The Basic About Olive Oil. Revered Ones

Olive oil, is a fat (a healthy one, actually) from and olive tree, commonly found in the Mediterranean countries. And this post explains the basics of the revered oil itself.

The oil is produced from grinding the whole fruit into a thick paste to let the concentrate oil come through, either through mechanical or chemical means, which produce their own characteristics.

Applications

Apart from using it for cooking and a healthy addition for salad dressing, olive oil is also used in cosmetics (the benefits for the body are immense), pharmaceuticals, as well as for soaps.

Different Varieties And Grades of Olive Oil

A number of varieties of olive tree, from different countries. For example in Greece (with the highest olive oil consumption per person), varieties such as Tsounati, Koroneiki, and Lianolia; France with Picholine; Spain with their Arbequina and Picual varieties, to name a few; as well as Portugal with Galega and Verdeal. These varieties have their own distinct flavor and stability.

The classification of olive oil is as follows:

Common name such as virgin olive oil is produced is purely through physical extraction that have acidity level less than 1.5%, while refined olive oil is the one that has been chemically treated to neutralize the strong tastes and acid content (can be safely said as acid-free), thus this type usually regarded as lower-version of virgin olive oil. Extra virgin (not more than 0.8% acidity level, with superior taste) and virgin olive oil should not have a chemical content, at all.

Pure olive oil is a type that usually a blend mixture of refined and virgin olive oil, usually not more than 2% of acidity, and have less flavor.

As for the pomace, it’s a blend of refined pomace with some virgin olive oil. This type has neutral flavor, though the benefits is the same. This type is fit for home cooking, thanks to it’s high smoke point.

Lampante on the other hand, is not fit for cooking or home use as it’s use for long-term burning, and usually use in industrial segment.

Conclusion

Take note that olive oil is quite sensitive to heat, making it a challenge for export matters as certain adjustments are needed. Read here to know more, as well as type of packaging commonly used, when transporting plant oils.

For a forecast on olive oil, click here.

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