Olive oil is the most widely used culinary complement in our daily diet , as it is added to the vast majority of dishes such as salads, tuna, bread and others. Its attributes and nutritional qualities are highly beneficial to health as it is an antioxidant and rejuvenates the skin.

The differences between virgin and extra virgin olive oil seem invisible in both colour and taste, but they hide different properties and their use is more or less appropriate depending on the food and the culinary style.

How is the oil produced in general?

It is important to know in advance how the most famous condiment in the world is produced. Approximately 35 percent of the olive pulp is oil, and the only thing we are interested in is making a profit.

In this way, when the fruit is collected from the vineyards, this useful percentage has to be separated from the rest of the olive , which requires very specific machinery that can provide the part we are interested in and take advantage of the rest of the food for a different use.

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Therefore, the most used methods to obtain the oil extraction are basically two: the traditional pressure method (pressing) which is the one that conserves better the properties of the oil, but at the same time it is more expensive and slower, since it requires mostly human labor.

The second method is by centrifugation, a subcategory of pressing but which is mechanical and does not use refined products. The olive product is crushed and then the liquid is separated from the solid. This is the most efficient way and is used by all oil producers.

What is the main difference between virgin and extra virgin olive oil?

The main differences between virgin and extra virgin olive oil lies in the way it is extracted . That is, in its mode of production by means of the olive. During the fermentation of the oil, the properties of both are discovered. The degrees of fermentation to which they are exposed will result in the distinction of both oils.

The traditional and mechanical extraction methods are used with both virgin and extra virgin olive oil, but the extra virgin is categorised as being of higher quality, with fermentation not exceeding 0.8 degrees centigrade and the tasting note not falling below 6.5, which is the minimum.

On the other hand, the virgin olive oil is a little less exquisite, since a fermentation of 2 degrees centigrade is allowed and its tasting note descends one point below the extra virgin, reaching 5.5 for its quality certificate.

How to detect a quality oil?

According to expert oil tasters, prestigious chefs and other culinary professionals, an immature virgin olive oil is distinguished by its touch of bitterness and spiciness, which indicates that the oil has not been well treated or has not completed the fermentation process properly.

In addition, they add, the colour can be decisive, since the lightness or darkness of the colour reveals the state of purification of the product , as well as the temperature or exposure to sunlight to which the virgin olive oil has been subjected.

Basic recommendations for consumption

In general terms, one type of oil or another should never be dismissed, as the difference in taste is minimal at the domestic level and only professionals would know how to detect differences. Being part of our Mediterranean diet, we do recommend the use of these oils , either virgin or extra because other variants are produced with methods of doubtful quality.

As we have mentioned before, both oils have excellent body properties and benefits, but we must avoid buying them in low quality as this can be harmful to health. Apart from its complementary or alignment use, it is also recommended to drink it in small quantities when breaking the fast, as well as to use it as a skin protector by rubbing our hands with it.