Difference between virgin and extra virgin olive oil
What does extra virgin olive oil mean? What is the best oil? What are the differences between extra virgin olive oil and virgin oil? We talked about this product that is the protagonist in the Mediterranean diet and why in the commercial category we find virgin olive oil and extra virgin olive oil. Let’s start with the Definition of both types of oil according to their quality:
- Extra Virgin Olive Oil: Also known by its acronym AOVE, it is a superior quality olive oil and free of defects. The olives used in its preparation have to be collected at the optimum point of maturation and always through mechanical extraction processes. Its organoleptic qualities are excellent.
- Virgin Olive Oil: Virgin olive oil is also a quality product, but it has organoleptic qualities that do not represent perfection, as in the case of the extra virgin. Its organoleptic qualities are good.
Both types of oil are 100% olive juice. In both cases, the fruit of the olive tree is obtained by mechanical procedures or other physical procedures so as not to cause alterations in the final product. The process of oil processing You can only include the following treatments: washing, decanting, spinning and filtration.
Main differences between virgin and extra virgin olive oil
The first factor that differentiates them is acidity: extra virgin olive oil cannot exceed an acidity of 0.8 degrees, while virgin olive oil is between 0.8 and 2 degrees. Second, the extra virgin is superior in organoleptic criteria to virgin olive oil.
1: Acidity
It is a chemical parameter that helps determine the degree of “freshness”. The Acidity of olive oil It is measured in the laboratory and is determined by free fatty acids expressed in degrees. The longer the olive input time throughout the process, the greater the acidity.
≤ 0.8º Extra Virgin Olive Oil
Extra virgin olive oil can have up to 0.8º.
> 0.8º / ≤ 2nd virgin olive oil
The virgin oil can go up to 2nd.
2: Organoleptic
The second of the criteria is organoleptic and is determined in the tasting. It includes sensations related to the senses, especially taste and smell. In this sense, extra virgin olive oil results in the mouth of the highest quality and must be free of defects. Virgin olive oil, although it is also of high quality, is not perfect.
The difference between quality and variety of olive oil
To determine the quality of olive oil, both chemical parameters (degree of acidity, peroxide index) are used, as well as sensory analysis.. Two oils of different varieties will present flavors, smells even different colors, but they can have the same commercial category of extra virgin. In Spain there are more than twenty great varieties as well known as Arbequina, picual, hojiblanca or IMPLERT.
On Beloleum We make our extra virgin olive oil in Aragon And through our website we get the taste of our land to all of Spain. We present our three proposals for extra virgin olive oil gourmet:
- IMPLERT: native variety of Aragon. Made with black olive, but has a surprising gold color. It also does it on the palate, with a mild flavor, fruity smell and somewhat almond.
- Arbequina: This appreciated variety is also grown in the Belchite field. It is soft, light and fruity, appreciated by all kinds of palates.
- SELECTION: Coupage that combines the virtues of both varieties: Empeltre and Arbequina.
We hope this article will be useful to you and that you continue to enjoy the richness of olive oil!
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