Extra Virgin
Types of Olive Oil
Woodlands Olive Grove Estate produces an extra virgin olive oil (abbreviated and often referred to as EVOO). There are several types of olive oil available in the retail market. Around 95% of Australian olive oils are extra virgin olive oil. Here are the different olive oil grades and how they relate to what you find at your local market, supermarket or deli;
Virgin Olive Oil
The term “Virgin” denotes that the extraction of oil from the olive fruit was done by physical pressing means as opposed to chemical treatment (as may be used for lower grades of olive oil). Virgin olive oils are acknowledged to be superior to refined oils but you will rarely find them on the shelves if retailers as they are below Extra Virgin Olive Oil grade. They were once “extra virgin oil” that has started to oxidize.
Woodlands’ olive oil is Australian Extra Virgin Certified and we
proudly display the Australian Olive Association’s certification logo
Extra Virgin Olive Oil
The term “extra virgin” (or abreviated as EVOO) is the first pressing of fruit made from perfect olives crushed as soon as possible after harvest. Never passed through an oil refinery, the resultant oil has a fatty acid content of less than 0.8%, which is an absolute minimum of oxidation. EVOO retains components like sterols, pigments, tocopherols and other phenolic compounds known to be beneficial to your health.
Olive Oil / Pure Olive Oil
This is usually a blend of extra virgin or virgin and refined olive oil. It is fit for human consumption after the oils has been refined where major oxidation components of this low-grade products are removed. It commonly lacks olive flavour and this reflects the stripping out of beneficial minor components in the refining process. All non-virgin olive oils come from a refinery.Olive Pomace Oil
Pomace is the industry term for the crushed parts of the olive left over after the first extraction of olive oils. Pomace oil is oil residue often extracted using chemical solvents such as hexane. Most discerning cooks avoid this oil.Light Oil
Light oils is made from oxidized lower quality olives and olive oils. The refining process removes the oxidants which removes most of the flavour, colour and nearly all of the beneficial minor components such as natural antioxidants. Light oil only refers to the oil’s light colour and flavour not the calories in the oil.