5 Fundamentals About Organic Extra Virgin Olive Oil You Should Know

You must have seen many different blogs and articles on different grades of oil, especially olive oil. Those blogs and articles contain information regarding how people make olive oil and what its uses are. But we are sure, you must have not come across any articles or blog that discusses Organic extra virgin oil specifically. So, today in this blog post, we will learn all about organic extra virgin olive oil. Now you can easily find a supplier who is not just an EVOO supplier but also a dates supplier. 

Extra virgin olive oil made from organic olives is something you can make quickly. The same is true for regular Extra Virgin Olive Oil because you make these grades in the same way, with the only difference being how you grow the olives.

To separate the liquid from the olives, which we make up of both water and oil, just grind the olives into a paste and press or spin, using a centrifuge that mixture. You can easily create an Extra Virgin Olive Oil using this procedure. There is no extra processing or refinement done to the oil. Making Extra virgin olive oil is as straightforward as making a freshly squeezed fruit juice. Because olives are what we regard as a fruit.

Flavor and Color Varies Widely

Since the oil is essentially just a fresh fruit juice with no processing, the characteristics of the oil such as its color and flavor are largely what we see an impact on. Mainly by the quality of the olives from which you make it. Any of the many types or breeds of olives constitute its varieties. Each varietal has a unique flavor and color, much as how each type of apple has a slightly different flavor. The variety(s) used will provide a very distinct flavor and color to the olive oil.

Here, it’s crucial to dispel a frequent misconception: a darker shade of green does not necessarily indicate a higher-quality oil. Each type of olive is distinct, but they are not superior to or inferior to one another. Again, in terms of flavor, a greater peppery flavor does not imply that oil is superior to one that tastes buttery or grassy. Just different, that’s all.

In the world of bulk oil, a lot of farmers in high-production regions particularly Spain, Tunisia, Italy, etc. They grow local olive varieties which give the local olive oil its distinctive flavor. Remember that the olive kind that particular country like to plant determines how it tastes, not the country itself.

Small retail or boutique settings are more commonplace for monovarietal olive oils, which you produce using just one kind of olive. In the field of bulk oil, which commonly involves cooperative farms and olives you see farming by various farmers. Oils are frequently a combination of numerous varieties.

Cloudy and Clear Both Versions are Normal For You

After it is produced, you can filter the organic extra virgin olive oil to produce clear oil. Directly extracted extra virgin olive oil (EVOO) is cloudy and opaque. The oil is opaque because it contains a lot of little olive particles. The term “unfiltered oil” refers to this murky type of organic EVOO. 

Additionally, the oil can pass through one or more sets of tiny filters that let the oil through while capturing dirt and olive fragments. Transparent organic extra virgin olive oil is the final product.

Just keep in mind that even though the oil appears clear, it can be different in nature. If it is given even a short period of time to rest for a few weeks or more olive particulates that were not initially visible may settle to the bottom of the container. Giving the impression that there may be a small cloud at the bottom of the oil container. These clouds are not a sign that the oil is dangerous. Rather, they are a sign that organic EVOO is a natural product and settles over time.

Air, Light, and Heat are the Main Causes of the Damage to Extra Virgin Olive Oil

Organic extra virgin olive oil needs special care to retain its exceptional quality because it is a pure, natural “fruit juice.”

The three main things that could affect olive oil are light, heat, and air. When exposed to any of these things, the oil will begin to oxidize, degrade, turn rancid, develop an off-color, and develop an off-flavor. 

The Organic Variety of Olive Oil

Olive trees are resilient and do not naturally produce many pesticides. They do not grow and mature as apples or strawberries do apart from the occasional blight. But we would not get into that each year. There are also many extra virgin olive oil exporters that you could approach if you have a business. 

Extra virgin olive oil, whether organic or conventional, is grown in very similar methods. However, you must grow the organic variety in a constrained, specific area. To certify olive oil as organic, auditors must visit the farm and ensure that growers are following all of their stated organic growth plans.

Similar to that, if you run a natural food business, you won’t be able to confirm that your own product is organic without olive oil’s organic certification. Therefore, it is imperative that you select Certified Organic Extra Virgin Oil. 

Cost Matching With the Quality

You get what you paid for. Extra virgin olive oil that is organic is the most expensive and best in every way. What elements influence a cost? Well, there are a few things that make this oil more expensive.

Extra virgin olive oil often costs more than other varieties of olive oil due to its fresh pressing and high grade. Organic EVOO will be significantly more expensive because you have to pay for the paperwork and several auditors. So you can confirm that you grow and package it organically at every step of the supply chain. You are also paying for the organic growing process itself, which includes maintaining organic trees and land, establishing a separate organic-only grove, and using separate processing to avoid cross-contamination with non-organic grades.

The only other two oils that are equivalent in price to organic extra virgin olive oil are organic virgin coconut oil and organic avocado oil. There aren’t many oils on the market that are more expensive than organic extra virgin olive oil.