Extra virgin olive oil

Food, Plant source foods, Vegetable oils and derivatives, Olive oil

Consumption area(s): We have not found reliable data on the spread of this product, but it is likely consumed in the same countries where olive oil in general is commonly used.

Introduction

Extra virgin olive oil is a high-quality product, obtained exclusively through the mechanical pressing of olives, without the use of chemicals or any form of refining. To be marketed under this designation, it must comply with strict regulatory standards established by European legislation (Council Regulation EEC No. 2568/91 and subsequent amendments). One of the key parameters for its assessment is acidity, which must not exceed 0.8%, as this reflects the level of free fatty acids present in the oil.

Classification of Extra virgin olive oil

Extra virgin olive oil can be classified based on its geographic origin or the specific olive varieties used in its production:

• Chianti PDO Extra Virgin Olive Oil
• Lucca PDO Extra Virgin Olive Oil
• Seggiano PDO Extra Virgin Olive Oil
• Terre di Siena PDO Extra Virgin Olive Oil

Nutritional facts table

Please note that values may vary slightly depending on the type of extra virgin olive oil.

Nutrients	Per 100 g
Calories (kcal)	899
Total fat (g)	99.9
———Saturated fat (g)	15.32
Cholesterol (mg)	0
Sodium (mg)	0
Total carbohydrates (g)	0
———Dietary fiber (g)	0
———Total sugar (g)	0
Protein (g)	0