In the fascinating world of olive oil, two types of oils stand out for their exceptional quality and flavor: Extra Virgin Olive Oil and Virgin Olive Oil. In this article, we will explore these two gastronomic gems in depth, unveil their secrets and discover why Virgin Olive Oil also deserves a prominent place in our cuisine. Join us on this journey to appreciate and understand the difference between Extra Virgin and Virgin Olive Oil, and find the perfect ally to enhance your dishes. Immerse yourself in the exciting universe of olive oil!
Why is Extra Virgin Olive Oil the best?
This golden elixir stands out in every aspect. Extra Virgin Olive Oil is an authentic 100% natural juice and, in order to carry this denomination, it must pass two vigorous controls:
Physical-chemical control in the laboratory
Comprehensive analyses of physical and chemical parameters, such as acidity, peroxide index and antioxidant levels, are performed to evaluate the quality of the oil and ensure that it meets the required standards.
2. Organoleptic evaluation by professional tasters
Olive oil tasting experts conduct a sensory test to evaluate the taste, aroma, balance and sensory characteristics of the oil. This analysis will determine whether the oil possesses the desirable organoleptic qualities.
At Aceites Cazorla, we devote excessive care to ensure that our oils capture the essence and aromas of the Sierra de Cazorla.
Extra virgin olive oil can NOT be cheaper than virgin olive oil.
The quality of the olive oil is verified through these two rigorous controls, thus guaranteeing the excellence and authenticity of the Extra Virgin Olive Oil as a product of the highest quality and flavor. In addition, our oils are obtained through a first cold extraction, preserving all its vitamins and antioxidants. Coming from healthy olives, harvested directly from the tree and using mechanical procedures, our oils do not contain any chemical products or additives.
Extra Virgin Olive Oil is distinguished by its exceptional flavor and its high content of vitamins and antioxidants. It is ideal to consume raw, enhancing the flavor of your dishes and allowing you to enjoy a unique culinary experience.
Differences between Extra Virgin Olive Oil and Virgin Olive Oil
But we should not overlook Virgin Olive Oil, which also deserves our attention. Virgin Olive Oil shares many qualities with its big brother, Extra Virgin Olive Oil. Just like the Extra Virgin, Virgin Olive Oil is obtained from the first cold extraction, by means of mechanical processes and without using chemical products during its production. At Aceites Cazorla, we take great care to ensure that no handling errors occur.
What is the acidity level of this virgin olive oil?
Although its acidity level may be slightly higher than Extra Virgin, virgin olive oil always remains below 2% acidity level. Remember that both types of oil, Extra Virgin and Virgin, are highly healthy products and are composed of 100% pure olive juice.
Are there differences between the quality of Extra Virgin Olive Oil and Virgin Olive Oil?
It is true that there are differences between Extra Virgin Olive Oil and Virgin Olive Oil, especially in terms of quality. Extra Virgin Olive Oil is subjected to more rigorous and strict standards during its production, which guarantees a superior quality. Its acidity level is lower (Maximum 0.8 ºC), its flavor more pronounced and its aroma more intense. However, our virgin olive oils also have an exceptional flavor and aroma, capturing the essence and aromas of the Sierra de Cazorla.
The importance of olive oil tasting
Olive oil tasting is an effective way to distinguish and appreciate the qualities of each variety. When tasting Extra Virgin Olive Oil and Virgin Olive Oil, we find important clues to identify them easily. The aroma of both oils evokes the authenticity and freshness of olives, with an intensity superior to that of other foods. When tasting them, we experience a medium spiciness and a balanced bitterness, with the spiciness in the initial part of the throat and the bitterness in the final part of the tongue.
Are there differences in the color of Virgin Olive Oil and Extra Virgin Olive Oil?
As for color, although Extra Virgin Olive Oil and Virgin Olive Oil have more intense tones, remember that color is not a definitive indicator of quality or intensity. For this reason, tastings are carried out blind with dark glasses, to prevent the taster from being carried away by the color of the oil.
Virgin Olive Oil and Extra Virgin Olive Oil: two 100% natural juices
Depending on the type of oil, you will find specific descriptions that will guide you in your choice. Extra Virgin Olive Oil is obtained directly from olives and through mechanical processes, without blends or additives. Virgin Olive Oil, on the other hand, follows the same production process, although it does not reach the standards of excellence required to be considered Extra Virgin.
Conclusion
In conclusion, both Extra Virgin Olive Oil and Virgin Olive Oil are liquid treasures that deserve a special place in our cuisine. Extra Virgin Olive Oil stands out for its exceptional quality, its incomparable flavor and its richness in nutrients. However, we should not underestimate Virgin Olive Oil, which shares many of the qualities of its big brother. Both varieties are healthy and delicious options to enhance our dishes. When choosing between Extra Virgin Olive Oil and Virgin Olive Oil, it is important to consider our personal preferences and the use we will make of it in the kitchen. Tasting, labeling and freshness are key elements to differentiate and select a quality virgin olive oil. So, dare to explore and enjoy the diversity of flavors and benefits offered by these two extraordinary olive oils, capable of capturing the essence and aromas of the Sierra de Cazorla, where our precious oil is produced. At Aceites Cazorla, we are proud to offer you products of the highest quality, carefully elaborated to provide you with a unique culinary experience. Discover the authenticity and flavor of our land in every drop of our olive oils!
