Olive Oil Types and Their Functionsby L&P Global Wine & Olive Oil Exporter
There are plenty of olive oil types in the market today, but they aren’t created equally. It is crucial for consumers to be able to distinguish the types from each other, as they don’t function the same way. For instance, Aceite Refinado de Oliva is better for frying than extra virgin olive oil because it has a higher smoke point, though it contains fewer nutrients.
There are more distinctions of olive oil, which may come in handy.
Extra Virgin Olive Oil
This is the highest grade of olive oil available in the market. This type of olive oil is the most versatile, contains a generous amount of amino acids, nutrients, and vitamins, and comes with a long list of benefits. This is the purest state of olive oil, being that it’s produced without the mix of any chemicals and pressed without the use of heat.
That said, for extra virgin olive oil to retain its benefits, it has to be stored in room temperature, and away from too much heat or light. Its smoke point, which is 190 °C, is lower than other olive oil types. Its rich, pungent flavor is ideal for dips and even as a substitute for butter.
Extra virgin olive oil is the most suitable olive oil type to use for skin care and other alternative uses.
Virgin Olive Oil
Like extra virgin olive oil, virgin olive oil is unrefined and maintains the pungent flavor, though it is less intense. It is said to have a higher level of oleic acid.
Its smoke point is higher compared to extra virgin olive oil, which is around 210 °C. However, it is hardly found in the market, unlike extra virgin olive oil.
Pure Olive Oil
Unlike its name suggests, it’s not technically “pure” olive oil, as this type is made from equal parts extra virgin or virgin olive oil and refined olive oil. Pure olive oil is suitable for people to consume but contains fewer nutrients than extra virgin olive oil.
Pure olive oil might not be ideal to substitute for ingredients like butter, as it has virtually no flavor.
Refined Olive Oil
Also known as light olive oil, this type of olive oil has been refined with high-heat. The result is a tasteless and colorless oil, which can be used for high-heat cooking like deep frying, without altering the flavor of the food. Refined olive oil is used by chefs and food manufacturers.
It doesn’t contain the same nutrients as extra virgin olive oil, and most of its benefits are stripped off it due to its exposure to heat, though this is debatable.
Some may classify refined olive oil and pure olive oil as the same.
Olive oil types may not always be interchangeable, but it’s important to know the basics of what makes these types distinct from one another. Stock up with any of these olive oil types with a reliable private label olive oil exporter.
Created on May 28th 2019 04:30. Viewed 353 times.
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