Olive oil belongs to woody plant oil, which is made from fresh olive fruit by direct cold pressing. No heating and chemical treatment are needed, and natural nutrients are retained. Olive oil is considered to be the most suitable oil for human nutrition among the oils found so far.
Grade classification of olive oil
The International Olive Oil Association divides olive oil into virgin olive oil and refined olive oil.
Virgin olive oil, or natural olive oil, is the oil directly obtained from fresh olive fruit after mechanical cold pressing, filtration and other treatments to remove impurities. According to the different acidity, it can be divided into three grades:
Extra virgin olive oil: it is the highest grade and best quality olive oil, and it is a pure natural product. Excellent taste, elegant and pleasant plant fragrance, acidity not exceeding 65438 0%.
Boutique virgo: slightly higher acidity, but no more than 2%, pure fragrance.
Ordinary virgin olive oil: the taste and flavor are acceptable, and the acidity does not exceed 3.3%.
Refined olive oil refers to olive oil refined from virgin olive oil with acidity exceeding 3.3%, otherwise it becomes "secondary oil". Refined olive oil can be divided into two grades:
Olive oil: Refined olive oil is mixed with a certain proportion of virgin olive oil to harmonize the taste and color, and the acidity is below 1.5%, showing a transparent light golden yellow color.
Refined olive oil residue: olive oil is extracted from oil residue by dissolution and refined.
Refer to the above? Baidu encyclopedia-olive oil