Olive Pomace Oil
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A type of low grade olive oil that must be refined before it can be sold for human consumption. The oil is obtained from the residue that remains after the "first cold pressing." Up to 90% of the oil is obtained from the olives during the first cold pressing, but the remaining 10% is contained within the residue. The residue is shipped to refinery facilities that use heat and chemical processes to extract the oil from the olive residue. The level of acidity may not exceed 1.5% after the refining process. A small quantity of virgin olive oil may be added for flavor and color. Olive pomace oil is the lowest grade of olive oil approved for human consumption; however, it is not widely available to the consumer: It is most often used for commercial purposes.
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Olive oil has been a staple in the Mediterranean diet for centuries and has also become very popular in the United States as well.
Refined Olive Oil
Three types of olive oil are available as a result of refining processes:
Refined Olive Oil
Olive Oil
Olive Pomace Oil
Refined Olive Oil
Olive oil known as "Refined Oil" is obtained from refining virgin olive oil that has defects.
Virgin Olive Oil
Virgin olive oil grades are produced in the same manner as extra virgin grades. The oil is not refined or processed after pressing. The natural acidity levels are greater than extra virgin grades, ranging from 1.
Extra Virgin Olive Oil
Extra virgin olive oils are produced from the first pressing, which is performed within 24 to 72 hours of harvesting. Mechanical or hand pressing are the only methods used to obtain extra virgin olive oil.
Miscellaneous Olive Oils
There are other olive oils available to the consumer that are sold as value added products, such as light oils and flavored oils. The names given to these products do not necessarily determine the quality or grade of the oil, although the name may include the grade of the oil such as "Light Extra Virgin Olive Oil" or "Mild in Taste, Virgin Olive Oil".
The lowest grade of virgin olive oil: It is not fit for human consumption. It has a natural acidity above 3.3% and may also have an unpleasant taste and aroma.
A type of olive oil that is obtained from olives grown on an individual farm. The olives are usually harvested by hand and the oil is pressed and bottled on site.
A type of olive oil that is obtained from olives grown on an individual farm. The olives are usually harvested by hand and the oil is pressed and bottled on site.
A term that refers to large quantities of olive oil shipped to bottlers from various regions of a country or from several different countries.
A term that refers to olive oil that is light in flavor: It is not a designation for olive oil that is low in calories.
A type of olive oil that has been highly processed in order to neutralize defects in the oil. Among the defects are a natural acidity higher than 3.3%, poor flavor, and an unpleasant odor.
A bottle that is typically formed in a manner, such as tall and narrow, for use in conveniently holding and dispensing olive oil.
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