Olive oil has several health benefits. It helps digestion, prevents cancer, decreases inflammation, and moisturizes hair. But you should know that different olives serve different purposes. Before you hurry out to buy any oil, you should know about them. Here are the different types of olive oil available in the market.
Extra-Virgin Olive Oil
The best olive oil is extra-virgin. It is cold-pressed to preserve the natural content and prevent heat damage. This oil is even less acidic than regular virgin oil. It is the greatest since it keeps the most natural flavour and scent. This is also the most often utilised olive oil for wellness. Because extra virgin olive oil has so many health benefits, you can eat or drink it plain.
Virgin olive oil is unrefined. It is extracted by cold pressing and has a more natural aroma and flavour than the other varieties. It has a 1 to 4% acidity. This olive oil is also resistant to heat. This one is gentler than extra virgin. This is for low-heat cooking.
Refined Olive Oil
This olive oil is made from ripe black olives. It contains the least amount of virgin olive oil, which is proven to help prevent colon cancer. However, it is still deemed inferior quality and is only suitable for high-temperature cooking. It still has the same fat and calorie content.
Pure Olive Oil
Despite its name, this sort of oil is not pure. It is a mix of extra virgin olive oil and refined olive oil. Blending is frequently done when extraction quality is below expectations. To boost the quality, the refined oil is blended with extra virgin or virgin olive oil. The additional oil will provide more vitamin E and taste.
Olive Pomace Oil
Pomace is the lowest grade olive oil. It’s made from the juice left over after pressing the fruit. After pressing the fruits, they leave an oil and water residue. After removing the water and oil, the residue still contains oil and can be recovered. Because it is made from residue, virgin oil is blended to increase quality. Due to this flaw, it is the cheapest and only ideal for high-heat cooking.
Extra Light Olive Oil
The flavour and color of this olive oil have been lightened, but the fat content has not been reduced. The lack of flavour makes this olive oil ideal for baking and other uses where a high-flavor oil would be overbearing.