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Olive Oil
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Both the International Oil Council and the EU regulation define Virgin Olive Oil anything with that name, has to be 100% a product of olives( no additives, colorants, flavorings, or any other foreign matter allowed). Obtained with the approved mechanical or other process , a process that does not alter its natural state: ( only washing of the olives, decantation, centrifusion, e_indexsed, and filtration ). Those factors that can't be modified like the soil type, olive variety, climate, humidity, etc. It's important to watch over the "envero" time, when most of olives are changing the colour, and there are scarcely green olives and other ones are entirely mature. Time between the recollection until pressed. Packing features 
After to get an excellent oil, this must be intact until the consumption. It's indespensable to protect the oil of the light and the air, to avoid its oxidation and rancidity, that means to lose important nutritional propieties of the olive oil. Referring to the acidity is important to know that the acidity grade is not refered to the normally "acid" means. Like a chemical parameter, the acidity is the free oily acids rate into the olive oil, specified. These grades are not relationed with the taste intensity. A "virgen extra" olive oil type of a low acidity is not an oil with small quantity of taste. It's the warranty of a sane fruit, elaborated in optimal conditions in all of its process. The acity grade is to classify the olive oil, but it has not relation with the taste. |
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