Olive Oil
Like fine wine, olive oil grown in different regions has a distinctive taste. Climate, soil, variety of tree (cultivar) and time of harvest account for the different organoleptic properties (sensory properties involving taste, color, odor and feel) of different oils. Some extra-virgin olive oils are made from a variety of olives; others are made from one cultivar. The following information provides an outline of the European Community parameters for olive oil:
Extra-virgin olive oil
Comes from the first olive pressing. It 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.
First cold press
Denotes that the oil that came from the first press of the olives. The word "cold" is important because if heat is used, olive oil's chemistry is changed.
