Extra Virgin Olive Oil
Extra virgin olive oil is the highest grade of olive oil. It is the unadulterated juice of the olive made simply by pressing the olive fruit and obtaining the oil. To call it extra virgin olive oil, a producer must acquire the oil from the fruit of the olive tree by either mechanical or other physical means. No extra heat, chemicals or solvents can be used to remove the oil from the olive pulp.
Extra virgin olive oil must be free of faults, have a fruity character and meet certain international chemical tests for acidity. Extra virgin olive oil is the only vegetable oil that can be consumed in its ‘crude' or unrefined state. In its unrefined state it contains all of its high levels of naturally occurring nutrients, antioxidants, vitamins and essential fatty acids.
Extra virgin oil is not all the same. Premium extra virgin oils are made to a higher standard and give fresher fruity characters and generally have more antioxidants and less free fatty acids. Redisland and njoi are premium extra virgin olive oils.
Virgin Olive Oil
Virgin olive oil is made the same way as extra virgin olive oil but has a slightly lower classification than extra virgin olive oil. This may be due to a poor chemical structure (higher levels of acidity and peroxides) or the oil may have a minor fault. The result is a natural product that, whilst still edible, lacks the fresh quality and character of extra virgin olive oil.
Olive oil
This oil is usually a blend of refined oils (see below) with some virgin olive oils. This creates oil with a mild olive flavour. The percentages of virgin oil and refined oil will vary from producer to producer.
Light, extra light and pure olive oil (refined oils)
‘Pure', ‘Light' and "Extra Light' olive oils are made from faulty oils that have been refined using solvents, heat, light and or a re-esterification processes (similar to vegetable and canola oil). Possible faults include rancid oils, oils with incorrect natural chemical levels (peroxides or acidity levels) and oils that have been made with poor quality fruit which will result in oil with a tainted and unsatisfactory odour and flavour.
When oil is refined, all of the colour, flavour and health advantages are stripped out leaving a very neutral oil. In most cases a small amount of extra virgin olive oil is added to the refined oil to give it a little colour and flavour.
These oils are not light in calories or fat levels, in fact they have the same calorific value as extra virgin olive oil (115 calories per tablespoon). They are however, lighter in colour, flavour and nutritional benefits when compared to extra virgin or virgin olive oils.
