Olive Oil Varieties

Olive oil sets itself apart from other oils with its distinct and extensive labeling, providing a broader selection of grades.

The delightful initial extraction, referred to as virgin olive oil, originates directly from the fruit and undergoes no refining, deodorizing, or bleaching processes.

Out of all the oils used in the bakeshop, olive oil commands the highest price. In the United States, refined olive oil is occasionally marketed as 'light.'

Light olive oil has a paler color and milder flavor. However, whether olive oil is refined or not, it contains the same 100% fat content and calorie count as any other oil.

Olive oil is obtained from the pulp of the stone fruit of the olive tree, scientifically known as Olea europaea. Its production spans the entire Mediterranean region and has now expanded to some parts of North America. Presently, olive oil stands as one of the most favored oils in the market.

Premium or top-quality olive oil showcases a slightly yellow or greenish-yellow hue, boasts excellent fluidity, emits a mild aroma, and offers a pleasing and gentle taste.

The flavor and characteristics of olive oil vary depending on the level of refinement and its geographical origin.
Olive Oil Varieties