Olive oil

Virgin Olive Oil
Virgin olive oil with a good taste that has a free acidity of 2% or 2.0 grams per 100. Similarly, it is used for salads, soups, stews, and dipping bread.

Extra Virgin Olive Oil
The best olive oil on the market with an acidity level anywhere up to 0.8 grams per 100 grams (0.8%). It's most commonly used on salads and added to soups and stews. Its a popular dip for breads with a splash of balsamic vinegar.

A virgin olive oil has not undergone any chemical treatment or processing. It is obtained by mechanically (or another physical means) pressing the olives, and its basic properties are not modified. Its a totally natural product that maintains the same biological and chemical properties of the olive, having not gone through any artificial processes. There are many classifications of Virgin Olive Oil depending on their taste, smell, and analytic characteristics. When we talk about acidity, we talk about the proportion of free fatty acids- not an acidic flavor.

Pomace oil is the lowest grade of olive-based oils. Pomace is that part of the olive that remains after all the oil and water in it has been removed by pressuring or centrifuging processes.

With the use of certain solvents, there is still some residual oil that can be extracted from the olive pomace. This oil may then be refined, which results in a product bereft of any specific taste or colour; it also contains none of olive oils vitamins.To make pomace oil acceptable to consumers, the producer blends it with virgin olive oil.

As with pure olive oil, the producer may vary the proportions between the pomace oil and virgin olive oil; however, the virgin olive oil content is generally quite low. The blended product is called olive pomace oil.

Like pure olive oil, it is suitable for use only in high-heat cooking.

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