Olive oil may be one of the most popular pantry staples around the globe. It’s widely regarded as a premium oil variety because of the intricate process required in its production. Depending on its quality grade, olive oil offers different flavor profiles, which is why it’s mainly used for culinary purposes. However, it’s also known for being beneficial to health. And this is why olive oil is also commonly used in cosmetic and medicinal products.
There are different types of olive oils available in the market; the most common type is the regular olive oil, considered a standard product used in cooking many dishes. On the other hand, extra virgin olive oil is generally regarded as higher quality than the regular type. It’s also usually sold at a premium price and combined with subtle flavors.
Aside from these factors, there are many ways to differentiate between regular olive oil and extra virgin olive oil. Here are some of them:
1. Production Process
Extra virgin olive oil (EVOO) is made by grinding the olive fruit into a paste and pressing it to extract the oil. The finest quality of EVOO is made through the cold-pressing process where there’s no heat involved. Thus, much of the natural flavors and aroma are preserved. Also, cold-pressed EVOO comes with more significant health benefits.
However, it’s also possible to come across some products labeled as extra-virgin that may not be cold-pressed. It’s because there are no strict regulations for using the term ‘extra-virgin.’ To ensure that the oil you’re buying is cold-pressed, you can check if the label bears a health claim that expressly confirms such information.
On the other hand, regular olive oil is made by combining refined EVOO with the pure, cold-pressed counterpart. Refined EVOO undergoes a process where impurities on the olive fruit are removed with heat or chemicals. As a result, refined oil products usually have a lighter taste and color than the cold-pressed type. Because of this, unrefined EVOO is considered to be superior among all other olive oil types.
2. Polyphenol Content
Olive oil contains phenolic compounds such as oleocanthal, oleacein, and hydroxytyrosol. These phenolic compounds are derived from the olive fruit and are known to promote health and wellness.
Unlike its refined counterparts, certified cold-pressed extra virgin olive oil contains high amounts of polyphenol, which greatly benefits health. It’s because the temperature, water, and oxygen presence and the duration of the pressing process are kept up to standards to achieve optimal results.
Here are some of the health benefits that can be derived from using polyphenol rich olive oil:
• Anti-inflammatory
• Antioxidant
• Aids weight loss
• It helps boost the immune system
• It may help reduce the risk of obesity and diabetes
• Promotes better management of blood sugar levels
Regular olive oil may contain the same kind of polyphenols as EVOO. However, certified cold-pressed extra virgin olive oil contains higher amounts of polyphenol. It’s because the temperature, water, and oxygen presence and the duration of the pressing process are kept up to standards to achieve optimal results.
Given these health benefits, it’s essential to look for a trusted brand, such as Myrolion, an Athens-based company that offers premium quality cold-pressed EVOO. The oil produced by Myrolion is cold-pressed, which is confirmed by certifications and awards from regulatory boards.
Buying a quality brand will bring more value for money and let you maximize the benefits of using EVOO on your dishes. As such, it’s essential to explore your options when it comes to quality EVOO.
3. Taste, Color, And Aroma
Since EVOO is sold in its purest and unrefined form, much of the olive fruit’s natural color, flavor, and fragrance are retained in the oil. Because of this, EVOO usually comes in deep shades of yellow and green. The rich green color indicates high levels of chlorophyll while having a yellow shade means high carotene content. Both are antioxidants that are beneficial to health.
Flavor-wise, cold-pressed EVOO is described to have a grassy, peppery taste accompanied by subtle bitter undertones. The taste is delicate and can be easily overpowered by other flavors. This is why some consider it more cost-effective to use EVOO on dishes with equally subtle flavors such as pasta, bread, and salads.
Regular olive oil and EVOO don’t have much difference in aroma, though the regular type has a less intense fragrance of the two. On the other hand, regular olive oil usually has a lighter color and flavor than EVOO.
Conclusion
It can be challenging to select an olive oil that best suits your needs and preferences, with many brands and variants to choose from. Both regular olive oil and EVOO have good qualities and can be used to prepare the same recipes. However, the difference usually lies in which type would be more cost-effective to use in a way that won’t significantly affect the dish’s flavor.
Also, some labels can have misleading information, which can confuse the consumer. Because of this, it’s essential to be more careful and selective before making a purchase. For instance, pure olive oil and regular olive oil could be used interchangeably to refer to the same product grade.
On the other hand, it’s also possible to come across products labeled as ‘extra-virgin’ that may not be cold-pressed. It’s because there are no strict regulations for using the term ‘extra-virgin.’ To ensure that the oil you’re buying is cold-pressed, you can check if the label bears a health claim that expressly confirms such information.
