Olive oil is obtained from the olive fruit, and is the only vegetable oil that can be used directly from the fruit with no refinement necessary. Extra virgin olive oil is the first oil that is extracted from the olive without using heat. It is less handled than other forms of olive oil, making it a more pure and natural option.
Production
Extra virgin olive oil is the highest grade of olive oil available. This form is the most natural and least refined type of oil. The color and intensity of the extra virgin oil depends on the time at which the olives were picked and pressed. Olives that were picked earlier will yield oil that is more green in color and has a pepper undertone. Olives that are allowed to ripen longer will yield a more golden oil and generally have a milder flavor.
Classification
The International Olive Council, which is based in Madrid, set a list of criteria that olive oil must meet in order to earn the "extra virgin" classification. First, the oil must be extracted without the use of heat or chemicals, as these methods can extract more oil from the fruit but can also affect flavor. The oil must also contain less than 0.8 percent oleic acid. This percentage is a quality measure that is based on the amount of fatty acids present. Lastly, laboratory and taste tests must be performed to ensure that there are no chemical or flavor defects present in the oil. In the event that an olive oil does not meet all of these criteria it cannot be classified as extra virgin, however it can be classified as a lower grade oil.
Health Benefits
According to MayoClinic.com, extra virgin olive oil is the most heart healthy type of olive oil because it is less processed than other olive oil grades. Polyphenols are antioxidants that are beneficial to heart health. Extra virgin olive oil contains the highest level of polyphenols, making it the best choice. Olive oil can also help aid healthy digestion, ease symptoms of ulcers and stomach inflammation, and help prevent the formation of gallstones.
Storage
A high end olive oil will generally have the harvest year indicated on its packaging. Olive oils have a shelf life of 12 to 18 months from the package date. Oils that are older than the 18 month shelf life can take on a greasy texture and experience flavor changes. Lower end olive oils may or may not have sell-by dates present on the package. Olive oil does not need refrigeration to maintain freshness.
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