Do you know the different categories of olive oil?

Olive oil is one of the fundamental ingredients in Mediterranean cuisine and has gained popularity worldwide due to its health benefits and versatility in the kitchen. However, not all olive oils are the same, and it can be difficult to understand the differences between the categories available on the market. Below we will briefly explain the differences.

Extra Virgin Olive Oil (EVOO)

El aceite de oliva virgen extra (AOVE) es la máxima categoría en el aceite de oliva. Se trata de un simple zumo de aceituna, sin absolutamente ningún proceso químico ni añadido, que tiene los mejores parámetros de calidad y de aroma y sabor certificados por laboratorios y paneles de cata oficiales.

It is rich in antioxidants, monounsaturated fatty acids and vitamin E, making it the healthiest choice for cooking and seasoning.

Virgin Olive Oil

It also consists of olive juice without chemical processes or additives, but it does not reach the quality of extra virgin, either because of its physical-chemical parameters (acidity above 0.8%) or because of some defect in its aroma and flavour.

Olive Oil

When the oil coming from the mill does not even reach the parameters of virgin olive oil it is called “lampante” and must be refined by chemical and thermal processes to remove impurities and undesirable flavours. These processes also suppress antioxidants and other compounds important for health, as well as aroma and flavour, so it must be “topped” by adding virgin olive oil. Depending on the greater or lesser proportion of virgin oil added, it is marketed as “mild” or “intense” olive oil.

Olive Pomace Oil

Olive pomace oil is obtained from the olive residues left over after the extraction of virgin oil. It undergoes a chemical extraction process and further refining, resulting in the loss of flavours and beneficial compounds.

At Castillo de Monteagudo we follow the path of excellence in the production of Extra Virgin Olive Oil.

From the selection of the best olives and early harvesting using advanced techniques to avoid spoilage, to cold pressing to preserve all the properties of the oil. In addition, our olives spend less than three hours from harvesting to milling, thus guaranteeing the aroma and freshness of our extra virgin olive oil.

In short, when buying olive oil, it is important to understand the differences between these types. Choosing a good oil is a simple but significant way to improve your dishes and your health.