Olive fruit is one of the most beneficial natural crops, because of its essential advantages for human health.
However, among the oils extracted from olives, only Extra Virgin is able to provide your health all the beneficial characteristic the olive oil is known for. Recognising its high nutritional value, we gathered for you all the information that will help you recognise a qualitative Extra Virgin Olive Oil!
Acidity: one of the most important factors that can help us recognize a "good" olive oil. Is defined as percentage of free fatty acids in 100 grams of oil. In order to define an olive oil as extra virgin, its acidity level should be less than 0.8%. “The lower the acidity level is, the more premium the olive oil will be”.
Cold extracted: olive oil extracted in temperature that never exceeds 27 ºC. Cold extracted oils retain all of their flavor, aroma, and nutritional value.
Early harvest: olive oil made from olives at early ripeness at the beginning of the new season crop.
Fruitiness: positive attribute of extra virgin olive oil that depends on the variety and comes from fresh olives, either ripe or unripe. Сomplete lack of this characteristic signifies that the oil tasting is not olive oil. However, really low tensity signifies that the olive oil is not extra virgin.
Pungent: positive attribute of extra virgin olive oil, common characteristic of oils produced at the start of the new crop from olives that are still unripe. It is perceived on the upper part of the throat.
Bitter: positive attribute of extra virgin olive oil, common characteristic of olive oils obtained from green olives or olives that are now getting mature. It is perceived on the V region of the tongue. “Because Bitter is Better!”
Make the right choice!