The combination of these factors ensures that the oil is both palatable and stable. Virgin Olive Oil: A high-quality oil with a fruity profile and acidity up to 2%.
H2: Defining Virgin Olive Oil: Standards and Extraction Methods
Furthermore, it must meet specific acidity standards, possessing a free fatty acid content of no more than 2 grams per 100 grams. Olive Oil (or Pure): A blend of refined and virgin oils, offering a milder taste at a lower cost.
Below this is Virgin Olive Oil itself, which still adheres to the strict mechanical and chemical standards but may have a slightly higher acidity, up to 2%. At the top of this hierarchy lies Extra Virgin Olive Oil (EVOO), which represents the pinnacle of the harvest.
H3 heading: Defining Virgin Olive Oil by Purity Standards Organizations
Crucially, the process must occur at temperatures below 27°C (80°F), a detail known as "cold pressing," which helps maintain the oil's sensory and nutritional integrity. These organizations define virgin olive oil as oil that is extracted from olives exclusively through mechanical means, specifically grinding, mixing, and centrifugation.
More About What does virgin olive oil mean
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