For olive oil, "extra virgin" represents the highest quality grade, primarily defined by its low acidity.
Understanding the Extra Virgin Grade
Technically, extra virgin is a specific grade of olive oil. This designation usually indicates the highest quality oil available. It is distinguished from other grades by certain characteristics, most notably its naturally low levels of free oleic acid.
Key Criteria for Extra Virgin Olive Oil
To qualify for the extra virgin classification, an olive oil must meet strict chemical and sensory standards. Based on the provided information, a crucial chemical requirement is related to its acidity:
- Low Free Oleic Acid: Extra virgin olive oil is characterized by having naturally low levels of free oleic acid.
- Acid Count Threshold: Specifically, to achieve the "extra virgin" status, the olive oil must have a free acid count of less than one percent.
This low acidity level is generally indicative of olives that were healthy and processed quickly after harvest using mechanical means, without the use of excessive heat or chemical solvents, preserving more of the oil's natural flavors and beneficial compounds.
Here's a simple summary of the key requirement mentioned:
| Criterion | Requirement for Extra Virgin Olive Oil |
|---|---|
| Free Acid Count | Less than one percent |
