Types of olive oil (II)
What is virgin olive oil?
Within the world of the olive oils we can find different types according to their quality. So we can find the Extra Virgin Olive Oil (EVOO), Virgin Olive Oil (AOV), and Olive Oil (TO) from highest to lowest quality. In this series of articles we will try to explain in a simple way so they can understand the differences and from a practical approach, that is to say, from the point of view of a normal consumer.
What is? definition
This is an olive oil extraction by mechanical means, is produced exactly like the extra virgin but the fruit is not in perfect condition and that will convey a slight defect oil.
It is quite similar to extra virgin. But as we said in the previous article, “Virgin,es” Natural means, prepared without using chemicals and “Extra,en” it means perfect, aroma and perfect taste. This oil is no extra, that is to say, Is not perfect. It contains a slight defect.
Virgin olive oil having a free acidity, expressed as oleic acid is maximally 2 grams per 100 grams and whose other characteristics correspond to those fixed for this category in the IOC trade standard.
What do we mean default?
A defect is a slight musty aroma or flavor, rancid, a metal, … Definitely, are aromas and flavors that are not part of the olive. They appear that the fruit is not in the best conditions or problems in processing of oils.
What is the degree of defect?
In these oils the defect is minor, A maximum of 3 on a scale 10. What does that mean? Well,, for example, for a person who does not understand olive oil will not identify the defect but it certainly accounts for a lower quality than extra virgin.
What is your degree of acidity?
The acidity of the virgin olive oils is between 0.8 ° and 2 °.
For what do you use it?
Generally this type of oil is used in cooking. By applying heat, the first thing that disappear are the aromas , both positive defective. But its quality is similar to that of extra virgin. Mainly used in hotels because large-scale use, the slight price difference is a considerable saving in large consumers. A particular level this saving is very small and is recommended for that slight difference using a good extra virgin.
In our next article we will try the Lampante Olive Oil. If you have any questions about this article please write to firstname.lastname@example.org