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
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.
Adapted from the guidelines as set by the International Olive Oil Council Extra Virgin Olive Oil is olive oil with an absolutely impeccable taste and aroma, obtained from healthy, fresh green or ripe olives. How fruity it is depends on the variety and ripeness of the olives. This fruitiness can be perceived through both flavor and aroma. Extra virgin olive oil has no defect in smell or taste. Extra virgin olive oil should be cold-pressed in a traditional press or extraction system that does not damage the oil with heat, and the resulting acidity level should be no greater than 1%. Extra Virgin Olive Oil is obtained from the fruit of the olive tree by mechanical or other physical means that does not lead to deterioration of the oil. The oil does not undergo any treatment other than washing, decantation, centrifugation and filtration. Extra virgin olive oil, by definition, excludes oils obtained by the use of solvents, and those mixed with oils from other sources. 2003-5 Mary Lou Heiss ^