The oil produced by only physical (mechanical) means as described above is called virgin oil. Extra virgin olive oil is virgin olive oil that satisfies specific high chemical and organoleptic criteria (low free acidity, no or very little organoleptic defects). A higher grade extra virgin olive oil is mostly dependent on favourable weather
graphixel // Getty Images The term "extra virgin olive oil" may make you do a double take, but its definition is pretty straightforward. Let's break it down. First, as the name suggests,
True extra-virgin olive oil can vary considerably in taste, depending on the olives and process used, and whether the olives used are green or ripe, but generally speaking, it will have a fresh, fragrant, somewhat fruity, sometimes grassy or herbal smell and flavor. It should not taste like the canned olive you put in a martini.
kUJw. bd193gqfww.pages.dev/884bd193gqfww.pages.dev/274bd193gqfww.pages.dev/465bd193gqfww.pages.dev/166bd193gqfww.pages.dev/915bd193gqfww.pages.dev/854bd193gqfww.pages.dev/161bd193gqfww.pages.dev/968bd193gqfww.pages.dev/969bd193gqfww.pages.dev/947bd193gqfww.pages.dev/99bd193gqfww.pages.dev/754bd193gqfww.pages.dev/733bd193gqfww.pages.dev/606bd193gqfww.pages.dev/814
why is it called extra virgin olive oil
