What is the difference between olive oil and extra virgin olive oil?
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What is the difference between olive oil and extra virgin olive oil?
Standing in front of the olive oil shelf can be confusing. Some are simply labeled "olive oil," others "virgin" or "extra virgin." But what does it actually mean? And why should you choose extra virgin if you want the best quality?
At CARDENAU, we only work with one type of olive oil - extra virgin. And there are good reasons for that.
The short answer
Extra virgin olive oil is the highest quality of olive oil. It is cold-pressed, unfiltered, and made without the use of heat or chemicals. Regular olive oil – often called “pure” or “refined” – on the other hand, is processed and blended to remove flavor defects. It has lower nutritional value and flavor.
Three main categories of olive oil
1. Extra virgin olive oil
Mechanically pressed without heat, low in acid (under 0.8%) and rich in flavor, antioxidants and nutrients. This is the type we use and recommend ourselves - both for the taste and for health reasons.
2. Virgin olive oil
Also cold-pressed, but allows for a higher acid content and typically has a less complex flavor. Used less frequently in the Danish market.
3. Refined olive oil (also called "olive oil" or "pure")
This oil is chemically treated to remove defects and is often blended with a small amount of virgin oil for flavor. It has almost no antioxidants left and is mostly used for frying in large quantities in the industry.
Why the extra virgin?
It's not just about health. Extra virgin olive oil has a unique flavor unlike any other oil. It's aromatic, slightly bitter, and can elevate both simple salads and complex dishes. At the same time, it retains its natural properties – such as polyphenols, vitamins, and anti-inflammatory substances.
Cold pressing makes the difference.
For an oil to be called extra virgin, it must be extracted by cold pressing - that is, below 27 degrees Celsius. This ensures that the flavor and nutrients are preserved. At CARDENAU, we collaborate with a producer who harvests and presses gently to ensure precisely that quality.
Our choice
We have chosen to work with organic extra virgin olive oil from Peña Luna. It is made from Arbequina and Pico Limón - two varieties that give a soft, fruity and fresh oil, which we ourselves use every day. It is developed with care and chosen with consideration.
From our family to your kitchen.
When we talk about olive oil, we're not just talking about taste, but about philosophy. At CARDENAU, we choose the best because we believe that good food starts with good ingredients. And that's precisely why we only work with extra virgin olive oil.
Would you like to taste the difference?
Don't compromise on taste - experience true extra virgin.
Buy our organic olive oil here.
