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

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

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