First squeeze produces virgin olive oil, subsequent squeezes produce olive oil. What is Extra Virgin oil.?

Answer 1

Extra Virgin is produced from the first cold pressing of the olives. the remaining olive pulp is then heated and re-pressed to obtain the next lower grade, heated to a higher temp and pressed again, and then a third time to obtain pomace grade olive oil.

flavor decreases with each heating and re-pressing, but lower grade olive oils are better for cooking, since they have can take higher heat before burning.

Answer 2

Extra Virgin Olive Oil is a Virgin Olive Oil of absolutely perfect flavor, color and aroma that has a maximum acidity, in terms of free oleic acid content, of no more than 1% (1 gram per 100 grams). It is the most expensive of all olive oils, because the best conditions for production, harvesting, processing and storage are not always present and therefore the level of production of Extra Virgin Olive Oil is low, although these are increasing thanks to the efforts of olive growers, olive oil producers and traders. It is the oil with the best sensory qualities.

Of the other two designations of olive oils fit for consumption and covered by the International Agreement, “Virgin Olive Oil” is a Virgin Olive Oil with a good flavor but with a slightly subdued fruity flavor; its free acidity may not exceed 1.5%. During the production and wholesale stages, the qualifier “Fine” may be used with this classification.

Answer 3

Extra-virgin olive oil comes from the first pressing of the olives, contains no more than 0.8% acidity, and is judged to have a superior taste. There can be no refined oil in extra-virgin olive oil.
Virgin olive oil with an acidity less than 2%, and judged to have a good taste. There can be no refined oil in virgin olive oil.
Olive oil is a blend of virgin oil and refined virgin oil, containing at most 1% acidity. It commonly lacks a strong flavor.

Answer 4

Better olives

Answer 5

Good question! Bravo - I'll be interested to see if anyone knows.