Special Report

Extra virgin olive oil is made simply by crushing olives and extracting the juice. It is the only cooking oil that is made without the use of chemicals and industrial refining.

It’s simply the juice of fresh, healthy olives which contains, more than any other grade, the health-promoting nutrients that olive oil is famous for.

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What іs Extra Virgin Olive Oil?

What is Extra Virgin Olive Oil?

Extra virgin is the highest quality and most expensive olive oil classification. It should have no defects and a flavor of fresh olives.

It must be produced entirely by mechanical means without the use of any solvents, and under temperatures that will not degrade the oil.

It's not easy to produce extra virgin olive oil. A producer must use fresh olives in good condition and monitor every step of the process with great care. Extra virgin olive oil doesn't stay that way: Even in perfect storage conditions, the oil will degrade over time, so it's important to enjoy it within its two-year shelf life.

Articles on Olive Oil Quality

Good Extra
Virgin Olive Oil Is

Fruitiness

Fruitiness

Every good olive oil needs to have the aroma of fresh fruit. Olives are fruits, after all. The oil should smell fresh and fruity.

Pungency

Pungency

Pungency is that cough-inducing sting on the throat that's caused by the healthy phenolic compounds in fresh, high-quality olive oil.

Bitterness

Bitterness

Olives are mighty bitter straight off the tree. So any fresh, high-quality olive oil must be bitter, which we perceive on the tongue.

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The Difference Between Virgn and Refined

Refined Olive Oil

Refined Olive Oil

Olive oils that are industrially refined to remove unpleasant tastes are marketed as 'Pure,' 'Light' and simply, 'Olive Oil.' These refined oils are produced on a large scale like seed oils such as canola, peanut, soybean and sunflower oils, however refined olive oil is still a monounsaturated fat (MUFA) and is a healthier choice than the other refined cooking oils.

Read more about olive oil grades
Refined Olive Oil

Refined Olive Oil

Olive oils that are industrially refined to remove unpleasant tastes are marketed as 'Pure,' 'Light' and simply, 'Olive Oil.' These refined oils are produced on a large scale like seed oils such as canola, peanut, soybean and sunflower oils, however refined olive oil is still a monounsaturated fat (MUFA) and is a healthier choice than the other refined cooking oils.

Read more about olive oil grades
Olive Varieties

Olive Varieties

Just like different grape varieties used for wines, there are more than 1,000 olive varieties, each with its own unique taste characteristics.

Chefs are only beginning to explore the almost limitless possibilities by pairing monovarietal extra virgin oils to enhance their culinary creations.

Choosing an olive oil to bring out the best flavors in dishes can be a challenge. That's why Olive Oil Times and the New York International Olive Oil Competition have teamed up to develop an app that uses an innovative algorithm to find the perfect olive oil match for your foods.

Try the Food Pairing App

Olive
Pomace Oil:
Not
What You Might Think

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Many people don't realize what they are buying when they choose olive pomace oil, only that it has a lower price. In most markets, olive pomace oil use is confined to the foodservice industry.

Olive pomace oil is produced using the same industrial solvents and refining methods used for seed oils such as canola, sunflower and peanut. Still, olive pomace oil is a monounsaturated fat, and is considered a better alternative to polyunsaturated seed oils.

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Uc Davis Report: Most Imported Extra Virgin Olive Oils Aren’t Extra Virgin

In a widely-cited 2010 report by the University of California at Davis, 69 percent of imported olive oil samples and 10 percent of California olive oil samples labeled as extra virgin found in several supermarkets in California failed to meet the IOC/USDA standards for extra virgin olive oil.

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