Your Definition of `Extra Virgin' Olive oil is not in fact correct-
You stated that extra virgin olive oil comes from the first press of the olives - that isn't so.
Unless the label states `First Cold Pressed' it generally isn't - Some definitions of Virgin olive oil
and Extra Virgin olive oil follow below:
The Trouble with Definitions.
There are many governing bodies which attempt to define olive oil. The European Communities has a different definition than the International Olive Oil Council (IOOC). Most countries use the IOOC standards. The U.S. is one of the few major markets which has not adopted the IOOC definitions. Instead the USDA has a 1948 classification which uses terms such as "fancy" and "choice".
Olive oil importers have effectively blocked passage of more meaningful labeling. Working with certified IOOC tasting panels, the California Olive Oil Council has attempted to rectify this by issuing a seal to oils which exceed IOOC Extra Virgin olive oil quality standards. Look for the COOC seal to find oils which surpass global standards.
Virgin olive oils
This oil is obtained only from the olive, the fruit of the olive tree, using solely mechanical or other physical means in conditions, particularly thermal conditions, which do not alter the oil in any way. It has not undergone any treatment other than washing, decanting, centrifuging and filtering. It excludes oils obtained by the use of solvents or re-esterification methods, and those mixed with oils from other sources. It can be qualified as a natural product, and virgin olive oil can have a designation of origin when it meets the specific characteristics associated with a particular region. Virgin olive oils can have the following designations and classifications depending on their organoleptic (taste and aroma) and analytic characteristics (the degree of acidity refers to the proportion of free fatty acids, not to the taste)
Extra Virgin olive oil
Virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 0.8 grams per 100 grams (0.8%), and the other characteristics of
which correspond to those fixed for this category. Extra Virgin olive oil accounts for less than 10% of oil in many producing countries. Used on salads, added at the table to soups and stews and for dipping.
FYI - Tsulawi
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