“Olive oil or extravirgin olive oil? Which one should I prefer?” If you have ever asked yourself this question while staring at the bottles on the supermarket shelves, then you are a conscious consumer. Olive oil world, indeed, is made of a lot of different products in terms of organoleptic features, taste and intensity: everything depends on the quality you are looking for and on your expectations.
To know more about this topic, firstly we must read the European regulation n.2568/91 where olive oils are classified according to the way they are produced:
- Extravirgin olive oil that has a low level of acidity, that is a low quantity of oleic acid per liter (0,8g per 100g, but extravirgin olive oils that are very good have even a lower level: less than 0,3g);
- Virgin olive oil, whose level of acidity has not be higher than 2g per 100g;
- Virgin olive oil lampante is extracted mechanically – as extravirgin olive oil is – but it has got organoleptic imperfections, a high level of acidity (more than 2g) and it is not edible;
- Rectified olive oil, that comes from the refining of oil lampante and that has lost all the aroma and taste of olive oil;
- Olive oil that is a blend between rectified oils and a virgin one, it has got an acidity level lower than 1g per 100g and it usually shows no colour and no scent;
- Crude pomace oil is not edible because it comes from the pressing residues and it is extracted thanks to chemical solvents;
- Olive oil pomace, that, bleached, deodorised, deprived of acidity and rectified, can become edible only if blended with a certain amount of virgin oil.
In other words: olive oil can’t be compared to extravirgin olive oil. Different names represent different kinds of products.
Furthermore, why is it so important to talk about the different levels of olive oil acidity? Because this parameter is tightly linked to the quality of what we eat!
Only extravirgin olive oil, in addition to a very low acidity, maintains all the olive nutritional elements, that are preserved thanks to a careful and meticolous process of transformation. It is important that it has a fruity – that is fresh – aroma and a bitter and spicy taste that makes it free of any organoleptical defects when we smell it.
Olive oil, instead, coming from a blend of rectified oils and an olive one, doesn’t have these good qualities.
So, after reading the label and having eventually chosen to not buy an olive oil, we need to look at the price of the several extravirgin olive oils on shelves reflecting the product quality.
Indeed, in the market, there are different prices for different extravirgin olive oils and to a superior extravirgin olive oil should correspond a product of higher quality: good extravirgin olive oils, once opened, will remind you of the olive scent and will make you taste their bitterness and spiciness.
But if you want to be really sure of your purchase, then, we suggest you to go and to buy extravirgin olive oil in mill, where you can taste olive oil before buying it. We will be happy to see you at our mill and let you know our extravirgin olive oils and find out all the nuances that make them different. Or, if you aren’t in Sicily, you can buy our favola evo palette tasting kit – available at this link https://agricolaoliva.it/en/shop/tasting-kit-favola/– to taste in advance the different varieties we offer.
You will discover your favourite extravirgin olive oil and will be sure not only of having bought a tin of extravirgin olive oil, but a concentration of taste worthy of your expectations and palate!