Summary Modern olive oil is made by crushing olives and separating the oil from the pulp in a centrifuge. Extra virgin olive oil is the least processed variety and is rich in antioxidants. 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 Cooking School What Is Extra Virgin Olive Oil? Extra virgin olive oil, affectionately known as EVOO, is a pantry staple. Why does it come in smaller bottles and cost more than regular olive If the olive oil is found to be fruity, has no defects and has a free acidity that is less than or equal to 0.8 , it is graded as extra-virgin. If the olive oil has minimal defects and is found to have a free acidy between 0.8 and 2.0, it is graded as virgin. Both extra virgin and virgin olive oils have naturally occurring antioxidants and 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, There is a low level of oleic acid: Extra-virgin olive oil is considered an unrefined oil since it’s not treated with chemicals or altered by temperature. What sets it apart is the low level of oleic acid and the absence of sensory flaws. 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. X9PQE.

why is it called extra virgin olive oil