Extra Virgin Olive Oil (ExtraVirgin): It is the highest grade and highest quality olive oil and a pure natural product. It has an excellent taste, with a light and pleasant plant fragrance, and the acidity does not exceed 1. \x0d\1. Good olive oil has the following characteristics: \x0d\ The properties of olive oil are closely related to the oil-making process. High-quality olive oil is produced by cold pressing, and it needs to be separated from low pressure to high pressure. Low-pressure first-pressed olive oil is light yellow in color and is the most ideal salad oil and cooking fat. \x0d\Observation: The oil body is translucent, thick, light yellow, yellow-green, blue-green, blue, or even blue-black. Dark olive oil has a high acid value and is of poor quality. The pigments and other nutrients in refined oil are destroyed. \x0d\Smell: Fruity aroma. Different tree species have different fruity aromas. Oil tasters can even distinguish 32 different olive fruit aromas, such as licorice, cream, fruit, chocolate, etc. \x0d\Taste: The taste is smooth, with a light bitterness and spiciness. There is an obvious feeling in the back of the throat, and the spiciness is delayed. \x0d\2. Bad olive oil has the following characteristics: \x0d\ Observation: The oil body is mixed and lacks translucent luster, indicating that it has been left for a long time and has begun to oxidize. The color is light and feels very thin, not thick, which means it is refined oil or blended oil. \x0d\Smell: There are stale smells, musty smells, muddy smells, sour wine smells, metallic smells, and other peculiar smells. It means there is deterioration, or there is something wrong with the raw materials of the olive fruit, or it has been improperly stored. \x0d\Taste: There is a peculiar smell, or there is no smell at all. It means it has gone bad, or it is refined oil or blended oil.