Cooking School What Is Extra Virgin Olive Oil? Extra virgin olive oil, affectionately known as EVOO, is a pantry staple. Why does it come in smaller bottles and cost more than regular olive
True extra-virgin olive oil can vary considerably in taste, depending on the olives and process used, and whether the olives used are green or ripe, but generally speaking, it will have a fresh, fragrant, somewhat fruity, sometimes grassy or herbal smell and flavor. It should not taste like the canned olive you put in a martini.

There is a low level of oleic acid: Extra-virgin olive oil is considered an unrefined oil since it’s not treated with chemicals or altered by temperature. What sets it apart is the low level of oleic acid and the absence of sensory flaws.

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The oil produced by only physical (mechanical) means as described above is called virgin oil. Extra virgin olive oil is virgin olive oil that satisfies specific high chemical and organoleptic criteria (low free acidity, no or very little organoleptic defects). A higher grade extra virgin olive oil is mostly dependent on favourable weather

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    • why is it called extra virgin olive oil