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 essential olive oil types: Coupage and Monovarietal

The first difference between extra virgin olive oils is related to the type of oil. Coupage is a sort of oil elaborated with the juice of different kind of olives. This mixing of olives is done in order to obtain a special liquid with an extremely special taste. This essential olive oil is quite exclusive and attractive for consumers and is considered pure traditional craftwork.

The monovarietal oil is a juice carefully obtained from the same kind of olive. It is also very exclusive, for the discerning palate.

Extra virgin olive oil types – Attributes: Color

The color of olive oil can vary between gold and green. These colors are determined by the number of chlorophyll and carotene in oil. These color variations usually do not compromise the quality of olive oil.

Extra virgin 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 made with very green olives.

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

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

. Almonds: It is commonly associated with sweet oils. Oils with this taste and aroma remind us of dried fruits. Note 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 start of the season.

. Astringent: Sensation of some oils inside our mouths. Note that it usually is confusing. Mold may taste similarly.

. Sweet: Very nice taste. It 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 olive oil types – Types of fruits

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

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

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

. Frantoio: The oil made by this selection of fruit is highly appreciated due to the fruity taste and its great conservation characteristics. It is sweet, creamy and soft, very aromatic and very nice. Nearly the same as arbequina.

. Genovesa: This selection of olive is highly appreciated by its productivity. The fruit is fairly big, thick and produces stable oil of high quality.

. Hojiblanca: Its oil is strongly suggested because of its composition. Very high percentage of essential fatty acids. EB1 Their tastes have become different; but, generally, fruity, slightly bitter and spicy.

. Picual: The olive oil of the fruit is of medium quality, with an excellent content in oleic acid sufficient reason for a bitter and wood taste. Excellent.

. Picudo: The great 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 has an unbeatable taste, very soft, easy. Its taste is quite 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 find. Very stable liquid, with shape and fruity and bitter taste.

. Lech�n: A variety 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. Excellent, with no bitter taste. Very difficult to find as monovarietal. It is necessary to safeguard this oil from light and heat.

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

. Cornicabra: Fruity and very 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 in question 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 will be the best for our essential olive oil.

Acidity originates from a chemical break down of triglycerides that is made by a process referred to as hydrolysis or lipolysis. This breakdown leaves free essential fatty acids that determine acidity level. When the oil is extracted carelessly from poor quality olives and the meteorology is not good, acidity levels will undoubtedly 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 grade of olive, poor.

High percentage of peroxides in the composition of extra virgin essential olive oil indicates that a procedure for oxidation occurred. The oxidation occurs when oil gets in touch with air. It could possible that oxidation occurs when oil gets in contact with constant natural or artificial lighting aswell. The consequences have become harmful. The peroxides destroy the aroma and taste of the oil and its beneficial properties for health.

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