Differences Between Virgin And Extra Virgin Olive Oil
Olive oil is the most used culinary supplement in our daily diet , since it is added to a vast majority of dishes such as salads, tuna, bread, among others. Its food attributes and qualities are highly beneficial for health as it is an antioxidant and skin rejuvenator.
The differences between virgin olive oil and extra virgin olive oil seem invisible both in color and flavor, but they hide different properties and their use is more or less appropriate depending on the food and cooking style.
It is important to know in advance how the most famous condiment on the globe is produced. Approximately 35 percent of olive pulp is oil, and the only thing that interests us to make a profit.
This way, When the fruit is collected from the vineyards, that 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 uses.
Consequently, the most used methods to extract the oil are basically two: the traditional pressure method (pressing), which is the one that best preserves the properties of the oil, but which at the same time is more expensive and time-consuming, since it requires mostly human labor.
The second method is through centrifugation, a subcategory of pressing but which is done mechanically and without using refined products. The olive product is crushed and the liquid is then separated from the solid. It is the most effective way and is 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 lie in their method of extraction That is, in its mode of production through the olive. In the fermentation of the oil, the properties of both are discovered. The degrees of fermentation to which they are exposed will result in the distinction of both oils.
With both virgin olive oil and extra virgin olive oil, traditional and mechanical extraction methods are used, but extra virgin is categorized as higher quality, with a fermentation that should not exceed 0.8 degrees Celsius and the note tasting 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 Celsius is allowed 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 hint of bitterness and stinging, which indicates that the oil has not been well treated or has not completed the cooking process properly. fermentation.
Furthermore, they add, color can be decisive, since Its lightness or darkness reveals the state of purification of the product as well as the temperature or exposure to sunlight to which the virgin olive oil has been subjected.
In general terms, one or another type of oil should never be underestimated, since the difference in flavor is minimal at a domestic level and only professionals would know how to detect the differences. As they are part of our Mediterranean diet, we do recommend the use of these oils whether 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 for the body, but we must avoid buying them of low quality as this can be harmful to our health. Apart from its complementary or alignment use, the oil is also recommended to be drunk in small quantities when breaking the fast, as well as used as a skin protector by rubbing our hands with it.
