Extra virgin olive oil is the highest quality olive oil with the best flavour and made simply by crushing olives and extracting the juice. It is the only cooking oil that is made without the use of chemicals and industrial refining. It is produced from the first cold pressing of the olives and pits. Cold pressing means that heat or chemicals aren't part of the production process. In chemical terms EVOO is described as having a free acidity, expressed as oleic acid, of not more than 0.8 grams per 100 grams and a peroxide value of less than 20 milliequivalent O2. It must be produced entirely by mechanical means without the use of any solvents, and under temperatures that will not degrade the oil (less than 86°F, 30°C).
Extra virgin olive oil should have no defects, no bad smell, no bad taste and it needs to be balanced with a certain amount of pungency, or spiciness, in the throat. It is the highest quality and most expensive olive oil classification and these oils are best for salad dressing, stir fry and bread dips, where the strong olive flavour can be enjoyed.
In order for an oil to qualify as “extra virgin” the oil must also pass both an official chemical test in a laboratory and a sensory evaluation by a trained tasting panel recognized by International Official Authorities.
The Farmville takes pride in offering premium extra virgin olive oil by our Greek producers (i.e. Evodes) whose products have been approved from both Greek and European Authorities.