Extra virgin olive oil is generally obtained by cold mechanical pressing, below 27 degrees centigrade temperature.

Extra virgin olive oil is made from the first cold pressing of olives, without the use of chemicals or heat, thereby preserving all its organoleptic and nutritional properties. It is celebrated for its role in the Mediterranean diet and its numerous health benefits, including support for cardiovascular health and anti-inflammatory functions.

• Nutritional Profile (per 100 grams):
• Calories Approximately 884 kcal.
• Protein None.
• Fat About 100 grams, predominantly monounsaturated fats (especially oleic acid) which are beneficial for the heart.
• Carbohydrates None.
• Fiber None.
• Vitamins and Minerals Contains vitamin E and K, both important for cellular protection and blood clotting.

Industrial Production Process

The production of extra virgin olive oil involves a series of steps designed to extract oil from olives while preserving its quality, flavor, and nutritional properties. Extra virgin olive oil is the highest quality olive oil, characterized by its excellent flavor and aroma, with low acidity. 

• Olive harvesting. Olives are harvested at the right stage of ripeness, preferably by hand or using gentle mechanical methods to avoid damaging the fruit.
• Washing. The harvested olives are washed with water to remove impurities and residues of leaves or soil.
• Crushing. The olives, including the pits, are crushed to break the cells and facilitate the release of the oil.
• Malaxation. The resulting olive paste is slowly mixed to allow the small droplets of oil to coalesce and form a more easily separable oil phase.
• Extraction. The oil is separated from the paste using centrifugation methods, without the use of chemical solvents, preserving the oil's natural qualities.
• Decanting and filtering. The extracted oil is allowed to rest so solid residues settle, then it is filtered to achieve perfect clarity.
• Bottling. Finally, the oil is bottled in containers that protect it from light and heat to preserve its organoleptic properties.

Considerations

Extra virgin olive oil is particularly valued for its high levels of antioxidants, such as polyphenols, which reduce oxidation in the body and improve heart health. It is also known for its anti-inflammatory properties, which can help reduce the risk of chronic diseases like type 2 diabetes and cancer.

Culinary Use Perfect for dressing salads, cooking at low temperatures, and as an addition to cold dishes to enhance flavor.

Health Benefits Supports cardiovascular health, helps control cholesterol levels, reduces inflammation, and protects against some chronic diseases.

Storage Store in a cool, dry place, away from direct light and heat to maintain its freshness and antioxidant properties.

The maximum acidity should not exceed 0.8% total, while a virgin olive oil should not exceed 2%.

To obtain the denomination "High quality" the Extra virgin olive oil must have some characteristics foreseen by the so-called "disciplinary" 2010:

ACIDITY ≤ 0.4

N. PEROSSIDES (meqO2 / Kg) ≤ 12

1,2-DIGLYCERIDES (%) ≥ 70 (Dec-Mar) - ≥ 60 (Apr-Jul) - ≥ 50 (Aug-Nov)

a-TOCOPHEROL (mg / kg) ≥ 120

ALCHYL ESTERS (ppm) ≤ 30

BIOPHENOLS (mg / Kg) (determined by HPLC) ≥ 200

PHTHALATE CONTENT (for each phthalate, ppm) ≤ 3

A sensory analysis is also provided.

The benefits of this type of oil are reflected above all in the cardiovascular system, for which several studies have recognized the hypocholesterolemic properties (1) of virgin and extra virgin olive oil.

Even when used in fried foods, if of excellent quality, this oil reduces the harmful LDL cholesterol (2).

Extra virgin olive oil studies

References____________________________________________________________________

(1) Damasceno NR, Pérez-Heras A, Serra M, Cofán M, Sala-Vila A, Salas-Salvadó J, Ros E. Crossover study of diets enriched with virgin olive oil, walnuts or almonds. Effects on lipids and other cardiovascular risk markers. Nutr Metab Cardiovasc Dis. 2011 Jun;21 Suppl 1:S14-20. doi: 10.1016/j.numecd.2010.12.006. Epub 2011 Mar 21. PMID: 21421296.

(2) Farnetti S, Malandrino N, Luciani D, Gasbarrini G, Capristo E. Food fried in extra-virgin olive oil improves postprandial insulin response in obese, insulin-resistant women. J Med Food. 2011 Mar;14(3):316-21. doi: 10.1089/jmf.2009.0264. 

Abstract. The benefits of low glycemic load (GL) diets on clinical outcome in several metabolic and cardiovascular diseases have extensively been demonstrated. The GL of a meal can be affected by modulating the bioavailability of carbohydrates or by changing food preparation. We investigated the effect on plasma glucose and insulin response in lean and obese women of adding raw or fried extra-virgin olive oil to a carbohydrate-containing meal. After an overnight fast, 12 obese insulin-resistant women (body mass index [BMI], 32.8 ± 2.2 kg/m(2)) and five lean subjects (BMI, 22.2 ± 1.2 kg/m(2)) were randomly assigned to receive two different meals (designated A and B). Meal A was composed of 60 g of pasta made from wheat flour and 150 g of grilled courgettes with 25 g of uncooked oil. Meal B included 15 g of oil in the 150 g of deep-fried courgettes and 10 g of oil in the 60 g of stir-fried pasta. Both meals included 150 g of apple. Blood samples were collected at baseline and every 30 minutes over a 3-hour post-meal period and were tested for levels of glucose, insulin, C-peptide, and triglycerides. The area under the curve (AUC) values were calculated. In obese women the AUCs for C-peptide were significantly higher after meal A than after meal B at 120 minutes (W [Wilcoxon sign rank test] = 27.5, P = .0020), 150 minutes (W = 26.5, P = .0039), and 180 minutes (W = 26.5, P = .0039). No differences were found in lean subjects. This study demonstrated that in obese, insulin-resistant women, food fried in extra-virgin olive oil significantly reduced both insulin and C-peptide responses after a meal.