{"id":344,"date":"2020-05-27T05:19:44","date_gmt":"2020-05-27T05:19:44","guid":{"rendered":"https:\/\/xalient.in\/2d\/?p=344"},"modified":"2021-12-30T11:57:54","modified_gmt":"2021-12-30T01:57:54","slug":"what-are-various-types-of-olive-oils-how-are-they-different","status":"publish","type":"post","link":"https:\/\/2dpoint.net\/what-are-various-types-of-olive-oils-how-are-they-different\/","title":{"rendered":"What are various types of olive oils & how are they different?"},"content":{"rendered":"Reading Time: <\/span> < 1<\/span> minutes<\/span><\/span>
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  1. Olives from different plantations are ground to paste using millstones (traditional method) or steel drums (modern method) at room temperature.<\/li>\n
  2. The paste is spread on disks and these disks are kept one on top of the other.<\/li>\n
  3. The stack of disks is pressed using hydraulic press to extract oil.<\/li>\n
  4. This oil that is received only from physical processes (and without using heat or chemicals) is called Virgin Oil.<\/strong><\/li>\n
  5. The first oil extracted from olives and when it is extracted within 24 hours of their harvest is called Extra Virgin Olive Oil.<\/strong><\/li>\n
  6. But for virgin olive oil to be called extra virgin olive oil, it must have less than 1% of free oleic acid; virgin olive oil can have up to 2% of free oleic acid.<\/li>\n
  7. If a certain oil has been extracted using only physical means but contains oleic acid up between 2% & 3.3%, it is called Ordinary Virgin Olive Oil.<\/strong><\/li>\n
  8. Anything above 3.3% is considered Lampante Virgin Olive Oil<\/strong> and is not fit for consumption and must be refined using high temperatures and chemicals.<\/li>\n
  9. After refining, olive oil is tasteless, colourless and lacks antioxidant<\/a> qualities, so some extra virgin olive oil & antioxidants are blended to it; the result of this is Pure Olive Oil<\/strong> (since it only has olive oil and no other oil).<\/li>\n
  10. If a certain portion of vegetable oil is added to the refined olive oil, it is called Light Olive Oil<\/strong> (it is no longer pure olive oil); it has a high smoke point and is fit for high heat cooking.<\/li>\n
  11. After the virgin oils have been extracted, the leftover paste, called pomace is taken to the extraction plant.<\/li>\n
  12. Extraction process generates crude olive pomace oil, which is then refined using various chemical and heating processes; this refined oil is called Olive Pomace Oil.<\/strong><\/li>\n
  13. People are discouraged from using virgin oils for high heat cooking (above around 190 degree C) as they can produce harmful chemicals and burning makes them smell bad.<\/li>\n<\/ol>\n
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