Most of the people don’t really know the difference between the varieties and the choice is usually based on instinct than any information.
The best way to choose the best olive for you is to know the grades properly. Though all the olive oils are created from squeezing the olive, not all the olive oils are created equal. You need to find the best for you, according to your use. It is not a difficult as it may seem.
Types of Olive oil:
Extra Virgin Olive Oil:
Extra Virgin Olive Oil is the highest quality of all olive oils with the lowest acidity level. It is often treated as fine wines and as the wines; people often say that no two olive oils are identical. The oil is produced without any chemicals or hot water. It only comes from the 1st cold pressed Olives. The greenish golden color has a perfect balance of aroma and flavor, making it best for use. Its high nutrient content makes it prized. It is the best olive oil for salads.
Virgin Olive Oil:
It is slightly inferior to the extra virgin olive oil and comes from the 1st pressing of olives without any refining. It has slightly higher acidity level, around 2. The flavor and aroma are milder than extra virgin, making it suitable for cooking, baking, sauté and salads. It is also the best oil for body and hair massage.
Refined Olive Oil:
Refined Olive oil is a purified version and is obtained by refining virgin variety. The acidity level is totally eliminated as also peculiar taste and aroma of olives are lost. It is suitable for cooking, but not at all for salads and dressings.
Pure Olive Oil:
Simply called as olive oil, it is a blend of virgin and refines olive oils. Pure word is more of a marketing term. It has the acidic level around 2 and is considerably low in nutritional value. It has the least vestige of olive flavor, hence has a milder aroma and taste. Hence is best-suited oil for heavy cooking. It is not at all suitable for salads or dressings.
Olive-Pomace Oil:
Very similar to pure, it is the lowest grade of olive oil which is extracted from the residues of other olive oils. It is then added to the virgin variety. It has no as such nutritional value but is recommended only for high heat cooking.
Lite Olive Oil:
Lite olive oil has a light tasting and light color of olive. As the usual case with the term ‘lite’, it is not low in calories. These oil ha a light yellow color and delicate aromas. It is suitable for cooking and baking, especially when you desire a dish without the fruity flavor of olive oil.
Besides the grading, you can use your olfactory and tasting senses to choose the best variety of olive oils. The shopping shelves may seem confusing, simply read the back labels and check the origin of olive oil, particularly of olives from where it is produced. If possible, sniff, swirl, sip and taste to choose the right one for you.