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
The oil produced by only physical (mechanical) means as described above is called virgin oil. Extra virgin olive oil is virgin olive oil that satisfies specific high chemical and organoleptic criteria (low free acidity, no or very little organoleptic defects). A higher grade extra virgin olive oil is mostly dependent on favourable weather
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.

graphixel // Getty Images The term "extra virgin olive oil" may make you do a double take, but its definition is pretty straightforward. Let's break it down. First, as the name suggests,

Cooking School What Is Extra Virgin Olive Oil? Extra virgin olive oil, affectionately known as EVOO, is a pantry staple. Why does it come in smaller bottles and cost more than regular olive xDfwZtB.
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    • why is it called extra virgin olive oil