The Types of Olive Oil
There four types of olive oil:
- EXTRA VIRGIN OLIVE OIL is a result of cold pressing the olive fruit which then releases the purest form of olive oil. This type of olive oil is extra virgin and it is as highly beneficial for eating on salads and in cooking for its flavor and benefits.
- VIRGIN OLIVE OIL is oil higher in acid content than Extra Virgin oil and can be safely used for cooking, even at high temperatures.
- PURE OLIVE OIL contains a high acidic content and is produced by combining virgin and heat refined oil. This type is used for cooking but is not ideal in taste.
- LAMPANTE VIRGIN OIL is never advised for cooking and has undergone the highest level of processing. It is commonly used as a fuel.
Olive oil is graded by its level of acidity. The level of acidity or free oleic acid indicates the extent to which fat has broken down into fatty acids. Refined oils have little or no olive aroma or flavor and color. Only refined extra virgin olive oil has the antioxidants and flavors and aroma of the olive.
EXTRA VIRGIN OLIVE OIL is unrefined and the highest quality you can buy. There are strict standards in how the olive is pressed and how it is stored, which retains the true olive taste and lower level of oleic acid, and it contains more of the natural vitamins and minerals found in olives.
Extra virgin oil is not treated with any heat or chemicals in the pressing process and is completely unrefined.
SONG OF ODDYSEUS harvests its olives at the beginning of the season and ONLY cold presses the olives for an extra virgin olive oil of the very highest quality and assuring that the natural health benefits remain intact.
