Advertise
Head of the Oils and Fats Department at the Food Industries and Nutrition Research Institute, National Research Centre.
Extra Virgin Olive Oil (EVOO)
It is the highest quality and purest type of olive oil. It is extracted directly from olive fruits using mechanical or natural methods only (such as cold pressing) without exposing it to heat or chemical treatment.
- It is made by cold pressing (temperature between 27° to 32°C).
- It does not use chemical refining or high temperature treatment.
- The percentage of free acidity (oleic acid) is less than or equal to 0.8%.
- It should have an ideal taste and smell without defects (usually with fruity notes, bitterness, or a slight aftertaste).
- It has no rancidity or unwanted flavors.
- Pure, not mixed with lower quality oils or additives.
- Rich in antioxidants (polyphenols) and healthy monounsaturated fats.
- Linked to heart health, anti-inflammatory properties, and other health benefits.
- Extra virgin olive oil: Its acidity is slightly higher (up to 2%) and may have minor flavor flaws.
- REFINED OLIVE OIL: It is chemically treated to remove defects and is free of natural flavors and nutrients.
- Pure olive oil (regular): A blend of refined and virgin oil, which is of lower quality than extra virgin.
Extra virgin olive oil is best used in dressings, sauces, and cooking on low heat to preserve its flavor and health benefits. But at the same time, there are certain grades of olive oil that have specifications known to specialists that can be used for frying, subject to specific requirements that are referred to the specialist, the expert and the scientist with these specifications and not to anyone else, regardless of their relationship to the production of olive oil. We may publish a special article on this matter to her in the near future, God willing. So follow us
Last but not least: it is recommended to check the source of oil purchase from credible companies or entities to choose extra virgin olive oil* with excellent health and nutritional properties
