Olive oil is a liquid obtained from olives, a traditional tree crop of the Mediterranean Basin. The oil is produced by pressing whole olives. It is commonly used in cooking, whether for frying or as a salad dressing.
Olive oil is also good for our health. It has many benefits that helps us improve our health, like improving our digestive system, prevents cancer, reduces inflammation, and moisturizes hair, has antioxidants, etc.
Here are different types of olive oil:
Extra-Virgin Olive Oil
Extra virgin is the highest quality and most expensive olive oil classification. It should have no defects and a flavor of fresh olives.
It must be produced entirely by mechanical means without the use of any solvents, and under temperatures that will not degrade the oil.
Virgin-Olive Oil
The virgin type of olive oil is an unrefined form. It is extracted by cold-pressing method, and it brings more natural aroma and flavors compared to the aforementioned types above. It contains slightly high acidity content between 1 to 4 percent. This specific type of olive oil is temperature resistant as well. Compared to the extra virgin type, this one has milder taste. This is suitable for low-heat cooking purposes.
Refined Olive Oil
This type of olive oil is extracted from black and ripe olive fruits. Among other types, it has the least amount of virgin olive oil which is known for its great benefits in preventing colon cancer. The lite type is sometimes marketed as better than the regular one, but it is still considered low quality and therefore is only good for cooking purposes, especially one that involves high temperature. It still contains the same fat and calories as other types.
Pure Olive Oil
Pure olive oil is a lower-quality oil than extra-virgin or virgin olive oil, with a lighter color, more neutral flavor, and oleic acid measuring between 3-4%. This type of olive oil is an all-purpose cooking oil.
Olive Pomace Oil
The pomace type is the lowest quality olive oil. It is extracted from the residue that remains after the fruit is pressed. After the actual fruits are pressed, they leave residue containing oil and water. Once the water and oil are removed, the residue still contains certain amount of oil and can be extracted. Since it is extracted merely from residue, virgin oil is mixed to help to improve the quality. Due to this problem, it is the least expensive in the market and suitable only for high-heat cooking.
