Fruity, aromatic, rich and robust, olive oil is much like wine — taste is a matter of personal preference. So many variables go into the production of olive oil, the yield, dramatic differences in colour, aroma, and flavour. Every season our extra virgin olive oil if uniquely different, we only do one pressing, right here on our property, so rest assured, all of our oil is cold pressed extra virgin olive oil.
There are several names used for different grades of oil, as you will read below. BEWARE of these low grade oils as they have been altered and are so bad for your health.
Facts that influence the classifications and how our olive oil tastes and looks:
- Variety of olive
- Location and soil conditions
- Environmental factors and weather during the growing season
- Olive ripeness
- Timing of the harvest
- Harvesting method
- Length of time between the harvest and pressing
- Pressing technique
- Packaging and storage methods.
Types of Olive Oil
“Cold pressed Extra-virgin olive oil” has a fruity taste and may be pale yellow to bright green in colour. In general, the deeper the colour, the more flavour it yields. IOOC regulations say extra-virgin olive oil must have a superior flavour and contain no more than 0.8 % acidity.
“Virgin olive oil” still has good characteristics but its acidity levels range between 0.8% and 1.5%.
Some olive oil is further refined after the first pressing. These three types of oils can no longer bear the title “Extra virgin.”
When virgin oils are not fit for human consumption (because of poor flavour, an acidity level greater than 3.3%, or an unpleasant aroma), they are sent to a processing plant where they become “refined olive oils.” There they undergo processing with agents that might include heat, chemicals, and/or filtration.
These refined olive oils become clear in colour (like water) but still has an oil texture; the oil is odourless, flavourless and have no nutritional benefits to the consumer. This refined oil is then used for blending, for example 85% refined oil and 15% virgin olive oil. The addition of the virgin oil is to give colour and little aroma and flavour. This oil is generally sold in clear packaging and called “lite, extra light olive oil”; the lite refers to light in colour not in calories.
The current “olive oil” category used to be called “pure olive oil.” Today, oils in this classification are a blend of refined olive oil and a virgin olive oil. The virgin oil lends a little aroma and flavour to the final product, which can have an acidity level of no more than 1.5%. In most cases, oils in this category contain about 85% refined oil and 15% virgin or extra-virgin oil. Oils of the “olive oil” grade withstand
Chemical refined oils are made from the olive paste that is left in the centrifuge after the olives are pressed. The oil is extracted from the waste by adding solvents (like diesel) and heat. This oil can be sold as pomace oil, sunca oil or pure oil.
Refined and Chemically Refined olive oils are very common on the grocer’s shelves under many names and brands(mostly foreign) and do not contain the health benefits of EXTRA VIRGIN OLIVE OIL. So next time you shop do your body a favour and buy Australian EVOO and taste the difference
“Olive pomace oil” is made from the olive paste that is left in the centrifuge after the olives are pressed and the oil-water mixture is extracted. Olive pomace oil can be treated with heat and chemicals to extract additional oil (about 10% of the original amount of oil in the olives). Its acidity cannot exceed 1.5%.
Virgin oil may be added to pomace oil for colour and flavour. Olive pomace oil is edible, but it may not carry the name “olive oil.” This oil is most often used commercially and is rarely seen on the grocer’s shelf.