Olive Oil Power Rankings

Olive oil comes in many different varieties. Some can be downright terrible and taste like motor oil. Others are merely okay. And then there’s Lustful Olive — a cut above all the rest.

But you may be wondering why we make that claim.

It’s not just because we use the ripest olives grown in the heart of the Italian countryside. We do do that, of course, but we also ensure that our oiling process is as pure as possible, resulting in the highest-quality, extra virgin olive oil.

Not every olive oil is of extra virgin quality. In fact, many people don’t know that extra virgin refers to the quality at all. We’ll cover five of the most common types of oils, so you can ensure that you’re always purchasing the one that’s right for you.

Extra Virgin Olive Oil

This type of oil is the best of the best. It’s extracted by cold-pressing to prevent the olives from being altered by exposure to high temperatures, which is how some other types of oils are made. 

With lower acidity compared to other versions of olive oil — no more than 0.8 percent to be labeled extra virgin — it’s considered the top of the line because it retains most of the natural aroma and flavors of the olive fruit.

The health benefits of extra virgin olive oil are well-known, but it has to be EVOO to for you to be able to reap those benefits.

This type of oil works best when its full flavor can be experienced, such as in dressings and for dipping.

Virgin Olive Oil

You might already be wondering, “Why bother with anything else?”

Well, although virgin olive oil has a milder taste and an acidity between 1 and 2 percent, this type of oil is suitable for cooking since it has a higher smoke point making it more resistant to higher temperatures.

They can also be enjoyed on their own for those who don’t want as bold of a flavor.

Virgin olive oils are still made by cold-pressing the olives, which is where the “virgin” name comes from, so they are still pretty good for you.

Refined Olive Oil

When virgin olive oils have an acidity higher than 3.3 percent, they must undergo refinement before they’re fit for human consumption. No longer able to be called “virgin,” these oils are the result of processing agents like heat, chemicals, or filtration.

The end result is a product with an acidity of 0.3 percent or less, but with an odorless and tasteless flavor. You can identify a refined olive oil by sight alone, as the golden color becomes fully opaque when processed.

Sometimes, the refined oil is blended with virgin or extra virgin olive oil, but this usually results in no more than 15 percent of the good stuff.

Because this type of oil has been treated, it does have a longer shelf life and can better withstand heat, making it a good choice for frying.

Refined olive oil is sometimes labeled as “pure olive oil” or just “olive oil,” but don’t be fooled: you’re basically just getting a cooking agent.

Olive Pomace Oil

After the olive is pressed, there’s often a residue left over, and that’s exactly how this oil is made. Some oil can still be extracted, but it usually has to be blended with virgin oil to improve the quality. 

It’s literally the bottom of the barrel, which is why it’s often the cheapest option, if your grocery store even carries it. It’s mostly reserved for commercial use, and it can’t even be labeled “olive oil.”

With an acidity of 1.5 percent, olive pomace oil is still edible, but it’s usually only suitable for high-heat frying.

There You Have It

There are many different types of olive oils out there, some of which don’t taste like motor oil, but there’s only one Lustful Olive. We always use extra virgin grade, even in our flavored oils, although technically because flavors are introduced, they can’t be labeled “extra virgin.” However, you can always be assured that you’re getting the highest quality olive oil in every Lustful Olive bottle.