extra virgin olive oil

Extra virgin olive oil, essential characteristics

A  oil extra virgin of olive has  characteristics well defined. Extraction is carried out by mechanical or physical means, without the use of solvents. Acidity (percentage of oleic acid) is an important parameter: it cannot exceed 0.8%. Furthermore, it shows no defects on tasting and unleashes the expected flavor.

Further characteristics to know concern the wording that appears on the label of an extra virgin oil. 'First pressing' means that the product is obtained from the first passage in the press. However, this is an unnecessary clarification because it is always so nowadays. Another common definition is 'unfiltered'. This indicates that the separation of the last impurities occurs by settling. The result is an oil with a cloudier consistency, which generally lasts longer.

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