Summary Modern olive oil is made by crushing olives and separating the oil from the pulp in a centrifuge. Extra virgin olive oil is the least processed variety and is rich in antioxidants.
If the olive oil is found to be fruity, has no defects and has a free acidity that is less than or equal to 0.8 , it is graded as extra-virgin. If the olive oil has minimal defects and is found to have a free acidy between 0.8 and 2.0, it is graded as virgin. Both extra virgin and virgin olive oils have naturally occurring antioxidants and
There is a low level of oleic acid: Extra-virgin olive oil is considered an unrefined oil since it’s not treated with chemicals or altered by temperature. What sets it apart is the low level of oleic acid and the absence of sensory flaws.
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why is it called extra virgin olive oil
