Extra virgin olive oil from the Mediterranean is graded as extra virgin
based on evaluation of the oil on four factors. The first is that it must be made
from the mechanical extraction of olive. That is to say,
after the olives have been picked and washed they are crushed
to extract their pulp and juices.
The second factor is that they be cold pressed. This refers
to the method in which they are crushed. They must be crushed
with the traditional stone mill or with a discontinuous hydraulic
press. There can be no added heat or chemicals either of which
could alter the oil.
The third factor needed to qualify for the extra virgin olive
oil label is that the acidity level be less than 1%.
fourth factor is, in essence, a taste test by expertly trained
professionals who must verify that there are no gustatory
or olfactory defects.
online store offers a large selection of gourmet extra virgin olive oil of
different types and price ranges. Simply stroll through the
Olive Oil From Around The World Aisle to view our selections.