Olive oil is packed with health benefits and is regarded as the healthiest oil in the world. It’s even a staple in the Mediterranean diet and is highly recommended over other vegetable oils. But there are many different types of olive oil, and its distinction may save you from purchasing--or better yet, consuming--the wrong type. 

From extra virgin olive oil down to crude and refined pomace olive oil, here’s a guide to the different olive oil types and how you can use them. 

Most blogs will describe olive oil as containing a variety of nutrients, and they’re really referring to extra virgin olive oil. This is the highest grade of olive oil, unrefined and produced through cold pressing. It retains most of the nutrients from the olive fruit.

Extra virgin olive oil contains antioxidants that help fight off heart disease. Extra virgin olive oil does not go through other refining processes with chemicals, keeping the juice entirely pure, and goes through a rigorous process for the “extra virgin” authentication.

Virgin olive oil is a grade below extra virgin olive oil, though this is often rarely seen on the market. 

Similar to extra virgin olive oil, virgin olive oil is unrefined, and retains the flavor of olives. The only difference is that its production standards are not as rigorous, has a higher oleic acid level, and does not have as intense a flavor as extra virgin olive oil.

Refined olive oil is the oil obtained from virgin olive oils through refining. It does not have the same nutrients as extra virgin olive oil nor does it maintain its flavor, but it does have a higher smoke point than extra virgin olive oil. 

It is commonly used for deep frying because its lack of flavor cannot interfere with dishes.

This type of oil is obtained from refining crude olive pomace oil. Pomace refers to the last few bits after a pressing of olive fruits. This is still acceptable for human consumption. Its lack of flavor makes it perfect for cooking or deep frying.

Crude olive pomace oil is made of ground flesh and pits that are left from the olive fruit after a round of pressing. This is the lowest form of olive oil which needs to be refined to be fit for human consumption. 

Otherwise, crude olive pomace oil is most commonly used for the production of industrial items, including soap and other cosmetic products. 

The distinction between these olive oil types is important, especially in considering the health benefits olive oil contains. For a supply of olive oil, contact a Spanish olive oil supplier for your needs.

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