What does "Extra Virgin" mean for olive oil? The complete guide

Extra Virgin – this term stands for the highest quality level of olive oil. But what does that mean in concrete terms?

The EU Definition

Under Commission Delegated Regulation (EU) 2022/2104, extra virgin olive oil may have free acidity of no more than 0.80% (expressed as oleic acid). Classification also depends on other chemical characteristics and sensory assessment. The stated maximum for DIVO is 0.50%, below that limit.

Cold pressing below 27°C

Mechanical extraction at low temperatures preserves polyphenols, vitamins, and the characteristic aroma. Higher temperatures destroy exactly these valuable ingredients.

Why acidity is so important

Free acidity measures the proportion of free fatty acids determined by chemical analysis. This value alone cannot establish a difference in taste. Sensory assessment complements the chemical analysis.

DIVO Extra Virgin

Produced by Basso in Italy, IFS Higher Level and BRCGS AA+ certified. For daily use and professional kitchens.