Olive oil is more complicated than many people think. It's not just a matter of going down to the grocery store and picking up any old bottle of oil. There is a plethora of different classifications and tastes. It takes a keen tongue and a strong mind to classify oils in this sometimes confusing field properly. organic extravirgin olive oil is the crème de la crème of oil. It is the best olive oil in the world with perfect purity and zero defects.
A virgin is thought of as something that is uncorrupted. Extra virgin is purer than pure with zero defects and a flavor of freshly harvested olives. It is the most expensive of the oils and this classification must undergo a rigorous chemical and oral test by the International Olive Council. Only the elite oils can ever hope to ascend to these lofty heights.
This is the best olive oil in the world and therefore requires rigorous chemical testing in order to verify its authenticity as an extra virgin oil. It must have free acidity and have no more than 0.8 grams per 100 grams of oleic acid. It must also have a below 20 milliequivalent O2 level.
Chemical tests are also conducted to make sure that it doesn't degrade whilst under 86 degrees Fahrenheit. On a side note, any oil that isn't produced entirely through mechanical means is instantly disqualified. This is to reduce the chance of having a quality chasm between different batches of oil, which always comes because of human error.
Olive oil that aspires to gain the prestigious extra virgin classification must undergo an oral test by the International Olive Council. A standard bottle of oil is placed in front of a tasting panel, which samples the oil for its qualities. If the oil has zero defects and has a slight fruity taste it gains the title of being an extra virgin olive oil.
Every member on the tasting panel is trained to the highest standards and is completely free of commercial and industrial ties. It is an extremely complicated process and it requires a training course in itself to learn all the rules. This is due to the complexity of different oils. For example, some oils come from pressed fruit juice without any of the additives. These differences influence the tastes and qualities exhibited by products that are perfectly valid organic extravirgin olive oil.
Although an extra virgin classification supposedly makes something a 'best olive oil,' it does not necessarily apply in the views of customers. Every oil lover has differing opinions on what their favorite oils are. However, anyone who knows about the process can appreciate the time and effort that goes into perfecting the blend, which is why even if they are not a person's favorite taste, they are still considered the most well made oils on the market.
