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Next in quality, as categorized by the standards of the International Olive Council, is virgin olive oil.
It’s made using a similar process as extra-virgin olive oil and is also an unrefined oil, meaning chemicals or heat are not used to extract oil from the fruit.
Virgin olive oil also maintains the purity and taste of the olive, though production standards are not as rigid.
According to the standards of the International Olive Council, virgin olive oil has a slightly higher level of oleic acid.
Olive Oil Virgin also has a slightly less intense flavor than extra-virgin olive oil.
Virgin oil is rarely found, if ever, however, in grocery stores, usually your choice will be between extra-virgin, regular, and light olive oils.
Virgin olive oil also maintains the purity and taste of the olive, though production standards are not as rigid.
According to the standards of the International Olive Council, virgin olive oil has a slightly higher level of oleic acid.
Olive Oil Virgin also has a slightly less intense flavor than extra-virgin olive oil.
Virgin olive oil containing about 1.5 percent free acidity.
Olive Oil Virgin has a nice flavor and works well for frying and sautéing.
The word "virgin" indicates that the olives have been pressed to extract the oil; no heat or chemicals have been used during the extraction process, and the oil is pure and unrefined.
Virgin olive oils contain the highest levels of polyphenols, antioxidants that have been linked with better health.
Virgin olive oil is the second highest quality of olive oil, one step down in quality and price from EVOO.
Olive Oil Virgin is produced in the same manner as Virgin olive oil, and has good flavor with minimal flaws.
Virgin olive oil: obtained directly from the ripe fruit by mechanical procedures.
Olive Oil Virgin is the only consumed raw without the use of any solvents, so it keeps all its properties intact.
Olive oil has excellent antioxidants such as polyphenols and vitamin E, which are lost if the oil is subjected to refining processes.
“Virgin” olive oils are those that have no taste defects and have a very low acidity rate (<0.8%).
They are the most expensive ones.
Those labeled as “Virgin” olive oils have modest taste defects and a slightly higher acidity level (<2%).
One of the most common terms you’ll see used to describe olive oil is “virgin.”
This means that the oil is a product of the first pressing of olives.
Olives are pressed to extract as much oil as possible, producing different tiers of quality.
So, the first batch of oil that’s produced is “Virgin” — after that, the olives are further pressed and processed to extract more oil, but the flavor and quality decreases from there.
Virgin olive oil has a free acidity, expressed as oleic acid, of not more than 0.8 grams per 100 grams.
Finally, Virgin olive oil must taste like olives and must not have any negative tastes that professionals refer to as “defects.”
Olive Oil Virgin is considered the highest quality olive oil, and you’ll want to use it in ways that highlight the inherent flavors and characteristics of the olives.
Virgin is the highest quality and most expensive olive oil classification.
Olive Oil Virgin should have no defects and a flavor of fresh olives.
In chemical terms Virgin olive oil is described as having a free acidity, expressed as oleic acid, of not more than 0.8 grams per 100 grams and a peroxide value of less than 20 milliequivalent O2.
Olive Oil Virgin must be produced entirely by mechanical means without the use of any solvents, and under temperatures that will not degrade the oil (less than 86°F, 30°C).
In order for an oil to qualify as “Virgin” the oil must also pass both an official chemical test in a laboratory and a sensory evaluation by a trained tasting panel recognized by the International Olive Council. The olive oil must be found to be free from defects while exhibiting some fruitiness.
Since Virgin olive oil is simply pressed fruit juice without additives, the factors influencing its quality and taste include the varieties of olives used, the terroir and the countless decisions, production practices and the dedication of the producer.
Olive oil tasters describe the positive attributes using the following terms:
Fruity: Having pleasant spicy fruit flavors characteristic of fresh ripe or green olives.
Ripe fruit yields oils that are milder, aromatic, buttery, and floral. Green fruit yields oils that are grassy, herbaceous, bitter, and pungent.
Fruitiness also varies by the variety of olive.
Bitter: Creating a mostly pleasant acrid flavor sensation on the tongue.
Pungent: Creating a peppery sensation in the mouth and throat
Virgin olive oil has a free acidity, expressed as oleic acid, of not more than 2 grams per 100 grams and the other technical characteristics for the virgin olive oil category in the IOC standard.
