You may have wondered at least once in your life what the olive oil density. EVO oil is probably one of the most important products for our diet and without a doubt there are few of us who know its characteristics and quality. So let’s try to shed some light on how dense extra virgin olive oil is, what the density is and what it depends on.
Knowing everything about the olive oil density – and here perhaps for many people the first useful information comes – is fundamental to understand which is the highest quality oil and avoid buying products closer to water than to a good oil. Not all oils have the same density: there is certainly a big difference between that of a sunflower seed oil, for example, and that of extra virgin olive oil. But to better understand what we are talking about, let’s try to understand first of all what the olive oil density.
What it is the olive oil density
Have you ever tried mixing oil and water? If so, you have certainly noticed that these two liquids cannot be mixed together. This depends on the consistency of the oil, which is denser than water. This is certainly an interesting starting point to try to understand what we are talking about.
Density is a unit of measurement used to know the amount of mass contained within the volume of a substance. In the case of olive oil, knowing this unit allows us to understand, as we have previously pointed out, how good (or bad) the quality of an oil is. We can say that we need to know how much solid matter the oil has in relation to the total content of the bottle. This is the property that allows the water and the oil to remain separated for a long time and consequently obtain an EVO oil of the highest quality.
According to the international system established by the UN, the weight that the best olive oil must have is 0.916 kg/litre; its temperature must be 16 degrees. To know this information about the oil, when we are at the supermarket shopping, simply read the table on the back label of the product bottle. You have to keep in mind, however, that depending on the temperature the density of the oil changes: it is not strange, therefore, that the right fluidity is in the spring season, when temperatures are more likely to settle between 15 and 17 degrees, the perfect ones to have the perfect EVO oil density. When the temperature of the oil increases, its consistency decreases and the oil tends to acquire more volume.
What does the olive oil density depend on?
Among the factors that undoubtedly influence the olive oil density is its origin and the type of oil itself. In the case of vegetable oils, olive oil is much denser than, for example, coconut oil, while it is less dense than soya oil.
Looking closely at extra virgin olive oil, we can see that the consistency may depend on the type of olive used for its preparation. Some olives make it possible to produce a thicker and therefore higher quality oil. In order to control the density and obtain a perfect oil, it is important to work it in a workmanlike manner, following all the chrisms, starting from the attention to the olive harvest. Olives are made from a certain amount of water as you know for sure, but if an EVO oil contains even a minimum percentage of water it cannot be considered of quality. Today it is very simple to separate oil from water, thanks to the centrifugation process that follows that of extracting oil from olives.