Everything Extra Virgin
The Definition of Extra Virgin
Is there a measurable difference between the virgin and extra virgin labels?
According to the International Olive Oil Council (IOOC), the answer is yes. Extra-virgin olive oil should come only from virgin oil productions and contain no more than .8 percent acidity. During the extraction process, no chemicals should be used. Extra-virgin olive oil should be cold-pressed, which means that no heat over a certain temperature was used during processing.
Then of course, there’s the taste. Olive oils with the extra-virgin designation should have superior flavor and aroma. It is recommended that they be used in salad dressings, to dip bread in, or to drizzle on top of sauces.