These oils are obtained from the fruit of olive tree by implementing mechanic or physical operations in a temperature that will not change its natural features. Their color can be varied from crisp green to yellow. Having a unique taste and scent, they can be consumed in its natural state.
Virgin olive oil is marketed under 3 groups in their own.
Extra Virgin Olive Oil:
Having no defect in its smell and taste, Extra Virgin Olive Oils have 1 % free acid content (as oleic acid) at most. Extra virgin olive oil is suitable for all types of food, however it is ideal for salads.
Refined Olive Oil is obtained as a result of refining with methods which do not cause changes in the structure of the raw oil of olive, it’s color can be in different tones of yellow, and it has a unique taste and scent. Its free acid content (as oleic acid) is 0,3 % at most..
This oil is marketed as ''frying oil '' on the market.
It is a mixture of refined olive oil and virgin olive oils which can be consumed in its natural state. Its color can be varied from green to yellow and it has a unique taste and scent. Its free acid content (as oleic acid) is 1,5 % at most.
People, who are not accustomed to live and strong odor of olive oil, may prefer and this type of olive oil.