Posted on: Wednesday, July 25, 2001
Off the Shelf
Olive oil grades reflect quality and processing
By Joan Namkoong
Advertiser Food Editor
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| The finest extra virgin oils are bottled like fine varietal wines – and some of these oils sell for comparable prices.
Gregory Yamamoto • The Honolulu Advertiser |
Which one to buy? Olive oil is graded by its level of acidity and how it is produced. The very finest is extra virgin, oil extracted from the first pressing of olives without the aid of heat ("cold pressed"); this oil has less than one per cent acidity. Virgin olive oil also is cold pressed but may not be the first pressing, and its acidity level can be up to 3 percent. Pure olive oil comes from the second and third pressings of the olives; heat and chemical solvents may be used to extract as much oil as possible. Light olive oil is just oil that is filtered to make it lighter in color, flavor and aroma. Pomace oil is the lowest grade, used only in cooking rather than as a condiment.
