"Extra virgin" describes olive oil because it meets specific criteria related to its purity, quality, and how it's made, signifying a high-grade product.
Here's a breakdown:
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Extraction Method: Extra virgin olive oil is produced from the first cold pressing of olives. "Cold pressing" means that no heat or chemicals are used during the extraction process. This helps preserve the natural flavors, aromas, and health benefits of the olive oil. Using heat can alter the oil's composition and diminish its quality.
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Purity: To be classified as extra virgin, the olive oil must meet strict chemical standards, including low acidity levels (typically less than 0.8%). Low acidity indicates that the olives were processed quickly and carefully, minimizing oxidation and degradation.
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Flavor and Aroma: Extra virgin olive oil is judged by a panel of tasters who assess its flavor and aroma profiles. It must possess distinct positive attributes characteristic of fresh olives and be free from defects.
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Quality Assurance: The "extra virgin" label assures consumers that the oil has undergone rigorous testing and meets high-quality standards. This classification distinguishes it from other types of olive oil, such as virgin olive oil (which has slightly higher acidity) and refined olive oil (which has been chemically treated).
In summary, "extra virgin" indicates that the olive oil is of the highest quality, extracted without heat or chemicals, and meets stringent criteria for acidity, flavor, and aroma, ensuring a pure and flavorful product.
