Types of Olive Oil and Their Quality

Olive oil is one of the oldest and most valued natural oils in the world. The main difference between types lies in how they’re extracted, their acidity, and taste quality.

1. Extra Virgin Olive Oil

The highest grade, extracted mechanically without chemical treatment. Acidity below 0.8%. Fruity aroma and rich flavor. Best for salads and raw dishes.

2. Virgin Olive Oil

Also cold-pressed, but with slightly higher acidity (up to 2%). Mild taste, suitable for light cooking or sautéing.

3. Refined Olive Oil

Produced from lower-quality oil through refining. Lacks the same aroma or nutrients but ideal for frying or industrial use.

4. Pomace Olive Oil

Extracted from olive pulp after first pressing, using heat or solvents. Usually blended with virgin oil. Best used for cooking, not raw consumption.

Tips for Choosing Quality Olive Oil

• Dark glass bottles protect against light damage.
• Always check the harvest date, not just expiration.
• Store in a cool, dry place away from sunlight.