Our Products
Mahum Olive oil comes in several types and in various packaging, each with its own characteristics and uses. Here are the main types:
Extra Virgin Olive Oil: This is the highest quality olive oil, made from the first cold pressing of olives. It has a low acidity level (less than 0.8%) and a distinct, robust flavor. It’s best used for dressings, drizzling, and finishing dishes, as well as for dipping bread.
Virgin Olive Oil: Slightly lower in quality than extra virgin, it’s also made from the first pressing of olives but has a slightly higher acidity (up to 2%). It has a more mild flavor and is suitable for cooking at lower temperatures.
Refined Olive Oil: This type is made from virgin olive oil that has been refined to remove imperfections. It has a neutral taste and higher smoke point, making it suitable for high-heat cooking.
Olive Oil (sometimes labeled just “Olive Oil” or “Pure Olive Oil”): This is typically a blend of refined olive oil and a small amount of extra virgin olive oil. It’s more affordable and has a milder flavor, often used for general cooking purposes.
Pomace Olive Oil: Made from the residue left after the first pressing of olives, pomace olive oil is refined and has a neutral taste. It’s the lowest grade of olive oil and is often used in commercial kitchens for frying and sautéing.
Each type of olive oil has its own ideal uses, so the best one for you depends on how you plan to use it.