Something, particularly olive oil, is classified as extra virgin when it meets stringent quality standards. This ensures a superior product with exceptional flavor and health benefits. Essentially, it must be low in fatty acids, defect-free, fresh when pressed, and extracted without high heat or chemicals.
Here's a more detailed breakdown:
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Low Acidity (Fatty Acids): Extra virgin olive oil must have a free acidity level of no more than 0.8%. Acidity refers to the concentration of free fatty acids, which indicates the oil's degradation. Lower acidity signifies higher quality and better preservation.
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Defect-Free: A panel of trained tasters must deem the olive oil to have no sensory defects. This means it should be free from flaws like fustiness (fermentation), mustiness, or rancidity. The flavor should be fruity and pleasant.
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Freshly Pressed: The olives must be processed shortly after harvesting to prevent fermentation and degradation. The freshness directly impacts the flavor and nutritional value of the oil.
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Extraction Method: The olives must be processed using mechanical means without the use of excessive heat or solvents. Typically, this involves pressing or centrifugation. Heat and chemicals can degrade the quality and alter the natural flavors of the oil.
In summary, extra virgin olive oil is the highest grade of olive oil, achieved by adhering to strict standards throughout the production process, guaranteeing its superior quality, flavor, and health benefits.
