Olive oil is beneficial to your health in numerous ways. It helps with digestion, cancer prevention, inflammation reduction, and hair nourishment, among other things. You should remember, however, that different types of olives serve different purposes. You should be aware of these sorts before rushing to the store to buy a bottle of oil. If you are wondering “What are the types of olive oil?“, then you are at the right place. We have listed the most common types of olive oil available in markets near you.
Extra Virgin Olive Oil
This is the best quality olive oil available in the market. It is made from virgin olive oil (mechanically extracted without the use of chemicals), has a distinct and superior flavour, and contains less than 0.8 percent free acidity. Even though it is the most superior olive oil among the lot, its quality, aroma, flavour, color, and price might differ significantly between brands. In salads, extra-virgin olive oil is the ideal choice for a light and flavorful dressing.
Virgin Olive Oil
It is an unprocessed olive oil that has been produced by mechanical pressing. Its acidity concentration is slightly higher, ranging from 1 to 4%. Temperature resistance is another feature of this oil. It has a softer flavour than extra virgin oil and is ideal for cooking at low temperatures. It works well as a salad dressing, as well. Some slight flavour flaws are permitted in virgin olive oil, which may go unnoticed by an inexperienced taster.
The taste and texture of virgin olive oils vary, with some kinds being even more powerful than extra virgin olive oil.
Refined Olive Oil
Black and ripe olive fruits are used to make refined olive oil. It has the lowest percentage of virgin olive oil in it, which is known for its tremendous benefits in thwarting colon cancer. Although the light variety is occasionally touted as being better than the standard, it is still considered inferior quality and is consequently only suitable for cooking, particularly at high temperatures. It has the same amount of fat and calories as other varieties.
Pure Olive Oil
Even though the name implies purity, this type of oil is far from it. In actuality, it’s a mixture of extra virgin or virgin olive oil and refined olive oil. When the extraction efficiency isn’t as good as planned, the mixing procedure is frequently used. To upgrade the quality, the refined oil must be combined with a higher-quality olive oil, such as extra virgin or virgin olive oil. The additional oil will provide more vitamin E and improve the flavor.
Conclusion
It’s easy to get lost in the vast world of olive oil. Olive oil’s flavour and color are determined by the geographical area and type of olive oil. These olive oils are made in different ways, which means they have varied health advantages and flavour profiles, allowing them to be used in diverse ways in the kitchen. Although most people prefer extra virgin olive oil, having one of these other types in your cupboard, especially for high-heat cooking, isn’t a terrible idea.