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 based on taste, variety, type, acidity and peroxide presence.

Extra virgin olive oil types: Coupage and Monovarietal

The initial difference between extra virgin olive oils is related to the type 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 an extremely special taste. This olive oil is very exclusive and attractive for consumers and is considered pure traditional craftwork.

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

Extra virgin olive oil types – Attributes: Color

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

Extra virgin essential olive oil types – Attributes: Taste

The tastes of extra virgin olive oils are the following ones:

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

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

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

. Almonds: It is commonly connected with sweet oils. Oils with this taste and aroma remind us of dried fruits. Remember that this taste can be confusing. Rancid oils may taste similarly.

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

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

. Astringent: Sensation of some oils in our mouths. Note that it could be 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 essential olive oil types – Varieties of fruits

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

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

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

. Frantoio: The oil produced by this variety of fruit is highly appreciated due to the fruity taste and its own great conservation characteristics. It really is sweet, creamy and soft, very aromatic and very nice. Very similar to 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 strongly suggested because of its composition. High percentage of essential fatty acids. Their tastes have become different; but, in general, fruity, slightly bitter and spicy.

. Picual: The olive oil of this fruit is of medium quality, having an excellent content in oleic acid sufficient reason for 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 excellent extra virgin olive oil comes with an unbeatable taste, very soft, not hard. Its taste is fairly fruity and reminds us of very exotic fruits, apples and almonds. This oil is quite steady, but fragile to oxidation.

. Manzanilla: An oil very hard 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 difficult to find as monovarietal. It’s important to protect this oil from light and heat.

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

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

You can find other oil varieties such as: 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 essential olive oil types – Acidity, peroxides and polyphenols

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

Acidity originates from a chemical break down of triglycerides that is produced by a process referred to as hydrolysis or lipolysis. This breakdown leaves free essential fatty acids that determine acidity level. EB1-A Once the oil is extracted carelessly from low quality olives and the meteorology has not been good, acidity levels will be higher because these anomalies favored the breakdown process. Thus, the percentage of free essential fatty acids will be very high, the acidity too and the quality of olive, poor.

High percentage of peroxides in the composition of extra virgin essential olive oil indicates that a process of oxidation took place. The oxidation occurs when oil gets in contact with air. It could 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 as well as its beneficial properties for health.

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