An "Extra Virgin Olive Oil 'The oil obtained from the first pressing of olives by mechanical means, and without using processes or chemicals, in conditions that do not cause deterioration of the oil and a free acidity, expressed as oleic acid, is not higher than 0.8%.
Olive oil is used mainly in the kitchen, mainly in variety Extra Virgin and Virgin, to dress salads, to flavor various foods, store vegetables in jars. Its high smoke point makes it very suitable for frying. Its use is recommended for the rich in monounsaturated fatty acids and its beneficent qualities, thanks to the presence of antioxidants (phenols and tocopherols) and the properties to fight cholesterol.
The flavor of the oil can vary greatly depending on the variety of olives from which it is produced, place of production, degree of maturation, harvesting of the fruit.