What is the difference between Extra Virgin Olive Oil and Virgin Olive Oil?
The main difference between extra virgin olive oil and virgin olive oil lies in the quality and purity of the oil, which are reflected in its taste, aroma, physical characteristics. Here are the key differences:
1. Quality and Purity:
- Extra Virgin Olive Oil (AOEV or AOVE):It is the highest quality category of olive oil. It is obtained by mechanical methods of cold extraction, which means that it is pressed or centrifugal without the use of heat or chemicals. AOVE must have a free acidity of less than 0.8% and should have no flaws in its taste or aroma.
- Virgin Olive Oil:Although it is also produced mechanically, virgin olive oil can have a free acidity of up to 2%. It may have some minor flaws in taste or aroma, which places it one step below the EPA in terms of quality and purity.
2. Taste and Aroma:
- Extra Virgin Olive Oil (AOEV):AOVE is characterized by its intense taste and aroma, with notes of fresh fruits, herbs, walnuts and a spicy feeling in the throat (picor). These flavors and aromas are highly appreciated and are considered a sign of high quality.
- Virgin Olive Oil:Although virgin olive oil also has a pleasant taste, it can be less intense and softer compared to OOVE. Minor flavor defects may vary in intensity.
3. Use in the Kitchen:
- Extra Virgin Olive Oil (AOEV):Because of its distinctive taste and aroma, AOVE is ideal for raw use, such as dressing for salads, marinades and finished dishes. It is also used to enhance the taste of food.
- Virgin olive oil: Virgin olive oil is versatile and suitable for cooking over medium heat. It is commonly used in the kitchen for sauté, frying, cooking, as it is cheaper than OOVE.
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