Virgin olive oil is an oil juice obtained directly from fresh olive fruits by mechanical cold pressing and filtration, and there is no chemical treatment during the processing. Ordinary olive oil is a mixture of refined oil and a certain proportion (generally 10%-30%) of virgin oil.

The specific differences are as follows:

External olive oil has the highest quality, and its acid value does not exceed 1%. Extra virgin olive oil with acidity less than 0.8 is the best quality olive oil. Pure natural juice squeezed from fresh olive fruit within 24 hours is made by oil-water separation. The squeezing method adopts a pure physical low-temperature squeezing method without adding any preservatives and additives. Biochemical indicators and sensory characteristics must also meet the relevant standards.

2. Ordinary olive oil is made by mixing refined oil with a certain proportion (generally 10%-30%) of virgin oil, with an acid value below 1.5% and a transparent light golden color. Colorless and odorless olive oil extracted from low-grade virgin olive oil.