Extra Virgin ESSENTIAL OLIVE OIL Types: Varieties, Tastes, Acidity and Peroxides

Between high quality extra virgin olive oils, there are many different products which may vary depending on taste, variety, type, acidity and peroxide presence.

Extra virgin olive oil types: Coupage and Monovarietal

The initial difference between extra virgin olive oils relates to the sort of oil. Coupage is a kind of oil elaborated with the juice of different sort of olives. This mixing of olives is performed in order to obtain a special liquid with a very special taste. This essential olive oil is quite exclusive and attractive for consumers and is known as pure traditional craftwork.

The monovarietal oil is really a juice carefully obtained from the same kind of olive. Additionally it is very exclusive, for the discerning palate.

Extra virgin essential olive oil types – Attributes: Color

The color of essential olive oil may differ between gold and green. These colors are determined by the number of chlorophyll and carotene in oil. These color variations usually do not compromise the quality of olive oil.

Extra virgin essential olive oil types – Attributes: Taste

The tastes of extra virgin olive oils will be the following ones:

. Fruity: This taste and aroma remind us of healthy and fresh olives. The oils with one of these tastes are made with very green olives.

. Grass: Oils with this taste remind us of olive leaves and grass.

. Apple: Oils with this taste remind us of apples.

. Almonds: It is commonly associated with sweet oils. Oils with this particular taste and aroma remind us of dried fruits. Note that this taste could be confusing. Rancid oils may taste similarly.

. Bitter: Typical taste of oils extracted from very green olives.

. Hot: Spicy taste. These oils are created from olives picked at the beginning of the season.

. Astringent: Sensation of some oils in our mouths. Note that it usually is confusing. Mold may taste similarly.

. Sweet: Very nice taste. It generally does not leave any hot, bitter taste and any astringent sensation.

It is also possible to find some varieties of olives that would give different tastes and varieties in olives oils:

Extra virgin olive oil types – Types of fruits

. Arbequina: This extra virgin essential olive oil variety comes from a very special olive fruit called Arbequina. This small fruit is very resistant to climate changes and is very well known by its top quality. Its juices are spicy and slightly greasy.

. Alfafarenca: This olive variety is of great resistance and of late maturity. Its oil is of medium quality, but perfectly appreciated. Its bitter and spicy taste and its own slightly golden colour are their symbols of identity.

. Blanqueta: The nearly white color is very common in this selection of fruit. They’re picked manually and through the juice extraction, no chemical product is used. The taste of oil is fruity and bitter, very aromatic and with a high percentage of linoleic acid.

. Frantoio: The oil made by this selection of fruit is highly appreciated because of its fruity taste and its own great conservation characteristics. It is sweet, creamy and soft, very aromatic and very nice. Nearly the same as arbequina.

. Genovesa: This variety of olive is highly appreciated by its productivity. The fruit is fairly big, thick and produces stable oil of top quality.

. Hojiblanca: Its oil is highly recommended because of its composition. Very high percentage of fatty acids. EB1-A Their tastes are very different; but, generally, fruity, slightly bitter and spicy.

. Picual: The olive oil of the fruit is of medium quality, with an excellent content in oleic acid and with a bitter and wood taste. Excellent.

. Picudo: The fantastic emblematic olive of C�rdoba (Spain). This variety produces the oil with Guarantee of Origin and Quality of Baena and Priego de C�rdoba. This phenomenal extra virgin olive oil comes with an unbeatable taste, very soft, easy. Its taste is fairly fruity and reminds us of very exotic fruits, apples and almonds. This oil is very steady, but fragile to oxidation.

. Manzanilla: An oil very difficult to get. Very stable liquid, with shape and fruity and bitter taste.

. Lech�n: An assortment that produces an oil with vegetable and almond taste. Medium bitter taste. Very hard to find as monovarietal.

. Verdial: Fruity oil with a sweet taste. Very nice, with no bitter taste. Very hard to find as monovarietal. It’s important to safeguard this oil from light and heat.

. Empeltre: Very soft and delicate oil with an almond taste. No bitter and hot taste. Excellent in the mouth.

. Cornicabra: Fruity and incredibly aromatic oils. Slightly bitter and hot. Very stable.

There are other oil varieties such as for example: Castellana or Verdeja, Farga, Serrana de Espad�n, Morruda, Grosal, Changlot Real, Rojal, Canetera, Nana, Cuquillo, Sollana, Callosina, Llumeta, Millarenca, Borriolenca, Redondilla or Redondal, Macho or Machona, Negral, Royal or Royuelo, Arroniz, Cornezuelo, Jabata, Gordalilla de Archidona, Romerilla, Chor�a, Tempranilla, Ocal, Campanil, Chorruo, Lucio, Loaime, Gordal de Granada, Negrillo de Iznalloz, Escarabajuelo, Nevadillo Negro, Carrasque�o, Picodo, Lucio or More�o, Nevadillo de Alhama de Granada, Royal de Ja�n, Manzanillo de Ja�n and Morrut.

Extra virgin olive oil types – Acidity, peroxides and polyphenols

Acidity and peroxide percentage can help us to learn if the olive oil in question is of high quality or if its production conditions and fruit quality have already been adequate. The lower grade of acidity and the lower percentage of peroxides in composition are the best for our olive oil.

Acidity comes from a chemical break down of triglycerides that is made by a process referred to as hydrolysis or lipolysis. This breakdown leaves free fatty acids that determine acidity level. When the oil is extracted carelessly from poor quality olives and the meteorology has not been good, acidity levels will undoubtedly be higher because these anomalies favored the breakdown process. Thus, the percentage of free essential fatty acids will be high, the acidity too and the grade of olive, poor.

High percentage of peroxides in the composition of extra virgin essential olive oil indicates that a procedure for oxidation took place. The oxidation occurs when oil gets in contact with air. It may possible that oxidation occurs when oil gets in touch with constant natural or artificial lighting aswell. The consequences are very harmful. The peroxides destroy the aroma and taste of the oil along with its benefits for health.

Polyphenols are natural antioxidants that contribute to the bitter taste in oils, astringency and resistance to oxidation. These polyphenols are advantageous to our body. They reduce cholesterol, regulate blood circulation pressure and decrease cor