Olio Extra Vergine di Oliva
Extra-virgin olive oil is a distinct olive-oil category and an important ingredient in Italian cooking.
- Category
- Extra-virgin olive oil
- Acidity limit
- No more than 0.8%
- Sensory character
- Fruity, without sensory defects
At the table
Visit Tuscany’s panzanella recipe dresses soaked and squeezed stale bread with extra-virgin olive oil, tomatoes, onion, cucumber, basil and red wine vinegar.
Read the category
The European Commission distinguishes extra virgin from virgin oil and from blends of refined and virgin olive oils. “Cold extraction” and “first cold pressing” are optional labeling indications, not interchangeable names for the category.
