"Extra Virgin" is the highest grade of olive oil. It posesses the following characteristics: Must be made from fresh olives - extracted from the fruit solely by mechanical means. Fruit must be of high quality, processed soon after harvest, and with clean equipment. Temperature can not exceed 86F (30C) during the processing procedures. No solvents can be used during processing. The oil can not be mixed with oils made from seeds, nuts, or pomace (milling leftovers). Must meet specific test standards at over 20 laboratories. Free fatty acid level can not exceed 0.8% and peroxide value must be < 20 meq O 2. Contains naturally occurring antioxidants and polyphenols. Must pass a taste test by an International Olive Council (IOC) recognized panel showing some fruitiness and no defects.
