Extra Virgin olive oil.

 

EC Commission Regulation No. 1989/2003 of 6 November 2003 

The parameters used to classify olive oils in Europe, are those determined by the EUROPEAN COMMISSION and are published in their Official Journal.

From healthy fruits and using only mechanical and physical production procedures, we get extra virgin olive oil. This involves acquiring the “juice” of the olive in a natural way. It should remind the mouth of the olive it was made from.

Extra virgin olive oil.

To obtain the quality of extra, it has to meet each and every quality criteria and each and every purity criteria.

In general, the taste characteristics of an oil and its level of chromatic transparency is in no way related to its level of oleic acid contained in peroxides, K-270, etc., data which only define a set of analytical variables and not sensory ones, which is why the organoleptic characteristics are essential for determining QUALITY.

The quality of extra virgin corresponds to a superior quality virgin olive oil.

This is why, if extra virgin olive oil does not meet each and every quality criteria and each and every purity criteria, it will be downgraded even though it continues to be a virgin oil.