- Virgin, meaning not through a chemical process
- Refined, meaning the oil is through a chemical process
- Pomace, meaning the oil is extracted with a solvent and high temperature (heat)
Here is a review of the 5 types of olive oil:
1. Extra Virgin Olive Oil
Extra virgin oil is oil derived from the olive fruit juice first.
Extra virgin olive oil contains a number of nutrients and vitamins that high, no chemical additives, clear, soft, textured, superior taste, and oleic acid levels of less than 1%.
This oil is very valuable for perfection and balance between taste, aroma, color, and acidity levels.
This oil can be used for cooking, salad dressings, or dipped in bread directly.
2. Virgin Olive Oil
This oil is obtained from the results of the second stage of the production and processing of olives, has acidity less than 2%, it feels good and is more intense.
This oil can also be used for cooking, salad dressings, and more.
3. Pure Olive Oil
This oil is a blend of refined olive oil and virgin olive oil, contains less vitamin E, acidity level of less than 2%, lower nutritional content, the price is cheaper.
Not suitable when used for salad dressings, but it is more suitable when used for cooking with high temperatures.
4. Pomace Olive Oil
This type of oil is the lowest grade of olive oil. Produced from oil residues remaining in olive pomace.
Mixed with various amount of virgin oil to be accepted by consumers. Usually used for cooking with high temperatures.
5. Lite Olive Oil
Lite olive oil contains only a small amount of virgin oil. Mild flavor of this oil and the color is bright.
The amount of calories and fat contained the same with all the olive oil. Quality of olive oil is kind of lite olive oil low.
