Extra virgin olive oil is generally obtained by cold mechanical pressing, below 27 degrees centigrade temperature.
The maximum acidity should not exceed 0.8% total, while a virgin olive oil should not exceed 2%.
To obtain the denomination "High quality" the Extra virgin olive oil must have some characteristics foreseen by the so-called "disciplinary" 2010:
- ACIDITY ≤ 0.4
- N. PEROSSIDES (meqO2 / Kg) ≤ 12
- 1,2-DIGLYCERIDES (%) ≥ 70 (Dec-Mar) - ≥ 60 (Apr-Jul) - ≥ 50 (Aug-Nov)
- a-TOCOPHEROL (mg / kg) ≥ 120
- ALCHYL ESTERS (ppm) ≤ 30
- BIOPHENOLS (mg / Kg) (determined by HPLC) ≥ 200
- PHTHALATE CONTENT (for each phthalate, ppm) ≤ 3
A sensory analysis is also provided.
The benefits of this type of oil are reflected above all in the cardiovascular system, for which several studies have recognized the hypocholesterolemic properties (1) of virgin and extra virgin olive oil.
Even when used in fried foods, if of excellent quality, this oil reduces the harmful LDL cholesterol (2).
