Product Description
Extra virgin is the highest quality and most expensive olive oil
classification. It should have no defects and a flavor of fresh
olives.
In chemical terms extra virgin olive oil is described as having a
free acidity, expressed as oleic acid, of not more than 0.8 grams
per **0 grams and a peroxide value of less than *0 milliequivalent
O2. It must be produced entirely by mechanical means without the
use of any solvents, and under temperatures that will not degrade
the oil (less than *6°F, *0°C).
In order for an oil to qualify as extra virgin the oil must also
pass both an official chemical test in a laboratory and a sensory
evaluation by a trained tasting panel recognized by the
International Olive Council. The olive oil must be found to
be free from defects while exhibiting some fruitiness.
Since extra virgin olive oil is simply pressed fruit juice without
additives, the factors influencing its quality and taste include
the varieties of olives used, the terroir and the countless
decisions, production practices and the dedication of the
producer.
Olive oil tasters describe the positive attributes using the
following terms:
Fruity: Having pleasant spicy fruit flavors characteristic of fresh
ripe or green olives. Ripe fruit yields oils that are milder,
aromatic, buttery, and floral. Green fruit yields oils that are
grassy, herbaceous, bitter, and pungent. Fruitiness also varies by
the variety of olive.
Bitter: Creating a mostly pleasant acrid flavor sensation on the
tongue.
Pungent: Creating a peppery sensation in the mouth and throat
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