Why are there so many types of olive oil? It all starts with the fruit. Depending on the quality of the olives, which can vary due to factors such as ripeness, insect damage, climate or handling, the olive oil quality will vary. These variations lead to the different types of olive oil.

TYPES OF OLIVE OIL

Extra Virgin olive oil comes from pressing (crushing) olives. Nothing is added and heat isn’t used which is why terms such as ‘cold pressed’ and ‘cold extracted’ are used.

Olive oil is graded according to quality factors such as taste, aroma and acidity levels. The very best can be sold as Extra Virgin Olive Oil.

EXTRA VIRGIN OLIVE OIL

Uses:

The full and fruity flavour makes extra virgin olive oil ideal for salads or salad dressings, marinades, toppping pastas, soups, sauces and bread dipping. This is the one to use as a finishing drizzle.

Some of the virgin olive oil doesn’t have the aroma, taste or acidity levels needed. These oils are treated (often with heat) to remove the unwanted characteristics and the process is known as refining. The refined oil is enriched by adding aromatic and fruity virgin olive oil to give added flavour and colour. This is known as Pure Olive Oil or Olive Oil.

PURE OLIVE OIL

Pure Olive Oil is highly versatile, used for frying, baking, roasting, stewing and grilling as well as soups and sauces.

Uses:

Sometimes Olive oil is mixed or blended with other types of oil. Oils such as canola or soybean are often used as they have a mild taste and are less expensive. These oils are known as Olive Oil Blends.

OLIVE OIL BLENDS

Organic olive oil is produced from organically farmed olives which means that no chemicals or pesticides are used at all from the growing and harvesting of the olives to the pressing and bottling.

ORGANIC OLIVE OIL

Uses:

Can be used anywhere you would use a standard olive oil that is the same type.

Smoke Point is the temperature at which an oil stops sizzling and starts burning, affecting taste. The higher the smoke point the better it is for high heat cooking and grilling.

Refined olive oil has a higher smoke point than virgin, making it a good choice for frying if using high heat.

A lot of cooking is done at 180^oC, contrary to popular belief, you can use extra virgin olive oil when cooking at this temperature.

SMOKE POINT

Olive oil smoke points:

Extra Virgin Olive Oil: Up to 200^oC
Refined Olive Oil (Mild and Extra Mild): Up to 210^oC

All Lupi Olive Oil is tested for...

Acidity
High acidity produces unpleasant flavours. If olives are damaged before pressing natural enzymes can be released, breaking down the olive oil, releasing free fatty acids affecting flavour and reducing shelf life. Extra virgin olive oil must have less that 0.8% acidity. All Lupi extra virgin olive oil has less than 0.3% acidity.

Freshness
As olive oil ages and deteriorates it releases a natural peroxide, which ultimately leads to rancidity. Rancid oils develop unpleasant flavours. By testing the natural peroxide value we ensure no Lupi olive oil is rancid.

Taste
Known as Organoleptic Evaluation, a panel of trained experts taste test the oil to ensure there are no defects in flavour or aroma. The process is much like the one carried out by a panel of wine or coffee tasters.