Extra virgin olive oil:
Extra Virgin olive oil is olive oil extracted from the Olive fruit only with mechanical methods with physico–chemical and organoleptic characteristics defined by the International Olive Council and the country’s local legislation.
According to these standards the olive oil has to have free acidity, expressed as
oleic acid, of not more than 0.80 grams per 100 grams and other parameters within limits. Furthermore, after a sensory analysis the olive oil shouldn’t have any defects when tasting.
An olive oil in the extra category is in the finest state to be used by the consumer regarding its chemical and sensorial properties. Finding trustworthy olive oil producers these days might be a challenge due to many cases of fraud in the sector.