At its core, the term describes a specific category of olive oil defined by mechanical production methods and strict quality standards, rather than chemical alteration or extensive processing. To qualify as extra virgin, the oil must exhibit no defects, such as rancidity or fermentation, and should present positive fruity characteristics.
How Extra Virgin Olive Oil Differs in Production and Quality Standards
These standards ensure that every bottle labeled with a specific grade meets objective measures of quality and authenticity, protecting consumers from misleading claims. These careful practices ensure that the sensory and chemical attributes defining extra virgin olive oil remain intact when the bottle reaches the consumer.
8 grams per 100 grams of oil, indicating minimal breakdown of the olives. Acidity and Free Fatty Acids One of the primary technical factors in determining olive oil grade is acidity, measured as free fatty acid content.
How Extra Virgin Olive Oil Differs in Production and Quality
Proper storage in a cool, dark place further protects the oil’s quality, allowing its nuanced character to remain evident in every use. Extra virgin olive oil must have a low acidity level, specifically not exceeding 0.
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