The culinary and health benefits of olive oil have been famous for thousands of years. Olive oil is the cornerstone of the Mediterranean diet recommended by experts all over the world. But not all olive oils are alike. Their beneficial qualities vary tremendously, especially according to how they are made.
The label on any olive oil should list its quality label or grade. The following are retail grades of olive oil as specified by the International Olive Council in Madrid, Spain. They are listed in order of quality, from best to worst.
Extra virgin olive oilis the highest quality standard for olive oil. An olive oil can only be called “extra virgin” if it is extracted from the olive using strictly mechanical means, such as a press or a centrifuge. It should not be blended with inferior grades of olive oil or with non-olive oils.
Extra virgin olive oil must also meet strict standards for freshness, not containing more than 0.8% oleic acid which is a naturally-occurring acid in all olive oils that increases as it ages or is exposed to the air. It must also pass a strict taste evaluation for obvious flavor defects.
Virgin olive oilcan only be extracted using mechanical means and has an acidity level of
0.8-2.0% and should have a good taste.
Olive pomace oilis a refined oil from the olive pomace which is the solids left over from the mechanical production of virgin olive oils. It is fit for consumption but has no flavor and is most commonly use for frying because it has high smoke point.
Refined olive oilis made from substandard virgin olive oils using refining methods involving heat, chemicals and filters. It can have an acidity level of no more than 0.3% and is usually used for blending with better quality oils.
Lampante oilis not suitable as food and should only be used for industrial purposes.
For optimum flavor and health benefits, extra virgin olive oil is the only retail grade to buy because it is the oil that flows from the olive simply by squeezing it and involves no heat, chemicals or solvents which damage the delicate and essential natural components in the oil.
It should also be mentioned here that, since most olive oils look the same from the outside, a consumer must be able to trust that the oil inside the bottle is exactly what is written on the exterior label. Recent tests and studies have revealed that fraud and misrepresentation through the retail sales of adulterated olive oils are very common in the United States, especially among imported national brands.
It is important that you are given as much information as possible on the label and that you learn as much as you can about the olive oil producer so that you are not the victim of an adulterated olive oil.