Definition · Quality & analyses
Extra virgin (EVOO)
The premium category of olive oil: acidity ≤0.80%, peroxide ≤20, positive fruitiness and no sensory defect. Obtained by mechanical processes only. It is the top-of-range benchmark.
The premium category of olive oil: acidity ≤0.80%, peroxide ≤20, positive fruitiness and no sensory defect. Obtained by mechanical processes only. It is the top-of-range benchmark.