What is Extra Virgin?

Ah…this term can be very deceiving, however in the context that we use it in: “Extra Virgin” olive oil is the highest quality olive oil, meaning it is in its most “virgin” state. To qualify as “extra virgin” the olive oil must be cold pressed with no addition of heat, come from the first press and be unrefined. It also contains no more than 0.5% acidity, and is judged to have a superior taste. 

Temperature rise damages the olive oil, decreasing its quality by eliminating many of the defining characteristics of its smell, taste and health benefits. Also, olive oil that is pressed a second time or refined, has lost almost all its defining characteristics and has undergone significant chemistry changes.

For further information see:

1. http://en.wikipedia.org/wiki/Olive_oil
2. http://www.internationaloliveoil.org/home.asp?pIdi=Eng