Neitsioliiviõli

Neitsioliiviõli, also known as virgin olive oil, is a type of olive oil extracted solely by mechanical or other physical means, under conditions that do not lead to the alteration of the oil. It is obtained from the fruit of the olive tree (Olea europaea) without any use of solvents or refining processes. This method of extraction preserves the natural flavors, aromas, and beneficial compounds present in the olives.

The classification of virgin olive oil is determined by its acidity and sensory characteristics. Extra virgin olive oil (EVOO) is the highest grade, characterized by very low acidity (typically less than 0.8%) and a complex flavor profile with fruity and sometimes bitter or peppery notes. Virgin olive oil, a slightly lower grade, has a maximum acidity of 2% and may have minor sensory defects.

Neitsioliiviõli is highly valued for its culinary applications and perceived health benefits. It is a staple in Mediterranean cuisine, often used for dressing salads, dipping bread, and as a finishing oil for various dishes. Its rich flavor and relatively low smoke point make it suitable for sautéing and light frying. Nutritionally, it is a good source of monounsaturated fatty acids, particularly oleic acid, and contains antioxidants like polyphenols, which are thought to contribute to its health-promoting properties. The quality and characteristics of neitsioliiviõli can vary depending on the olive varietal, growing conditions, and the specific extraction and handling processes employed.