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.
Best Quality Extra Virgin Olive Oil
Extra Virgin Olive Oil of the highest quality refers to olive oil with the greatest potential for acidity, quality and aroma. 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.
Extra Virgin Olive Oil of the highest quality is great in salads and as a condiment when taste is important.
Extra Virgin Olive Oil must have a higher than 1% acidity in order to be classified. Extra-virgin olive oil can be used in dishes that don't require heat, like salads and condiments.
