Differences between extra virgin olive oil vs olive oil

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.

Comparative table of oils for human consumption

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
collected
-100% Nutritional and antioxidant properties
-First cold pressing of freshly picked olives
-Very low acidity, aromatic and tasty taste
-Prevention of cardiovascular and degenerative diseases and cellular ageing

VIRGIN OLIVE OIL

NORMAL
100% MECHANICAL
≤ 2º
VIRGIN OIL

of lower quality olives
-Reduction of nutritional properties
-Cold pressing of olives that have already started the oxidation process
-High acidity

OLIVE OIL

DOWNLOAD
CHEMICAL
+ de 2º
REFINED OIL + VIRGIN OIL
-Loss of property
-Chemical process for obtaining refined oil subjected to high temperatures
-Mixture between refined oil (not recommended for human consumption) and one of the virgin oils to make it suitable for food consumption

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!

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