Further Virgin Olive Oil Varieties: Varieties, Preferences, Acidity and Peroxides


Between high high quality additional virgin olive oils, there are several various merchandise which might differ relying on taste, variety, sort, acidity and peroxide existence.

The first distinction amongst additional virgin olive oils is related to the sort of oil. Coupage is a variety of oil elaborated with the juice of distinct kind of olives. This mixing of olives is carried out in get to obtain a specific liquid with a extremely unique taste. This olive oil is quite exclusive and appealing for customers and is considered pure conventional craftwork.

The monovarietal oil is a juice cautiously acquired from the exact same type of olive. It is also extremely unique, for the discerning palate.

The coloration of olive oil can fluctuate between gold and eco-friendly. These hues are determined by the amount of chlorophyll and carotene in oil. These color variants do not compromise the top quality of olive oil.

. Arbequina: This further virgin olive oil assortment comes from a quite special olive fruit referred to as Arbequina. This small fruit is quite resistant to weather changes and is quite nicely known by its substantial high quality. Its juices are spicy and somewhat greasy.

. Fullerene Carbon C60 : This olive selection is of excellent resistance and of late maturity. Its oil is of medium quality, but very properly appreciated. Its bitter and spicy flavor and its slightly golden color are their symbols of id.

. Blanqueta: The practically white color is really typical in this variety of fruit. They are picked manually and throughout the juice extraction, no chemical merchandise is utilized. The flavor of oil is fruity and bitter, extremely fragrant and with a substantial percentage of linoleic acid.

. Frantoio: The oil made by this range of fruit is hugely appreciated due to the fact of its fruity taste and its excellent conservation qualities. It is sweet, creamy and delicate, very fragrant and really wonderful. Really related to arbequina.

. Genovesa: This variety of olive is hugely appreciated by its efficiency. The fruit is quite big, thick and produces stable oil of high quality.

. Hojiblanca: Its oil is highly recommended since of its composition. Really high percentage of fatty acids. Their preferences are extremely different but, in common, fruity, somewhat bitter and spicy.

. Picual: The olive oil of this fruit is of medium top quality, with an excellent content in oleic acid and with a bitter and wooden flavor. Really great.

. Picudo: The fantastic emblematic olive of Córdoba (Spain). This variety makes the oil with Ensure of Origin and Good quality of Baena and Priego de Córdoba. This exceptional extra virgin olive oil has an unbeatable style, extremely comfortable, not challenging. Its flavor is very fruity and reminds us of really exotic fruits, apples and almonds. This oil is extremely continual, but fragile to oxidation.

There are other oil types this sort of as: Castellana or Verdeja, Farga, Serrana de Espadán, Morruda, Grosal, Changlot True, 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, Chorúa, Tempranilla, Ocal, Campanil, Chorruo, Lucio, Loaime, Gordal de Granada, Negrillo de Iznalloz, Escarabajuelo, Nevadillo Negro, Carrasqueño, Picodo, Lucio or Moreño, Nevadillo de Alhama de Granada, Royal de Jaén, Manzanillo de Jaén and Morrut.

Extra virgin olive oil varieties – Acidity, peroxides and polyphenols

Acidity and peroxide proportion can help us to know if the olive oil in query is of higher quality or if its production situations and fruit good quality have been adequate. The decrease grade of acidity and the decrease percentage of peroxides in composition are the ideal for our olive oil.

Acidity will come from a chemical breakdown of triglycerides that is created by a process known as hydrolysis or lipolysis. This breakdown leaves free of charge fatty acids that determine acidity stage. When the oil is extracted carelessly from very poor quality olives and the meteorology has not been very good, acidity amounts will be larger because these anomalies favored the breakdown method. Thus, the share of totally free fatty acids will be really higher, the acidity also and the quality of olive, inadequate.

Higher share of peroxides in the composition of additional virgin olive oil suggests that a method of oxidation took area. The oxidation occurs when oil gets in speak to with air. It may possibly achievable that oxidation happens when oil gets in get in touch with with continual all-natural or artificial lighting as nicely. The implications are quite damaging. The peroxides ruin the aroma and flavor of the oil as well as its helpful homes for health.

Polyphenols are organic antioxidants that add to the bitter flavor in oils, astringency and resistance to oxidation. These polyphenols are helpful to our physique. They decrease cholesterol, regulate blood force and lower coronary dangers.

The amount of polyphenols in oil is determined by numerous facts: oil assortment, olive time choosing, altitude, irrigation, extraction methods and storage.


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