Guide to the Different Types of Olive Oil

Olive oil is renowned for its delicious taste, versatility, and most importantly its health benefits. It's crucial to understand that there are different types of olive oil, each with its own unique benefits and uses. By familiarizing yourself with these types, such as extra virgin and light olive oil, you can enhance your cooking, overall health, and knowledge of when to use a specific type of olive oil. In this blog, we will delve into the different types of olive oils and what sets them apart.  

Extra Virgin Olive Oil (EVOO)

Extra virgin olive oil, referred to as EVOO, is considered the highest grade of olive oil. It is produced by pressing olives without the use of heat or chemicals. This method creates a high-quality oil with a unique flavor profile that tastes quite special. EVOO is best used without heat, such as when drizzled over salads, grilled vegetables, or as a dip for high-quality bread. Because it has a low smoke point, it is not recommended for cooking at high temperatures, but it is great for dressings, marinades, and adding a final touch to various dishes. La Fira prides itself in being an EVOO. With our cold-pressing method, we can take the history of Cocentaina, Spain, put it in a bottle, and bring it to your kitchen.

Virgin Olive Oil 

Virgin olive oil is similar to extra virgin olive oil but contains slightly higher acidity levels, leading to a strong flavor and scent. Even though it may lack the same delicacy as extra virgin olive oil, it still provides plenty of health advantages due to its minimal processing. It is perfect for light sautéing, baking, and cooking with moderate heat, making it a versatile choice for various culinary purposes.

Pure Olive Oil

Refined olive oil, also called pure olive oil, is refined before being blended with virgin olive oil to produce a smoother taste and higher smoke point. It is an adaptable oil used for everyday cooking techniques like frying, roasting, and grilling, offering a balanced flavor and consistent performance for different culinary requirements.

Light Olive Oil

Light olive oil gets its name from its mild flavor and color, not its calorie content or health benefits. Through extensive refining processes, this olive oil achieves a neutral taste and a high smoke point, making it a great olive oil for deep frying and baking. However, it's essential to highlight that light olive oil loses the rich flavor and health benefits of extra virgin or virgin olive oil due to the refining process it undergoes.

La Fira Olive Oil - History in a Bottle 

La Fira oil results from a refined extraction process perfected over centuries. We are committed to preserving the delicate aromas and flavors of the olives. Our cold-pressed method, in contrast to mass producers who prioritize quantity, ensures that the essence of the olives is maintained. Our olives are handpicked from ancient orchards in the rocky hills of Cocentaina, Spain, where the cultivation tradition dates back to the Roman Empire, establishing a legacy that has lasted for over a thousand years.