Olive oil is made by first crushing washed olives into a paste. The paste is macerated and then centrifuged to separate the oil and water from the solids.
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
Pellagra was first described in Spain by Don Gaspar Casal in 1735 after the
introduction of maize into Europe from the America. Pellagra has sometimes
been...