Interesting Tidbits

Extra virgin 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.