Your Guide to Olive Oil
With so many olive oils to choose from, how do you find the right olive oil? First, it is necessary to understand that all olive oil is not the same. Producing a fine olive oil requires the combination of excellent growing and harvesting practices, optimum climate and minimal processing. A masterful blender will combine all of these factors in order to produce a fine extra virgin olive oil. Following are the most common types of olive oil:
Extra Virgin Olive Oil
Extra virgin olive oil is the highest grade of olive oil. It comes from the first cold pressing of olives without using heat or chemicals in the extraction process. Many olive oils are not extra virgin and that is why they taste the way they do. Extra virgin has all of the health benefits, flavor, and aroma attributed to olive oil. It must be 1% or less in overall acidity.
Olive Oil
Olive oil sometimes called “Pure olive oil”, comes from the chemical extraction of oil from the remaining pulp leftover after cold pressing. Although some extra virgin or virgin olive oil is added to give it some flavor, it is generally tasteless.
Pomace Oil
Pomace oil is the lowest grade of olive oil available and is extracted by using high levels of heat and chemicals. We recommend not using this oil for human consumption.
Lite Olive Oil
Lite olive oil is a marketing invention. It is olive oil blended with a small amount of extra virgin olive oil. "Lite" refers only to taste and color, not calories, and is generally deceiving to Americans.
Infused Olive Oil
Infused olive oil is usually olive oil mixed with herbs to add flavor. Queen Creek Olive Mill only uses extra virgin olive oil in all its infused oils.
Flavored Olive Oil
Flavored olive oil is olive oil cooked with flavors or added flavor extracts.
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Guide to olive oil