Natural Extra Virgin Olive Oil and Natural First Olive Oil: Differences and Properties

Olive oil is a healthy oil that we use frequently in our kitchens, but there are significant differences between its types. Natural extra virgin olive oil and natural first olive oil differ in terms of quality and use. Here is a detailed explanation of these two types of olive oil:

Natural Extra Virgin Olive Oil

1. Production Process:
• Natural extra virgin olive oil is produced entirely by mechanical methods. It is obtained using the cold pressing method, thus preserving the natural aroma and nutritional value of the olive.
2. Acidity Ratio:
• This olive oil has a free fatty acidity of less than 0.8%. Low acidity is an indicator of high quality.
3. Flavor and Aroma:
• It stands out with its rich fruity aroma and slight bitterness. It offers natural and fresh tastes, so it is preferred for direct consumption and cold dishes.
4. Areas of Use:
• Ideal for salads, sauces and direct consumption. It should not be heated at high temperatures as this can reduce its nutritional value.

Natural First Olive Oil

1. Production Process:
• Virgin olive oil is also obtained by mechanical methods, but has a slightly higher acidity rate.
2. Acidity Ratio:
• Its acidity can range from 0.8% to 2%, making it less refined.
3. Flavor and Aroma:
• It has a milder flavor and aroma profile. Its fruity flavors may be less pronounced, but it offers a wide range of uses.
4. Areas of Use:
• It can be used in cooking and frying. It can withstand high temperatures, so it is suitable for cooking.

Both extra virgin and virgin olive oils are beneficial for your health, but they have different uses. Extra virgin olive oil is ideal for fresh consumption due to its lower acidity and rich flavor, while virgin olive oil can be used in cooking due to its higher acidity. Which type you choose depends on your needs and how you use it.