Olvia Extra virgin olive oil (olio di oliva extravergine) is obtained after the first pressing of a healthy olive fruit, and its acidity (free fatty acids) does not exceed 0.8 percent. In addition to meeting the chemical parameters, the oil must also pass an organoleptic test and must not have any smell that is not characteristic of oil. Therefore, for example, "extra virgin olive oil enriched with a sprig of rosemary" is not actually extra virgin olive oil.
The healthiest of all types of olive oil is extra virgin oil due to the simple pressing and filtering of fatty acids during production.
The low content of polyunsaturated fatty acids makes olive oil much more resistant to high temperatures than other oils, so it is better for cooking and frying.
Origin: Italy
