The quality required for an olive oil to be considered extra virgin depends on many factors, one of which is density—a term that often causes confusion. Let’s take a closer look at what density really means.
In general terms, density is the relationship between the mass and the volume of a substance. When applied to extra virgin olive oil (EVOO), density refers to how much mass the oil has in relation to the volume of its container.
To understand this more easily, consider a simple example: when you pour water and extra virgin olive oil into the same container, the olive oil floats and remains on top of the water. This happens because of the difference in density between the two substances—extra virgin olive oil is less dense than water.
According to international standards, the specific weight of extra virgin olive oil is 0.916 kg per liter, provided the sample is measured at a temperature of 16–17°C (60–63°F). This is the average reference value used when discussing the weight and density of EVOO.
What factors affect the density of extra virgin olive oil?
To determine the density of extra virgin olive oil—and, indirectly, some aspects of its quality—we must consider several factors, including:
- The olive variety
- The stage of production
- Climate conditions
Different olive varieties naturally produce oils with slightly different densities, which is completely normal and does not indicate better or worse quality on its own.
Does Extra Virgin Olive Oil Lose Quality When Frying?
Oil density changes with temperature. As the temperature rises, the oil expands and its density decreases. When extra virgin olive oil is used for frying and reaches temperatures of 180°C (356°F) or even 200°C (392°F), its density can drop to around 0.80 kg per liter.
This leads to a common question:
If higher density is associated with higher quality in olive oils, does EVOO lose quality when used for frying?
The answer is no.
Extra virgin olive oil is the vegetable oil that best withstands high temperatures. It is more stable and degrades more slowly than other vegetable oils, making it the safest and healthiest option for frying.
In conclusion, frying with extra virgin olive oil is the best possible choice. Its stability, resistance to heat, and slow degradation make it superior to other oils, even when used at high temperatures.
If you’d like to learn more about how to use EVOO correctly for frying, we recommend reading the following article:
👉 How to fry with extra virgin olive oil