Flavourful, rich, fragrant- olive oil is much like wine. Its taste is either acquired or is a matter of personal preference. Several variables like soil and the location of olive trees come into action when extracting oil from the olive fruit. These are then used to bifurcate the oil into different categories and price ranges. Nowadays, we come across several brands of olive oils that claim to be healthy alternatives. But is the olive oil at your home pantry getting used in the correct way? Let’s find out through the below categories.
Extra Virgin Olive Oil- The highest of them all
This fruity-peppery flavoured oil with pale yellow to bright green hues is of the highest grade you can get in the market today. It is produced with fully mechanical and zero chemical processing, which doesn’t alter its natural contents, makes it less acidic, and oil with the highest amount of antioxidants. Naturally, it gets expensive too.
Virgin Olive oil- Cooking friendly
Virgin olive oil is the next best quality after extra virgin olive oil. It has a slightly higher acidity and is extracted through the cold-pressing technique. Due to its higher smoking point than the former oil, you can easily use it for sautéing, pan-frying, and even cooking your favourite veggies.
Refined Olive Oil- More affordable option
The one which you usually find in the Indian grocery stores is refined olive oil. It is inferior in terms of nutritional value, taste, and flavour, so it is also cheaper as compared to virgin and extra virgin olive oils. Refined oil is also made by mixing 2 different types of olive oils and then treating them through a chemical or heat process. It then becomes odourless and within the acidic limit, giving it longer shelf life.
Cold Pressed Olive Oil- Rich in flavour
You must have heard of cold-pressed juice. Olives also undergo the same process of pressing the olive fruit without the use of heat. This oil is very rich in flavour. If the label on your bottle reads first-press, then it means it is the first press from the olive fruit. It is superior to other cold-pressed oils and would have a higher price tag.
Extra Light Olive Oil- Baking friendly
This oil is the one you’re likely to see in grocery stores commonly. This olive oil is light in colour and flavour but not fats and calories. It comes in handy in baking and other cuisines, like Indian and Mexican, where oil flavour or smell shouldn’t hinder.
Now you know where to use which olive oil for the best results!
