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There are several classifications of olive oils. However, only two are the most remembered by consumers. Find out more about their differences and which one is best.
When we are at the market it is common to come across a variety of olive oils. This may be linked to the phrase “olive oil is good for your health” that is often heard around and makes people look for this product.
Furthermore, olive oils have antioxidant properties that are important for us to live well and are therefore highly valued in the country.
According to the International Olive Council (IOC), the Olive oil consumption in Brazil grew 30% between 2015 and 2021 . Still according to this analysis, the country is 9th in the ranking of countries that consume the most olive oil.
This shows that olive oil is gaining importance for Brazilians. There are several existing classifications, but two are the most remembered by consumers: extra virgin and virgin olive oil.
Do you know the difference between the two? In this article, we will explain the characteristics of each one, their purposes and which one is best for your health. Follow along!
Firstly, virgin and extra virgin olive oils are obtained from the fruit of the olive tree (Olea europaea L.). Therefore, the difference between the two is in the way the liquids are produced.
The classification of whether an olive oil is extra virgin or virgin is done through chemical and sensory analyses.
In these analyses, acidity parameters (free fatty acids), peroxides, among others, are studied. In the sensory analysis, the presence of defects, fruitiness, bitterness and spiciness is studied, the last three being positive attributes of the olive oil.
Check out the difference between both olive oils:
Extra virgin olive oil is the result of careful and rigorous cold extraction using high quality olives. This way, they maintain the purity of the fruit and have an acidity of, at most, 0.8%.
It is extracted by mechanical or physical processes, with temperature control and under qualifying chemical analyzes and strict quality control of fruit and extraction.
After pressing, the liquid is filtered to preserve its flavor. Extra virgin olive oil is considered high quality in gastronomy, and is used for cooking, finishing dishes or salads.
It is important to highlight that all extra virgin olive oil has low acidity (a chemical parameter not felt on the palate), but not all low acid olive oil is extra virgin.
This is because there may be sensory defects that are not possible to analyze chemically, only by professionals.
Virgin olive oil is also obtained mechanically, however the olives are of low quality and the extraction process is not rigorous and can be hot or cold.
The acidity of this product reaches up to 2% and normally has sensory defects. One of its purposes is virgin olive oil, mainly for cooking.
It is notable that there is a difference between extra virgin and virgin olive oils. Trying to replace oils with olive oil already helps our well-being and can improve our health.
But, among both options, the healthiest olive oil is extra virgin olive oil due to the strong presence of polyphenols that are good for your health.
In addition to the rich content of monounsaturated fatty acids, such as oleic acid (omega 9), extra virgin olive oil has several benefits, such as:
Therefore, when buying extra virgin olive oil, choose a brand that produces 100% real olive oils, such as Lagar H.
Our company guarantees control throughout the production process, resulting in fresh, original olive oil.