The types of olive oil are as diverse and rich as the culture and traditions that have cultivated them for centuries. In this article, we will take you on a journey through the different classes of olive oil, their distinctions, and why extra virgin olive oil, specifically the “manzanilla” type, stands out among them.
Classes of Olive Oil According to the European Union
The regulations of the European Union classify (types of olive oil according to the E.U>>) into eight commercial categories, divided into two groups. Below, we describe each of these families of olive oil:
Group of Olive Oil Types:
We distinguish three main categories of virgin olive oils:
- Extra Virgin Olive Oil: This category is the crème de la crème of olive oils. In terms of flavor and aroma, it is impeccable and has a fruity taste. Its acidity must not exceed 0.8%.
- Virgin Olive Oil: This olive oil may have some sensory defects, but in very small quantities. Its acidity must not exceed 2%.
- Lampante Virgin Olive Oil: This is a lower-quality virgin olive oil, with an acidity level higher than 2%. It does not have a fruity taste and does not present significant sensory defects. Lampante olive oil is not sold at retail and is used for refining or industrial purposes.
Group of Olive Oil Types that are not Virgin Olive Oils:
There are other categories of olive oil:
- Refined Olive Oil: This oil is obtained from the refining of a defective virgin olive oil (such as lampante olive oil). It is not intended for retail sale and has an acidity level of up to 0.3%.
- Olive Oil Composed of Refined Olive Oil and Virgin Olive Oils: This is an oil produced by blending refined olive oil with extra virgin and/or virgin olive oil. Its acidity level can be up to 1%.
- Olive Pomace Oil: This oil is obtained from olive pomace, which is the solid residue left after extracting oil from olives. The pomace undergoes a treatment with solvents or physical refining to extract this oil. Subsequently, it is mixed with a proportion of virgin olive oil to improve its flavor and properties. Although it is of lower quality than virgin olive oils, it is perfectly suitable for consumption and is commonly used in cooking due to its lower price.
- Crude Olive Pomace Oil: Olive pomace is the residual paste obtained after extracting oil from olives. The oil obtained from this paste is called crude olive pomace oil.
- Refined Olive Pomace Oil: Crude olive pomace oil can be refined and mixed with virgin olive oils. The resulting product is called refined olive pomace oil. Its acidity level can be up to 1%.
¿What is the difference between virgin olive oil and extra virgin olive oil?
The main difference between virgin olive oil and extra virgin olive oil lies in their acidity levels.
Extra virgin olive oil has an acidity level of 0.8º or less, while virgin olive oil has acidity levels higher than this value.
Both oils are obtained through mechanical or physical processes that allow extracting the “juice” of the olive naturally. However, extra virgin olive oil is produced from higher-quality olives and undergoes a more rigorous production process compared to virgin olive oil.
¿What is the production process of extra virgin olive oil?
The production process of extra virgin olive oil begins with the harvesting and transportation of the olives, followed by the removal of leaves and washing of the olives.
Next, the olives are crushed or ground to obtain a paste that undergoes a kneading or mixing process to separate the olive oil from the rest of the components.
Finally, decantation or centrifugation is performed to separate the extra virgin olive oil from water and other residues.
Extra virgin olive oil is produced from higher-quality olives and undergoes a more rigorous production process compared to virgin olive oil.
¿What are the extraction methods of extra virgin olive oil?
There are different methods for extracting extra virgin olive oil.
Harvesting of the olives, transportation to the mill, washing, and preparation, grinding of the olives, extraction of the oil, and storage.
The extraction of oil can be done through pressing, centrifugation, or decantation, and in some cases, a combination of these methods is used.
- Pressing: This is the oldest method, where pressure is applied to the olive paste to separate the oil from the other components.
- Centrifugation: A modern method that uses centrifugal force to separate the oil from water and other residues.
- Decantation: Another modern method that involves allowing the oil to naturally separate from water and other particles over time.
In general, the cold-pressing method is considered to guarantee the quality of extra virgin olive oil, as it is performed at low temperatures to preserve the organoleptic and nutritional properties of the oil.
¿Why is Manzanilla Cacereña Extra Virgin Olive Oil Unique?
Among the various families of AOVE (Extra Virgin Olive Oil), gourmet Manzanilla Cacereña extra virgin olive oil>> is highly esteemed. This oil is obtained from the Manzanilla Cacereña olive variety, known for its smooth and balanced flavor.
Manzanilla Cacereña extra virgin olive oil stands out with its delightful notes of almond, apple, and banana, along with its aroma of fresh herbs.
Moreover, it exhibits a perfect balance between bitterness, spiciness, and sweetness, making it an excellent choice for any dish.
The types of olive oil are as diverse as the traditions that have cultivated them. Each one has its own characteristics and benefits, but they all share unparalleled nutritional value and flavor.
The world of olive oil is a fascinating journey, filled with taste, health, and tradition. We invite you to explore and enjoy the health benefits>> of this liquid gold. Are you ready to dive into the captivating world of EVOO?
Now, how about trying the Manzanilla Cacereña extra virgin olive oil and sharing your experience with us?