Difference between pure olive oil and extra virgin olive oil

The oil derived from the fruits of olive groves is known as “olive oil,” although not all olive oils are made equally. The variety of oils available at the local grocery and also online websites like https://robinvaleestate.com.au/ may be overwhelming, and adjectives like lightweight, purest, classical, virgin, additional virgin, freshly squeezed, and unprocessed to define what’s within a jar or container do not often keep it simple to choose the right one for your cooking requirements. What is the distinction between one quality along other if all of these oils are made from olive fruits?

  • Though various types of olives cultivated in multiple places can produce distinct taste olives oil, the general quality of the final oil is decided by the manufacturing method. It’s worth noting, nevertheless, that the method for producing the oil is selected after analyzing the standard of the raw olive oil obtained. The standard indicates the chemical compositions of oil and even its power in unadulterated olive taste, and also the extracting and refining procedures used to manufacture the product.


  • Olive oil is classified as polished or unprocessed and is classified according to the degree of acidity, or pure oleic acid. All of the olive oils fall under unrefined “virgin” oil, which has a strong flavor and is good for adding in salad and appetizers like crostini, or processed unadulterated olive oils, which have a milder flavor and are essential when cooking. Whereas many various kinds of olive oils could be used equally, it is crucial to understand what distinguishes them.
  • Extra Virgin Olive Oil is the finest and best standard olive oil accessible. EVOO is pure oil extracted from olives without the use of additives or heating, and has an unsaturated fatty acid concentration of less than zero point zero eight percent, according to industry norms. The oil should also pass an organoleptic test, with no faults in scent or flavor and a favorite flavor of fresh or ripened olives, in case of chemical examination. Although many olive oils assert to be genuine extra-virgin, only very few manufacturers discovered on supermarket shelves meet those standards.
  • The oils of the olive fruits which do not meet the pristine classification owing to acidity concentration and other variables are known as real olive oil, classical olive oil, normal olive oil, or merely “olive oil.” Any olive oil that would not meet the original criteria for biochemical and organoleptic purity is polished using heating and/or chemicals to eliminate aromas and tastes that are undesired. The outcome is dull, nearly colorless oil that is combined with a little quantity of virgin olive oil to give it just enough olive oil flavors. 


Hope the above information clears the difference between pure olive oil and extra virgin olive oil.