Healthy Food Database

Like wine, olive oil is a highly competitive industry. It is classified by the International Olive Oil Institute according to aroma, taste and acidity level. The best olive oil is first cold pressed extra virgin. This oil is extracted by a chemical-free process involving nothing more than pressure on the olive. Extra virgin olive oil is the oil produced from the first press.
The acidity level of EVOO should be no more than 0.8% per 100g. The flavour, colour and fragrance of olive oils, like wine, varies depending on the growing region and the condition of the crops. Extra virgin olive oil can range from a pale gold, greeny gold to bright green. Usually, the deeper the colour, the more ...