Virgin olive oil not fit for consumption as it is, designated lampante virgin olive oil, is virgin olive oil which has acidity of more than 3.3 grams per 100 grams and/or the organoleptic characteristics and other characteristics for this category in the standard.
Olive Oil Virgin is intended for refining or for technical use.
Virgin olive oil ( which is not as ubiquitous on U.S. supermarket shelves as other types) is next down on the list.
While it is also considered an unrefined oil, it contains up to 2% free acidity.
This oil is less expensive, but can be (almost) as good as extra-virgin.
The flavor that virgin olive oil offers is still rich in untarnished olive essence, but it is less intense compared to EVOO.
That said, if you find one that has a taste you love, it can be used in salads, as a finishing drizzle, and in lower heat cooking, just like extra-virgin olive oil.
Virgin olive oil is, within the virgin olive oils, the second of them in quality, behind the Olive Oil Extra-Virgin , and in front of lampante virgin olive oil.
1) Requirements to classify an olive oil as "virgin olive oil"
For its classification as virgin olive oil it must meet two conditions:
1.- its acidity must be less than or equal to 2º.
2.- In a tasting test, the median of the defect must be less than or equal to 2.5 and the median of the fruity must be more than zero.
Like Olive Oil Virgin , the legislation includes additional chemical requirements, mainly focused on the detection of fraud through blends with other oils.
In reference to the constraints of the tasting, the "translation" in a simple way would be to say that virgin olive oil may have a low intensity defect and must have fruity aromas and flavors.
If you want to know exactly how to determine the médium values, you can see our post about of extra virgin oil.
Antibacterial properties
Olive Oil Virgin has shown broad spectrum bactericidal activity against a large number of Gram positive and Gram negative, aerobic and anaerobic, and intracellular and extracellular bacteria.
Bactericidal activity was correlated with Olive Oil Virgin biophenol content.
Refined olive oil, stripped from biophenols, showed no antibacterial activity.
Olive Oil Virgin was more potent bactericidal than any of its individual biophenols.
The antibacterial activity of Olive Oil Virgin depends on its biophenol composition.
Synergistic actions have been also noticed.
Hence, not all VOO's are expected to have similar antibacterial effects.
The major contributors to antibacterial activity of Olive Oil Virgin were found to be the dialdehydic form of decarboxymethyl ligstroside aglycone and cinnamic acid.
The antibacterial activity of Olive Oil Virgin depends not only on biophenol composition but also on the pH and time of exposure.
In atopic dermatitis, Olive Oil Virgin eliminated Staphylococcus aureus infection in 6 of 12 patients (50%).
OFX, OMW, and table olives extracts possess broad spectrum in vitro antibacterial activity.
HT and OL have been extensively investigated for their antibacterial activities.
HT shows potent broad spectrum antibacterial activities (minimum inhibitory concentration MIC = 0.03–31 μg/mL).
OL is less potent than HT and shows a narrower spectrum of antibacterial activity and TY and VB demonstrated intermediate in vitro antibacterial activity in few studies.
Generally, olive extracts were more effective antibacterial than individual biophenols.
Synergistic activities have been reported for biophenol combinations and with other antibiotics.
No clinical or in vivo reports were found on OBP antibacterial activity.
The antibacterial mechanism of action of OBP has not been thoroughly investigated though they are known to penetrate cell membranes of both Gram negative and Gram positive bacteria causing damage to the peptidoglycans and cell membrane structure.
Virgin olive oil ( which is not as ubiquitous on U.S. supermarket shelves as other types) is next down on the list.
While it is also considered an unrefined oil, it contains up to 2% free acidity.
This oil is less expensive, but can be (almost) as good as extra-virgin.
The flavor that virgin olive oil offers is still rich in untarnished olive essence, but it is less intense compared to EVOO.
That said, if you find one that has a taste you love, it can be used in salads, as a finishing drizzle, and in lower heat cooking, just like extra-virgin olive oil.
Virgin olive oil contains phenolic substances that affect its stability and flavor.
Tyrosol (4-hydroxyphenethyl alcohol) and hydroxytyrosol (3,4-dihydroxyphenethyl alcohol) are usually mentioned as the major constituents.
