Erityisneitsytoliiviöljy

Erityisneitsytoliiviöljy is the highest quality grade of olive oil, as defined by international standards. It is produced solely from olives, using mechanical or other physical means that do not alter the oil. No solvents or refining processes are used. The term "extra virgin" signifies that the oil has a low acidity level, typically no more than 0.8%, and passes sensory evaluations for taste and aroma, meaning it is free from defects.

This oil is characterized by its fruity flavor, often with notes of grass, herbs, or other botanical elements, and a slight bitterness or pungency. Its low acidity and the presence of antioxidants contribute to its health benefits. Extra virgin olive oil is best used in uncooked applications like salad dressings, marinades, or as a finishing oil drizzled over dishes. When heated, it can lose some of its delicate flavors and beneficial compounds, although it is still more stable than many other oils due to its monounsaturated fat content.

The production of extra virgin olive oil is a meticulous process that begins with the careful selection of ripe olives, followed by immediate milling and pressing to preserve freshness and quality. The oil is then stored in dark, cool conditions to prevent oxidation. Its distinct flavor profile and perceived health advantages have made it a staple in culinary traditions worldwide.