What are the different categories of Virgin Olive Oil?
The European Union (EU), based on free fatty acid content, classifies virgin olive oil into three categories:
- Extra Virgin Olive Oil: EVOO is the highest-quality olive oil. Acidity is below 0.8%, and an excellent sensory profile with no sensory defect is present.
- Virgin Olive Oil: Acidity is below 2.0%, and it has an acceptable sensory profile.
- Lampante Olive Oil: Acidity is > 3.0%, and it has a defective sensory profile.
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