Olive oil is one of the emblematic products of the so -called Mediterranean diet and one of the most important in Spain, the largest world producer of this “liquid gold”. However, not all olive oils are the same. There are significant differences between refined olive oil and virgin olive oil, both in its manufacturing process and in its nutritional properties and health effects, without forgetting the price.
How olive oil is manufactured
Virgin olive oil is obtained by a cold mechanical process, without the use of chemicals or high temperatures. The olives are crushed and pressed to extract the oil, thus retaining their natural compounds, such as polyphenols, antioxidants and vitamins. This process guarantees that the oil maintains its taste, aroma and intact nutritional properties. Within virgin olive oil, there are two main categories: extra virgin olive oil, which is the highest quality with an acidity of less than 0.8%, and virgin olive oil, with a maximum acidity of 2%.
Why is oil quality measured by its acidity? The acidity of olive oil is determined by the amount of free fatty acids, which increases due to factors such as damage to olives, inappropriate processing or prolonged storage. When olives are used in poor condition or that have been in a warehouse for a long time before pressing them, acidity increases.
The so -called Lampanant olive oil is not marketed for consumption. It is the one that is manufactured with the olives fallen to soil by the climate or diseases, it has an acidity greater than 2% and is not advisable for human consumption. But this oil can be saved and become refined oil.
Refined olive oil undergoes a chemical and thermal process to eliminate impurities, unpleasant flavors and high acidity levels. Unfortunately, this process implies the use of solvents and high temperatures, which significantly reduces the presence of beneficial compounds such as polyphenols and vitamins.
The result is an oil with a very low acidity, but with less nutritional properties, and that practically has no flavor, smell or color. Refined oil is not sold directly, but is mixed with a small amount of virgin or extra virgin olive oil to improve its flavor and color. This final product is known simply as “olive oil.”
Finally, olive pomace oil is obtained by processing the remains of the extraction, that is, pulp, skin and bone and oil remains, which form the pomace that is processed to obtain an oil that, again, is not suitable for consumption. Through a refinement process, refined pomace oil is obtained, also devoid of flavor, smell and color and is used mainly in industrial fried frying.
Refining olive oil properties
Virgin olive oil is essentially fat, that is, a combination of fatty acid triglycerides. Specifically, it is rich in oleic acid, a monounsaturated fatty acid that different studies have proven that it improves blood cholesterol levels and helps fight metabolic syndromethe combination of insulin resistance (prediabetes) obesity and hypertension.
But virgin olive oil is a cocktail of many other interesting health compounds. Among them are mostly the polyphenolspowerful antioxidants that protect against oxidative stress and inflammation, reducing the risk of cardiovascular and neurodegenerative diseases. In addition, it is a source of vitamins E and K, which protects cells and are necessary for blood coagulation and bone health. Diverse scientific studies They have found that the consumption of virgin olive oil is associated with a lower risk of cardiovascular diseases, type 2 diabetes and certain types of cancer.
On the other hand, during the refining process, many of the beneficial compounds present in virgin olive oil are lost. Although refined oil remains a source of oleic acid, its polyphenols and vitamins content is significantly lower. This reduces its antioxidant and anti -inflammatory properties. A Measurement of polyphenols content He revealed that extra virgin olive oil had the greatest concentration, followed by virgin olive oil, while refined olive oil, the so -called olive oil and pomace oil had the lowest levels, up to 90% less of polyphenols that extra virgin olive oil.
The different olive oils in Spain
In Spain, the consumption of olive oil is an entrenched tradition. According to data from Ministry of Agriculture, Fisheries and Foodthe consumption of olive oil in Spain in 2023 was approximately 6 liters per person and year.
However, the distribution between different types of oil varies. Extra virgin olive oil represents about 30% of total consumption, and its popularity has increased in recent years due to the greatest awareness of its health benefits. However, its consumption has been affected in recent years due to the price increase.
Virgin olive oil represents approximately 10% of consumption, while refining olive oil (mixed with virgin) is the most consumed, with about 60%. Its smallest price and softer flavor make it attractive to many consumers.
One of the possible factors is the wrong idea that virgin olive oil should not be used to fry. However, this is a myth that has been denied by different studies long ago. It has been proven that virgin olive oil maintains its properties even at high temperatures. On the other hand, polyphenols content is not altered by frying at high temperature, and can even increase its concentration, as verified A study international.
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