So what, specifically, does extra virgin olive oil have that other grades of olive oil do not? According to the USDA,?extra virgin olive oil is?“virgin olive oil which has excellent flavor and odor (median of defects equal to zero and median of fruitiness greater than zero) and a free fatty acid content, expressed as oleic acid, of not more than 0.8 grams per 100 grams.”
In general, extra virgin olive oil is:
- Less acidic. Extra virgin olive oil must have an oleic acid content of less than 0.8 percent according to the USDA and the IOC, while virgin olive oil can have as much as two percent. This means that extra virgin olive oil is less acidic. Why does this matter? In short, higher acidity indicates that the oil has broken down on a molecular level, which indicates lesser quality.
- Tastier. With all this talk about process, acids and purity, it is hard to forget about one of the most important characteristics of a high-quality olive oil — flavor. Extra virgin olive oil is evaluated by a panel of tasters and must be defect-free in order to be labeled “extra virgin.” The sensory panel also looks for fruitiness during the taste test.
- Less processed. If your goal is to eat more unprocessed foods,?stick to authentic olive oil?labeled “extra virgin.” Since it is not treated with any extreme temperatures or heat and is not mixed with other types of oils, it is much closer to its unprocessed form than any other kind of olive oil.
- Not mixed with other oils. Virgin or refined olive oil is generally mixed with other kinds of oils for two reasons: to make it more cost-effective and to improve or adjust the flavor. This is not ideal because olive oil is the healthier and better tasting oil.
- Healthier. Because the olives used to make your extra virgin olive oil have not been altered by heat, chemicals or any other damaging processes, they retain all of their antioxidants, minerals, enzymes, vitamins and phenols during the manufacturing process. This makes extra virgin olive oil healthier than its refined counterpart.
