What is Extra Virgin Olive Oil?
Extra-virgin olive oil comes from cold pressing of the olives, contains no more than 0.8% acidity, and is judged to have a superior taste. There can be no refined oil in extra-virgin olive oil (wikipedia.org). Extra virgin is the highest quality grade of olive oil. Its delicate flavor and aroma lend themselves perfectly for dipping bread as well as adding to salad. However, the oil can be used as a substitute for other oils in recipes as it also works well for cooking. Olive oil is noted for its many health benefits. Learn more at www.Wikipedia.org.
Olive oil is often called a “superfood” because it supports multiple aspects of health. It’s known to boost cardiovascular health by improving cholesterol levels and reducing blood pressure. Its antioxidants strengthen immunity and fight oxidative stress, while the healthy fats improve brain function and skin health with extra virgin olive oil for health benefits. Adding it to your meals is easy use it as a base for cooking, drizzle it over toast, or mix it into smoothies for a nutritional kick.
Extra Virgin Olive Oil is a Virgin Olive Oil of absolutely perfect flavor, color and aroma that has a maximum acidity, in terms of free oleic acid content, of no more than 1% (1 gram per 100 grams). It is the most expensive of all olive oils, because the best conditions for production, harvesting, processing and storage are not always present and therefore the level of production of Extra Virgin Olive Oil is low, although these are increasing thanks to the efforts of olive growers, olive oil producers and traders. It is the oil with the best sensory qualities. Of the other two designations of olive oils fit for consumption and covered by the International Agreement, Virgin Olive Oil is a Virgin Olive Oil with a good flavor but with a slightly subdued fruity flavor; its free acidity may not exceed 1.5%. During the production and wholesale stages, the qualifier Fine may be used with this classification.
06 Extra Virgin Olive Oil is a Virgin Olive Oil of absolute perfect flavour, aroma, and colour that has maximum acidity in terms of free oleic acid content, of no more than 1%. It is the most expensive of all olive oils, because it needs the best conditions for production, harvesting, processing, and storage, which unfortunately are not always present. Therefore, the level of production of Extra Virgin Olive Oil is low. This is now improving due to the increased efforts of oil producers and traders. It is the oil with the best sensory qualities. Of the other two designations of olive oils fit for consumption and covered by the International Agreement, Virgin Olive Oil is a Virgin Olive Oil with a good, but slightly subdued fruity flavour; Its free acidity may not exceed 1.5%. During the production and wholesale stages, the qualifier time may be used with this classification. Extra Virgin Olive Oil is highly regarded, as it has the widest varieties of flavours and aromas, a perfect frui
