Extra Virgin is a high-quality grade of olive oil, commonly used by food manufacturers and restaurant chefs. It is ideal for every day use in dressings and salads, for cooking, or simply enjoyed with a warm, fresh-baked baguette.
How it’s made: The olives are harvested and washed with cold water. They are ground into paste and spun in a centrifuge which extracts the oil from the olive mixture. It is known as the “first cold press,” though it’s actually spun instead of pressed in most modern systems. This process usually occurs within 24 hours from the time the olives are harvested.
Extra Virgin Olive Oil is the oil obtained from the fruit of the olive tree solely by mechanical or other
physical means under conditions, including thermal conditions, that do not lead to alterations in the oil,
and which have not undergone any treatment other than washing, decantation, centrifugation, and
filtration. No additives are permitted. This Extra Virgin Olive Oil meets USDA and/or IOOC standards.
Acidity Level: ≤ 0.8
Peroxide Value: ≤ 20 meq O₂ /Kg
Fatty Acid Composition
Miristyc Acid (C14:0): ≤ 0.05
Palmitic Acid (C16:0): 7.5 – 20
Palmitoleic Acid (C16:1): 0.3 – 3.5
Margaric Acid (C17:0): < 0.3
Margaroleic Acid (C17:1): < 0.3
Stearic Acid (C18:0) 0.5 – 5.0
Oleic Acid (C18:1) 55 – 83
Linoleic Acid (C18:2) 3.5 – 21
Linolenic Acid (C18:3) ≤ 1.0
Araquic Acid (C20:0) ≤ 0.6
Gadoleic Acid (C20:1) ≤ 0.4
Behenic Acid (C22:0) ≤ 0.4
Lignoceric Acid (C24:0) ≤ 0.2
Cholesterol: ≤ 0.5
Brassicasterol: ≤ 0.1
Campesterol: ≤ 4.0
Stigmasterol < Camp.
Beta Sitosterol > 93.0