Extra-virgin olive oil is an unrefined oil and is the highest-quality of olive oil available. Because of the way extra-virgin olive oil is made, it retains more true olive taste, and has a lower level of oleic acid than other olive oil varieties.
Industry standards for the extra-virgin grade require 100% purity; It is unadulterated oil from olives using no chemicals or heat to extract oil from the fruit purity and a free fatty acid content no greater than 0.08%.
Fresh, unprocessed extra virgin olive oil should taste: a bit fruity, a little bitter, similar to biting into an olive and slightly peppery
Extra virgin olive oil retains its natural antioxidants and vitamins, which are often lost during processing. This makes it a more healthful oil than regular olive oil but also makes it a little more expensive.
Extra virgin olive oil has more polyphenols than regular olive oil. Polyphenols are a type of antioxidant, and they have many health benefits.
Extra virgin olive oil
