Extra virgin olive oil is the highest-quality olive oil available. It's prized for its superior flavor and health benefits.
What Makes it "Extra Virgin"?
The term "extra virgin" signifies a specific production process and quality standards:
- Unrefined: Extra virgin olive oil is made without any chemical processing or refinement. This ensures it retains its natural flavor profile and nutritional properties.
- Cold-Pressed: Olives are cold-pressed, meaning they are crushed and pressed without the use of heat, preserving the oil's delicate taste and aroma.
- High Quality: The oil must meet strict standards for acidity, free from defects like rancidity. The International Olive Council (IOC) dictates that the free acidity (expressed as oleic acid) must not exceed 0.8%.
- First Pressing: Traditionally, it's the juice from the first pressing of the olives, essentially the purest olive oil.
The flavor of extra virgin olive oil is a key differentiator. EVOO (Extra Virgin Olive Oil) has a pronounced flavor of the olives used in its production. This is in contrast to refined olive oils, which undergo processing to remove flavor compounds.
Extra Virgin vs. Other Olive Oils
Other olive oil types, such as virgin olive oil, are also produced mechanically without chemicals but may have slightly higher acidity levels and less intense flavor. Refined olive oils undergo additional processing that alters their flavor and nutritional profile.
