Knowra Extra-virgin olive oil Extra-virgin olive oil Extra-virgin olive oil is olive oil made without refining and meeting defined chemical and sensory standards for acidity, defects, and positive attributes.
Olive oil : A fat extracted from olives, composed mainly of triglycerides and used as food and cooking oil. Extra-virgin is the highest quality grade within this broader family of oils.
Olive harvest : The gathering of olives from trees for oil production or direct consumption. Fruit maturity and damage at harvest influence oil quality and sensory character.
Mediterranean cuisine : The food traditions of regions bordering the Mediterranean Sea, with substantial variation among communities. Extra-virgin olive oil is a common finishing fat and ingredient across many of these cuisines.
Virgin olive oil : Olive oil obtained without refining that meets the standards for the virgin grade but not the extra-virgin grade. It is the closest grade below extra-virgin and may have limited sensory defects or higher acidity.
Olive oil extraction : The processes used to separate oil from olive paste, including crushing, malaxation, and centrifugation. Extraction methods determine whether oil can qualify as unrefined extra-virgin oil.
Malaxation : The controlled mixing of crushed olive paste before oil separation. Its duration, temperature, and exposure to air affect yield and volatile aromas.
Olive oil tasting : The sensory evaluation of olive oil for aromas, flavors, and defects. Tasting reveals the fruitiness and faults used to classify extra-virgin oils.
Refined olive oil : Olive oil treated by refining processes to reduce acidity, color, odor, or other unwanted characteristics. Refining removes sensory defects, but the resulting oil cannot be labeled extra-virgin.
Free acidity : A measure of free fatty acids in an oil, commonly expressed as a percentage of oleic acid. Extra-virgin standards set a maximum free-acidity level.
Centrifugation : A separation method that uses rapid rotation to divide materials according to density. Modern mills commonly use centrifuges to separate oil from water and olive solids.
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