Not all olive oils are created equal their quality are in essence, graded based on production method, acidity level and flavor.Although different grades of olive oil can mix together to produce other grades and types, there are 3 principal grades that are more health-beneficial for you to know.Let?s run through their production processes briefly to help you get some basic ideas.
Harvested olives will first go through grinding and pressing using heavy granite millstones or modern stainless steel rollers to extract the oil. At this point, they never add any chemical onto the oil so as to preserve its nutrients, aroma and flavor.For the oil to be classified top quality, cold pressing is required. It means the frictional heat emitted during pressing and grinding should not exceed 86 degrees F.Such cold pressing extraction method yields grades of extra virgin or virgin olive oil depending on its acidity level.The lower the acidity level, the better the quality and thus, the greater benefits for your health.Manufacturers further process some virgin oils after first chemical-free pressing, especially when they bear poor flavor and an acidity level of more than 3% not fit for human consumption anymore.
They then send the acidic oil for refining to reduce its acidity level so that it can be re-used for consumption again.But because this type of refined oil is produced in presence of high temperature, chemicals, and filtration, their quality will drop dramatically in terms of flavor and nutritional value.Refined oil usually bears no color, odor and flavor, thus they are often blended with virgin or extra virgin oil to make it look and taste better. This mixture forms another grade called pure olive oil in some places.
I suggest you should try or visit this site health benefits olive oil.
