- Olive oil is the best in terms of properties, the best oil in the world. However, there are various types of olive oil that are necessary to know.
- According to their production process, each oil has a specific function in which it excels.
Main types of olive oil
Olive oil is the king of healthy fats. Its production dates back millennia and is considered the first traditional crop of the Andalusia region in Spain, the world leader in production. Olives have been cultivated on the Iberian Peninsula since before the birth of Christ, making it a national symbol, and its production process has been perfected and refined as much as possible.
The extra virgin olive oil is the highest quality due to its simple production process (merely pressing the olives). Parallelly, there is also virgin olive oil, which differs from extra virgin in terms of acidity. While the acidity of extra virgin should not exceed 0.8, virgin olive oil is allowed an acidity level of up to 1. Both oils are of immense quality, and their superiority over others is well-known. One of the most common uses of extra virgin olive oil is raw. Thus, it is commonly used to accompany breakfasts (in the form of bread toasts) and as a dressing for salads and other dishes. Virgin olive oil, on the other hand, is especially suitable for making sauces and emulsions, as well as for confiting foods and stewing.
Virgin oils are the most known and demanded type of olive oil, but they are not the only ones. Their worldwide recognition has been on the rise in recent years, although the Mediterranean diet has been aware of their benefits for centuries and includes them as an essential pillar.
Other types of olive oil
Once the virgin oils are obtained, the olive still has more juice to offer. After the production of virgin oils, a mass is left, which becomes what is known as “lampante” oil. This name refers to one of its uses in ancient times when it was used for street lighting. The acidity of this oil exceeds 2, making it unsuitable for human consumption. However, it can be refined and mixed with extra virgin and virgin oils to obtain what are known as mild and intense oils.
Mild and intense oils are blends of refined olive oil with virgin and extra virgin oils. Depending on the proportion of each, these varieties are obtained. The maximum acidity allowed for these oils is 1.5, higher than that of virgin oils. Nevertheless, being olive oil still means they are of higher quality than other seed oils.
Intense oil gets its name due to its stronger smell and flavor, more similar to virgin oils because it contains a higher proportion of these than its counterpart, the mild oil. Although they do not have the properties of virgin oils, they are still a completely healthy option. These oil varieties are more economical than others but are not as commonly used raw. Instead, they are frequently used for frying.
Pomace and infused oils
Pomace oil is why we can say that it is possible to make the most of the entire olive fruit. Its extraction process begins with a compound known as “alpeorujo,” which consists of the water, pits, and oil remaining from the milling of olives. This mass is extracted to obtain a more refined oil, which is then mixed with virgin and extra virgin oils.
The result is an oil of great value in the hospitality industry due to its high profitability. While still being olive oil, pomace oil is mainly indicated for frying. Due to its production process, which includes subjecting the olives to high temperatures, pomace oil has a higher heat tolerance, making it much more durable than other vegetable oils for cooking. All this is achieved without sacrificing the characteristic flavor of olive oil, which is enjoyed by a large part of the population.
It should be noted that despite its tradition, the production of olive oil still has room for innovation. Hence, experimentation with the combination of certain ingredients and techniques that adapt the flavor of the oil to cuisines from around the world. Similarly, the popularity of infused oils has recently grown, which are made from virgin and extra virgin olive oils.
These infused oils involve mixing quality oils with solid ingredients typical of cuisine, imparting their flavor to the oil. They can be made at home, although many brands have started marketing their versions. This is a very interesting and versatile option because, with enough knowledge, a wide variety of foods can be infused, from the elegance of truffle to the spiciness of cayenne.