Virgin grade oil, particularly when referring to olive oil, is a naturally obtained oil of a lower quality than extra virgin olive oil, possessing a free acidity of no more than 2.0 grams per 100 grams and/or exhibiting slight organoleptic defects.
Here's a more detailed explanation:
Virgin olive oil (VOO) is produced using the same extraction methods as extra virgin olive oil (EVOO), meaning it's obtained directly from olives solely through mechanical means. This contrasts with refined olive oils, which use chemical processes. However, VOO doesn't meet the stricter quality standards required for EVOO. The key differences lie in its acidity level and sensory characteristics (taste and aroma).
- Acidity: The free acidity of VOO is higher than that of EVOO, being no more than 2.0 g per 100 g. This acidity level indicates a higher amount of free fatty acids, which can result from damage to the olives, improper handling during processing, or storage issues.
- Organoleptic Defects: Virgin olive oil can have slight flavor or aroma defects that are not permitted in EVOO. These defects might be barely perceptible, but they are enough to disqualify it from the EVOO classification.
In short, virgin olive oil represents a grade of olive oil that is still considered natural and unrefined but falls short of the premium quality associated with extra virgin olive oil due to slightly higher acidity and potential minor sensory imperfections. It is important to note that virgin olive oil must still adhere to all other characteristics defined for its grade within the relevant standards.
