What is Extra Virgin Olive Oil?

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  • Made by pressing without heat or chemicals, known as first cold pressed, it’s the freshly pressed juice of olives.
  • Peroxide value must be below 20 milliequivalents of oxygen/kilo of oil, which indicates the amount of oxidation or aging that’s occurred as a result of exposure to oxygen, light and heat.
  • Acidity must be below 0.8% or virtually free of acidity. This has nothing to do with the pH or taste, but the % of oleic acid (fatty acid). Higher levels indicate improper production and rancidity.
  • A panel of expert tasters trained by the International Oil Council test for taste defects and the presence of positive attributes of fruitiness, bitterness and spiciness.  If the oil doesn’t have the signature fruity taste and harmonious balance it won’t pass as extra virgin.

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