Bellucci Premium Explains What Consumers Should Know About the Different Types of Olive Oil Grades

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Italian olive oil producer Bellucci Premium goes through the various types of olive oil grades, what they mean, and why it is important to choose extra virgin.

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Bellucci Premium, a high quality Italian olive oil producer, describes the 4 major olive oil grades and why it is important to always choose extra virgin.

1.    Extra virgin olive oil: Extra virgin grade is the purest, highest quality of olive oil. It has an acidity level of 0.8% or less and is extracted via cold-pressing; minimal to no processing is involved. Extra virgin grade olive oil has the most health benefits and the richest flavor and aroma of any grade.

2.    Virgin olive oil: Virgin olive oil has an acidity level of 2.0% or less and contains no processed oils. It is second best to extra virgin in regards to freshness and taste.

3.    Olive oil: Olive oil is composed of refined and virgin or extra virgin olive oils. ‘Olive oil’ grade oil can contain up to 85% processed oil and only 15% virgin or extra virgin oil.

4.    Olive pomace oil: Olive pomace oil is composed of refined olive waste and virgin or extra virgin olive oils. This oil type goes through intensive processing, which strips it of its natural flavor, aroma, and health benefits. This grade of olive oil is considered ‘rancid’.

Natalie Sexenian, marketing manager for Bellucci Premium, says, “When buying olive oil, it is imperative to opt for extra virgin. Extra virgin olive oil is the freshest, purest form of olive oil and offers the highest amount of health benefits and flavor experience.”

Bellucci Premium offers three different types of oil, including an organic option, with a mild peppery flavor and fruity undertones that will satisfy any palate. Bellucci Premium Toscano extra virgin olive oil uses olives that are grown on the beautiful landscapes of Tuscany, and maintained by 3rd and 4th generation farmers. The third type of oil Bellucci produces is the finest 100% Italian extra virgin olive oil, grown in many different regions of Italy.


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Scott Darrohn

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