One of the normally used ingredients in most meal preparations is the olive oil which generally comes in several types that offer different functions and benefits to its user. Some of its commonly known kinds include the extra virgin, virgin, and pure oils.
Best Olive Oil – Most Common Types
The extra virgin olive oil is one of the best olive oil types that is normally produced out of several mechanical extraction methods. It comes only from the initial cold-pressing and typically contains an acidity level of approximately less than 1%. This type of olive oil is the most distinguished due to its perfectly balanced color, taste, aroma, and grade which make it highly prized for dressings and cooking. The second best olive oil is the virgin olive oil which is also obtained from the first pressing and produced with no refining. It generally consists of an acidity level of 2 to 3.3% and has a milder taste than the aforementioned extra virgin oil.
Organic Olive Oil – A Brief Overview
A great way to maximize the nutrients of the food you’re about to eat is to prepare them with the use of the organic olive oil. This type of olive oil basically provides tasty flavour to the dish with minimal additives as well as pesticides into it. It is generally made purely from the organically grown olives which are commonly picked and then crushed with the use of large stone rollers, and not out of any mechanical machinery that process the olives unnaturally. Aside from the healthy benefits it offers, the organic olive oil is also popular as one of the best beauty secrets that generally give a natural and hypoallergenic option for skin moisturizing. Besides, it also has strong antioxidants that effectively stimulate the cells to make the skin smoother, firmer, and healthier.
Pure Olive Oil – Another Option
Aside from the extra virgin and virgin olive oils, the pure olive oil is also one of the remarkable oil selections that can be used for a number of purposes. It is generally a blend of virgin and refined olive oils, and is primarily used when the extracted olive oil comes in poor quality. Basically, the refining process is performed so as to give the olive oil a better flavour. Aside from that, the pure olive oil also has lower nutrient content as compared to the virgin olive oil which then makes the former cheaper. Nonetheless, this type can’t be used for dressings; rather, it is more appropriate for heavy-duty and high-heat cooking.