Usage of olive oil has become an ongoing trend. If you observe keenly, olive oil wasn’t a regularly used ingredient in the subcontinent. However, as the masses have begun getting health conscious, olive oil’s popularity and usage have grown exponentially. If you ever find yourself in a supermarket, you’d find an array of oils available for sale.
These oils would be labeled as “pure”, “virgin” and “extra virgin”. So, what makes an oil qualify to be a virgin or extra virgin? Today we shall brief you about the same and help you understand how an oil qualifies to be called a “virgin oil”. In the case of olive oil, extra virgin is a thing, and perhaps, the healthiest of all fats! By the end of this article, all your confusion would be gone and you’d know the right choice to make!
What is Olive Oil and How is it Made
Olive oil is the oil derived by cold pressing the fruit from the olive tree. The process isn’t as straightforward as it sounds and requires lots of effort. There are various different varieties in olive oil and these varieties differ in quality. This difference comes in due to the process used and the quality of olives.
Would you like to understand the process in detail? Click on this link to understand how is olive oil harvested and refined.
The color of olive oil varies from a shade of golden to a greasy green color. Pure olives are primarily used for culinary reasons. They are also used as preservatives to preserve canned foods. Interestingly, olive finds its application even in the textile industry, cosmetic industry, and pharmaceutical industry.
Where are the Olive Oil Reserves of the World
Olive oil is made by the mechanical pressing of the fruit of the olive tree. Logically, olive oil is majorly produced and consumed in regions where the olive tree is found in abundance. The major producers of olive oil are Mediterranean countries, North America, South America, Australia, and European countries like Spain, Italy, Greece, and Tunisia. For the rest of the world, olive is either grown artificially or simply purchased from the fore-mentioned places.
However, since it is imported, impure olive oil is often found in the markets. The oil obtained from the best fruits are fit for consumption. As a consumer, you must know which olive oil is pure and which isn’t. Moreover, what are the hazards behind the consumption of impure or non-virgin olive oil? Well, let’s find out in a while!
The MANY Many Health Benefits of Olive Oil
- Olive oil consists of a sizable amount of healthy monounsaturated fats.
- Olive oil is rich in antioxidants.
- Olive oil possesses strong anti-inflammatory properties.
- Olive oil can help in the prevention of strokes
- Olive oil has proven itself to prevent us from cardiac diseases.
- Unlike other oils, olive oil contains less number of fats and does not result in weight gain and obesity.
- According to research, olive oil is found to be helpful for Alzheimer’s patients as well. It helps them regain the lost memory and activates the brain cells.
- Olive oil also helps reduce the risk of diabetes type 2.
- A few of the rare antioxidants found in olive oil are known to contain anti-cancerous properties.
All in all, olive oil is pretty recommended considering the various health benefits it carries and is a good substitute for the normal oil we use to practice our regular culinary habits.
Virgin Olive Oil, Extra Virgin Olive Oil, and Refined Olive Oil, What’s the Difference?
Well, in the world that we live in today, a world filled with scamsters, it is pretty difficult to be sure what is clearly pure and what isn’t.
To begin with, any sort of olive oil is an expensive commodity, and if you are paying the extra bucks to get the best quality, then so be it!
So, we are going to help you understand why the extra virgin does indeed cost that much!
In the making of olive oil, the process is all that matters. It determines all the factors including purity. Upon crushing the olives mechanically, the juice obtained is processed to finally get the olive oil sold commercially. Another factor that determines the oil’s quality includes the level of oleic acid in it.
Differentiation Based on Color
Well, to differentiate between virgin olive oil and extra virgin olive oil is pretty straightforward. You simply go by their color.
If you observe a bottle of virgin olive oil and extra virgin olive oil keenly, you can easily notice the difference in the color. The oil labeled as extra virgin oil will have a much darker and denser color. The dark brown color of the oil indicates that the oil is “pure extra virgin olive oil”. On the other hand, virgin olive oil has a lighter shade to it and a golden brown color. It has a brighter hue and differs in density as well. However, you cannot differentiate these oils only based on their color.
This is because colors can often be deceptive and can be faked by using external additives. Moreover, the color of the oil can also differ from one brand to another. Hence, color is not the most reliable demarcation to differentiate between virgin olive oil, extra virgin olive oil, and pure olive oil.
Differentiation Based on Acidity
Judging olive oil by considering the amount of its acidity is much reliable since it judges the composition of the oil and not just the physical appearance.
As iterated earlier, olive oil contains a considerable amount of oleic acid. This oleic acid helps us attest to the quality of the olive oil. The quantity of oleic acid in the oil indicates the extent of breakdown of fats to fatty acids.
Want to know how easy is it to digest olive oil? Read more.
Refined and Unrefined Olive Oil
Olive oil can broadly be classified into 2 types, refined and unrefined. Well, this is not only the case with olive oil but also every other variety of edible or non-consumable oil. The layman’s definition of refining is removal of impurity. Hence, logically, refined oil means the oil from which impurities and any other flaws have been removed and it is fit for consumption.
