posted by PHILEOS EVOO on September 05, 2022
Not all olive oils are created equal. Extra Virgin Olive Oil is the definitive star when it comes to all olive oils. It by far has the best flavour and the most health benefits. Therefore, it should come as no surprise that it is more expensive than regular olive oil.
The process of producing an Ultra Premium extra virgin olive oil such as Phileos Extra is very labour intensive. It requires special attention and skill which all of our artisan farmers possess. "Olives that are processed soon after harvest will yield an Extra Virgin Olive Oil with a pleasant aroma and positive health benefits. Therefore, the time and care to properly make a genuine EVOO translates into higher costs.
You must factor in care of trees, protection from pests and diseases, hand harvesting, transportation to the mill and prompt/proper milling to avoid damage and fermentation resulting when olives are not processed immediately. The olive mill also needs to be clean, up to date and supervised by a skilled miller who makes many decisions which all affect the quality of the finished product. Storing the oil in stainless steel tanks with controlled temperatures without oxygen exposure is an art. Don't forget that the oil must then be transported and protected from heat, air and light. All of these above mentioned practices in the production process account for the higher cost of Extra Virgin Olive Oil.
The International Olive Council (IOC) certifies Extra Virgin Olive Oil to have amounts less than 0.8% acidity. Phileos' current level of acidity for its Ultra Premium EVOO and Organic EVOO range from 0.24% to 0.27% and to 0.2% for it 9 Ultra Premium. As you can see, our EVOO far exceeds the current international standards definition.
Why Buy Phileos?
Phileos has a very "good story" to share with the retail marketplace. If you want to purchase an olive oil full of polyphenols and antioxidants with many health and nutritional benefits then you should look no further than a premium EVOO such as PHILEOS.
Different Grades of Olive Oil
As per the International Olive Council, there are five different grade types of olive oil. They are Extra Virgin Oil such as Phileos, Virgin Olive Oil, Refined Olive Oil, Pomance Olive Oil and Lampante Oil. The factors used to determine the grades are based on such factors as the antioxidant levels of each oil, free fatty acid, smoke point and the amount of refining undertaken during the production of the oil.
Extra Virgin Olive Oil
Of all the five types of oil, Extra Virgin Olive Oil is the highest grade and by far the best tasting of all the olive oils. The extra-virgin olive oil type is certainly the best type among all. It is extracted by cold-pressing method to prevent the natural content from being altered by exposures to high temperature. This oil even has lower acidity content compared to its standard virgin counterpart. It is considered the best simply because it retains most of the natural flavour and aroma. This is as well the most commonly used type of olive oil for health purposes. You can even consume or drink extra virgin olive oil directly without any other ingredient mixed with it because the health benefits of olive oil are extensive.
In order to be classified as EVOO such as Phileos, the oil must come from the first-pressing of fresh olives, within 24-48 hours of harvest (we first press within 4-8 hours). It also must be extracted by non-chemical or mechanical means, and without the use of excessive heat. – The free fatty acid or acidity level must be less than 0.8 grams per 100 gram. – It must be defect free – having a perfect taste and aroma.
This oil is best used for seasoning or salads.
Virgin Olive Oil
Virgin Olive Oil comes is extracted by the cold-pressing method. It is of lesser quality compared Extra Virgin Olive Oil, and is more acidic with less than 2.0 per 100 grams which reduce the oxidants in the product.
This oil is best used for cooking, baking and sauteing.
Refined Olive Oil
This type of olive oil is extracted from black and ripe olive fruits. Among other types, it has the least amount of virgin olive oil and considered low quality. This oil is refined by using chemical agents such as acids, alkalis, and heat to extract as much oil as possible from the olive pulp that remains after the first-press. This olive oil is a blend of fattier and more acidic oils with free fatty acid or acidity level less than 0.3 grams per 100 grams. Refined olive oil lacks antioxidants, aroma and taste.
This oil is used only for cooking.
Pomance Olive Oil
Of all the oils it is the lowest quality. Pomance is refined by using chemical agents such as acids, alkalis, and heat to extract as much oil as possible from the olive pulp, skins and seeds that remains after the first-press. This olive oil is a blend of fattier and more acidic oils with free fatty acid or acidity level less than 0.3 grams per 100 grams. Since it is extracted merely from residue, virgin oil is mixed to help to improve the quality. Due to this problem, it is the least expensive in the market.
This oil is suitable only for high-heat cooking.
Lampante Oil
This oil has severe product defects because it is created by using bad olives and poor processing methods. It should be no surprise then that it is the least expensive of all the oils.
This oil should only be used for high-heat cooking and not for human consumption.
The lowest quality oils are the ones refined prior to human consumption. "These refined oils will have small amounts of Extra Virgin Olive Oil added before being sold with labels like Olive Oil, Pure Olive Oil, Light Olive Oil, or Extra Light Olive Oil. While not near the same standard as 100% Extra Virgin Olive Oil, because they contain some amount of EVOO". However, these labels above are better choices than seed or vegetable oils, like soy, canola, corn, etc. Seed oils are refined and chemically processed and breakdown into toxic products in order to meet food quality standards when heated. "Extra Virgin Olive Oil is your best choice for a healthy cooking fat". Avoid buying olive oils labelled "pure", "light" or "pomance" in lieu of EVOO because they have been chemically refined.