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Greek Olive Oil
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The Olive Oil Dictionary
06-03-2013 14:33The International Olive Oil Council developed three types of olive oil:
Extra Virgin Olive Oil
This is the BEST of the best. This is the oil that results from the first pressing of the olives. To qualify as “extra virgin”, the oil must be cold pressed, with no chemicals or hot water added during the process. Also, acidity levels must be lower than one percent, and the oil must have an excellent flavor and aroma.
Virgin Olive Oil
It’s all about the oil that results from the first pressing of the olives, even when the fruit is of slightly lower quality.
Pure Olive Oil
It’s the most common used. It is chemically refined to strip away undesirable taste and aroma. It is usually a combination of virgin olive oil mixed with refined olive oil.
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