What does Extra Virgin really mean?

For an olive oil to be considered extra virgin it has to meet some very precise requirements:

-It must be extracted by mechanical means, i.e. by pressure or centrifugation. It cannot have been heated or have used any type of chemical solvents.

-The extraction temperature must not exceed 27 degrees Celsius. Above 27 degrees Celsius, the volatile particles containing the flavourings are degraded and lost.

-It must have a fruity smell. That is to say, it must smell of grass, tomato, artichoke, almonds, etc. It has to smell of good things.

- It must not have any defects. An oil that smells or tastes strange, vinegary, rancid or musty, will never be considered extra virgin. An olive oil that does not smell of anything will not be either.

- The acidity (which is a chemical parameter and not a taste parameter) must be less than 0.8 percent. The highest quality oils have an acidity between 0.2 and 0.4.

If you are not an expert in olive oil tasting, it can sometimes be difficult to recognise these tastes and smells, so I recommend you to trust a professional who can advise you.