By the time most people are 10 years old, they have a working knowledge of olive oil. It’s one of the basic building blocks of kitchen greatness. What you may not know is the extent to which the quality of pure olive oil in Ohio can change depending on the grade it is assigned.
How is olive oil made?
In the thousands of years since its discovery, the process of creating olive oil has, in theory, gone mostly unchanged. When olives ripen on the branches of their tree, they’re plucked, washed and then crushed. In the old days, olives were smashed between two rocks. Today, steel blades are the most common method.
Once the olives have been reduced to pulp, they’re stirred vigorously until the water, pulp and oil are separated. Modern olive oil producers use a centrifuge to maximize the yield from each crop. Finally, the water is removed, and what remains is olive oil.
How is extra virgin olive oil different?
Just as different batches of grapes yield different qualities of red and white wine, so do different qualities of olives produce different grades of olive oil. “Extra virgin” is the grade reserved for pure olive oil in Ohio and the world at large. To be “extra virgin,” olive oil must come from the first pressing of a fresh crop of olives.
What’s more, the olive oil must be extracted without chemical means and the use of excessive heat. Extra virgin olive oil is low in acid and characterized by its clean taste.
Virgin olive oil
The major distinction between extra virgin olive oil and virgin olive oil in Ohio is the acidity level. Where extra virgin olive oil has an acidity level of 0.8 percent or lower, virgin olive oil hovers between 0.8 and 2 percent.
The practical difference is that virgin olive oil is slightly less flavorful than extra virgin olive oil.
Refined olive oil
One step below virgin olive oil sits refined olive oil, a product that has been exposed to various means designed to extract the most olive oil possible. More often than not, the quality of refined olive oil is low enough that users feel the need to mix in higher-quality olive oil to upgrade it.
Pomace olive oil
Pomace olive oil in Ohio is the lowest grade of olive oil. It’s made from the skins, seeds and pulp that are left behind after the extra virgin olive oil creation process. Once the last bit of olive oil is extracted, the product is refined into a substance that has little of the taste of extra virgin olive oil and few of the health benefits.
Organic olive oil
To be certified by the U.S. Department of Agriculture as organic, extra virgin olive oil must be held to a higher level of production and scrutiny. It’s growth, harvesting and extraction are all closely monitored by government officials to ensure that no harmful chemicals are used during manufacturing.
Olive oil distribution done right
From pomace olive oil all the way up to pure olive oil in Ohio, Olivamed LLC has you covered. We specialized in the distribution of all grades and types of olive oil, plus a wide selection of canola, soy and sunflower oil. For a boutique feel with commercial appeal, call Olivamed LLC today.
Categorized in: EVOO