Do You Really Know The Grade Of Olive Oil?

Do You Really Know The Grade Of Olive Oil?

With the improvement of the living standards of Chinese residents, more and more consumers will compare different types of food and choose the most suitable products to buy. Olive oil is now favored by more and more friends. However, when buying olive oil, when it comes to the name of its preparation process, such as: primary pressing, extra virgin, refining, etc., many consumers are not particularly clear about the difference between them. This article will explain to you how olive oil is prepared and how the different grades of olive oil differ in production method and qualityThe preparation of olive oil requires a series of processes. The harvested fresh olives need to be sent quickly to the olive oil processing factory, and if the journey time is long, the quality of the olive oil will be affected. The olives are washed in the factory and then cut and crushed to a puree, after which the olive oil is either squeezed out by pressing or separated by centrifugation. In order to squeeze as much olive oil as possible, it may also be possible to use some solvent to dissolve more olive oil. Depending on the order in which they were produced and the difference in quality, different grades also appeared.

Olive oil on the market is often divided into different grades according to its acidity and the order in which it is pressed, where acidity refers to the proportion of free fatty acids per 100 grams of oil. In general, acidity affects the quality of olive oil. In the preparation, the olive oil that is crushed into mud is first pressed out is virgin olive oil, and the acidity of the olive oil is below 2.0%. For the better quality olive oil, if its acidity is less than 0.8%, it can reach the standard of extra virgin olive oil. The olive oil obtained after pressing may not reach the standard of virgin olive oil due to the quality problems of olives, long storage time and poor preparation process. These olive oils are inferior in taste, aroma and color. good. Therefore, refined olive oil can be obtained after deodorization, decolorization and other methods, and the acidity at this time is less than 0.3%. The grade of olive oil is between virgin olive oil and refined olive oil. For the olive oil obtained after some solvent extraction mentioned above, it needs to go through a series of refining processes before the finished product can be obtained. These olive oils are not as good as the others in terms of color and aroma, so they are at the lowest level.

According to my country's National Standard for Olive Oil (GB 23347-2009), olive oil is divided into three categories: virgin olive oil, refined olive oil and mixed olive oil. Edible virgin olive oil is divided into extra virgin and intermediate virgin according to its quality. For extra virgin olive oil, its free fatty acid content does not exceed 0.8 g per 100 g of oil; for medium virgin olive oil, its free fatty acid content does not exceed 2 g per 100 g of oil. Refined olive oil whose free fatty acid content does not exceed 0.3 g per 100 g of oil. Blended olive oil is a blend of refined and virgin olive oil, and its nutritional quality is also in between, with a free fatty acid content of no more than 1 gram per 100 grams of oil.

In the process of buying olive oil, although the different names of different grades are more complicated, we should not be confused by their names. You can choose the olive oil that suits your needs according to the preparation process and quality characteristics of different grades.
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