Extra virgin olive oil is the juice of the olive fruit with remarkable nutritional and beneficial properties for human health produced from olives by the method of cold pressing. It must have low acidity, high antioxidants, low peroxides, low wax and ultraviolet absorption ratios and above all be fruity.
The acidity of olive oil is determined by the free fatty acids expressed in g of oleic acid contained in 100 g of oil. In order for an oil to be classified as extra virgin, its acidity must not exceed 0,8 g per 100 g of olive oil (acidity: 0 - 0,8%) and its other chemical characteristics must be in accordance with those provided for in the Regulation. (EEC) No 2568/91. The higher the number, the more free fatty acids the olive oil contains and the more its quality deteriorates.
Tip: Olive oil can not be classified as extra virgin if the fruit is not distinguished in the organoleptic evaluation.
