Olive Oil Types

Olive Oil Types

olive oil types

olive oil types

One of the major challenges is to pick up which type of Olive Oil to pick up for this particular purpose. With so many brands available on the shelf and with so many variants available in store it is quite natural to get confused.

We Indians have traditionally been exposed to the massage use of Olive Oil and of late many of us are switching to healthier cooking medium – Olive Oil in particular.

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Designations and definitions of olive oils as per International Olive Council – Apex body which is responsible for Olive Oil grading, production, quality parameters 

Olive oil is the oil obtained solely from the fruit of the olive tree (Olea europaea L.), to the exclusion of oils obtained using solvents or re-esterification processes and of any mixture with oils of other kinds. It is marketed in accordance with the following designations and definitions:

olive oil types

olive oil types

Virgin olive oils are the oils obtained from the fruit of the olive tree solely by mechanical or other physical means under conditions, particularly thermal conditions, that do not lead to alterations in the oil, and which have not undergone any treatment other than washing, decantation, centrifugation and filtration.

Virgin olive oils fit for consumption as they are include:

Extra virgin olive oil:

 

Olive Oil Bread dip

Olive Oil Bread dip

virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 0.8 grams per 100 grams, and the other characteristics of which correspond to those fixed for this category in this standard

Virgin olive oil:

virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 2 grams per 100 grams and the other characteristics of which correspond to those fixed for this category in this standard.

Ordinary virgin olive oil: virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 3.3 grams per 100 grams and the other characteristics of which correspond to those fixed for this category.

Virgin olive oil not fit for consumption as it is, designated lampante virgin olive oil, is virgin olive oil which has a free acidity, expressed as oleic acid, of more than 3.3 grams per 100 grams and/or the organoleptic characteristics and other characteristics of which correspond to those fixed for this category in this standard. It is intended for refining or for technical use.

Refined olive oil is the olive oil obtained from virgin olive oils by refining methods which do not lead to alterations in the initial glyceridic structure.It has a free acidity, expressed as oleic acid, of not more than 0.3 grams per 100 grams and its other characteristics correspond to those fixed for this category.

Olive oil

Old way of olive oil extraction

Old way of olive oil extraction

is the oil consisting of a blend of refined olive oil and virgin olive oils fit for consumption as they are. It has a free acidity, expressed as oleic acid, of not more than 1 gram per 100 grams and its other characteristics correspond to those fixed for this category.

Olive-pomace oil is the oil obtained by treating olive pomace with solvents or other physical treatments, to the exclusion of oils obtained by re esterification processes and of any mixture with oils of other kinds.

Crude olive-pomace oil is olive pomace oil whose characteristics correspond to those fixed for this category in this standard. It is intended for refining for use for human consumption, or it is intended for technical use.

Refined olive pomace oil is the oil obtained from crude olive pomace oil by refining methods which do not lead to alterations in the initial glyceridic structure. It has a free acidity, expressed as oleic acid, of not more than 0.3 grams per 100 grams and its other characteristics correspond to those fixed for this category.

Olive pomace oil

is the oil comprising the blend of refined olive pomace oil and virgin olive oils fit for consumption as they are. It has a free acidity of not more than 1 gram per 100 grams and its other characteristics correspond to those fixed for this category in this standard.

Source: http://www.internationaloliveoil.org/

Please note that Olive pomace oil is graded as edibile only when it is blended with virgin olive oil and has free acidity of less than 1 gram per 100 gm. 

FSSAI in India has no such classification or grading for Olive oil sales in India. Hence many small brands or brands selling cheaper olive oil bring in substandard products which are banned in Europe and not considered suitable for human consumption.

Be really careful while picking up bottle of olive oil from supermarket. Check the ingredients, source of origin and packing, expiry date before making final decision. Don’t just go for cheap Olive Oil selling in India.

There are other grades like Extra lite or blended olive oil( Rice Bran Oil + Olive Oil blends) are also available in market.

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