Extra Virgin Olive Oils can be made from the first pressing. This takes place more than 24 to 72 hours after harvesting.
Hand or mechanical hammering are the most common methods of obtaining Extra Virgin Olive Oil. Furthermore, there are no chemical or heat processes that can be used. Only the Olive Oil from the first pressing can be considered Extra Virgin. This is based on the natural acidity of the oil.
Top Quality Extra Virgin Olive Oil
Top quality Extra Virgin Olive Oil This refers to the highest Olive Oil potential in terms quality, acidity, aroma, flavor, and quantity. Some brands can have natural acidity rates up to 0.225 percent. It is expensive so it is best to use extra-virgin top olive oil to make dishes that will not heat. The flavor of olive oil is affected by heating, and it's not necessary to use the most expensive grades.
Top quality Extra Virgin Olive Oil It is great in salads and as a condiment when it is necessary to add flavor.
Extra Virgin Olive Oil must have an acidity of at least 5% to be classified. Olive Oil It is possible to get more than one percent. Extra-virgin is recommended for dishes that don't require heat, such as salads and condiments.