Everyone knows that one of the pillars of the Mediterranean diet, so praised by nutritionists internationally, is olive oil. But how far does your knowledge go about the characteristics of liquid gold? Would you know how to differentiate between Extra Virgin Olive Oil and Virgin Olive Oil?
In Ayozar Oils we teach you.
What are the differences between Extra Virgin Olive Oil and Virgin Olive Oil?
Both products are pure olive juice extracted solely through mechanical processes, normally using the centrifugation technique. Depending on the quality obtained, it will be considered “Virgin” or “Extra Virgin”.
One of the main differences is the level of acidity.
Among virgin olive oils, Extra Virgin Olive Oil is, without a doubt, the one with the highest quality. The acidity levels of an Extra Virgin do not exceed 0.8º, while a Virgin Olive Oil has higher acidity levels, around 2º. This difference is called the “chemical criterion”.
Another aspect to take into account is the organoleptic criterion, which we discern by tasting the oil.
In oil tastings, flavors, aromas and possible defects are analyzed, which are then reflected in the tasting panels.
An Extra Virgin Olive Oil does not present any defect in tasting. On the contrary, a Virgin Olive Oil usually has a median defect less than or equal to 2.5.
Therefore, an Extra Virgin is perfect, while a Virgin has slight defects on an organoleptic level.
In summary:
Extra Virgin: It has chemical acidity levels lower than 0.8º and without organoleptic defects. It must meet both parameters and is, without a doubt, the best oil, since its nutritional properties are intact.
Virgen: Presents acidity levels less than or equal to 2º. Regarding the organoleptic criterion, it has a median defect in the tasting panel less than or equal to 2.5. If an oil has any of these characteristics, it will be classified as virgin.
Once we have seen the basic criteria that differentiate an Extra Virgin Olive Oil from a Virgin Olive Oil, the question arises:
What are these differences due to?
We can find three decisive factors:
- The raw material. The more cared for the olive tree, the better quality the olive will have. Careful cultivation, good protection against pests and a favorable climate are determining factors for obtaining healthy, quality fruit.
- The collection. To obtain maximum quality, the olive must be harvested at the optimal moment of ripeness, directly from the tree (olives harvested directly from the tree are called “flight olives”) and with techniques that cause as little damage as possible, avoiding wounds to the olive. fruit that can cause oxidation and loss of quality. The farmers at Aceites Ayozar are experts in carefully picking our olives, thus guaranteeing excellent quality.
- The grinding. The time between harvesting and grinding the olives should be as short as possible, to avoid exposing the fruit to unsuitable temperatures that favor its destruction. Just as our pickers take care of the fruit in the field, our patio and hall employees ensure optimal grinding to obtain the best EVOO.
At Aceites Ayozar we guarantee the effort and dedication of all our workers, from the daily care of our olive groves, the supervision and application of the highest quality standards in the mill and, finally, the conservation of the oil in our wineries once produced.
All this results in our Extra Virgin Olive Oil, an impeccable product that will not leave anyone indifferent and provides ample health benefits.
At Aceites Ayozar we offer the best Extra Virgin Olive Oil in different formats. Access here to our online store, get your favorite and start enjoying excellence in your kitchen now.
