By enna 
Olive oils are a staple in Swiss kitchens today. But do you know that not all these oils are the same? Yes, olive oils In Switzerland are available in different types. Knowing the exact differences between these oil types is crucial if you want to elevate your cooking.
Today, L’Atelier des Saisons just doesn’t sell any type of olive oil. Instead, this store only focuses on curating the finest cold-pressed, extra virgin olive oils from Mediterranean terroirs. As you read on, you’ll discover the different types of olive oils, including how to choose the one that suits your taste and preferences.
1. Extra virgin olive oil (EVOO)
If you prefer the gold standard of oils, then extra virgin olive oil is your best pick. This product is made from the first cold pressing of fresh olives. The overall production process doesn’t require the use of heat or chemicals. The entire process occurs within 24 to 72 hours of harvesting the olives.
An olive oil is said to be “extra virgin” if it meets strict standards in flavor and aroma. In addition, the oil should only have an acidity level of less than 0.8%. Today, EVOO comes with several different taste profiles. The popular options include—peppery, fruity, or slightly bitter finish.
When choosing the ideal extra virgin oil, ensure to look beyond the label. You should also confirm the harvest date and origin of the oil. L’Atelier des Saisons has you covered—every premium olive oil product available in our collection tells a story.
2. Virgin olive oil
Virgin olive oil is close in quality to EVOO. Like extra virgin olive oil, this product also doesn’t require any chemical treatment. The biggest difference between EVOO and virgin oil is the acidity content—the latter allows for up to 2% acidity and minimal defects in taste.
Virgin olive oils come with almost the same taste profiles as EVOO. The only difference is that its tastes are milder than extra virgin. Today, this oil type is not common in Swiss stores.
3. Refined olive oil
Refined olive oil is readily available in the market today. They are cheap! However, they come with low quality.
Unlike EVOO and virgin olive oils, refined products involve the use of chemicals. These chemicals help to refine low-grade oils. The refining process removes defects in the oil’s taste and smell.
Technically, refined products are olive oils. The only issue is that they lack the original aroma and antioxidants of premium products. Without polyphenols, refined products offer little to no heart support.
An olive oil is said to be refined if it has a neutral, flavorless, or flat taste. Stay away from these products if you prioritize flavor and your health. If necessary, you should consider using them only for high-heat cooking.
4. Pomace
After first cold-pressing, olive pulps are left behind. These pumps are further treated with solvents and heat to extract pomace olive oil. That said, pomace is the lowest-grade olive oil. These oils are mostly used in industrial settings for food production.
Which olive oil type is best for you?
You need to factor in your needs when choosing the ideal olive oil:
- If you prioritize flavor and nutrition, choose extra virgin olive oil. For the best results, choose freshly sourced products at L’Atelier des Saisons.
- If you cook at higher heat, you can always opt for a neutral oil.
- If you prioritize sustainability, then focus on artisanal manufacturers that use traditional and sustainable practices.
Shop for premium olive oil in Switzerland today by visiting the official L’Atelier des Saisons website today.