Types of olive oils

1. Extra virgin olive oil:

This is the juice obtained from the olive by a mechanical process that does not alter the quality of the fruit. It consists of mashing the olives to obtain a dough. Then this dough is spun in order to separate the olive juice from the stone and the pulp, called the subproduct.

It is a 100% natural product that maintains the organoleptic characteristics of the olive and is a key element of the Mediterranean diet.

Within the virgin olive oils there are different qualities according to the flavour and the acidity.
The best oil is extra virgin olive oil with an acidity of less than 0,8º.

Advantages:

  • 100% natural product
  • Acidity of less than 0.8º (the lower the acidity, the higher the quality)
  • Our oils come from limited production areas of the Spanish Mediterranean valleys (the regions of Valencia, Catalonia and Aragon) where oils are not bitter but sweet, and where the quality is controlled.

Disadvantages:

  • It is the best quality of oil but it is also the most expensive

2.  Refined olive oil

This is the oil obtained after refining the extra virgin olive oil which is not good enough to be consumed directly. It is obtained by a chemical process that consists of taking away the colour, smell and impurities of the oil. It is no longer an extra virgin oil but it is still a good quality oil when it is mixed with extra virgin oil in order to obtain the “pure” olive oil. Refined olive oil is not usually bottled for direct human consumption, but for use in the pharmaceutical, cosmetic and food industries (like tinned tuna for example).

3.  Pure olive oil

This is the result of mixing 25% of extra virgin olive oil with 75% of refined olive oil. Proportions may vary upon the consumer’s liking

Advantages:

  • This oil contains 20% extra virgin olive oil with an acidity of less than 0.7º which gives it an intense flavour.
  • Pure olive oil is cheaper than extra virgin olive oil.

Disadvantages:

  • It is a product of very good quality but not 100% natural.
  • As there is no limit imposed on the proportions of the mixture, some brands of pure olive oil don’t contain much extra virgin and are almost tasteless. Of course there is a difference in price between an oil with 25% extra virgin and an oil with only 1%.

4.  Pomace olive oil

EThis is the result of mixing extra virgin olive oil (5%) and refined pomace olive oil (95%). This oil is made from the sub-product of the olive (pulp, branch, stone). The oil obtained from this sub-product is refined then, mixed with extra virgin olive oil

Advantages:

  • It is very much cheaper than extra virgin or pure olive oils
  • Su precio es muy inferior al del aceite de oliva virgen y 0’4º.
  • It is healthier than other vegetable oils, such as sunflower and soya oil, as it comes from olive fruit and is high in monounsaturated fats

Disadvantages:

  • The pomace must be well refined to avoid unpleasant aftertastes from refining process.

5.  Salad oil (A07) – Blended oil (15% Extra virgin olive oil + 85% Vegetable oil)

This is a mixture of extra virgin olive oil (15%) with vegetable oil (85%), such as soya, sunflower or mixed seeds. In most countries producers of olive oil it is forbidden to sell blended oils. However this product has quite good success in the other countries

Advantages:

  • It is very much cheaper than the other olive oils.
  • If the extra virgin used for the mix is strong, the result can be quite flavoured.

Disadvantages:

  • This oil is not as healthy as the olive oils. It doesn’t have the properties of the olive oils but the ones of a normal vegetable oil.