In a store, you will find various types of olive oil with different designations. These designations represent the quality and processing of the olive oil. Here are the most common designations:
1. Extra Virgin Olive Oil: This is the highest quality grade of olive oil and is obtained from the first cold pressing of the olives. It has an acidity level of less than 0.8% and is very flavorful with fruity aromas.
2. Virgin Olive Oil: This olive oil is also obtained from the first cold pressing of the olives and has a higher acidity level (up to 2%) compared to extra virgin olive oil. It has a milder flavor than extra virgin olive oil.
3. Olive Oil: This is a blend of refined and virgin olive oil and has an acidity level of up to 1%. It has a mild flavor and is suitable for general kitchen use.
4. Pure Olive Oil: This olive oil is made from a blend of refined and virgin olive oil and has an acidity level of up to 1.5%. It has a mild flavor and is suitable for cooking and frying.
5. Olive Pomace Oil: This olive oil is obtained from the residue of olive pressing and is then refined. It has an acidity level of up to 1.5% and is flavor-neutral. It is suitable for frying and deep-frying.
The choice of the right olive oil depends on its intended use. For enhancing salads or dipping bread, "Extra Virgin Olive Oil" is recommended. For cooking or frying, "Olive Oil" or "Pure Olive Oil" are more suitable.
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