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    Olive Oil

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    Osaze Sutekh
    There are several grades of olive oil based on production methods. Virgin olive oil is produced solely by physical means without chemicals, refined olive oil uses chemicals to neutralize tastes and acidity, and pomace olive oil uses chemicals and heat to extract oil from leftover pomace. Retail grades in countries that follow the International Olive Oil Council are extra virgin (highest quality), virgin, pure, and olive-pomace oil (lowest quality and rarely sold at retail). Label wording is carefully chosen to indicate qualities like purity, production method, and country of origin.

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    Olive Oil

    Uploaded by

    Osaze Sutekh
    33 views2 pages
    There are several grades of olive oil based on production methods. Virgin olive oil is produced solely by physical means without chemicals, refined olive oil uses chemicals to neutralize tastes and acidity, and pomace olive oil uses chemicals and heat to extract oil from leftover pomace. Retail grades in countries that follow the International Olive Oil Council are extra virgin (highest quality), virgin, pure, and olive-pomace oil (lowest quality and rarely sold at retail). Label wording is carefully chosen to indicate qualities like purity, production method, and country of origin.

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    Olive oil

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    There are several grades of olive oil based on production methods. Virgin olive oil is produced solely by physical means without chemicals, refined olive oil uses chemicals to neutralize tastes and acidity, and pomace olive oil uses chemicals and heat to extract oil from leftover pomace. Retail grades in countries that follow the International Olive Oil Council are extra virgin (highest quality), virgin, pure, and olive-pomace oil (lowest quality and rarely sold at retail). Label wording is carefully chosen to indicate qualities like purity, production method, and country of origin.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    33 views2 pages

    Olive Oil

    Uploaded by

    Osaze Sutekh
    There are several grades of olive oil based on production methods. Virgin olive oil is produced solely by physical means without chemicals, refined olive oil uses chemicals to neutralize tastes and acidity, and pomace olive oil uses chemicals and heat to extract oil from leftover pomace. Retail grades in countries that follow the International Olive Oil Council are extra virgin (highest quality), virgin, pure, and olive-pomace oil (lowest quality and rarely sold at retail). Label wording is carefully chosen to indicate qualities like purity, production method, and country of origin.

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    Olive oil

    Industrial grades
    The grades of oil extracted from the olive fruit can be classified as: Virgin means the oil was produced by the use of physical means and no chemical treatment. The term virgin oil referring to production is different from Virgin Oil on a retail label (see next section). Refined means that the oil has been chemically treated to neutralize strong tastes (characterized as defects) and neutralize the acid content (free fatty acids). Refined oil is commonly regarded as lower quality than virgin oil; the retail labels extra-virgin olive oil and virgin olive oil cannot contain any refined oil. Pomace olive oil means oil extracted from the pomace using chemical solvents mostly hexaneand by heat. Quantitative analysis can determine the oil's acidity, defined as the percent, measured by weight, of free oleic acid it contains. This is a measure of the oil's chemical degradation; as the oil degrades, more fatty acids are freed from the glycerides, increasing the level of free acidity and thereby increasing rancidity. Another measure of the oil's chemical degradation is the organic peroxide level, which measures the degree to which the oil is oxidized, another cause of rancidity. In order to classify it by taste, olive oil is subjectively judged by a panel of professional tasters in a blind taste test. This is also called its organoleptic quality.

    Retail grades in IOOC member nations


    In countries which adhere to the standards of the IOOC the labels in stores show an oil's grade. The US is not a member. Extra-virgin olive oil comes from cold pressing of the olives, contains no more than 0.8% acidity, and is judged to have a superior taste. Extra-virgin and virgin olive oil may not contain refined oil. Virgin olive oil has an acidity less than 2%, and is judged to have a good taste. Pure olive oil. Oils labeled as Pure olive oil or Olive oil are usually a blend of refined and virgin or extra-virgin oil. Olive oil is a blend of virgin oil and refined oil, of no more than 1.5% acidity. It commonly lacks a strong flavor. Olive-pomace oil is a blend of refined pomace olive oil and possibly some virgin oil. It is fit for consumption, but may not be described simply as olive oil. Olive-pomace oil is rarely sold at retail; it is often used for certain kinds of cooking in restaurants. Lampante oil is olive oil not suitable as food; lampante comes from olive oil's long-standing use in oil-burning lamps. Lampante oil is mostly used in the industrial market.

    Label wording
    Olive oil vendors choose the wording on their labels very carefully. "100% Pure Olive Oil" is often the lowest quality available in a retail store: better grades would have "virgin" on the label. "Made from refined olive oils" means that the taste and acidity were chemically controlled. "Light olive oil" means refined olive oil, with less flavour. All olive oil has 120 Calories per tablespoon (34 KJ/ml). "From hand-picked olives" implies that the oil is of better quality, since producers harvesting olives by mechanical methods are inclined to leave olives to over-ripen in order to increase yield. "First cold press" means that the oil in bottles with this label is the first oil that came from the first press of the olives. The word cold is important because if heat is used, the olive oil's chemistry is changed. It should be noted that extra-virgin olive oil is cold pressed, but not necessarily the first oils. The label may indicate that the oil was bottled or packed in a stated country. This does not necessarily mean that the oil was produced there. The origin of the oil may sometimes be marked elsewhere on the label; it may be a mixture of oils from more than one country.

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