Extra Virgin Olive Oil (EVOO) is the highest quality olive oil, valued for its exceptional taste, nutritional benefits, and purity. To earn the label "extra virgin," the oil must meet several strict criteria:

• Extraction Process: EVOO is made through a mechanical method called "cold pressing," where olives are crushed, and oil is extracted without using heat or chemicals. This preserves the oil's natural flavors, nutrients, and antioxidants.

• Acidity Level: EVOO must have an acidity level of 0.8% or lower. A lower acidity level indicates fresher, higher-quality oil with minimal oxidation or degradation.

• Flavor and Aroma: EVOO is celebrated for its complex flavors, which can range from fruity and grassy to peppery and slightly bitter. These characteristics depend on the olive variety and growing region and are hallmarks of a superior oil.

In short, olive oil is a healthy fat derived from olives, with EVOO being the purest, most nutrient-rich variety, produced at temperatures below 23°C to maintain its quality.

Professional tasters classify olive oil based on the balance of positive attributes, which include:

• Fruitiness: This characteristic comes from healthy, fresh olives (both ripe and unripe) and is perceived through olfactory sensations, either directly or through the back of the nose.

• Bitterness: A fundamental trait of oil derived from green olives or olives that are changing color, bitterness is detected on the rounded papillae in the V-shaped area of the tongue.

• Pungency: This sharp tactile sensation is typical of oils produced early in the growing season, primarily from unripe olives. It can be felt across the palate, especially in the throat.

The IOC (International Olive Council) officially recognizes three categories of Extra Virgin Olive Oil based on the taster’s perception of “spicy/bitter” versus “fruit” intensity:

1. Soft Olive Oil: Delicate, with an average rating (median) up to 3 units on the scale.

2. Average Olive Oil: Medium, with a median rating of 3-6.

3. Strong, Spicy Olive Oil: Robust, with a median rating greater than 6.

So! With our nose, we detect the main composition of the oil. The first thing we should assess by smell is whether there is a defect or not, and secondly, whether the olives are green or ripe. With our mouth, we confirm what we sensed with our nose. If the oil has an obvious defect in aroma, it’s best not to taste it. If it seems fine, we proceed to taste it. The second aspect you can evaluate is the level of bitterness, which we feel "on the cheeks." The third is the pungency in the throat—the peppery sensation!

If the oil is good, this pungency leaves an amazing aftertaste, making you want more!