According to an oil expert, refined olive oil loses the original aroma of olive and lacks the authentic taste of olives as well. Even the original dark brown color is lost while processing it, the color observed in extra virgin oils available in the markets is obtained by artificially blending it. On the contrary, unrefined olive oil retains the authentic taste, aroma, and color. However, they do not have the vital antioxidants and anti-inflammatory substances. These add nutritional value to olive oil and make it stand out from the other oils available in the market.
However, the bigger loss after these harsh refining processes is that of the nutrition.
Olive oil samples see major heat, grind, changes to become fit for mass purchase. That’s why refined olive oil is the rookie of the game.
Unrefined Extra Virgin Olive Oil
Unrefined extra virgin oil is the purest and the most authentic olive oil available in the market. They are considered as oils of the highest quality standards. They meet all the requirements required to be labeled as “extra virgin olive oil”. The making of unrefined extra virgin olive oil involves the least amount of factory processing and hence it is the purest form of olive oil.
It is manufactured only by cold pressing the olives mechanically and extracting the juice obtained from them. It has a miniscule amount of oleic acids and retains the authenticity of olive oil. It has a strong aroma and taste. The color is dense dark brown. It is a nutritionally rich variety of olive oil since it contains natural vitamins and minerals. These natural vitamins and minerals are often lost during factory processing. Extra virgin olive oil is unrefined because, during the process of their manufacture, no inorganic chemicals are used. Moreover, the quantity of oleic acid is less than 1 percent in unrefined extra virgin olive oil. Unrefined extra virgin olive oil is fit for usage in culinary habits. However, users must be careful while using it because the smoke point of unrefined extra virgin olive oil is considerably low. Hence, it burns quicker than most of the other oils. Unrefined extra virgin olive oil is also pricey considering its authenticity and nutritional value.
Virgin Olive Oil
Now, shifting the spotlight onto unrefined virgin olive oil! It stands second on the list of the best quality olive oils available in the market. The process followed in the manufacturing of virgin olive oil is the same as that of extra virgin olive oil.
Since it is another variant of unrefined oils, it does not include chemical processing or any sorts of unnatural methods.
Although the production standards are not very rigid, virgin olive oil does retain the authenticity. The flavor, taste, and aroma of the original olive fruit is unscathed. Virgin olive oil has a slightly higher concentration of oleic acid in comparison with extra virgin olive oil. The taste of extra virgin olive oil is slightly bitter as well, however, the flavor of virgin olive oil is not as intense as that of extra virgin olive oil and hence, virgin olive oil is not very bitter.
What do you Find in the Market
When you head to the market, you will be able to find several olive oils. All of them differ in color, some being light while the others being darker. Some of them are labeled as extra virgin olive oil and some are labeled as virgin olive oil. Confused about how to decide which one to buy? Well, let’s find out!
The olive oils available in the market are most likely a blend of virgin olive oil and refined olive oil. Refined olive oils are generally produced by methods used in factories. They are treated with heat and chemicals. The unnecessary impurities are removed from it and resultantly the authentic flavor is compromised.
This blend of refined virgin olive oil and extra virgin olive oil is labeled as pure olive oil and is generally found in the markets. It has a lighter color and flavor. The oleic acid content in pure olive oil ranges between 3-4 percent. Pure olive oil is the one that is used in day-to-day cooking.
What is Light Olive Oil
Well, light olive oil Is more like a marketing strategy for olive oil sellers. It does not have any reference to the calorific value of the olive oil. It just means that this blend of olive oil has a milder flavor in comparison to the other olive oils.
Light olive is a refined variant of olive oil. It has a comparatively neutral taste and a higher smoke point. This makes light olive oil the perfect variety to use for cooking purposes and baking.
Can Pure Olive Oil and Virgin Olive Oil be Substituted for Each Other
To answer the question in a straightforward manner, the answer is a “yes”. You can use either pure olive oil or extra virgin olive oil. It is more of a personal choice. In case you prefer the taste of original olives, you might want to choose extra virgin olive oil. However, if you have a constraint on your budget and want a budget-friendly option with a milder taste then you can opt for pure olive oil. Both of these oils can be used for cooking and baking purposes.
However, if it is the quality and healthy factor that you’re after, then they can not be used for one another. Virgin olive oil is of a much better nutritional prospect.
Why is it Important for You to Know the Difference and Which Oil is Right for You
Well, in today’s world, several scammers and fraudsters may sell impure or fake olive oil. This is mainly because olive oil is a pricey commodity and can earn great profits. Different varieties of olive oil have different nutritional values and differ in quality and taste.
Although the consumption of impure olive oil is not hazardous, it isn’t a nutritional option to choose. You should rather prefer the purer alternative like virgin olive oil or extra virgin olive oil. They contain lesser amounts of fattening substances.
However, in the end, it’s your choice in the end.
All the olive oils are generally nutritious and add a flavourful touch to your dishes!