Note that the product of the extraction oil is repeatedly called a virgin and not virgin; This is because, from the point of view of technical manufacturing, the extra virgin NOT differs from virgin; on the contrary, what differentiates (strictly) the two products is the set of chemical and organoleptic characteristics. It 'true that extra virgin CAN' be obtained from the first cold pressing (less than 27 ° C using a first mechanical pressing performed on braked with hydraulic presses) or simply with cold extraction (less than 27 ° C through a percolation or centrifugation of the braked); However, despite these features help to give a greater or lesser quality production, nothing got to do with the specific production rules drawn up by the European Community (Reg. EC 1989/2003).
To acquire the name exta, a virgin olive oil MUST have a total acidity MAXIMUM (induced by free oleic, then NOT esterified to glycerol) 0.8%; By contrast, an oil extra virgin NOT NOT acidity may use more than 2%.
In addition to chemical analysis, it is essential that the product exceeds the extra organoleptic control by a test applied and verified by the relevant monitoring bodies; the characteristics evaluated and the most important are: the fruity aroma (induced by volatile components) and taste bitter and spicy (conferred by polyphenols).
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