There are many types of olive oil on the market, but here we will share what is extra virgin olive oil. The acidity of this olive oil is 0.8%. If extra virgin olive oil is real and not refined, it must be made at a temperature of 27°C.
If the temperature is higher, more olive oil is obtained, but of a lower quality. This is why extra virgin olive oil is also called cold pressed olive oil.
In Greece, they conduct one of the strictest controls on the production of olive oil and to ensure that the temperature is not higher than specified. This olive oil is obtained from the first cold pressing of the olives and has the most benefits because it is obtained from the first oil that is extracted from the olives.
The difference between this olive oil and the refined one is that extra virgin has preserved all the qualities that are contained in olives, as well as their taste and aroma. However, you should be careful when buying this type of olive oil, because many traders offer olive oil with this name, but there is no way to know for sure that it is really extra virgin. However, there are a few things you can do to tell the real thing from the fake:
- If the olive oil is real extra virgin, it should thicken when cold. If you put it in the refrigerator, but the olive oil does not thicken, it means that it is not pure and that there are impurities in it;
- True Extra Virgin is not suitable for cooking or frying in most cases, because its special taste completely changes the taste of the dish, but it is very suitable for Salads with Olive Oil, Cold Sandwiches and Spreads with Olive Oil.
