Know the differences between the types of olive oil
While there are many types of olive oil available, the three main types are Extra Virgin Olive Oil, Olive Oil and Light in Colour Olive Oil.
Extra Virgin Olive Oil is the most natural and highest-quality olive oil. It is produced by pressing olives using only mechanical methods, with no chemical processing. This means the oil retains the authentic flavour and natural characteristics of the olive itself.
Extra virgin olive oil has a distinctive colour and flavour profile, with fresh, fruity notes and a gentle peppery finish. This gives the oil real personality and depth.
It is particularly suited to drizzling over salads, vegetables and finished dishes, where its flavour can really shine. However, it can also be used in baking and pastry recipes, adding a subtle fruity flavour and a lighter texture to cakes and desserts.
Olive Oil has a milder flavour than extra virgin olive oil. It is made from a blend of refined olive oil with extra virgin olive oil, which adds flavour and character. The refining process simply removes any natural imperfections from the oil, resulting in a consistent, neutral taste that is ideal for everyday cooking. Olive oil can be heated to higher temperatures, making it particularly suitable for frying, roasting and general cooking. Its milder flavour makes it a versatile choice that works well across a wide range of dishes.
Light in Colour Olive Oil is refined olive oil with the smallest amount of extra virgin olive oil added, ensuring it has an ultra-light taste. This allows the natural flavours of other ingredients to come through more clearly.
Its delicate taste makes it especially suitable for baking and desserts, where a neutral oil is preferred. It also performs very well at higher cooking temperatures, making it ideal for stir-frying, shallow frying and deep frying.
There are also other varieties of olive oil which are still Extra Virgin Olive Oils, but with particular characteristics.
For example:
Organic Extra Virgin Olive Oil
A high-quality extra virgin olive oil made from carefully selected olives grown according to strict EU organic farming regulations. No artificial chemicals, pesticides or fertilisers are used during cultivation. The result is a fresh, fruity oil that offers the same flavour, quality and health benefits as conventional extra virgin olive oil, while meeting certified organic production standards.
Centennial First Harvest Picual Extra Virgin Olive Oil
A premium extra virgin olive oil produced from early-harvest Picual olives, carefully selected from century-old olive groves in Jaén, Spain. Harvested at the very beginning of the season, this oil has an intense green colour and a vibrant flavour profile with notes of fresh olives, green tomato and herbs, followed by a characteristic peppery finish. Best enjoyed drizzled over salads, vegetables, grilled meats or fresh bread, where its bold flavour can be fully appreciated.
Flavoured Olive Oils
Made using 100% Spanish extra virgin olive oil, infused with natural flavours such as garlic, chilli, truffle and other ingredients. These oils are ideal for finishing dishes — simply add a few drops to enhance and intensify flavour in pasta, pizza, vegetables or grilled foods.
