The Different Types Of Olive Oil

Not all Olive Oils Are Created Equal

1. Pomace Oils poor quality – avoid consumption

Olive pomace oil has nothing to do with quality olive oil and should be avoided just as much as vegetable oils. Olive pomace oil is extracted from the solid material left after the initial oil extraction.

The process involves using petroleum based solvents, mostly hexane and heat. The same exact method of extraction is used on the production of soy, sun flower, canola, and most other seed-derived oils.

Ever tried squeezing oil out of a corn kernel?

 

2. Refined Olive Oils poor quality – avoid consumption

Commonly made from rancid and oxidized olive oil that has been chemically and thermally treated to eliminate unpleasant flavors and to neutralize the free fatty acid content.

Refining allows producers to use olives that are in a bad condition and blend in low quality oils since the bad tastes resulting from this treatment are chemically removed.

Refined olive oil is an inferior, heavily processed oil that does not possess most of the health benefits of extra virgin olive oil. It also lacks in color, flavor, and aromas.

Whenever you see an olive oil bottle or tin that says simply “Olive Oil”, chances are it is refined. Refined olive oils also go by other names to make them more appealing to the unsuspecting consumer

Pure Olive OilOften mistaken for a healthy option because of the word “pure”, it contains around 80% refined olive oil.

Lite Olive OilLite Olive Oil is a misrepresentation of refined olive oil in that is supposedly light in flavor. Too often customers have mistaken it as a healthier product, when in fact, it has the same exact calories as extra virgin olive oil with virtually none of the health benefits.

 

3. Virgin Olive Oil fair quality

An unrefined olive oil of lesser quality. While free from chemical refining, virgin olive oil’s acidity levels make it a considerably subpar option to extra virgin olive oil.