Olive Oil: Types and Varieties

• Extra Virgin Olive Oil: This is a high-quality unrefined oil from the first pressing, with an acidity level of no more than 0.8 grams per 100 grams.
• Virgin Olive Oil: Also an unrefined oil from the first pressing, but with an acidity level of no more than 2 grams per 100 grams.
• Refined Olive Oil: This oil is produced from the first pressing oils and has undergone a refining process without altering the original triglyceride structure; its acidity level is no more than 0.3 grams per 100 grams.
• Olive Oil (Blended): A blend of refined olive oil and first pressing unrefined olive oils, with an acidity level of no more than 1 gram per 100 grams.
• Refined Olive-Pomace Oil: Oil obtained from the raw olive pomace oil that has been refined without altering the original triglyceride structure; it has an acidity level of no more than 0.3 grams per 100 grams.
• Olive-Pomace Oil (Blended): A mixture of refined olive-pomace oil and unrefined oils from the first pressing, with an acidity level of no more than 1 gram per 100 grams.

Extra Virgin Olive Oil

This oil is often described as the "freshness from olives." It's extracted exclusively through mechanical pressing of olives without the use of any chemical or biochemical additives. During its production, the olives undergo no treatment other than washing, and they are collected and processed within 24 hours. This is why such oil retains a high nutritional value for up to two years. Extra Virgin olive oil, with its acidity not exceeding 0.8%, cannot be priced low. Its flavor depends on the olive variety, but it always has a characteristic bitterness.

Blended Olive Oil

This is a blend of 85% refined olive oil and 15% extra virgin olive oil, with a maximum acidity of 1%. It is a high-quality oil suitable for use in any dish or recipe, perfect for frying. This oil can also be used for dressing salads, making sauces, and does not have the bitterness some may not be accustomed to. Your dishes will be healthy, albeit without the unique aroma of Extra Virgin olive oil.

Pomace Olive Oil

Pomace olive oil is the second pressing of the olives. The process is similar to that of producing any other vegetable oil, involving organic solvents and high temperatures. Thus, labeling pomace oil as olive oil is legally incorrect. After extraction, the resulting oil is refined and mixed with Extra Virgin to enhance its taste and aroma, improving the quality of the final product. While it doesn't have as much nutritional value as the first two types of olive oils, it still contains vitamins and minerals, albeit in smaller amounts. It is recommended for frying where large amounts of oil are needed (like deep-frying). This oil is significantly cheaper than the others.