Olive oil is generally divided into virgin olive oil and ordinary olive oil.
1. Virgin olive oil:
Virgin olive oil is arranged according to the grade: extra virgin olive oil, superior virgin olive oil, ordinary virgin olive oil, low virgin olive oil.
Among the extra virgin olive oils, extra virgin olive oil, organic extra virgin olive oil, organic extra virgin olive oil and organic origin protection extra virgin olive oil are the best products.
Extra virgin olive oil is made of pure natural juice pressed out of olive fresh fruit within 24 hours after picking by oil and water separation, and its pressing process adopts pure physical low temperature pressing (pure physical cold pressing, that is, cold pressing process) technical method, without any preservatives and additives. It is equivalent to a fruit juice and can be eaten directly or used in a cold dish.
2. Ordinary olive oil:
Ordinary olive oil mainly consists of refined olive oil and pure olive oil.
Refined olive oil is also known as secondary oil, because the use of mechanical methods to directly squeeze the olive fruit oil, although the quality is high but the yield is low, the first time the olive residue still contains a large amount of unpured olive oil, so the olive oil is extracted from the oil residue by dissolving the method. This type of olive oil is not as good as virgin oil.
Pure olive oil is a product of refined olive oil mixed with a certain proportion of virgin olive oil, usually ten to thirty percent.
Refined olive oil in Greek olive oil contains at least thirty to fifty percent virgin olive oil, while pure olive oil is based on refined olive oil and a greater proportion of virgin olive oil is blended.
Attached: Extra virgin olive oil nutrients
Each 100 grams of extra virgin olive oil contains 98 grams of total fatty acids, of which 76 grams of monounsaturated fatty acids, 13 grams of saturated fatty acids, 9 grams of polyunsaturated fatty acids, and no trans fatty acids. The energy is 3,700 kilojoules. Free of carbohydrates, protein and cholesterol.