Olive oils come in many different varieties, depending on factors such as the type of olives, climate, production region, and processing methods. Additionally, the taste and characteristics of olive oils can vary depending on the harvest times. By exploring the best olive oils, you can find the one that suits your taste preferences.
Extra Virgin Olive Oil
Natural Olive Oil is a type of olive oil where the natural sensory qualities such as taste, aroma, and fragrance of the olive fruits are preserved. Among these, there are classifications such as “extra virgin” and “virgin” olive oils. Extra virgin olive oils have a free acidity level of no more than 0.8 grams. In terms of sensory analysis, they should have a fruity flavor greater than 0. It is recommended for use in both cold and hot dishes, in baking, and for frying. Virgin olive oil, on the other hand, has a free acidity level of no more than 2 grams. In terms of sensory analysis, the fruitiness score should be greater than 0 and the total defect score should be no higher than 3.5. It is considered slightly heavier compared to extra virgin olive oil and is suitable for use in hot dishes and frying.
Crude Olive Oil and Refined Olive Oil
Crude olive oil has a maximum oleic acid content of 2%. Due to its heavy nature, it is not recommended for consumption without refining. Refined olive oils are obtained by refining crude olives. The free fatty acid content in this olive oil is highlighted as 0.3%. It is used only in hot meals and frying.
Riviera and Cold Pressed Olive Oil
Riviera olive oil is obtained by blending refined olive oil with extra virgin olive oil. Its oleic acid value is 0.1%. Due to its affordable price, it is preferred by many people and is an indispensable part of hot meals. Cold pressed olive oil is produced by ensuring that the temperature of the olive paste does not exceed 26 degrees Celsius during production. This way, the sensory properties of the olive fruit are preserved at the highest levels. This olive oil has a pleasant aroma with fruity notes. In terms of taste, it has a slight and sweet bitterness due to its high antioxidant properties.
Cold pressed olive oil is recommended to be used in both hot and especially cold dishes, as it can evoke a slight burning sensation in the throat. You can use cold pressed olive oil to drizzle over your cooked meals after they have reached room temperature.
Stone Press and Early Harvest Olive Oil
Stone-pressed olive oils are obtained by crushing the olive fruit in a stone mill. After the crushed olive paste is placed into baskets, it is pressed. During the production of olive oil using this technique, there is constant contact with air and water. If you want to use stone-pressed olive oil for the nostalgia factor, you should always choose reputable and trusted brands. Since there could be issues during production, you should never overlook this detail. Early harvest olive oil, distinguished by its pleasant aroma and fruity flavor, is used in many different dishes. The olives are harvested before they fully ripen, resulting in a more aromatic olive oil. Since the olives are harvested before ripening, the oil yield might be slightly lower compared to normal. Therefore, the price of early harvest olive oil might be slightly more variable compared to others. If you want to enjoy the benefits of olive oil, you can also opt for early harvest olive oil. Especially in cold dishes and salads, you can achieve delicious results.
Before making a choice among all these olive oils, consider your own taste preferences. It may not be accurate to say that one olive oil is better than another. With olive oils catering to different taste preferences, you can always add variety to your favorite recipes. Prepare different meals with healthy and delicious olive oils.
