For an oil to be labeled extra virgin, the free acidity must not exceed 0. Legal Protection and Traceability The designation "extra virgin" is protected by law in most of the world, meaning producers must adhere to strict guidelines to use the term.
Understanding the Legal and Chemical Standards for Extra Virgin Olive Oil
Harvesting and Initial Processing The journey to becoming extra virgin begins in the orchard. Extraction and Separation After malaxing, the paste is spread into layers and pressed, or centrifuged, to separate the oil from the solids and water.
This paste is then malaxed, a slow mixing process that helps release the oil droplets while keeping the temperature low. The process involves crushing the fruit into a paste using stone mills or modern hammer mills.
Understanding the Legal and Chemical Standards for Extra Virgin Olive Oil
Lower acidity levels signify that the olives were healthy at harvest and that the processing was meticulous, resulting in a product that is less prone to rancidity and more flavorful. Yet, the label "extra virgin" means far more than a marketing claim; it is a precise legal and chemical designation.
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