Difference between extra virgin and regular olive oil

It is known to all that olive oil is one of the pillars of the Mediterranean diet, recognized by nutritionists worldwide, but where does our knowledge about this emblematic product come from? When we stand in front of a supermarket counter and see Virgin Olive Oil and Extra Virgin Olive Oil, do we know how one differs from the other? We will try to clarify this below.

How is a Virgin Olive Oil different from an Extra Virgin Olive Oil?

Both are pure olive juice extracted by mechanical procedures, usually using centrifugation, since the traditional pressing is practically obsolete. In no case are they subjected to refining. The juice obtained directly from the olive by the aforementioned process is called Virgin Olive Oil, which, depending on its quality, would finally be classified as “Virgin Olive Oil” or “Extra Virgin Olive Oil”.

Extra Virgin Olive Oil is, among the Virgin Olive Oils, the one of highest quality. Its acidity level must not exceed 0.8, while Virgin Olive Oil has acidity levels higher than Extra Virgin, but should still be less than or equal to 2. This chemical criterion is the first that differentiate these types of olive oil.

The second differentiating criterion is purely organoleptic. Through tasting, where flavours and aromas are analyzed, an attempt is made to detect possible defects. The Extra Virgin Olive Oil has no defect, the result obtained through the tasting panel must be zero and its median of the fruity attribute must be greater than zero. On the contrary, in Virgin Olive Oil, the median of the defects appreciated in tasting (panel test) should be less than or equal to 2.5, and the median of the fruity attribute greater than zero. As such, we see how while Extra Virgin Olive Oil is perfect with no defects, Virgin Olive Oil are allowed some.

In summary:

Extra Virgin Olive Oil: Where chemical acidity levels are less than 0.8 and there are no organoleptic defects whatsoever. The oil must meet both parameters to be classified as Extra Virgin. It is undoubtedly the best oil because its nutritional properties remain intact.

Virgin Olive Oil: Where chemical acidity levels must be less than or equal to 2, and the result of the median of the defects in the tasting panel less than or equal to 2.5. The moment any of these parameters is met, it is classified as Virgin.

Aside from the technical criteria, we could ask:

Where is the marked distinction between one and the other? Or more simply: If both are processed in the same way and are obtained directly from the olive, why are some classified af Extra Virgin and others simply Virgin?

To answer that question, we have to go back to the origin:

• As the raw material is the olive, the more care and dedication we put into the work in the field, the better results we get in the mill and consequently in the final product. Careful cultivation, protection against pests and favorable weather conditions are crucial in obtaining a healthy olive.
• A second instrumental factor in obtaining the highest quality oil is the harvest. The olive must be harvested at exactly the right time in its maturation, directly from the tree (aceituna de vuelo) and with the techniques that minimizes possible damage to the olive to avoid oxidation and loss of quality.
• The grinding of the olive must be done in the shortest time possible from its harvest, to prevent the fruit from being damaged and exposed to unsuitable temperatures that can lead to it becoming fusty.

Any irregularity, malpractice or oversight in any of the processes discussed will mark the difference between a truly perfect Extra Virgin Olive Oil and a Virgin Olive Oil.

The effort and dedication in the daily care of the olive groves on the farm, the strict supervision and the application of the highest quality standards in the production of the product in the mill, and finally, the use of the appropriate techniques and technology for the conservation of the oil in the cellars once produced, will give us the result of the real Extra Virgin Olive Oil, a perfect product for you to enjoy at the table that will provide you with countless health benefits.

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Choosing an olive oil can sometimes feel like choosing a bottle of wine. There are so many different varieties, origins and labels that it can make your head spin. The olive oil world is indeed similar to the wine industry with its certifying organizations and experts. We know how overwhelming all that information can be, so we're here to make things easy for you. We're going to break down the basics and explain the difference between regular and extra-virgin olive oils. Knowing how the two differ will help you buy the right one for your purposes at home. 

What Is Olive Oil?

Olive oil is a monounsaturated plant-based oil made by pressing or crushing fresh olives (olives are fruits that grow on trees). Depending on the type of olive and when it was harvested, and the way the oil is extracted and processed, olive oil can range in color from dark green to light yellow, and taste spicy to neutral. Olive oil can be used in many ways—in vinaigrettes, marinades, vegetable and meat cookery, and in desserts and baked goods. It's also commonly found in body products such as cosmetics and soaps.

What Are the Different Types of Olive Oil?

Olive oils are graded based on how they're produced, acidity level and flavor. There are several different regulating olive oil authorities around the world, and depending on where the oil is produced (Spain, Italy, Greece, Tunisia, Turkey, Morocco, Portugal and California are some of the top producers in the world by volume) and which organization's standards the producer follows, the parameters for each grade may differ slightly.

