What does “Extra Virgin” actually mean?

Olive oil that is obtained by only physical crushing or grinding without altering its chemistry by heating or adding chemicals is called virgin olive oil. Usually, it is a natural juice separated from ground olive paste, leaving the residue called pomace behind. Since it is unrefined, it is called virgin olive oil.

The term Extra is added to the virgin olive oil when the quality of the oil is very high, and it exhibits the following properties:

• Shows high freshness as depicted by very low acidity (usually below <0.8%)
• Very low degree of oxidation
• Exceptional aromatic profile with fruity and grassy notes, with bitter and spicy flavor
• No sensory defect is present
• Does not contain any lower-grade olive oil or other vegetable oils added to it