Confused About Buying Olive Oil?

Confused About Buying Olive Oil?

This Article Will Make Things Much Easier for You!

If you find yourself asking questions like “Which type is best?”, “Extra virgin or Riviera?”, or “What does acidity mean?” while shopping for olive oil at the store or online, you're not alone. Labels can be confusing — but don’t worry!

In this article, we explain the different types of olive oil, their differences, and which type to use for what, all in simple and clear language. This way, you’ll make a healthy, flavorful, and informed choice much more easily.

Keep reading — let’s find the best olive oil for your kitchen together!

The Unique Naturalness of Olive Oil

Olive oil is the only vegetable oil that can be consumed directly without any chemical processing, obtained solely by mechanical pressing of olives harvested from the tree.

This makes it fundamentally different from other vegetable oils such as sunflower oil, corn oil, or canola oil — which must undergo refining before they are suitable for consumption. These oils can only be used after passing through chemical and physical processes.

Olive oil, on the other hand, is nature’s purest oil. Especially extra virgin olive oil is considered the most valuable in terms of health. Its flavor, aroma, and nutritional content make it an indispensable part of healthy kitchens.

According to the Olive Oil Regulation in Turkey, the main categories are:

Virgin Olive Oils:

These are obtained solely through mechanical or physical means (like washing, decantation, centrifugation, filtration) without altering the oil's natural properties. No solvents or re-esterification processes are used. The categories include:

1. Extra Virgin Olive Oil (Natürel Sızma):Suitable for direct consumption. Free acidity (as oleic acid) not more than 0.8g per 100g.

2. Virgin Olive Oil (Natürel Birinci):Also suitable for direct use. Free acidity not more than 2.0g per 100g.

3. Lampante/Ham Olive Oil:Free acidity more than 2.0g per 100g, not suitable for direct consumption; requires refining or technical use.

Refined Olive Oil:

Obtained by refining lampante olive oil using methods that don’t alter the natural triglyceride structure. Free acidity: max 0.3g per 100g.

Riviera Olive Oil:

A blend of refined olive oil and virgin olive oil. Free acidity: max 1.0g per 100g.

Flavored Olive Oil:

Made by adding herbs, spices, fruits, or vegetables to olive oil; must still meet the characteristics of its base category.

Olive Oil Types at a Glance:

Extra Virgin Olive Oil

• Acidity: Max 0.8%

• Flavor: Rich, fruity, fresh olive taste

• Use: Perfect for salads, breakfasts, and raw consumption

Virgin Olive Oil

• Acidity: 0.8% – 2%

• Flavor: Balanced, slightly pungent

• Use: Ideal for daily cooking

Riviera Olive Oil

• A mix of refined and virgin olive oils

• Acidity: Up to 1% (acid level reduced chemically during refining)

• Flavor: Mild, odorless

• Use: Suitable for frying and hot meals

Refined Olive Oil

• Chemically treated to reduce acidity

• Acidity: Up to 0.3%

• Flavor: Neutral

• Use: Industrial kitchens, high-temperature cooking

Pomace Olive Oil

• Extracted from the olive pulp (pomace), usually refined

• Flavor: Low aroma

• Use: Mass food production and industrial use

In Summary:

For home use, the healthiest and most natural option is extra virgin olive oil. It is the highest quality and least processed. It is followed by virgin olive oil, which is still natural and suitable for direct consumption.

Riviera olive oil, often seen on store shelves and generally cheaper, is produced by mixing refined and virgin oils. As it has undergone processing, its nutritional value and aroma are significantly lower than natural oils.

To be honest, Riviera olive oil is no different from corn or sunflower oil in my view. It might look similar in price, but there's a big difference in quality and content.