“Extra virgin” is the highest category of olive oil, but what do those two words really mean? It’s not just a marketing ploy: an extra virgin olive oil (EVOO) must meet specific requirements regarding production, acidity, and taste. We’ll explain what characteristics define it and how to recognize a good one.
Quick Response
Olive oil is classified as extra virgin when it is obtained solely by mechanical means (without chemicals), has a maximum acidity of 0.8°, and exhibits no defects in taste or aroma during tasting. It is the highest quality: pure juice from healthy, fresh, and properly processed olives.
What is extra virgin olive oil?
Extra virgin olive oil is a natural olive juice: it is obtained solely through mechanical processes (grinding and pressing, preferably cold-pressed), without solvents or any chemical treatment. That is why it retains all the flavor, aroma, and health benefits of the olive. It is the staple fat of the Mediterranean diet and, for many chefs, an indispensable ingredient.
The characteristics that define extra virgin olive oil
- Only mechanical methods: no chemicals or refining. It is pure olive oil.
- Fresh, healthy olives: harvested at the peak of ripeness and processed as soon as possible to prevent spoilage.
- Maximum acidity of 0.8°: this is the legal limit for extra virgin olive oil. The lower the acidity, the better the condition of the fruit.
- Zero defects in the tasting: a panel of tasters must confirm that it has no defects in taste or smell. This is the requirement that many overlook and that truly sets extra virgin olive oil apart from the rest.
- Cold extraction: Processing at low temperatures preserves the aromas and antioxidants.
Acidity: The Difference Between Extra Virgin, Virgin, and Lampante
Acidity measures the condition of the oil (it doesn’t have a “sharp” taste in the mouth; it’s a chemical property). Based on that value and a tasting, olive oil is classified as follows:
| Category | Acidity | Tasting Defects |
|---|---|---|
| Extra Virgin | ≤ 0.8° | None |
| Virgin | ≤ 2° | Mild |
| Lampante | > 2° | Yes (not suitable without refining) |
Lampante olive oil cannot be consumed as is: it is refined and, when blended with some virgin olive oil, becomes the oil sold simply as “olive oil.” That is why extra virgin olive oil is the highest category.
🧒 Genuine extra virgin olive oil — Harvested on our own farm in Lower Aragon, cold-pressed, and with the entire process monitored at our olive mill.
How to Recognize a Good Extra Virgin Olive Oil
A good EVOO smells and tastes like fresh olives, with notes that may be reminiscent of grass, almonds, tomatoes, or apples, depending on the variety. Bitterness and pungency aren’t defects—they’re signs of an oil rich in polyphenols (its antioxidants). What does give away a bad oil is a rancid, vinegary, or musty smell. If you want to learn more, check out our article on when an oil is past its prime.
Our extra virgin olive oil
At Almazara Artal, we oversee the entire process: cultivation, our own harvest, production, and quality control. We use traditional, meticulous methods, including cold pressing, to produce an extra virgin olive oil with a bold yet balanced flavor. And if you’d like to discover how the flavor varies depending on the olive variety, check out our guide on which variety to use for each dish.
🧒 From the olive tree to your table
Our extra virgin olive oil from Lower Aragon, which has won more than 30 national and international awards. We ship throughout Spain and Europe.
