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Grading System
The quality of the oil is evaluated like fine wines are evaluated, mainly by tasting and measuring the acidity level.
Extra Virgin Olive Oil - There are four factors that define Extra Virgin Olive Oil:
- The first is the mechanical extraction of oil from the olives - after they are picked and washed, they are crushed to extract their pulp and juices.
- They are to be cold pressed.
- Acidity level must be less than 0.8%. (It was 1% when new rules changed it to 0.8%)
- Taste tests by professionals who are expertly trained to ensure there are no gustatory or olfactory defects.
Virgin Olive Oil: This is also extra-virgin and must have perfect aroma taste and color, except it may contain acidity levels of up to 2%.
Refined Olive Oil: Oil obtained by refining virgin oil whose taste and/or acidity levels make it unsatisfactory for direct consumption. This is a healthy and perfectly acceptable food product, but it does not have the full taste of virgin olive oil.
Olive oil: Generally a blend of refined and virgin oils, but must have an acidity level of less than 1.5%
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