Oils are extracted from grains, seed, fruits and nuts. How they are extracted and to what degree of heat they were exposed is of concern. Here’s some information on the different kinds of olive oil.
Olive Oil is a blend of refined olive oil and virgin olive oil that is fit for consumption without any further processing.
Extra Virgin Olive Oil is obtained solely by mechanical process under special temperatures. It has not undergone treatment other than washing, decantation and filtration. It is the oily juice of the olive. Depending on its characteristics and its acidity, it may be classified as extra virgin or virgin olive oil. With an excellent flavour and aroma and a maximum acidity of 1% expressed in terms of oleic acid, it has an intense taste and is very appropriate for salads, raw vegetables and cold dishes.
Refined Olive Oil is obtained by refining virgin olive oil which a high acidity or poor features which are eliminated through refining. It is used for blending with olive oil and presents high standings of aroma and flavour, and acidity below 2% of oleic acid.
