New England Olives - Extra virgin olive oil

There are many types of olive oil available today. Extra virgin (Sometimes called cold pressed), virgin, pure, pomace and lite just to name a few. Without getting to technical, heres the difference.

Extra virgin olive oil is the highest quality of oil, it is the first pressing of an olive and that olive was cold pressed. The oil must also be assesed for its FFA, free fatty acids, that must be below 1%. The oil must also pass a taste test called an organolyptic assesment to taste like a quality oil.

Virgin oil is an oil that is cold pressed but doesnt pass FFA test. Pure olive oil is an oil produced by any means, even hot pressing, the oil has a larger FFA and the tastes is a lot more bitter than either virgin of extra virgin.

Pomace oil is a second pressing of the waste from cold pressing and is usually chemically extracted. This oil was produced for use in oil lamps or for bathing in, but not for eating.

Lite olive oil is lesser quality that has been bleached of its colour and taste. Yes bleached. This is not light in fat, just light in colour and taste. All good olive oils have no preservatives added and so have a limited shelf life, so if you dont use much, buy smaller bottles often and keep them in a dark place until used.