What are the technical grades of olive oil?

According to the classification and grade of processing technology, olive oil has the following types:

1, virgin olive oil

Virgin olive oil: Made from ripe fresh olives, squeezed out within 24 hours after picking. The processing steps are minimal, no chemical components are added, natural nutrients, oleuropein, chlorogenic acid and other plant active substances are retained, and the color is golden and green. Virgin olive oil is divided into three grades: extra virgin, extra virgin and extra virgin, among which extra virgin is the best.

Step 2 refine olive oil

Refined olive oil: it is to use the remaining raw materials of virgin olive oil and add organic solvents to make it dissolve more oil. This oil is dark, turbid and has a bad smell. After a series of refining processes, such as degumming, deacidification, decoloration, deodorization, dewaxing, etc., the color is bright and golden, and most plant active substances will be destroyed in this high-temperature processing process, and the nutritional value is relatively low.

3. olive blend oil

Olive blending oil: it is made from other vegetable oils, scientifically blended and carefully processed. It not only meets people's tastes and hobbies, but also meets people's physiological and nutritional needs.