Tuesday, December 22, 2009

What makes 'extra vigin olive oil' extra virgin?

';Extra Virgin'; means that the olives were really, really ugly.





Haha, no. Actually, ';extra virgin'; means first cold-pressed. The olives used in making olive oil are treated several different ways. The ';first cold-press'; is the first treatment; the olives are squashed, and the oil that they produce is extra virgin. Then the olives go through further pressings, with heat applied, to extract even more oil. Finally, the pits are ground up, and even MORE oil is extracted...this is considered the least-flavorful type. First-pressed is good for dipping, drizzling, etc (in other words, it's eaten all by itself) while the later pressed stuff is best for frying.What makes 'extra vigin olive oil' extra virgin?
cause its very new oil, the newer the tastierWhat makes 'extra vigin olive oil' extra virgin?
first pressing of the olive and no use of heat it extract the oil...


standard olive oil has been heated to release the oil after the first pressing....
Extra virgin oil is Catholic.
The age of the olives used to make the oil, the younger the olives the more virginal the oil.
Here in Portugal it is the very first pressing of the olive from the first crop
Extra virgin olive oil comes from the first cold pressing of the olives. The second cold press of the same batch of olives produces virgin olive oil. The olives are then pressed again, this time using heat, to produce light olive oil. Extra virgin is strong and fruity, vigin is lighter in tastes, but still a bit fruity, and light olive oil is much milder and thinner in texture. Hope this helps
I could be wrong, but I was told it can also depend on how many times the olives were pressed. Not confident w/ that answer though. ;)
it means the hand of man has never set foot on it.............
its the first pressing of the olives

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