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
High quality Extra Virgin Olive Oil refers to the highest Olive Oil potential in terms acidity, quality and aroma. Some brands might have natural acidity rates up to 0.225 percent.
It is the most expensive, so it is best to use extra-virgin top olive oil to make dishes that will not heat the oil. The flavor of olive oil is affected by heating, and it's not necessary to use the most expensive grades.
High quality Extra Virgin Olive Oil is great for salads and as a condiment when taste is important.
Extra Virgin Olive Oil must have a higher acidity than 1% in order to be classified. Extra-virgin olive oil can be used in dishes that don't require heat, such as salads and condiments.