What is the difference between extra virgin olive oil and regular olive oil?
Created on 7th Jan 2024
Extra Virgin Olive Oil (EVOO) is the gold standard for olive oil - the highest quality and least processed form of olive oil. EVOO must meet strict standards for processing, physico-chemical composition and flavour and aroma to qualify as "extra virgin". All Pomora's oils are extra virgin and we wouldn't use anything less but how does EVOO compare to the other categories of olive oil?
In total, there are 9 different categories of olive oil which can be split into three groups:
Virgin oils
1. Extra virgin olive oil
2. Virgin olive oil
3. Ordinary virgin olive oil
The key criterion for the "virgin" group of oils is that the oil must be processed exclusively by mechanical means (ie pressed, percolated or centrifugated) at temperatures which will not alter the chemical composition of the oil (ie at 27 deg C or below). Lower categories of oils use heat and/or chemical extraction to obtain more oil from the olives but these processes can (and do) harm the quality of the oil.
Blended oils fit for human consumption
4. Olive oil - refined olive oil blended with virgin olive oil
5. Olive pomace oil - refined olive pomace oil blended with virgin olive oil
The refining process in olive oil is designed to neutralize any defects in taste, aroma, colour or acidity and include bleaching, degumming, deodorization, neutralization and winterization.
Olive oil not fit for human consumption
6. Lampante virgin olive oil
7. Refined olive oil
8. Crude olive pomace oil
9. Refined olive pomace oil
Pomace oil is obtained by extracting the last remaining oil from the left-over olive pomace after the first mechanical extraction pass. It is generally done using chemical solvents before the solvents are evaporated off to leave the oil.
Certain terms are frequently used in the marketing of olive oil but have no standardized or legal validity:
"Light" or "Extra Light" Olive Oil
These terms suggest a lower calorie content or less fat, but they refer only to the flavor or color, not the nutritional content. All olive oils have similar calorie and fat content regardless of their designation as “light.”
"Pure" Olive Oil
This term is misleading as it may imply high quality. In reality, it typically refers to a blend of refined olive oil and a small amount of virgin oil, not necessarily indicating purity or quality.
"First Cold Press" or "Cold Pressed"
While these terms suggest traditional, high-quality extraction methods, modern production techniques have evolved. Most high-quality olive oils, including extra virgin, are not literally pressed but rather extracted using centrifuges. The terms may be used more for marketing and can be redundant as all extra virgin olive oils are technically cold-extracted.
"Premium" or "Super Premium"
These terms are not regulated and do not follow any standard or criteria for olive oil quality. They are often used for marketing to suggest higher quality without a basis in olive oil grading standards.