What is an extra virgin olive oil?
Extra virgin olive oil is obtained from the fruit of the tree solely by mechanical or other physical means under conditions that do not lead to deterioration of the oil. No chemicals or extreme heat may be used during the extraction process. Extra virgin olive oil must pass a wide range of chemical tests, including a maximum acidity, in terms of oleic free fatty acid, of not more than 1 % and a peroxide value of less than 20 meq O2/kg. In addition, it must be judged defect-free with some olive fruitiness, determined through a blind sensory evaluation by a trained tasting panel (such as the COOC’s Tasting Panel).
