Extra virgin olive oil


Extra virgin olive oil

Etichetta di dominio


Etichetta grammaticale



Denoting a particularly fine grade of olive oil made from the first pressing of the olives and containing a maximum of one per cent oleic acid.1


According to the International Olive Oil Council,extra virgin olive oil is obtained only from the olive, the fruit of the olive tree, using solely mechanical or other physical means, in conditions, particularly thermal conditions, which do not alter the oil in any way. It has not undergone any treatment other than washing, decanting, centrifuging, and filtering. This excludes oils obtained by the use of solvents or re-esterification methods, and those mixed with oils from other sources.
It has a free acidity, expressed as oleic acid, of no more than 0.8 grams per 100 grams (0.8%), and other characteristics that correspond to those fixed for this category in the IOOC standards. Extra virgin olive oil accounts for less than 10% of oil in many producing countries. This is the highest quality of olive oil. Note that extra virgin olive oils vary widely in taste, color, and appearance. Their taste and aroma should reflect the fact that they were made from olives and have some positive attributes (that is, they cannot be totally tasteless). They are supposed to have no taste defects.2


Olive oil can only be classified as extra virgin if the acidity level is under 0.8 percent.1

Trascrizione fonetica

/ˈɛkstrə/ /ˈvəːdʒɪn/ /ˈɒlɪv/ /ɔɪl/

Sinonimi e Antonimi





Virgin-Middle English: from Old French virgine, from Latin virgo, virgin-.3

Etichetta di paese



Università di Genova - Facoltà di Lingue e Letterature Straniere - dipartimento DISCLIC

Data della scheda
Thu Jan 1 01:00:11 1970

1. https://en.oxforddictionaries.com/definition/extra_virgin 09/05/2017
2. https://www.oliveoilsource.com/definition/extra-virgin-olive-oil 09/05/2017
3. https://en.oxforddictionaries.com/definition/virgin 09/05/2017

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