Differences between virgin and extra virgin olive oil

Olive oil is the most used culinary supplement in our daily diet, As it is added to a large majority of dishes such as salads, tuna, bread among others. Its attributes and nutritional qualities are very beneficial for antioxidant and rejuvenating skin health.

The differences between virgin olive oil and extra virgin olive oil seem invisible in both color and taste, but they hide different properties and their use is more or less appropriate depending on the food and the region. culinary style.

    How is petroleum produced in general?

    It is important to know in advance how the most famous condiment of the balloon is produced. About 35 percent of olive pulp is oil, and the only thing that matters to us is making a profit.

    This way, when harvesting the fruit of the vine, this useful percentage must be separated from the rest of the olive, Which requires a very specific machinery that manages to provide the part that interests us and to use the rest of the food for different uses.

    • We recommend that you read: “13 Benefits and Properties of Olive Oil”

    Therefore, the most used methods to obtain the extraction of oil are basically two: the traditional method of pressure (squeezing) which is the one which best preserves the properties of the oil, but which is at the same time the more expensive and slowest, because it mainly requires human labor.

    The second method is centrifugation, a sub-category of pressing but which is mechanical and without the use of refined products. The olive product is crushed and then the liquid is separated from the solid. It is the most efficient way and used by all oil producers.

    What is the main difference between virgin olive oil and extra virgin olive oil?

    The main differences between virgin and extra virgin olive oil lie in the way they are extracted.. That is to say in its mode of production by means of the olive. During the fermentation of the oil, the properties of both are discovered. The degrees of fermentation to which they are exposed will result in the distinction of two oils.

    Virgin olive oil and extra virgin olive oil use traditional and mechanical extraction methods, but extra virgin olive oil is classified as of better quality, with fermentation that must not exceed 0.8 degrees Celsius and the tasting note does not fall below 6.5 which is the minimum.

    On the other hand, virgin olive oil is a little less exquisite, as a fermentation of 2 degrees Celsius is allowed and its tasting note drops to a point below the extra virgin, standing at 5.5 for your quality certificate.

    How to detect a quality oil?

    According to oil tasting experts, prestigious chefs and other cooking professionals, an immature virgin olive oil stands out for its touch of bitterness and itching, indicating that the oil has not been well processed or has not completed the fermentation process well.

    In addition, they add, the color can be decisive, because the clarity of the same betrays the state of purification of the product, As well as the temperature or exposure to the sun to which the virgin olive oil has been subjected.

    Basic recommendations for consumption

    Generally speaking, you should never throw out either type of oil, as the difference in taste is minimal at home and only professionals would know how to spot the differences. As part of our Mediterranean diet, we recommend the use of these oilsWhether virgin or extra as other variants are produced with questionable quality methods.

    As mentioned above, both oils have excellent properties and body benefits, but we must avoid buying them with poor quality as it can be harmful to health. Besides its complementary or aligning use, it is also recommended to drink the oil in small quantities when breaking the fast, as well as to use it as a skin protector by rubbing your hands with it.

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