Why is Olive Oil always labeled with ‘Virgin’ or ‘extra virgin’? What happens if the Olive oil isn’t virgin?

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Why is Olive Oil always labeled with ‘Virgin’ or ‘extra virgin’? What happens if the Olive oil isn’t virgin?

In: 1402

Virgin refers to how many times the olive mash has been processed to extract the oil. Extra virgin olive oil can be skimmed right off the top immediately after the olives are mashed. Lesser qualities of oil are produced by heating the mash and performing other chemical processes to extract the remainder.

Virgin and extra-virgin olive oils are from the first cold pressing of olives. This means they have a milder taste and lighter color. This is desirable when the flavor of the oil is going to be noticeable in the final food product.

The olive pomace (the leftover pressed olives) can be heated and pressed to extract more oil, but this oil is darker and can have unpleasant flavors. It’s ok in foods where the flavor of the oil will be covered up by other seasonings.