Neitsytoliiviöljyä

Neitsytoliiviöljy, or virgin olive oil in English, refers to olive oil obtained directly from olives and solely by mechanical or other physical means, under conditions that do not lead to alterations in the oil. It is obtained without any treatment other than washing, decantation, centrifugation, and filtration. It is a key ingredient in Mediterranean cuisine and is widely recognized for its health benefits.

There are specific quality standards that virgin olive oil must meet. These include parameters related to its chemical composition, such as acidity levels and peroxide values, which indicate the freshness and degree of oxidation. Organoleptic characteristics are also crucial, meaning the oil should have a pleasant aroma and taste, free from defects. The absence of off-flavors and aromas is a defining feature.

The production process for virgin olive oil emphasizes preserving the natural qualities of the olives. Olives are typically pressed shortly after harvesting to prevent fermentation and oxidation. The oil is then separated from the olive pulp and water, usually through centrifugation. Storage conditions are also important, with virgin olive oil best kept in dark glass bottles away from light and heat to maintain its quality and flavor profile. Its versatile use in salad dressings, marinades, and as a finishing oil makes it a staple in many kitchens.