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 refers towards the most effective Olive Oil potential in terms of acidity, quality, aroma, and flavor. 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 is excellent in salads or as a condiment when flavor is essential.
To become classified as Extra Virgin Olive Oil, the acidity level of the Olive Oil can be greater than one%. Extra-virgin olive oil can be used in dishes that don't require heat, such as salads and condiments.
