{"id":1544,"date":"2025-10-30T09:29:32","date_gmt":"2025-10-30T09:29:32","guid":{"rendered":"https:\/\/sidi.store\/?p=1544"},"modified":"2025-10-30T09:37:05","modified_gmt":"2025-10-30T09:37:05","slug":"what-is-virgin-olive-oil","status":"publish","type":"post","link":"https:\/\/sidi.store\/en\/what-is-virgin-olive-oil\/","title":{"rendered":"What is virgin olive oil"},"content":{"rendered":"
\n\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

What exactly does virgin olive oil mean?<\/h2>\n

First-pressed olive oil is the purest and most natural form of olive oil. The term refers to the production process. The oil is obtained from the very first pressing of fresh olives, without heating or chemical means. This process is also known as cold pressing.<\/p>\n

In this method, the olives are mechanically pressed at low temperature, usually below 27 degrees Celsius. This optimally preserves the flavour, aroma and nutrients. The resulting oil is rich in antioxidants, polyphenols<\/a> and vitamin E - substances that contribute to good health.<\/p>\n

In short: virgin olive oil is pure olive juice<\/a>. No additives, no processing. Only the first drop of the highest quality.<\/p>\n

The flavour of virgin olive oil is full-bodied, fruity and sometimes slightly peppery. The earlier the olives are harvested, the more intense and spicy the flavour. This makes it a favourite oil among chefs and gourmets.<\/p>\n

The difference between ordinary olive oil and virgin olive oil<\/h2>\n

Not all olive oil is the same. The difference between ordinary olive oil and extra virgin olive oil is in the way it is produced as well as the quality.<\/p>\n

Production process<\/h3>\n
    \n
  • First-pressed olive oil:<\/strong> Obtained via cold, mechanical pressing of fresh olives. No heating, no chemical treatment.<\/li>\n
  • Ordinary olive oil:<\/strong> often a mixture of refined oil (processed with heat and filtration) and a small percentage of extra virgin oil for flavour.<\/li>\n<\/ul>\n

    Taste and smell<\/h3>\n
      \n
    • Virgin olive oil<\/strong> has a distinct smell and taste. You taste notes of fresh fruit, nuts or green herbs, sometimes with a slight bitterness.<\/li>\n
    • Refined olive oil<\/strong> is much more neutral in taste and smell.<\/li>\n<\/ul>\n

      Nutritional value<\/h3>\n

      First-pressed olive oil retains natural antioxidants and polyphenols that contribute to healthy heart function and cell protection. In refined oil, many of these substances are lost during the processing.<\/p>\n

      Acidity and quality<\/h3>\n

      To bear the title extra virgin olive oil, the oil must have an acidity of no more than 0.8%. The lower the acidity, the better the quality.
      In summary, virgin olive oil is fuller in flavour, better quality and richer in nutrients than ordinary olive oil.<\/p>\n

      When do you use virgin olive oil?<\/h2>\n

      The rich flavour of virgin olive oil comes out best in dishes where you can really taste the oil. Think cold or lukewarm preparations such as:<\/p>\n

        \n
      • Over a salad or bruschetta<\/li>\n
      • As a dip with fresh bread<\/li>\n
      • In a dressing or marinade<\/li>\n
      • Over grilled vegetables or pasta as a finishing touch<\/li>\n<\/ul>\n

        Yet you can also fry just fine with virgin olive oil. The oil has a smoke point of around 180 degrees Celsius, so it is suitable for light to medium frying. For example, use it to saut\u00e9 vegetables, fry eggs or fry fish briefly.<\/p>\n

        Be careful not to make it too hot. Above 180 degrees, some healthy substances can be lost. Want to fry or deep-fry at a high temperature? Then milder, refined olive oil is a better choice.<\/p>\n

        In short: use virgin olive oil cold for flavour and hot for mild preparations.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

        \n\t\t\t\t\t
        \n\t\t\t\t
        \n\t\t\t\t
        \n\t\t\t\t\t

        Frequently asked questions<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
        \n\t\t\t\t
        \n\t\t\t\t\t\t\t
        \n\t\t\t\t\t\t
        \n\t\t\t\t\n\t\t\t\t\t
        Can you fry with virgin olive oil? <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
        \n\t\t\t\t
        \n\t\t\t\t
        \n\t\t\t\t\t\t\t\t\t

        Yes, you certainly can. First-pressed olive oil frying is fine as long as you don't heat it above 180 degrees. Ideal for stir-frying, frying vegetables or light meat.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t

        \n\t\t\t\t\n\t\t\t\t\t
        Is olive oil first pressing hot or cold? <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
        \n\t\t\t\t
        \n\t\t\t\t
        \n\t\t\t\t\t\t\t\t\t

        The oil itself is cold-pressed, meaning it is produced without heat. You can use the oil either cold, or hot in the pan.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t

        \n\t\t\t\t\n\t\t\t\t\t
        Is extra virgin olive oil the same as virgin olive oil? <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
        \n\t\t\t\t
        \n\t\t\t\t
        \n\t\t\t\t\t\t\t\t\t

        Yes, in fact it does. The term extra virgin refers to virgin, cold-pressed olive oil. Both terms mean that the oil is of the highest quality, with the best flavour and nutritional value.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t

        \n\t\t\t\t\n\t\t\t\t\t
        Is virgin olive oil healthy? <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
        \n\t\t\t\t\t
        \n\t\t\t\t
        \n\t\t\t\t
        \n\t\t\t\t\t\t\t\t\t

        Absolutely. Olive oil virgin healthy is a fact supported by many studies. The oil is full of monounsaturated fats, antioxidants and polyphenols. These substances help lower inflammation and support cardiovascular health.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t

        \n\t\t\t\t\n\t\t\t\t\t
        How long does virgin olive oil keep? <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
        \n\t\t\t\t\t
        \n\t\t\t\t
        \n\t\t\t\t
        \n\t\t\t\t\t\t\t\t\t

        The shelf life of virgin olive oil is usually between 18 and 24 months. Store in a cool, dark place away from sunlight and heat. This will preserve the flavour and nutritional value for longer.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

        You see it on the label more and more often: virgin olive oil or extra virgin olive oil. But what exactly does that mean? And why exactly do so many people choose this variant in their cooking?
        \nIn this blog, you will read all about what virgin olive oil is, what differentiates it from regular olive oil, how to use it and why it is a healthy choice for every day.<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[62,57,69],"tags":[],"class_list":["post-1544","post","type-post","status-publish","format-standard","hentry","category-gezondheid","category-koken","category-olie"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/sidi.store\/en\/wp-json\/wp\/v2\/posts\/1544","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sidi.store\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sidi.store\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sidi.store\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/sidi.store\/en\/wp-json\/wp\/v2\/comments?post=1544"}],"version-history":[{"count":12,"href":"https:\/\/sidi.store\/en\/wp-json\/wp\/v2\/posts\/1544\/revisions"}],"predecessor-version":[{"id":1586,"href":"https:\/\/sidi.store\/en\/wp-json\/wp\/v2\/posts\/1544\/revisions\/1586"}],"wp:attachment":[{"href":"https:\/\/sidi.store\/en\/wp-json\/wp\/v2\/media?parent=1544"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sidi.store\/en\/wp-json\/wp\/v2\/categories?post=1544"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sidi.store\/en\/wp-json\/wp\/v2\/tags?post=1544"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}