Differences between extra virgin olive oil and olive oil
We present a comparative table of olive oils suitable for human consumption, in order to clarify the differences and characteristics of each oil. In this way we will be able to decide which olive oil is the best for cooking and which olive oil is the best for drinking raw.
EXTRA VIRGIN OLIVE OIL vs VIRGIN OLIVE OIL
CATEGORY |
QUALITY |
PRESSING PROCESS |
ACIDITY |
PURITY |
FEATURES |
|---|---|---|---|---|---|
EXTRA VIRGIN OLIVE OIL |
VERY HIGH |
100% MECHANICAL |
≤ 0,8º |
VIRGIN OIL
of freshly picked olives
|
-100% Nutritional and antioxidant properties
|
VIRGIN OLIVE OIL |
NORMAL |
100% MECHANICAL |
≤ 2º |
VIRGIN OIL
of lower quality olives |
-Reduction of nutritional properties
|
OLIVE OIL |
DOWNLOAD |
CHEMICAL |
+ de 2º |
REFINED OIL + VIRGIN OIL |
-Loss of property
|
As we see in the table, extra virgin olive oil is the healthiest and most beneficial to your health. The degree of acidity is the indicator of the quality of the oil, the lower the degree, the more free fatty acids there are and therefore the olive with which the oil has been made is fresh and of high quality, and the process of elaboration has been optimal to extract the properties at 100%.
Montsacer extra virgin olive oil has a maximum acidity level of 0.3º. Incorporate it into your daily diet and you will enjoy all the benefits of olive oil!
