Extra virgin olive oil achieves its status through a combination of specific production standards and quality criteria.
Here's a breakdown:
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Production Process: Extra virgin olive oil is made by pressing olives without the use of heat or chemicals. This process is known as "cold pressing." Heat and chemicals can alter the oil's flavor and nutritional profile, disqualifying it from extra virgin status.
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Acidity Level: A crucial factor is the oil's acidity level. Extra virgin olive oil must have a free acidity of no more than 0.8%. Acidity is a measure of the oil's oleic acid content, and lower acidity generally indicates higher quality.
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Sensory Evaluation: Extra virgin olive oil must pass a sensory evaluation by a trained panel of tasters. They assess the oil for positive attributes like fruitiness and the absence of defects like mustiness or rancidity.
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No Chemical Additives: As emphasized in the reference, extra virgin olive oil cannot contain any chemical substances. It is purely the "juice" of the olive, extracted through mechanical means only.
In summary, extra virgin olive oil is a high-quality olive oil characterized by its production method (cold pressing), low acidity, absence of defects, positive flavor attributes, and purity. It's essentially unadulterated olive juice.
