Olive Oils-What’s the Difference?

There are three grades of olive oil fit for consumption and several categories in each grade. Once you know the differences between the grades, you can make an informed decision and then experiment with the categories and hundreds of different varieties.

Extra Virgin Olive Oil- EVOO
Olive oil is the only oil that is obtained directly from the flesh of a fruit rather than the seed. All extra virgin olive oil is obtained from the first pressing of the olives. Chemicals and high heat (which can destroy the nutrients and quality) are not allowed during the process. This is often why you see the words, “first cold pressed” on the label. Another defining factor in classification is the acidity level. Extra virgin contains no more than 0.8% acidity, and is judged to have a superior taste. This oil is best used on its own in salads, dipping for whole grain breads or finishing a dish. You can cook with it, but it has a lower smoke point (temperature at which the oil smokes and begins to break down) than frying oils like peanut oil. Extra virgin oil is more expensive and best used in cases where you can taste the flavor rather than cook it off.

Virgin Olive Oil
Virgin olive oil also comes from the first oil production without the use of chemicals, but has a higher acidity than extra virgin, less than 2%. No refined olive oil is allowed to be blended with it. It is good in flavor and fine to cook with.

Olive Oil
This oil is a blend of virgin and refined oil. Over 50% of the olive oil produced in the Mediterranean must be treated to correct its flavor. Refined oil has been altered chemically or by processing because it wasn’t suitable on its own. This can also be done by filtering. Don’t be fooled by labels stating that it is “pure” olive oil, there is no difference in quality over regular olive oil. This oil usually comes from the second pressing and is then treated. This is commercial grade oil or for general use and is best for frying since it has a higher smoke point and lacks the flavor found in extra virgin and virgin varieties.

Olive oil can vary greatly in flavor depending not only on its grade, but also on its terroir. This is a French term that means, “a sense of place” and is most commonly used to reference wine, but also coffee, tea and olive oil. Terroir is the flavor in a food that distinguishes it as coming from one region or another. Factors such as soil and geography cause distinct characteristics in flavor. For example, Spanish olive oil is more yellow in color and is nutty and fruity while Italian olive oil is more of a dark green color with an herbal quality. There are over 50 varieties of olives and finding a favorite is a matter of your personal taste.

A note on storage
Olive oil can go rancid. It is best to store it in a cool, dark place like a kitchen cabinet, away from heat. Opaque containers with lids are best. If you have a large on container of olive oil it is best to store it in the refrigerator, pouring out smaller quantities to store at room temperature. Refrigerated olive oil may develop cloudiness, but this will not alter the flavor or quality, however expensive extra virgin olive oils should not be stored in the fridge because of possible condensation.