extra virgin olive oil

Extra virgin olive oil, essential characteristics

Un oil extra virgin di olive ha features well defined. The extraction is carried out by mechanical or physical means, without the use of solvents. Acidity (percentage of oleic acid) is an important data: it cannot exceed 0,8%. Furthermore, when tasted it has no defects and releases all the expected taste.

Further characteristics to know concern the words that appear on the label of an extra virgin olive oil. By 'first pressing' we mean that the product is obtained from the first passage in the press. However, this is an unnecessary clarification, because currently it is always such. Another common definition is 'unfiltered'. Indicates that the separation of the last impurities takes place by decantation. The result is an oil with a more turbid consistency, and which generally lasts longer.

'Cold pressed', an optional indication, means that the production process maintains a temperature below 27 degrees. Overcoming it is an accepted practice, but it could negatively affect the flavor of an extra virgin.