What is extra-virgin olive oil quality?
An extra virgin olive oil quality is characterized by the highest quality, low free fatty acid number (< 0.8 mg of free oleic acid per 100 g of olive oil), low peroxide value (< 20 meq of O2 per Kg of olive oil), and a perfect sensory profile (Sensory grade greater than 6.5 points out of 9 is required for fruitiness). It should have a fruity note higher than 0 and a median of 0 defects.
Acidity: < 0.8%
Peroxide Value < 20 meq O2/Kg
Median Fruity > 0
Median Defect= 0
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