What is the difference between Extra Virgin Olive Oil and Virgin Olive Oil?
Both are the only oils 100% composed by olive juice. The main difference between Virgin and Extra Virgin is the quality.
When we consume Extra Virgin Olive Oil (EVOO), we are consuming the highest quality of olive juice, acidity levels of Extra Virgin Olive Oil are considered below 0.8. The Extra Virgin Olive Oil ¨La Casona Organic¨ has below 0.2 acidity degrees, this acidity level is amongst the best in the market. Another important fact is the time of recollection, as olives are recollected in the optimal maturity.
In EVOO we find all healthy properties related to olive oil, it is a product 100% natural, obtained from mechanic processes and without additives or preservatives added.
Besides acidity should be below 0.8, an EVOO should have sensorial characteristics that confirm its quality, for example smell and taste. A combination of these features results on a high content in Oleic Acid, which is considered an acid fat essential for our health.
When the oil surpasses the 0.8 acidity, then we are consuming Virgin Olive Oil.
Virgin Olive Oil extraction follows the same production procedure as Extra Virgin Olive Oil. However, it doesn’t reach the quality levels to be denominated ¨Extra¨. In addition, acidity is higher, always below 2%.
So we can presume Virgin Olive Oil has less quality than Extra Virgin Olive Oil.
How to differentiate Extra Virgin Olive Oil from Virgin Olive Oil?
- Smell: When we smell an EVOO we have the feeling of smelling a pure olive juice, as we would do with other fruits. Smell intensity is higher as purer the oil is.
- Taste: Swallowing an EVOO, we will feel a medium itchiness and balanced sourness. The itchiness will be in the beginning of the throat and sourness at the end of the tongue.
- Colour: Often we tend to associate olive oil colour with quality. Normally an EVOO should have a more intense colour, but we cannot determine this as a guarantee of quality or intensity.