WHAT'S THE DIFFERENCE BETWEEN REGULAR OLIVE OIL & EXTRA VIRGIN OLIVE OIL ?
Not all oils are equal
With so many options available on the shelf, it’s no surprise that consumers feel a little bit confused about the quality and type of oil they are buying.
Be under no illusions, there is a difference between oils, especially when it comes to extra-virgin oil.
Regular olive oil is obtained solely from the fruit of the olive tree, and contains no other oils.
The extraction method of regular olive oil can be chemical or using high-heat equipment. This increases the acidity count of the oil, and also can remove natural nutrients and minerals contained in the olive. Sometimes this olive oil is called ‘Pure Olive Oil’ which means is has been refined removing all its natural nutrients.
Virgin olive oil is a level higher than regular olive oil, although chemicals might still be used in the production process. Virgin olive oil has an acidity of less than 2%, allowing the oil to retain some of its natural goodness.
For extra-virgin olive oil, the acidity must be below 0.8%. To get this level, the temperature kept low and no chemicals are used in the extraction method. Only machinery is used to remove the oil from the olive, which ensures the essential nutrients and minerals are kept during the process. Extra-virgin olive oil is made from pure, cold-pressed olives.
What to look for when buying quality oils
This is a problem as we sell refined and EV oils. Cooking oil is the first weapon in a chef’s arsenal, so it’s important to get the right one for the job ahead.
Firstly, what do you want the oil for? Taste, goodness, or a quality cooking oil.
An Extra Virgin oil for taste and goodness:
If you’re serious about your oils and don’t want to buy cheap, nasty stuff by mistake, then there are a few things you can do to spot the fakes.
The first thing you’ll notice is the bottle, and this can give you your first clue that the oil inside isn’t authentic extra-virgin oil. Real extra-virgin oil will never come in clear or plastic bottles because sunlight breaks down the chemical composition of the oil, turning it rancid. Legitimate manufacturers will bottle their product in dark glass, usually green or black.
The second thing is pretty obvious; the price.
Cheap oils tend to be cheap, and high-quality oils cost more to produce which is reflected in the pricing.
High-quality oils do cost more, but they’re healthier, taste better and last longer, so they’re definitely worth the extra pennies.
Why choose extra-virgin?
If extra-virgin oil costs more but there’s not much of a difference other than the extraction process, then why bother spending the money?
Well, it turns out the small differences in the extraction process mean big differences for your health.
As our brains are mostly made up of fatty acids, there are even some clinical trials which suggest that olive oil may help fight against the causes of dementia and Alzheimer’s disease.
And not only is extra-virgin oil good for your brain, it’s also good for your heart.
Olive oil is thought by many to be the reason people in the Mediterranean have astonishing low rates of heart disease, and a higher average life expectancy than the rest of Europe.
With us, you know it’s high-quality
The name Hellenic Crops is synonymous with quality.
Extra-virgin olive oil is only created through the cold extraction process.
We are proud that Hellenic Crops INC's KALAMATA P.D.O. was awarded the Superior Taste Award 2018 and 2019.
Our EVOO achieved the two- golden star distinction as a "remarkable product" by the International Taste & Quality Institute (iTQi) in Brussels.
Our unique, special Extra Virgin Olive Oil “Kalamata P.D.O.” was awarded for its taste, texture, fruity aroma and its "peppery" aftertaste.