Thursday, January 7, 2010

What is difference between olive oils? Particularly ';domestic'; olive oil?

Is domestic olive oil better for you. What is the best kind to have?What is difference between olive oils? Particularly ';domestic'; olive oil?
The grades of oil extracted from the olive fruit can be classified as:





Virgin means the oil was produced by the use of physical means and no chemical treatment. The term virgin oil referring to production is different from Virgin Oil on a retail label (see next section).


Refined means that the oil has been chemically treated to neutralize strong tastes (characterized as defects) and neutralize the acid content (free fatty acids). Refined oil is commonly regarded as lower quality than virgin oil; the retail labels extra-virgin olive oil and virgin olive oil cannot contain any refined oil.


Pomace olive oil means oil extracted from the pomace using chemical solvents, mostly hexane, and by heat.


Quantitative analysis can determine the oil's acidity, defined as the percent, measured by weight, of free oleic acid it contains. This is a measure of the oil's chemical degradation; as the oil degrades, more fatty acids are freed from the glycerides, increasing the level of free acidity and thereby increasing rancidity. Another measure of the oil's chemical degradation is the organic peroxide level, which measures the degree to which the oil is oxidized, another cause of rancidity.





In order to classify it by taste, olive oil is subjectively judged by a panel of professional tasters in a blind taste test. This is also called its organoleptic quality.





In countries which adhere to the standards of the IOOC (international olive oil comission) the labels in stores show an oil's grade. The US is not a member.





Extra-virgin olive oil comes from virgin oil production only, contains no more than 0.8% acidity, and is judged to have a superior taste.


Virgin olive oil comes from virgin oil production only, has an acidity less than 2%, and is judged to have a good taste.


Pure olive oil. Oils labeled as Pure olive oil or Olive oil are usually a blend of refined and virgin production oil.


Olive oil is a blend of virgin and refined production oil, of no more than 1.5% acidity. It commonly lacks a strong flavor.


Olive-pomace oil is refined pomace olive production oil possibly blended with some virgin production oil. It is fit for consumption, but may not be described simply as olive oil. Olive-pomace oil is rarely sold at retail; it is often used for certain kinds of cooking in restaurants.


Lampante oil is olive oil not suitable as food; lampante comes from olive oil's long-standing use in oil-burning lamps. Lampante oil is mostly used in the industrial market.








Light olive oil refers to the color or flavour being lighter, it does not refer to how healthy the oil may be in comparison to extra virgin olive oil.What is difference between olive oils? Particularly ';domestic'; olive oil?
what's domestic olive oil?





for salads and other raws, get extra virgin oil





for cooking AND raw dishes, get grapeseed oil

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