an unmistakable scent of freshly mowed grass, of freshly picked tomatoes because it is rich in polyphenols which also give it bitterness and spiciness; all connotations of a quality oil.
Olive oil
Olive oil, on the other hand, is produced through chemical processes. It is extracted through the use of solvents starting from a mixture of refined oils, obtained chemically in turn, and virgin olive oils.
The acidity of extra virgin olive oil
Let’s not forget that in order to legally distinguish the various types of oil, we comply in particular with the European Regulation n. 2568/91. This regulation governs the specific parameters of each type of oil so that it can be categorized and marketed with the specific wording.
The term “extra virgin olive oil” is reserved for oils with an acidity of less than 0.8%. The acidity of an oil is measured in the laboratory by detecting the grams of oleic acid per 100 grams of oil. There are also another series of analysis parameters which certify the degree of oxidation and prevent fraud.
Olive oil, on the other hand, must have an acidity of less than 1%.
Therefore we always advise you to carefully read the labels of the products you buy, and why not, learn how to taste the oil.