Italian and extra virgin olive oil, the differences
Italian olive oil o extra virgin? Although both are the result ofOlea europea, the difference is vast. Knowing it is the first step for targeted purchases and to benefit from high-quality products, of which Italy abounds.
To get an idea of the different levels, it suffices to know that an extra virgin is always the product of the first pressing of the olives and is extracted with mechanical or physical means, while what is defined as olive oil is a blend of refined and virgin oils. A less valuable preparation both in terms of organoleptic properties and nutritional profile, but very useful. It is perfect for frying and preserving foods in oil.
In production, pomace oil and olive oil with defects inherent to raw materials or poor processing are rectified by deacidification, to lower the acidity level, and deodorization, which eliminates unpleasant odors at a temperature of 150 degrees. Hot water washes remove all residues. This results in a colorless, odorless, and tasteless oil to be blended with virgin oil for commercialization purposes.
