There are various different grades of olive oil that one can use to enhance a particular dish.
Especially, extra virgin olive oil.
The taste and flavor it adds to a particular dish are so mesmerizingly straightforward that it definitely tops the list of being the best grade of olive oil.
It is also the highest quality of olive oil and hence, is the most expensive of all the grades.
One should also keep in mind that it is 100% organic and is, therefore, completely naturally made.
An organic extra virgin olive oil, therefore, delivers the real and best taste of olive oil.
So, here are some basic things about olive oil that might be very fascinating to you!
Basically, it is fruit juice extracted from olives
The method of production for an organic extra virgin olive oil is actually very simple.
The same goes for a regular extra virgin olive oil as well.
The difference lies in how the olives are grown.
Extra virgin olive oil is made by grinding olives into a paste and pressing or spinning that paste to extract the liquid from it.
Now, the liquid that is extracted is partly water and partly oil.
So, this is all that is to the production of an extra virgin olive oil.
There is no other refining or purification done to it.
So, basically, it is as fresh as juice derived from a fruit.
The flavor and color widely varies
As an organic extra virgin olive oil involves no extra refining of the oil, the color and flavor that one will be getting from the oil will be depending on the type of olives it has been made from.
The different types and breeds of olive oil are referred to as varietals.
Each of these varietals has a unique taste to them.
To further add to this, there are certain myths revolving around it.
For example, most people believe that the darker the green color of olive oil is, the better.
This is not at all true.
Each of the olive oil varietals has a unique taste and are not better or worse than each other.
There is another myth surrounding the taste of olive oil. It is this that if the oil olive has a strong peppery taste to it, it does not mean that it is better than those which have a buttery or grassy taste to them.
Both the cloudy and clear versions of olive oil are normal
The only difference that there is in between an olive oil that appears to be cloudy and one that is clear is that one is filtered and the other is not.
When an organic extra virgin olive oil comes directly from the olive press or centrifuge, it appears to be cloudy.
This is because; there are many micro-olive particles in it that have not been filtered.
This version of the olive oil is also referred to as one that is unfiltered.
The oil can also be passed through various filters to filter out these minuscule particles and grit to get rid of the opaqueness and make it look clear.
Also, it is important to note that even if a clear version of an organic extra virgin olive oil is left untouched, particles will start to settle and form a cloud in the bottom of the container.
The particles are only proof that it is a 100% naturally extracted and there is no difference between a cloudy and clear version of the oil.
Air, light and heat damage an organic extra virgin olive oil the most
When an organic or regular extra virgin olive oil is exposed to air, heat, and light for extended periods of time, it starts to oxidize and go rancid.
This causes the oil to develop a very off-putting taste and color.