What does "extra virgin" mean?

Jan. 11, 2019
By Editor

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First, olive oil is con­sid­ered “extra virgin” when it has been pro­duced by a simple press­ing of the olives. Other grades like “olive oil” are usu­ally pro­duced using chem­i­cals and other processes to extract the oil from the olives. Second, extra virgin must meet cer­tain lab­o­ra­tory tests on things like acid­ity and levels of per­ox­ide. Finally, extra virgin olive oil must taste like olives and it can’t have any neg­a­tive tastes that pro­fes­sion­als refer to as “defects.”

For more quick answers to your olive oil ques­tions, ask Ollie — a bot devel­oped by the Olive Oil Times Education Lab that uses arti­fi­cial intel­li­gence to help people learn more about olive oil.

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