Extra virgin olive oil is an oil product directly made from olive fruit by mechanical and physical methods (including washing, decanting, centrifugation or filtration, but excluding high-temperature heating and leaching with organic solvents). Without refining, it is rich in various original nutritional components of olive fruit and has high nutritional quality.
How to choose olive oil:
1, depending on the oil grade.
Good olive oil must have the words extra virgin. If there is other oil on the label, it is not 100% extra virgin olive oil.
2. Look at the acidity value
That is, the ratio of free fatty acids in100g oil. Free fatty acids, also known as free fatty acids, are "restless" fat components in oils and fats. Too high acidity can easily lead to oxidation and inedible. The acidity of extra virgin olive oil shall not exceed 1%.
Step 3 look at the date
It is best to have a fresh year and a close bottling date. General extra virgin olive oil has a shelf life of 24 months.