Why is it called Extra Virgin olive oil?

Answer 1

Extra Virgin olive oil is the oil that comes from the very first pressing of the olives- it has the least impurities and the least amount of processing- no heat or other methods besides pressing was involved in obtaining the oil.

I have an article that gets more into detail regarding the different grades of olive oil and how they are obtained, if oyu are interested, email me and I will dig it up for you

Answer 2

This Site Might Help You.

RE:
Why is it called Extra Virgin olive oil?

Answer 3

If its virgin olive oil, nobody's had sex with it. If its EXTRA virgin olive oil, nobody's touched it. Hell nobody's even looked at it. And about extra virgin girls.. If she's never been in a serious / sexual relationship is say that's the closest you'll get

Answer 4

Extra virgin olive oil is a very high quality Olive Oil.
One 1 L of extra virgin olive oil, the highest level of quality, requires 2,100 olives.
Extra virgin olive oil contains not more than 1% oleic acid.
The only added ingredient in extra virgin olive oil is the warm water used to flush away the bittemess of the olives, caused by the presence of oleuropein.

Answer 5

my understanding is first cold pressing only to be extra virgin. it has the most flavor and is most pure.
its the one you use on salads if you can afford it!
long cooking with this grade is a waste as it changes the flavor. unless its added at the end of the cooking or just before serving.

below is from Internet..



Since IOOC standards are complex, the labels in stores (except in the US -- see below) clearly show an oil's grade:

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.

Olive-pomace oil is a blend of refined pomace olive oil and possibly some virgin oil. It is fit for consumption, but it may not be called olive oil. Olive-pomace oil is rarely found in a grocery store; it is often used for certain kinds of cooking in restaurants.

Lampante oil is olive oil not used for consumption; lampante comes from olive oil's ancient use as fuel in oil-burning lamps. Lampante oil is mostly used in the industrial market.

Answer 6

Because it's from the very first pressing of the olives, unadulterated and unrefined (not chemically treated)--the premium stuff. Extra virgin olive oil also must be no more than .8% acidity.

Edit: here's a page with more info:
http://www.oliveoilsource.com/definitions.htm

Answer 7

Extra virgin is double pressed olives.

Answer 8

Because it's processed more thoroughly than pure olive oil. The impurities are taken out, and instead of getting water and oil mixed, you're getting simply the best possible oil out of the olive.

Answer 9

less impurities

Answer 10

They are different grades. Extra virgin is the most flavorful.