Why virgin olive oil ?
Pourquoi de l'huile d'olive vierge ?
There are many questions about cooking oil and especially olive oil. Most recipes are simply olive oil, but you've found it at the grocery store, a range of alternatives, such as extra virgin olive oil, pure olive oil and even light. But what is the difference between these olive oils?
The basic process is based on olive oil
In general, "olive oil" is simply the oil obtained from the olive fruit. In itself, it seems pretty simple and straightforward.
There are different varieties of oil that are not differentiated by the type of user used, but by the process of oil extraction, additives and olive oil level of this oil.
How is olive oil classified ?
In comparison with two brands of ordinary olive and extra virgin olive, it has been noted that extra virgin olive oil has a much darker color, while ordinary olive oil has a lighter shade and more lively.
This difference of color, however, is big-to-counter. You can use color to reliably determine two grades of oil. Taste and the quality of oil varies. Color is only an indicator and not the determining factor in the quality of the oil.
Olive oil is classified according to its level of acidity or oleic acid. The amount of oleic acid in the oil indicates how much the fat is broken down into fatty acids.
Refined or unrefined oil ?
Olive oil also belongs to two distinct categories: refined and unrefined. So that unrefined oils are pure and untreated, the oil makes it more salable.
Extra Virgin Unrefined, refined oil oils do not contain important antioxidants and anti-inflammatories that make extra virgin oil so special.
What you need to know about extra virgin olive oil
Extra Oil Oil with Extra Oil and Extra Oil and Extra Quality. There are very specific standards that must be sent "extra virgin". Because of its manufacture, extra virgin olive oil, a taste closer to olive and a level of olive and oleic, as well as that of other varieties of olive oils. Extra virgin extract also contains natural vitamins and minerals that are present in olives.
Extra virgin extra oil is considered an unrefined oil, it is not treated with chemicals, nor is it affected by temperature. This is the distinguished it is its low oleic level and no sensory defects. It contains no more than 1% oleic acid and a beautiful green color, a distinct flavor and a slightly peppery finish.
Although you are cooked with extra virgin olive oil, it must be heated to a lower temperature than ordinary olive oils.
What you need to know about virgin olive oil
Virgin olive oil is made by a process. With a virgin extra virgin oil and also an unrefined oil, which means that chemicals or heat are not used to extract the oil from the fruits. Virgin olive oil also retains the purity and taste of the olive, as well as the production standards are not rigid either as extra virgin olive oil.
According to the standards of the International Olive Council, virgin olive oil is slightly higher in oleic acid. It also has a slightly less intense taste.
What you need to know about pure oil
Pure olive oil is a lower quality oil than virgin or extra virgin olive oil, lighter in color, with a more neutral taste and oleic acid measuring between 3 and 4%. This type of olive oil is an all-purpose cooking oil.
What about light olive oil?
This is the type of olive oil whose name can cause some confusion. "Light" does not contain fewer calories. It is rather a marketing term used to describe the lighter taste of the oil.
Light olive oil is refined with a neutral taste that can be used for cooking, sautéing, grilling and frying.
Can they substitute for each other?
The answer is yes. If a recipe requires olive oil, as many do, you can use extra virgin olive oil or ordinary olive oil. It's up to you to choose and largely according to your personal preferences. Extra virgin olive oil and ordinary olive oil can be used for baking and for cooking, but do not forget their cooking which is different.
However, as a general rule, extra-virgin olive oil is tastier for dipping bread, salad dressings, dishes that will not be cooked and for finishing.