TYPES OF OLIVE OIL
Olive oil is obtained from the olives through exclusively physical processes (pressure or centrifugation) without any addition of chemical products.
Lagar: place where the olives are pressed, oil mill.
1. Virgin Olive Oil
This is the oil obtained from healthy olives produced without any adding of chemicals, with a characteristically fresh and fruity aroma. This type of oil has an acidity level below 1.5%.
2. Extra Virgin Olive Oil
This oil is obtained just in the same way as the virgin olive oil but presents an acidity level below 0.8%.
3. (Non-Virgin) Olive Oil
This oil is a mixture of refined olive oil and virgin olive oil. The olives used for the production of this oil are not of high-quality and are subject to blight, disease or damage caused by machinery. For this reason the olive oil needs to be artificially purified by means of refining in order to remove excessive acidity, either using chemicals or via distillation, to remove dark tones with bleachers and to remove the impurities and unpleasant odors. This process fades the flavor, aroma and color therefore some Virgin Olive Oil needs to be added to compensate the loss of properties. Its acidity level varies between 0 and 1% depending on the refining process.
4. DOP Olive Oil (Virgin or Extra Virgin)
DOP olive oil has historical-cultural, and physicochemical characteristics stemming from a particular region. It needs to be pressed and bottled in the same region where the olives were harvested. The DOPs are run by the region’s Producer Group and controlled and certified by the Private Board for Certification Control.
5. Organic Olive Oil (Virgin or Extra Virgin)
Extracted from olives grown and produced without the use of chemical fertilizers or herbicides.
6. Olive Oil extracted at low or very low temperatures (Virgin or Extra Virgin)
Extracted at temperatures that are low enough (27ºC or lower) to preserve the volatile compounds in the olive pulp, which gives the oil its aroma and taste.