Extra virgin olive oil and olive oil: what's the difference?
First of all, it is important to clarify: these are not the only categories of olive oil on the market; in fact, there are four main categories of edible oil :
- extra virgin olive oil (EVO) : is a superior category olive oil obtained directly from olives and solely by mechanical processes;
- virgin olive oil : olive oil composed of refined olive oils and virgin olive oils;
- olive oil : oil containing exclusively olive oils that have undergone a refining process and oils obtained directly from olives;
- Olive pomace oil : oil containing exclusively oils derived from the processing of the product obtained after the extraction of olive oil and oils obtained directly from olives.
The main difference between extra virgin olive oil and olive oil is that:
- Extra virgin olive oil is obtained by cold pressing olives, without the use of chemical solvents, and is characterised by a fruity flavour and an intense green colour.
- Olive oil is obtained by blending extra virgin olive oil with refined oils and is characterized by a more neutral flavor and lighter color. Furthermore, extra virgin olive oil is generally considered to be of higher quality than olive oil.
What are the best oils?
From a taste and nutritional point of view, the best are virgin oils: extra virgin olive oil and virgin olive oil.
However, to broaden the context and go beyond the Mediterranean basin, we must also consider uses in other parts of the world.
So, along with the oils considered high-quality, in addition to our beloved extra virgin olive oil, we can also include other types of cooking oils such as: flaxseed oil, hemp seed oil, virgin coconut oil, avocado oil, and high-oleic sunflower seed oil.
They are preferred due to their nutritional properties, their distinctive flavor and aroma.
We always recommend using oils in moderation and following nutritional guidelines.
When is an oil classified as extra virgin?
It must meet quality requirements that are based on the minimum standards defined by European legislation (EEC Regulation No. 2568/91 and subsequent updates), which classify it as a superior category oil , obtained directly from olives and solely through mechanical processes, without the use of chemical solvents or chemicals.
Among the requirements we certainly find:
- free acid content ( oleic acid ) not exceeding 0.8%
- typical taste and aroma
- color ranging from green to golden yellow
To classify an oil as extra virgin, the quality of the product and its production must be recognized.
Below is a table with the characteristics of olive oils:
The characteristics of extra virgin olive oil
Have you ever tasted extra virgin olive oil on its own, on a piece of toast?
To enjoy it at its best, we recommend pouring the extra virgin olive oil on a slice of warm toasted bread.
The heat releases odors and perfumes (the so-called polyphenols we talked about before), which are better perceived with a little heat.
Toasted bread, on the other hand, allows us to appreciate the taste, smell, aroma, and secondary sensations of flour and bread by virtue of the caramelization of the sugars and the Maillard reaction.
Specifically, the Maillard reaction is a chemical reaction that occurs between amino acids and sugars in the presence of heat, producing a series of compounds that contribute to the aroma, flavor, and color of many foods, such as toasted bread, but also the crust of cheese, roasted meat, and roasted coffee.
The Maillard reaction helps create the distinctive sensory characteristics of cooked foods.
The extra virgin olive oil acts as a highlighter of sensations and enhances those that come from the crust and the toasted crumb.
The combination of extra virgin olive oil and bread is also particularly successful because the bread is a neutral medium for the taste of the oil: it allows you to perceive the nuances of its flavor and aroma more clearly.
Another important aspect is that bread is perfect for absorbing a small amount of oil, thus improving its flavor.
For this reason it is customary to use bread during an oil tasting .
But extra virgin olive oil can be enjoyed raw, accompanying vegetables or a salad, thanks to the wide variety of aromas that can be obtained from the skillful combination of different cultivars.
It is also perfect for many recipes, although it is best enjoyed raw to finish a dish.
The characteristics of olive oil
Olive oil is a versatile ingredient : it is also used in many recipes and cooking methods, often as a substitute for butter or as a preservative in oil-based preserves.
How is olive oil classified?
Even in this case, characteristic chemical-physical parameters can be traced with precision: the Classification of Olive Oils , defined by Community regulations, in fact describes it as a compound of refined olive oils and virgin olive oils, with a free acidity content, expressed as oleic acid, not exceeding 1 g per 100 g.
Unlike extra virgin olive oil, the concentration of virgin or extra virgin olive oil added to refined olive oil is not subject to a minimum legal limit and is normally well below 10% for oils currently available on the market.
Difference between olive oil and extra virgin olive oil
So what's the difference between olive oil and extra virgin olive oil? The real difference between olive oil and extra virgin olive oil is the production method!
Extra virgin olive oil is the only oil obtained by mechanically pressing olives: it is defined as pure juice with a distinct character and identity.
Olive oil is obtained by refining virgin olive oil: solvents or adjuvants with chemical or biochemical action are used, or by mixing virgin olive oils and refined olive oils.
They are two very different products and it goes without saying that extra virgin olive oil is of a decidedly superior quality.
What is the best oil for cooking?
Given that many aspects of cooking are subjective and everyone has their own preferences, extra virgin olive oil has excellent cooking properties and is certainly the best product for all types of cooking.
Remember that its smoke point is 200° : the smoke point is the maximum temperature at which heated fat begins to decompose.
What oil should I use in the pan?
For pan-frying or frying, extra virgin olive oil remains the best choice because it is low in polyunsaturated fats and therefore more stable during cooking (due to its antioxidant properties).
