The Basics
What is olive oil?
Olive oil is just as it sounds … oil extracted from the flesh of fresh olives. If you crush olives, the result is oil, pomace and some water. The oil, once separated out, is fresh olive oil. It’s that simple.
Why is olive oil so healthy?
Scientific research has indicated olive oil can assist in the fight against heart disease, cancer, diabetes and Alzheimers. The polyphenols in olive oil are antioxidants, which have also been shown to help fight diseases including some type of cancers. Olive oil is also known as one of the best sources of monounsaturated fatty acids, a type of fat that has been shown to improve blood cholesterol levels.
What does “extra virgin” mean?
Extra Virgin olive oil is the highest quality of olive oil available. Olive oil is considered extra virgin when it has been produced by a simple pressing of the olives – without any other processes – which allows it to provide the highest level of health benefits. Click here for the official definition of extra virgin olive oil.
Besides the highest quality, extra virgin, what are the differences between the other grades or categories of olive oil I might find on a store shelf?
Olive oil, Pure, and Light are three other common grades of olive oil found on store shelves in the United States, and each has its own specific definition. They are:
- Olive Oil: Lesser quality olive oil, which has been refined through degumming, neutralization, bleaching, and/or a deodorization processes; then blended with 5% to 15% extra virgin or virgin olive oil.
- Pure and/or Light: Pure and light are marketing terms used for olive oil that has been refined and mixed with a small amount of extra virgin or virgin olive oil. Light or Extra Light olive oil are lighter in flavor, aroma and many times color than extra virgin olive oil but do not contain less calories.
Is color a good indicator of quality for extra virgin olive oil?
The color of olive oil is not an indicator of quality. The color of olive oil can range from vibrant green to golden yellow.
What do first press and cold press mean?
These terms are used by producers on their labels to emphasize that extra virgin olive oil is an unrefined, natural product that has undergone a single, simple milling process – without heat or other processing that could alter its quality.
This article belongs to: The American Olive Oil Producers Association