Extra Virgin Olive Oils (EVO) are made after the first pressing. It is usually done more than 24 to 48 hours after harvesting.
Extra Virgin Olive Oil can be obtained only by mechanical or hand hammering. Also, no heat or chemical process is required. The only Olive Oil that can be classed as Extra Virgin (or virgin) is the one obtained from the first pressing.
Top Quality Extra Virgin Olive Oil
Top quality Extra Virgin Olive Oil Refers to olive oil with the highest quality in terms of acidity and quality. Some brands have natural acids rates of up to 0.225 percent. Extra-virgin olive oil is more expensive and is therefore best used in dishes where it will not be heated. It is not necessary to use expensive olive oils for cooking because heating causes the oil to lose its flavor.
Quality Extra Virgin Olive Oil This herb is delicious in salads, and is a great condiment for when you need it.
Extra Virgin Olive Oil is classified if the acidity of the oil is at least 7.
Olive Oil You can get as high as one percent. It is recommended to use extra-virgin, just like top extra virgin, to obtain dishes in which the olive oil will not be heated.