Differences between virgin and extra virgin olive oil

Olive oil is the most used culinary supplement in our daily diet, since it is added in a great majority of dishes such as salads, tuna, bread among others. Its attributes and nutritional qualities are highly beneficial for health as it is an antioxidant and rejuvenator of the skin.

The differences between virgin olive oil and extra virgin olive oil seem invisible in both color and in taste, but they hide different properties and their use is more or less appropriate depending on the food and the style of culinary.

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How is oil produced in general?

It is important to know in advance how the most famous seasoning on the globe is produced. Approximately 35 percent of the olive pulp is oil, and the only thing that interests us to make a profit.

In this way, When the fruit is collected from the vineyards, this useful percentage must be separated from the rest of the olive, which requires very specific machinery that manages to provide the part that interests us and take advantage of the rest of the food for different use.

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Therefore, the most used methods to obtain the extraction of the oil are basically two: the traditional pressure method (pressing) which is the one that better preserves the properties of the oil, but which at the same time is more expensive and slow, since it requires mostly labor human.

The second method is through centrifugation, a subcategory of pressing but which is mechanically and without using refined products. The olive product is crushed and then the liquid is separated from the solid. It is the most efficient way and used by all oil producers.

What is the main difference between virgin and extra virgin olive oil?

The main differences between virgin olive oil and extra virgin olive oil lies in its mode of extraction. That is, in its mode of production by means of the olive. In the fermentation of the oil, the properties of one and the other are discovered. The degrees of fermentation to which they are exposed will result in the distinction of both oils.

Both with the virgin olive oil, as with the extra virgin olive, the traditional and mechanical extraction methods are used, but the extra virgin is categorized as higher quality, with a fermentation that should not exceed 0.8 degrees Celsius and the tasting note does not drop below 6.5, which is the minimum.

On the other hand, virgin olive oil is a little less exquisite, since a fermentation of 2 degrees is allowed. centigrade and its tasting note drops one point below the extra virgin, standing at 5.5 for its certificate of quality.

How to detect a quality oil?

According to expert oil tasters, prestigious chefs and other culinary professionals, an immature virgin olive oil is distinguished by its touch of bitterness and itching, which indicates that the oil has not been well treated or has not completed the process of fermentation.

In addition, they add, color can be decisive, since its lightness or darkness reveals the purification state of the product, as well as the temperature or exposure to sunlight to which the virgin olive oil has been subjected.

Basic recommendations for consumption

In general terms, one or another type of oil should never be underestimated, since the difference in flavor is minimal at the domestic level and only professionals would know how to detect the differences. As part of our Mediterranean diet, we do recommend the use of these oils, either virgin or extra because other variants are produced with methods of dubious quality.

As we have mentioned previously, the two oils have excellent properties and benefits. body, but we must avoid buying them of low quality since this can be harmful to the Health. Apart from its complementary or alignment use, the oil is also recommended to drink it in small amounts when breaking the fast, as well as using it as a skin protector by rubbing our hands with the.