Extra virgin olive oil - Because ingredients matter

According to the EU definition of Extra Virgin olive oil or extra virgin olive oil, it is an oil of the highest quality extracted directly from olives and exclusively through mechanical processes obtained from the first pressing of olives.

Cold pressed olive oil - during production does not exceed 27 ° C.

The fruits at harvest time must reach the same maturity and not touch the ground. The olives must not have undergone any treatment other than washing and pressing. Pressing takes place through mechanical processes without the addition of chemicals. The absence of fertilizers and pesticides keeps the properties of the oil unchanged.

The most important? The acidity. But what must the acid of the oil be? For extra virgin olive oil, it must not exceed 0.8%.

Why is it called ""extra virgin""?

 The name is actually curious when referring to a fruit juice. The term evokes something that is pure and polluted in the collective imagination. This is what happens if the olives are pressed by strictly mechanical procedures, without the use of solvents or chemical substances that would in any way change their original properties and make it indispensably different. In that sense, the concept of innocence is a metaphor that adequately represents its meaning.

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