What is Olive Oil and What are its Different Qualities?

In Peru, following the pandemic, olive oil has become more popular, especially for health reasons. Both its production and consumption have increased nationwide, now accounting for 20% of olive oil production. However, there is still much confusion about what exactly this product is and how to identify a high-quality one. In this article, I will explain in a simple way everything you need to know to recognize a good olive oil.

What is olive oil?

Olive oil is a natural juice obtained from the fruit of the olive tree (Olea europaea). Its use is primarily culinary and for health.

Unlike other vegetable oils—such as soybean and sunflower oil which require chemical processes for extraction—olive oil is a natural product from which our body can take full advantage of all its benefits, provided it has been produced correctly.

What types of olive oil exist on the market?

1. Extra Virgin Olive Oil (EVOO)

This is the highest quality. Extracted solely by mechanical methods. It has no sensory defects and free acidity ≤ 0.8%. It retains all antioxidants and health benefits. This is the oil we should consume whenever possible.

2. Virgin Olive Oil

Also obtained by mechanical methods, but may have small sensory defects. Free acidity can reach up to 2%.

3. Olive Oil (Refined or “Pure”)

A refined oil subjected to chemical processes to remove defects, then mixed with a bit of virgin oil for color and flavor.

4. Olive Pomace Oil

Obtained from the olive by-product. It is refined and mainly used for industrial purposes or deep frying.

How to recognize a good olive oil?

✔ Aroma: A good oil smells like fresh grass, apple, almond, or tomato.

✔ Flavor: It should have a pleasant fruitiness, with balanced bitterness and pungency.

✔ Packaging: Prefer dark bottles to protect the oil from light.

✔ Label: Look for “Extra Virgin Olive Oil” and a clear harvest date.