Small Town News

What Are the Differences in Olive Oils?

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Are you one of the food network tv watchers who gets confused when Rachel Ray begins to toss around initials like EVO? Well, here is a short description of what is meant by many of those short cut initials.

Olive oils are classified by Italian law. The differences between the various types are color, flavor, and acid content. The lower the acid content, the better the grade of oil.

Extra Virgin olive oil has less than 1 % acid content. It is considered the best because it is made from the first cold press. It has a fruitier flavor and is pale straw to bright green in color.

Virgin olive oil has between 1 and 3.3% acid content, less fruity flavor and pale yellow to medium yellow-green color.

Oil labeled as "olive oil" is a blend of refined olive oil and Virgin olive oil, resulting in a lower acid content, less intense flavor and lighter in color. It has up to 3% acid.

"Light" or "extra-light" olive oil is refined oil made lighter in color than corn or safflower oil and almost as mild.

Price does not always reflect quality. A good quality oil should have a clear, deep color, usually green, with a distinct olive aroma and flavor.

If you have questions related to food, nutrition, health or safety, please feel free to contact your local K-State Research and Extension Office or e-mail Tranda Watts at tw-watts@ksu.edu.



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© 2010 Western Kansas World Wakeeny, Kansas. All Rights Reserved. This content, including derivations, may not be stored or distributed in any manner, disseminated, published, broadcast, rewritten or reproduced without express, written consent from DAS.

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