Virgin olive oil is acquired from the olive fruit present on the olive oil tree. The method used for producing virgin olive oil is purely mechanical and certain temperature conditions are used in order to leave the oil unaltered. Virgin Olive oils are differently classified based on different measure like flavor and fragrance.
Apart from this the acidity level is also checked in order to identify different types of olive oils. These are the main measures to identify and group in varieties of virgin olive oils.
Extra virgin olive oil is the first one that is devoid of any acidity and is also called an oleic acid. This type of oil is used considerably low in many countries amounting only to 10 %. These use it for the food recipes like salads.
Virgin olive oil is also acidity free oil like the above counterpart and is considered to be an oleic acid too. This is used extensively in various processes and products.
Ordinary virgin olive oil is another unique variety in the group. This is pretty similar in comparison to the above oil classifications but is used for frying in kitchens and especially finds its application in frying that is usually flavor free. Lampante virgin olive oil is also another one in this category that finds its employment in technical uses.
