What's up with the different types of Olive Oil?

What's up with the different types of Olive Oil (OO)? | The grocery store had bottles of Olive Oil (OO), Virgin Olive Oil (VOO), and Extra Virgin Olive Oil (EVOO). Made me wonder where are the bottles of Slutty Olive Oil & Extra Slutty Olive Oil?

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asked Aug 05 '10 at 22:06

r0bErT4u
31.0k●513●672●938

2 Answers:

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Extra-Virgin Olive Oil (EVOO) is virgin olive oil that has a minimum organoleptic rating of 6.5 out of 10, and low acidity under 1%. It is the oil of the highest quality, and boasts a perfect, fruity taste, and with a color that can range from crystalline champagne to greenish-golden to bright green. Extra-Virgin Olive Oil can be used in endless ways in the kitchen, and in Italy it has been a traditional ingredient in everything from antipasti to desserts. It is best used raw in salads, in order to enjoy its real flavor. Because of the time-consuming process required to manufacture extra-virgin oil, and its limited production volume, true extra-virgin olive oils are expensive. Thus, any inexpensive olive oil labeled "extra-virgin" is probably not authentic.
Beneath Extra-Virgin Olive Oil comes Fine Virgin Olive Oil. Like virgin oil, it is also cold-pressed. It has an organoleptic rating of 5.5 or more and an acidity of max 1.5 percent. Quality oils are obtained when the olives are crushed as quickly as possible, since any storage would trigger a fermentation process in the fruit, making the oil produced increasingly acidic and undesirable in both flavor and aroma.
Semi-Fine or Ordinary Virgin Olive Oil is another virgin olive oil. It only has an organoleptic rating of 3.5 or more and acidity of max 3.3 percent. When properly processed, Ordinary Virgin Olive Oil maintains the purity of the fruit's flavor, aroma, and vitamins. The International Olive Oil Institute recommends using pure olive oil for frying, since the flavor of extra-virgin olive oil tends to break down at frying temperatures.

answered Aug 06 '10 at 00:05

Craighton ♦♦
16.6k●115●207●329

have you heard the term "fatty acids" the more acidic a fat (oil) is the more harmful it is to your body. the more virgin the olive oil is, the less acidic it is. and thus healthier, that is what it boils down to. there are a lot of other differences, color, thickness, taste, ext.

answered Aug 05 '10 at 22:13

trueb
14.9k●48●99●256

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