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Giratela come volete, le analisi di laboratorio e l’assaggio parlano chiaro

Turn it however you like, the laboratory analyses and tasting speak clearly.

Extra virgin olive oil, virgin olive oil, and olive oil. What's the difference?

Italy, along with Spain, Tunisia, and Greece, is among the world's leading olive oil producers, yet there's often little knowledge about the subject. We need to catch up; let's do our homework! Regulation (EEC) 2568/1991, with subsequent amendments and additions, establishes the exact quality standards required for an oil to be labeled "EXTRA VIRGIN OIL."

Let's proceed in order.

Extra virgin olive oil and virgin olive oil.

Extra virgin olive oil and virgin olive oil are both the result of the first pressing of olives. The main difference lies in the organoleptic qualities and the percentage of oleic acid (acidity):

● extra virgin olive oil: it is an oil without defects, with notable qualities and whose acidity is less than 0.8 grams per 100 grams;
● virgin oil: is an oil that has some defects but does not exceed the maximum acidity limit of 2 grams per 100 grams.

Our oils have an acidity level of less than 0.2 grams per 100 grams: this not only allows us to fully qualify for the Extra Virgin Olive Oil designation, but also to comply with the more stringent Monti Iblei DOP regulations, whose maximum oil percentage limit is set at 0.5 grams per 100 grams.
After this brief self-congratulatory digression, let's proceed with the other indications.

Extra virgin olive oil and olive oil.

The fundamental difference lies in the production process. Extra virgin olive oil is always produced using mechanical processes. Olive oil, on the other hand, is a blend of refined oil (extracted using chemical solvents) and virgin oil. In this case, the acidity level must not exceed 1 gram per 100 grams. It's important to emphasize that the acidity of oil cannot be determined by tasting, but only through chemical analysis. Organoleptic analysis (panel testing), on the other hand, allows us to detect other qualities through smell and taste. Indeed, if we really want to be honest, the real goal of panel testing is to identify product defects.

But that's another beautiful story that we'll tell you another time.

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According to numerous studies, regular intake of polyphenol-rich EVOO is associated with improved cognitive function and greater protection against age-related neurological decline. Why choose organic extra virgin olive oil?  Choosing an organic extra virgin olive oil isn't just a matter of quality, but also of sustainability. Organic farming ensures olives are grown without the use of pesticides or chemical fertilizers, respecting the environment and preserving biodiversity. High-quality organic olive oil also tends to be richer in polyphenols, thanks to cultivation and production methods that prioritize plant and soil health. Furthermore, choosing organic products supports small, local producers, often custodians of ancient agricultural traditions. Conclusion Extra virgin olive oil is not only a symbol of our culture, but also a health elixir that should be present in every kitchen. 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