What is an Extra Virgin Olive Oil (EVOO)?

Extra Virgin Olive Oil (EVOO) is a natural juice obtained from good fruits of olives (Olea europeae) produced by MECHANICAL or PHYSICAL PROCESSES ONLY, and not by chemical and thermal refining processes.

Requirements:

• Only a mechanical or physical method is used in the production.
• The conditions used in the processing must not alter the chemical properties of the oil.

Analytically, an extra virgin olive oil has:

• Acidity: < 0.8%
• Peroxide Value < 20 meq O₂/Kg
• Median Fruity > 0 (fruitiness must be present)
• Median Defect = 0 (no odor or taste defect allowed)

With any non-compliance with the above parameters, the olive oil loses its extra virgin status.