The phrase extra virgin olive oil (EVOO) is everywhere — but what does it actually mean? And how can you be sure you’re getting the real deal?
“Extra virgin” isn’t just a marketing term — it’s a quality standard. To earn this title, an olive oil must meet strict criteria, including:
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Low acidity (≤ 0.8%)
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No chemical processing or heat refining
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Cold-pressed within hours of harvest
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Free from defects in taste or aroma
At Angelica’s, our oil has an acidity of just 0.14%, far below the threshold. We cold-press our olives immediately after harvest to preserve their antioxidants, flavor compounds, and purity — no shortcuts, no blending, and no heat.
Why does it matter?
Because EVOO retains more nutrients, has a better shelf life, and tastes infinitely better. You’ll notice it in the color, smell, and the way it enhances your food.
When in doubt, check the label — and look for producers who are proud to share their stats.