The most common types of olive oil used in the U.S., and that you likely see on the shelves while grocery shopping, are (according to The New Food Lover's Companion by Herbst and Herbst):

• Extra-virgin olive oil is made from the first cold pressing and is the least acidic (1%), most fruity tasting and most expensive of the oils.
• Virgin olive oil is also made from the first pressing but has a higher acidity than extra-virgin (1% to 3%).
• Fino or fine olive oil is a blend of extra-virgin and virgin.
• Olive oil or pure olive oil is a combination of refined olive oil (although sometimes it can be comprised of only refined oil) and extra-virgin or virgin. "Refined" means that the oil has undergone additional processing to neutralize any defects in taste, aroma or acidity.
• Light and extra-light olive oils have the same monounsaturated fat and caloric content as olive oil. Here, "light" means the oils have been finely filtered so the color, aroma and flavor are lighter relative to the other olive oils.

For the purposes of this article, we'll simply break down the two major categories of extra-virgin olive oil and "regular" olive oil.

What Is Extra-Virgin Olive Oil?

Extra-virgin olive oil is the highest-quality olive oil. It is an unrefined oil, which means it is made by cold-pressing whole olives without any additional heat or chemicals. By keeping temperatures low during processing, extra-virgin olive oil is able to retain the olive's purest flavors while also maintaining many of the antioxidants and vitamins present in the fruit. This process also helps keep the oil's oleic acid level low (below 1%). Oleic acid is an anti-inflammatory compound which can help boost HDL cholesterol levels and lower the risk of heart disease. The lower acid level is one of the key factors that differentiates extra-virgin olive oil from regular olive oil.

In order to be certified as an extra-virgin olive oil, "the oil must be lab-tested for acidity and peroxide values as well as blind-tasted by a certified tasting panel for flavor defects," says Marisa Bloch Gaytan, Pasolivo's Level 2 olive oil sommelier and master blender. Processing and certifying extra-virgin olive oil is labor-intensive and time-consuming, which is why extra-virgin olive oil is significantly higher in price than regular olive oil.

The taste of your extra-virgin olive oil will depend on the type of olive. It can range from buttery and herbal to peppery and bitter.

What Is Regular Olive Oil?

Regular olive oil is a lower-grade olive oil that consists of all or mostly refined olive oil. Refined olive oil is extracted using heat and/or is treated with chemicals to remove flaws, processes which help extend its shelf life. Sometimes, "producers will run the olive paste through the mill multiple times to extract more oil," says Gaytan, which lowers the quality of the oil. Oftentimes, producers will blend a little extra-virgin olive oil with refined olive oil to add some flavor to their product. Since regular olive oil doesn't need to follow strict manufacturing and taste profiles, it is much more affordable than extra-virgin olive oil.

Overall, regular olive oil has a more neutral flavor profile than extra-virgin. It is also usually lighter in color and aroma.

What Are Their Different Uses?

Although extra-virgin olive oil is superior in quality to regular olive oil, there's a place for both in your kitchen. Extra-virgin olive oil is prized for its flavor, which can be lost when cooked at high temperatures. Use your more expensive oil for recipes that don't involve heat such as dressings, dips or as a finishing oil. When it comes to cooking, reach for the bottle of regular olive oil. Since regular oil has been processed beyond pressing, it has a higher smoke point than extra-virgin olive oil, which makes it a great fat to use over heat. However, if you're cooking at temperatures above 400°F (as when frying, broiling or roasting), you should consider using an oil with a higher average smoke point like avocado, canola or light olive oils.

Can They Be Substituted for Each Other?

Extra-virgin olive oil and regular olive oil can be substituted for each other; however, keep in mind their differing qualities. If extra-virgin olive oil is being used instead of regular olive oil for cooking, watch the heat more carefully—extra-virgin olive oil is delicate and will burn more easily. When substituting regular olive oil for extra-virgin olive oil, remember that regular olive oil has less intense flavor, which will affect the final taste of your dish.

How to Select a Good Olive Oil

To choose a good extra-virgin olive oil, Gaytan says to look for one "that has gone through the appropriate steps to be certified as an extra-virgin olive oil. It should also be in a container that completely blocks the oil from the light." If possible, she also recommends buying directly from a producer you trust. Although taste is personal, Gaytan likes ones that "have a nice balance between the three positive attributes of olive oil: bitterness, fruitiness and pungency."

When choosing a regular olive oil, it's equally as important to look for one that is sold in a container that blocks out sunlight—this will help keep your oil fresh for longer. Since regular olive oil is more neutral in flavor, find a brand that aligns with your personal values when choosing.

Bottom Line

The difference between regular and extra-virgin olive oils comes down to how they are processed. Extra-virgin olive oil is unrefined and only uses cold-press methods during extraction. On the other hand, regular olive oil is refined and uses heat and chemicals to process. Although they can technically be used interchangeably, we recommend using extra-virgin olive oil for recipes that don't require any heat, like Apple-Balsamic Vinaigrette, Double-Tahini Hummus or Sicilian Marinated Olives. For recipes like involve heat, like Olive Oil-Braised Summer Squash or Olive Oil Chocolate Chunk Blondies, use regular olive oil, as it was made to handle higher temperatures and will let the principal flavors of the dish shine since it has less distinct flavor than its extra-virgin counterpart. 

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