WHAT IS EXTRA VIRGIN?
“Extra virgin olive oil is essentially the naturally extracted juice from fresh olives. The olives are crushed into a paste, and the oil is physically extracted from this paste without the use of chemicals or excessive heat,” Australian olive oil expert Richard Gawel notes. “Extra virgin olive oil has a distinctive olive fruity aroma and flavor and it contains natural antioxidants.” Refining, he adds, is a more intricate process using acids, alkalis, steam and other agents. “The refining process removes all of the aroma and flavor substances out of olive including its natural antioxidants,” Gawel explains. “Artificial antioxidants need to be added back to give the refined olive oil a reasonable shelf life.” Simply put, extra virgin means that the oil is made only from the fresh juice of olives, and that it tastes good: extra virgin olive oil is produced by mechanically pressing the olives without the use of chemicals or solvents.
Extra virgin olive oil must not have any sensory flaws, and must meet rigid chemical standards. We follow those set by the Olive Oil Commission of California (OOCC). At California Olive Ranch, our extra virgin olive oils are certified extra virgin by Applied Sensory. Let us walk you through how it’s made.
FIRST COLD PRESS
First cold press is not a grade of olive oil, but a descriptor for how an extra virgin olive oil is made. In fact, in order to be extra virgin, the oil is required to have been not subject to any heat or abuse during processing. Otherwise, it can’t qualify as extra virgin olive oil under standards established by the Olive Oil Commission of California and the USDA.
EXTRA VIRGIN OLIVE OIL CAN BE USED FOR ANY TYPE OF FOOD PREPARATION, FROM BAKING TO FRYING, AND IS ONE OF THE HEALTHIEST OPTIONS. HOWEVER, THERE ARE OTHER OLIVE OIL OPTIONS OUT THERE. HERE’S MORE INFORMATION ABOUT OTHER OILS YOU MIGHT SEE ON THE STORE SHELF.
Virgin olive oil is produced using the same method as extra virgin olive oil, but does not meet the strict chemical and sensory standards. Typically virgin olive oil has an acidity value of less than 2% as compared to an extra virgin olive oil of less than 0.5%.
PURE OLIVE OIL
Oils labeled as “Pure olive oil” or “Olive oil” are usually a blend of refined olive oil and virgin olive oil.
POMACE OLIVE OIL
Created using the byproduct of the milling process, pomace oil is created by mixing solvents into the olive pulp. Heat is then used to extract additional oil from the pulp. Pomace oil could technically be called second press, since it is extracted from the pulp that remains after the first press.
REFINED OLIVE OIL
Olive oils that do not meet virgin standards undergo additional processing to remove any chemical or sensory flaws that would otherwise make the oil unfit for sale. High temperatures or chemicals are used in the process, and the oil is made odorless, colorless, and tasteless. Refined oils typically are blended with a small portion of extra virgin olive oil to provide some flavor, aroma and color.
REFINING METHODS FOR OLIVE OIL USED BY OTHER COMPANIES
Also known as water refining, the oil is treated with hot water, steam, or water mixed with acid. The oil is then spun in a high-speed centrifuge. Healthful polyphenols are removed along with gummy phospholipids, a class of lipids that are a key component of cell membranes.
The oil is treated with caustic soda, or lye, an inorganic compound. Color is removed along with undesirable free fatty acids.
Using an acid bleaching process, the oil is heated to 212 degrees Fahrenheit and pigments are removed.
The oil is quickly chilled, solidified, and then filtered, removing solid matter such as waxes.
The oil is heated to a temperature of 300 degrees to 500 degrees Fahrenheit and steam is used to remove disagreeable tastes and aromas.
LIGHT OLIVE OIL
Light is a marketing term that can be confusing for many of us. Light olive oil is made from refined olive oil stripped of odor, color, and taste, claiming to be “light in flavor.” Don’t be fooled into thinking this oil contains fewer calories or less fat. It doesn’t.
With all these olive oil grade options out there, it can certainly be confusing or misleading. At California Olive Ranch, we believe extra virgin olive oil is the best option. Next time you’re out grocery shopping, use our guide for navigating olive oil bottles.