Sicilian Olive Oil - From Sicily With Love

Olive oil has become very popular in Americanpeople are at least vaguely familiar with.
kitchens in the past twenty years. The majorityExtra-virgin olive oil is the least processed oil from
of households have at least one bottle of olive oilthe first cold-pressing of olives. The acidity of
in their arsenal of cooking supplies. What a lot ofextra-virgin olive oils must be 0.8% or less and
people do not know are the subtle and not socannot have any refined oil. Virgin olive oil is from
subtle differences between the different kinds ofthe second pressing of olives with acidity less
olive oil.then 2%. Virgin olive oil also cannot contain any
On the production side there are tworefined oil. Pure olive oil is a blend of refined olive
classifications of olive oils. Virgin olive oil is oil thatoil with one of the virgin oils. Regular olive oil is
is produced physically, without the use ofalso a blend of the two but must have an acidity
chemicals. Refined olive oil has been chemicallyof 1.5% or less. Olive-pomace oil is a blend of
treated. These chemical treatments are used torefined pomace olive oil and in some cases virgin
counterbalance the strong tastes that some oilsolive oil. This oil is edible but is rarely sold at the
have from their acid content. Pomace olive oil isretail level.
pulled from the solid byproduct using chemicalsPlease visit this link to learn more about Sicilian
and heat.olive oil.
There are also retail classifications which most