Olive oil and extra virgin olive oil: differences and characteristics

With a bitter, spicy or fruity taste, extra virgin olive oil is the king of the table. And if it is organic and zero km, it will be your best ally to keep you healthy.

 
The cultivation of olive trees is an ancient peasant tradition of our country, the main result of which is olive oil, a product appreciated since ancient times. Obviously not all olive oils are the same, indeed: the differences between olive oil and extra virgin olive oil are substantial and are what mark the distance between a barely acceptable product and one of the highest quality.

Most of the olive oil producers operate in southern Italy and it is no coincidence: to make a quality product, specific climatic conditions and the typical landscape of the south of the boot are necessary, made up of large spaces, lots of sun, stones , quiet and solitude, it's perfect. For this reason, Puglia is the region that hosts the highest concentration of olive groves, which thanks to the climate, produce an extra virgin olive oil of excellent quality.

Not least, however, are Calabria, Sicily and Campania, which share the same temperatures with the heel of Italy, the calcareous and clayey soils, the long periods of drought and the proximity of the sea, which also mitigates the temperatures. on the hilly slopes.

But before buying an olive oil, make sure it is the best: not all of them ensure the same taste and the same nutritional properties.


Extra virgin olive oil and olive oil: differences

Extra virgin olive oil is a product for which we are famous all over the world, so it should not surprise you that its production is subject to strict legislation, governed by a specific EEC regulation. To be extra virgin, the oil must in fact respect two parameters:

  • must have an acidity rate of less than 0.8%- this means that for every 100 grams of product, the quantity of oleic acid must not exceed 0.8 grams. This is no small detail: oleic acid, in fact, is a monounsaturated fatty acid, which contributes significantly to the functioning of the cardiovascular system, ensures important antioxidant properties and helps keep cholesterol levels low.
  • it must be produced by cold mechanical extraction – after being harvested by hand, the olives must be pressed through mechanical systems that allow the product not to be subjected to temperatures exceeding 27 degrees.

    Olive oil, although it is positioned just one step lower than extra virgin olive oil, can instead be defined as a blend, consisting of refined oil and virgin oil, whose acidity can even reach 2%. It goes without saying that in this case there will be organoleptic characteristics of a lower quality and that the taste will turn decisively towards high levels of acidity.
The added value of zero km olive oil

Today, to buy good oil it is worth relying on agritourism farms and all those producers who favor the production of extra virgin olive oil with a short supply chain. In these cases, the entire production cycle, from harvesting to pressing, takes place within the same company, which also deals with packaging in milk or glass bottles.

As for the brands of excellence, you must refer to the DOP (Protected Designation of Origin) and IGP (Protected Geographical Indication) certifications. A PDO extra virgin olive oil, in fact, will guarantee you that the entire production process took place in the declared territory, while in the case of the PGI, you will know at least that at least one of the production phases took place in the indicated place or with the processes traditional areas of the reference area. And if it is organic, you are guaranteed the best extra virgin olive oil on the market!


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