Virgin oil is the result of a single, simple pressing; in contrast,
cold-pressed is a marketing label rather than a processing technique.

Fine virgin oil is just slightly less perfect -- with "maximum acidity
(oleic acid) of 2g/100g - 2% with maximum peroxide value mequiv 02/kg of 20."

Extra virgin oil is the highest quality olive oil -- characterized by "perfect
flavor and odor, max acidity (oleic acid) of 1g/100g - 1% with maximum peroxide
value mequiv 02/kg of 20." In some regions, extra virgin oil is judged by a panel
of experts for taste, mouth feel, and aroma. This oil tends to be most delicate in
flavor, and is preferred for salads or served at the table with bread for dipping,
or added to soups and stews.

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