Virgin and Virgin Olive Oil
denote oils that are completely natural and unrefined.
All other oils can be assumed to be refined or
to contain a proportion of refined olive oil.
These blends are usually sold as Pure Olive Oil,
Olive Oil or Light Olive Oil.
Extra Virgin Olive Oil - natural,
unrefined olive oil with a free acidity of below
0.8%, no defects and a fruity characteristic.
Virgin Olive Oil - natural unrefined
olive oil with a free acidity below 2%, with minimal
Cold Pressed indicates that milling
temperatures were kept below 30 C, preventing
the destruction of the temperature sensitive vitamins,
antioxidants and flavour compounds.
The best by far is therefore Cold Pressed
Extra Virgin, with full retention of
all the wonderful flavours and health promoting
constituents. However, as with wines, good quality
olive oil is defined by its chemical and physical
properties as well as its taste and fragrance.
The specific cultivar or blend of cultivars used,
ripeness of fruit, area of origin and climate
influence the aroma, flavour, colour and mouth
feel of an oil. For top culinary results, match
or complement the specific flavours and aromas
of the oil with those of the food.
Olive oils which are defective and unfit for consumption
as they are, need to undergo a refining process
during which they are deodorized and bleached.
The result is a tasteless, almost colourless product,
which is refined olive oil.
So called Light olive oils are
light in flavour and colour, in other words, refined
olive oil. Every oil contains the same number
of kilojoules; there is no oil which has fewer
calories than another.
Olive Pomace Oil is solvent extracted
(chemically dissolved) from the solid press cake
residue. It cannot be classified as Olive Oil,
specifically not as Pomace Olive Oil which is
often stated on labels.