Other phenolic compounds are caffeic acid, o-coumaric acid, p-coumaric acid, ferulic acid, gallic acid, homovanillic acid, p-hydroxybenzoic acid, p-hydroxyphenylacetic acid, protocatechuic acid, sinapic acid, syringic acid, tyrosol glucoside, and vanillic acid.
Aglycons of oleuropein and ligstroside, the esters of hydroxytyrosol and tyrosol with elenolic acid, diacetoxy and dialdehydic forms of these aglycons, elenolic acid, and flavonoids have been also reported to be present in the polar fraction of virgin olive oil
Olive Oil Virgin is a type of vegetable oil produced by squeezing the olives, which are meticulously collected in the season, by squeezing and squeezing within 4 hours with some mechanical processes at temperatures below 27 degrees.
Olive Oil Virgin products, which are generally produced by cold pressing method, are a food that can be consumed by every person with peace of mind, since the acid rate is low.
Olive Oil Virgin does not burn the throat like other olive oils and has an easily digestible flavor.
Olive Oil Virgin has a fruity and bitter taste due to the olives pressed before they are fully ripe.
This excellent flavor oil, which turns green in color, is consumed raw.
When you add Olive Oil Virgin to the salad you prepare from seasonal greens with its flavor that suits every dish, a flavor that you will be amazed by emerges.
You can add Olive Oil Virgin directly to boiled pasta, dishes such as vegetables and fish, or you can use Olive Oil Virgin in sauces.
You can also enjoy the Olive Oil Virgin product in your snacks by adding various spices to it.
Benefits of Olive Oil Virgin
In addition to its unique aroma and taste, Olive Oil Virgin products are a flavor that has many benefits for human health. We have compiled the benefits of Olive Oil Virgin for you.
Olive Oil Virgin products have a significant effect on the protection of cardiovascular health, as they are monounsaturated fats.
Olive Oil Virgin increases the level of good cholesterol in the blood.
Olive Oil Virgin products are one of the important nutrients that support children's brain and bone development.
Since Olive Oil Virgin contains high levels of vitamin E, Olive Oil Virgin minimizes the effects of aging and makes the skin look healthier and brighter.
Olive Oil Virgin prevents calcification by improving bone health.
virgin olive oil is a food ingredient that strengthens memory and prevents forgetfulness when consumed regularly.
While the oleic acid ratio for extra virgin olive oil does not exceed 0.8%, olive oils with a natural first oil ratio of 0.8-2 and a free oleic oil ratio of 2 and above are classified as lampant.
It is used in extra virgin and natural first dishes, the others are either processed to obtain riviera olive oil or used in different areas.
If you want to preserve the youth and freshness of your hair and skin, consume plenty of extra virgin olive oil.
Not just by eating; Apply extra virgin olive oil to your hair and skin.
You will see that within minutes, your skin and scalp will absorb the extra virgin olive oil.
When choosing extra virgin olive oil, pay special attention to the early harvest because the product segment with the highest value of valuable components on the basis of usefulness is the early harvest form of extra virgin olive oil.
When you cut out healthy fats such as extra virgin olive oil with excuses such as gaining weight or not, your skin dries up, takes on a dull, matte appearance, and your body is deprived of the vitamins, minerals and bio-phenols it needs. So what are the benefits of extra virgin olive oil?
1. Strong antioxidants such as oleuropein, hydroxytyrosol and squalene, which are found in the natural structure of olives, help preserve the youthfulness of the skin.
Because these minor substances are vital components that our skin and body need.
2. The most important and most emphasized of these bio-phenols is oleuropein.
There are studies showing that oleuropein, which is a component specific to olives, has a strong anti-aging effect on the skin and fights aging.
This component widens the blood vessels and thus provides more oxygen and nutrients to the skin.
Thus, this minor substance forms the basis of a healthier appearance.
3. The bone resorption disease called rickets occurs after a while in people who develop after a certain age or who cannot benefit from sunlight enough.
In such cases, although artificial vitamin D supplementation is given, olive oil can be preferred as a preventive measure.
Or you may be allergic to the sun for some reason, and you may not be able to go out into the sunlight even if you wanted to.
In such cases, consume plenty of extra virgin olive oil. Olive oil increases the skin's resistance to the sun.
It makes you more resilient.
