Extra Vergine Olijfolie v.s. Olijfolie
Extra Virgin (extra virgin or extra virgin)
Extra virgin olive oil is an unrefined oil this is the highest quality olive oil you can buy. There are very specific standards that oil must meet to receive the 'Extra Virgin' label.
Because of the way Extra Virgin olive oil is made, it retains more of the real olive flavor and has a lower oleic acid content than olive oil.
The oleic acid (acidity) indicates the degree to which fat has been broken down into fatty acids. Extra Virgin has a maximum acidity of 1% this compared to the 3-4% of normal olive oil.
It also contains more of the natural vitamins and minerals such as the important antioxidants and anti-inflammatories that make Extra Virgin oil so special.
Extra Virgin olive oil is considered an unrefined oil because it has not been treated with chemicals or changed by temperature.
It is usually a golden green color, with a distinct flavor and a slight peppery aftertaste. Good Extra Virgin Olive Oil tickles your throat if you swallow it straight, sometimes it can even make you cough.
Regular Olive Oil or "Pure" Olive Oil
You may also recognize oil as just olive oil or pure olive oil - this is what we would consider 'regular' olive oil. This oil is usually a mixture of virgin olive oil and refined olive oil (heat and/or chemicals are used in the extraction of oil and the removal of faults in the fruit).
Pure olive oil is a lower quality oil than extra virgin olive oil, with a lighter color, more neutral flavor, and oleic acid between 3-4%. This type of olive oil is an all-purpose frying oil.
Cooking:
Although you can cook with extra virgin olive oil, it has a lower boiling point than many other oils, meaning it burns at a lower temperature. On our site we sell extra virgin olive oil with a high boiling point, which makes it suitable for cooking/frying.
Extra virgin olive oil is an unrefined oil this is the highest quality olive oil you can buy. There are very specific standards that oil must meet to receive the 'Extra Virgin' label.
Because of the way Extra Virgin olive oil is made, it retains more of the real olive flavor and has a lower oleic acid content than olive oil.
The oleic acid (acidity) indicates the degree to which fat has been broken down into fatty acids. Extra Virgin has a maximum acidity of 1% this compared to the 3-4% of normal olive oil.
It also contains more of the natural vitamins and minerals such as the important antioxidants and anti-inflammatories that make Extra Virgin oil so special.
Extra Virgin olive oil is considered an unrefined oil because it has not been treated with chemicals or changed by temperature.
It is usually a golden green color, with a distinct flavor and a slight peppery aftertaste. Good Extra Virgin Olive Oil tickles your throat if you swallow it straight, sometimes it can even make you cough.
Regular Olive Oil or "Pure" Olive Oil
You may also recognize oil as just olive oil or pure olive oil - this is what we would consider 'regular' olive oil. This oil is usually a mixture of virgin olive oil and refined olive oil (heat and/or chemicals are used in the extraction of oil and the removal of faults in the fruit).
Pure olive oil is a lower quality oil than extra virgin olive oil, with a lighter color, more neutral flavor, and oleic acid between 3-4%. This type of olive oil is an all-purpose frying oil.
Cooking:
Although you can cook with extra virgin olive oil, it has a lower boiling point than many other oils, meaning it burns at a lower temperature. On our site we sell extra virgin olive oil with a high boiling point, which makes it suitable for cooking/frying.