Buy Extra Virgin Olive Oil Online
Extra Virgin Olive Oil (EVOO) is renowned for its rich flavor, nutritional benefits, and versatility in the kitchen.
2. Understanding Extra Virgin Olive Oil
Definition and Classification
Extra virgin olive oil is the highest grade of olive oil, extracted through cold pressing without the use of chemicals or heat. It must meet strict standards in terms of acidity and taste to earn the “extra virgin” label.
How is Extra Virgin Olive Oil Made?
EVOO is produced by crushing olives and extracting the oil through mechanical means. The process preserves the natural flavors and nutrients, distinguishing it from other types of olive oil.
Characteristics and Quality
High-quality EVOO is characterized by its greenish-golden hue, fruity aroma, and a slightly peppery finish. The oil should be free from defects, with a well-balanced taste.
Specifications:
Commodity: Olive Oil (EVO).
Type: Extra Virgin.
Physical and Chemical Analysis:
Free Fatty Acid (% m/m Oleic Acid): 0,8 g maximum.
Peroxide Value (meq O2/kg oil): 20 maximum.
Iodine Value (WIJS Method): 78 – 88
Moisture: 0,2 maximum.
Volatile Matter (% m/m at 105oC): 0,2 maximum.
Saponification Value (mg KOH/g oil): 184 – 196
Unsaponifiable Substances (g/kg): 15 maximum.
Insoluble Substances in Ether (%): 0,1 maximum.
Refractive Index (at 40oC): 1,4677 – 1,4700
Specific Weight (g at 20oC): 0,910 – 0,925
Soap Content (%): Negative.
Halphen Test: Negative.
Mineral Oil Test: Negative.
