The study consisted of analyzing 41 extra virgin oils from those sold in hypermarkets, supermarkets, distribution brands, and even four organic oils. If in previous studies of the Organization of Consumers and Users (since 2000) and problems of taste and smell that disqualified the quality of some of the analyzed oils (non-compliance with the standard) now things have not improved.
The report states that “no defect is allowed in the extra virgin category, nor in the physicochemical parameters, which must be within a certain range, nor in the odors and flavors that are detected through the tasting”. It is not a problem only of Spanish oils: the analyses carried out in countries such as Belgium, Italy or Portugal show similar results.
Top 10 Olive Oil
Types of oil
1. Extra Virgin (EVOO)
It is extracted by physical methods from the olive. Maximum acidity 0.8 º, fruity aroma and without defects.
2. Virgin (AOV)
It is obtained by physical methods. Maximum acidity 2nd, fruity and small defects. With greater acidity or defects, it is considered “lampante”.
It is obtained after refining the lampante. Then mix with AOV. It is labeled as intense or soft, depending on how much AOV it carries (it usually does not reach 10% in the soft one).
It is extracted from the residue of the olives: bones, skins … For fryers, OCU has seen that it lasts longer than other olive oils or seeds.