The term “virgin” refers to an oil was produced by the use of mechanical means only, with no chemical treatment. In order to be called “extra virgin” the oil must be of high quality, have no more than 0.8% acidity, and have a superior taste including some fruitiness and it must be free of defined sensory defects such as rancidity or moldy taste. These are the criteria established in the International Olive Council (IOC). Oil meeting these standards includes less than 10% of the oil produced. These percentages are significantly higher in the Mediterranean countries.
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