What does it mean when olive oil is virgin or extra virgin?

Virgin Olive oil pertains to oil that is obtained form the fruit of olive trees solely be mechanical or other means that cause no alteration or deterioration of the oil. It means the process is done without using any heat, chemical interaction, without solvents, no radiation and no microwaves.. The extraction of olive oil is only through mechanical expeller pressure, washing, centrifugation and filtration. The climate, soil, variety of olive tee and time of harvest are the factors that contribute for the different organoleptic properties of olive oils.

Organoleptic refers to the oil's flavor, bouquet and color. The organolpetic properties of olive oil must rate at least 6.5 on an Italian tasting pane's scale of 1 to 10. On the other hand, "Extra-virgin oils" have an acidity of less than 1% while Virgin olive oils on the other hand, may have an acidity between 1 and 2%.

The International Olive Oil Council has assigned different designations to virgin olive oil: Extra-Virgin Olive Oil or EVOO is a virgin olive oil that has a minimum oganoleptic rating of 6.5 out of 10 and has low acidity under 1%. This is the highest quality and has a perfect, fruity taste with a crystalline champagne to greenish-golden to bright green colors. Beneath the Extra-Virgin Olive oil is the Fine Virgin Olive Oil which is a virgin olive oil that is cold-pressed and has an organoleptic rating of 5.5 and an acidity max of 1.5% While the semi-fine or Ordinary Virgin Olive Oil has an organoleptic rating of 3.5 or more and an acidity of max 3.3%.

The grade definition of Virgin or Extra Virgin as defined by the International Olive Oil Council (IOOC) is as follows. Virgin olive oil Is oil obtained from the olive using only mechanical or physical means that do not change the oil in any way. Extra Virgin • ghest grade • Made without the use of chemicals • Made without excessive heat Olive oil (not extra virgin or virgin) is a blend of refined olive oil and virgin olive oil .

Different blends are made with different quantities of virgin oil, to achieve different tastes and prices. Examples would be oils described as “Light” or “Extra Light” these oils are most likely made with a large proportion of refined oil. Most countries, not the U.S., use the IOOC standards for the production of oil from olives.

The U.S. Uses guidelines established in 1934. The USDA is in the process of revising the grade standards for the US.

Retail grades have no legal meaning in the U.S. Terms such as "extra virgin" may be used without legal restrictions. Source: en.wikipedia.org/wiki/Olive_oil" rel="nofollow">en.wikipedia.org/wiki/Olive_oil • Virgin should mean that no chemical treatment was used. €¢ Refined means that the oil has been chemically treated.

If there were any standards and there are not, oils labeled "extra-virgin," olive oil and "virgin," olive oil should not contain any refined oil. Source: en.wikipedia.org/wiki/Olive_oil" rel="nofollow">en.wikipedia.org/wiki/Olive_oil.

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