EXTRA VIRGIN OLIVE OIL
This kind of olive oil is produced with cold-pressed unripe olives and its acidity is less than 0.8 percent. Considered perfect, Extra Virgin Olive Oil has the complete taste, smell and vitamins of olives. Rather than cooking, this type of olive oil is more suitable to be consumed raw. It can be directly used on fish, salads, boiled vegetables and appetizers.
VIRGIN OLIVE OIL
For various reasons, Virgin Olive Oil has a higher acidity level than Extra Virgin Olive Oil and it is called defective, natural or virgin oil. Its acidity level is between 1 and 2 percent. With a more intense taste than Extra Virgin Olive Oil, this type is also known as pure olive oil.
REFINED OLIVE OIL
Olive oils that have a bad taste or smell and have high levels of acidity are refined without denaturation. Refining process includes neutralization, decolorization, deodorization etc. This type of oil that has zero acidity, no smell and no color can be mixed with better quality oils and its properties can be regenerated. Even though refined olive oil is not preferred in Turkey, countries like USA, Russia who recently discovered olive oil widely consume it for light cooking.
RIVIERA OLIVE OIL
It is the mixture of refined and natural/virgin olive oils. This type of oil is known as cooking oil. It consists of 10-20% Virgin and 80-90% refined olive oils and the acidity level should be 1,5%.
