Olive Oil

Olive oil is a typical Spanish condiment that is used in many ways in Spanish cuisine, and something that many people do not know is the categories of oil and how each one of them differs.

Olive oil is classified into different categories based on its quality and production process. The main categories of olive oil are as follows: 

Extra virgin olive oil: It is considered the purest and highest quality. It is obtained directly from the olives by mechanical processes and without the addition of chemical products. It has a maximum free acidity of 0.8 grams per 100 grams and has superior organoleptic characteristics, such as an intense flavour and aroma. 

Virgin olive oil: It is also obtained by mechanical processes, but its free acidity can be higher than that of extra virgin olive oil, with a maximum of 2 grams per 100 grams. Although its quality is slightly lower, it is still a good quality olive oil with good flavour and aroma. 

Refined olive oil: Obtained from virgin olive oils by refining processes, which include the removal of impurities and the use of chemical treatments. It is more neutral in taste and aroma compared to virgin olive oils, and has a free acidity of up to 0.3 grams per 100 grams. 

Olive oil: A blend of refined olive oil and virgin or extra virgin olive oil. The proportion of virgin olive oil in the blend may vary, and the free acidity may not exceed 1 gram per 100 grams. It is a milder type of olive oil in taste and aroma compared to virgin oils, and is suitable for a variety of culinary uses. 

In addition to these main categories, there are other regional designations and classifications that may vary according to the specific standards and regulations of each olive oil producing country.

So now you know everything you need to know about the different categories of olive oil. In our shop you will be able to find a high quality extra virgin olive oil that we invite you to try.