Types Of Olive Oil And Their Use In Cooking

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

An interesting fact is that after water, the most needed liquid for human purposes for culinary purposes is olive oil. This is not a coincidence at all, but the vegetable oil obtained from olives is one of the most useful things we can find in our kitchen.

Before we introduce you to the different types of olive oil, it is important to note that whatever they tell you in the store or whatever is written on the labels, any other liquid oil obtained by using solvents, re-esterification methods or by mixing with other vegetable oils do not qualify as olive oil. The technology for making olive oil is strictly defined and, with the exception of some modern technologies, has not changed for millennia.

First of all, certain differences in the taste of olive oil come from the different varieties of olives from which it is produced. Each has its own unique qualities and tastes that affect the final product.

Some types of olive oil are made by mixing different varieties of olives, while other types, called single-grade olive oils, are made from olives of the same variety. The variety of olives used, as well as the ripeness of the fruit, are the components that contribute the most to the taste of olive oil.

There are three main types of olive oil. These are cold pressed, pressed and pure olive oil. The best is cold-pressed olive oil, which is also called extra virgin.

It is rich in vitamins and nutrients. It is not subjected to any heat or chemical processing. It is obtained from the cold pressing of extremely high quality olives.

This type of olive oil is pure, unadulterated and excellent in every way. It contains two types of valuable fatty acids in an optimal ratio - 80% oleic acid and 10% linoleic. It is also a source of vitamins A and E, known as the vitamins of eternal youth.

Virgin olive oil or just pressed olive oil is also obtained from the first pressing of the fruit and is produced without refining. In technical terms, crude olive oil can have an acidity level of up to 3.3%, however, the industrial practice in producer countries is to keep acidity below 2%. Its intense aroma varies and it tastes lighter than cold pressed olive oil.

Pure olive oil is a mixture of raw and refined olive oil. It has a very low content of vitamin E. Therefore, manufacturers add unrefined olive oil to give flavor, color and aroma to the combination.

Its lower nutrient content compared to raw olive oil makes it cheaper. This olive oil cannot be used for dressing and is more suitable for cooking at higher temperatures.