Types of olive oil

Olive oil is one of the most representative products of the Mediterranean diet and is valued not only for its flavor, but also for its health benefits. Depending on its extraction process and quality, we can find different types of olive oil.

Below, we show you which ones exist. Will you join us?

What types of olive oil are there?

The classification of olive oil depends mainly on its degree of acidity and its production process. Here are the most common types of olive oil.

Extra virgin olive oil

Extra virgin olive oil, also known as EVOO, is considered the best quality olive oil. It is obtained by cold pressing the olives without any chemical treatment. For an oil to be classified as extra virgin, it must have an acidity of less than 0.8%, which indicates excellent quality and a fresher, fruitier flavor.

This oil is ideal for dressing salads, dressing cold dishes, or simply for dipping in bread. It is also perfect for cooking at low temperatures, thus preserving its healthy properties. Among its main benefits, we find that it is rich in antioxidants and fatty acids, and has anti-inflammatory properties that contribute to cardiovascular health.

Virgin olive oil

Virgin olive oil is also obtained by cold pressing, but its acidity is slightly higher compared to EVOO. It is approximately 2%, and although it is still a good quality oil, its flavor can be less intense and fruity.

This type of oil is suitable for cooking at medium temperatures and frying, as it retains its nutritional properties well in slow or moderate heat processes. It continues to offer health properties similar to those of EVOO, with a high content of unsaturated fatty acids.

Olive oil (refined + virgin)

Olive oil is a blend of virgin olive oil and refined oil. The refining process removes impurities and reduces acidity, but it can also affect the taste and nutritional properties of the oil.

This type of oil is most commonly used for frying and for kitchens that require neutral oils, due to its mild flavor. As for its benefits, although its nutritional profile is not as high as that of virgin oils, it is still a source of healthy fats.

Olivepomace oil

Olive pomace oil comes from the residue left after the first extraction of the oil, known as pomace. This oil undergoes a refining process to eliminate undesirable flavors and colors. The result is an oil with a less pronounced flavor.

It is an economical option, but less healthy due to its refining process. It is commonly used in the food industry and for frying at high temperatures.

Lampante oil

Lampante oil is an olive oil that does not meet the quality standards to be marketed as virgin or extra virgin due to its high acidity and defective flavor.

This oil is not intended for direct consumption and is generally subjected to a refining process for subsequent marketing.

What type of olive oil is best?

The answer to this question depends on personal needs and preferences; if you are looking for the best flavor and healthy properties, there is no doubt that extra virgin olive oil or EVOO is the best option for its quality and flavor.

If the objective is an oil that allows cooking at medium temperatures, with a mild flavor and preserving its healthy properties, virgin olive oil is a good choice. On the other hand, if you need an oil for frying or cooking at high temperatures, go for olive oil or olive pomace oil, as they are economical and practical alternatives for this type of use.

In short, choosing the right type of oil depends on your tastes and needs. From the delicious and nutritious extra virgin olive oil, to the most practical options for cooking.

Remember that, beyond the taste, extra virgin olive oil like LA Almazara’s is one of the healthiest options for you and your family. Discover it in our online olive oil store.