![]() In other words, it must have practically no defects, and have an intense and fruity aroma and flavour. Through sampling (between 7 and 12 samplers), the median defect must be zero and the median fruitiness greater than zero. Its acidity must always be equal to or lower than 0.8%. This is the oil of highest quality among virgin olive oils. * Extra Virgin Olive Oil: Obtained directly from olives and only through mechanical procedures. ![]() ![]() The varieties of olive, soil, climate, production and form of harvest are the variables which determine their quality, flavour and aroma. There are four categories among the most commonly commercialised and recognised in the legislation of the European Union (Regulation EC 1019/2002): Extra Virgin Olive Oil, Virgin Olive Oil, Olive Oil and Olive Pomace Oil. Olive oils can be classified in accordance with different criteria.
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