Pomace Olive Oil

Olives and oil are some of the oldest foods around today. Olive cultivation has been to go back as far back as 5000 BC. It is really surprising, given that it was for so long that many people are still just discovering it. Not only is it delicious, but being loaded with essential fatty acids and rich in antioxidants, it is also incredibly healthy. Here is an explanation of some common types of olive oil and the terms used to describe them.

Extra Virgin Olive Oil: The oil obtained from the first pressing of olives. It is generally more environmentally friendly than other olive oils, and has a very low acidity (it can not exceed 0.8%). Ideal for use in dressings, dips and marinades.

Virgin Olive Oil: is also obtained from the first pressing of olives, but is slightly higher acidity (it can not exceed 2.0%). The oil is very good, but just not good enough to be designated extra virgin.

Olive oil: there is usually a mixture of refined oil and virgin oil. The virgin olive oil gives it the taste that the heat treatment and refined oil shortage. A good all around oil, best for cooking because it has a slightly higher burning point than the virgins.

Light olive oil: refined oil is obtained from the last dry cleaners. Each subsequent press of olives, oil results in lighter and less flavorful. The term "light" refers only to the color and flavor, not caloric content. It is again suitable for frying or saut'ing.

Olive-pomace oil: The oil obtained from the left on the flesh and pits after being pressed. To release the remaining oil Pomace olive This () is often treated with solvents and heat. The oil obtained is then refined to be fit for human consumption because of the lack of refining can taste. It is suitable for frying as it has a high burning point, but personally, I hesitate to use it.

Early Harvest: refers simply to the fact that the fruit has been taken a bit less mature. The results in mature olive oil in a sought that is slightly bitter, peppery and very green. The low yields less olive oil and oils such as early harvest often sell more.

Late Harvest: The oil obtained from olives at full maturity and results in a mild oil that can be described as sweet and fruity.

Cold Pressed: refers to fact that the olives were pressed without the use of heat. Olives are pressed to yield oil heated over but the heat can destroy some of the flavors that are kept when cold pressed.