How to recognize extra virgin olive oil ?

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Extra virgin olive oil is at the heart of Mediterranean cuisine and recognized for its many health benefits.. Yet, faced with the multitude of references available on the market, it is not always easy to ensure that you are purchasing real quality oil.

What is extra virgin olive oil ?

Extra virgin olive oil is obtained exclusively by mechanical processes, without refining or adding chemicals. It is extracted from fresh and healthy olives, usually within hours of harvest.

To carry the words “extra virgin”, the oil must meet strict standards :

  • a free acidity less than or equal to 0,8 % ;
  • no sensory defect detected during an official tasting.

Acidity reflects the quality of the olives used as well as the speed of their processing after harvest.. The lower it is, the better the chemical quality of the oil. It indicates the level of degradation of the fat.

It is important to clarify that acidity has nothing to do with heat (the stinging sensation in the throat). An oil can be fiery while having very low acidity.

This does not mean that a “virgin” oil is necessarily of poorer taste quality..
Virgin olive oil has a maximum free acidity level of 2 %.

Beyond 2 %, the oil is classified “lampante”. Lamp oils are unfit for consumption as is and must be refined before being marketed..

Read the label : a first quality indicator

The label is an excellent starting point for assessing the quality of an olive oil.. It must clearly state :

  • the exact name “extra virgin olive oil” ;
  • the country or region of origin ;
  • the minimum durability date (DDM) ;
  • the extraction method, often indicated by the term “cold extraction”.

This information guarantees a certain transparency on the origin and production conditions.

The benefits of extra virgin olive oil

Beyond its taste qualities, extra virgin olive oil is recognized for its many benefits :

  • rich in monounsaturated fatty acids ;
  • presence of natural antioxidants ;
  • protective role for cardiovascular health.

Our quality commitment

We strive to produce our oils in the best possible conditions : healthy olives and a very short time between harvest and pressing (environ 4 hours).

Thanks to this rigor, our oils fruity green AOP Aix-en-Provence et Aglandau are marked “extra virgin”.

Notre dark fruity – mature olives is classified as virgin oil. Its manufacturing process involves a rise in temperature of the olives as well as a longer time between harvest and crushing.. This leads to a slight increase in the acidity level, while allowing you to obtain a softer oil.

Choosing an extra virgin olive oil, it’s above all understanding what makes it good : healthy olives, rapid mechanical extraction, controlled acidity and flawless tasting. Read the label carefully, finding out about the origin and method of manufacture allows you to make an informed choice.

Beyond technical criteria, good olive oil is also a matter of taste and know-how. Behind every bottle, there is a land, a harvest and production methods that influence its character. Take the time to select a quality oil, it’s about enhancing your diet, support a demanding job and fully enjoy the authentic flavors of the Mediterranean.