Extra virgin olive oils are cold-pressed oils from the first pressing. Only the oil obtained from the mechanical pressing process may be called extra virgin
A distinction is made between extra virgin olive oils depending on the growing region, olive variety and vintage.
- Single-variety oils may contain the name of the olive variety.
- Olive oils from a production area with a protected designation of origin also bear the PDO (Protected Designation of Origin) seal
- If the oils are not blended from different vintages, they may also bear the year of harvest
Olive oil – extra virgin
