A guide to extra virgin olive oil

Extra virgin olive oil

Have you ever pondered the distinctions between extra virgin olive oil (EVOO) and regular olive oil? We certainly have. To enlighten ourselves, we consulted Rachel Lively at Hilton Head Oils and Balsamics, an expert in the field. Her specialty oilery exclusively offers EVOO, and we were intrigued to discover what sets it apart.

“Extra virgin olive oil (EVOO) comes from the first pressing of the olives (cold-pressed) and contains no more than 0.8 percent acidity,” Lively explained. “No chemicals are ever added to extra virgin olive oil. Contrarily, refined olive oil has been chemically treated to neutralize strong tastes and to neutralize the high acid content at a consumable level. That is why it is less expensive. Typically our EVOOs have an acidity level below 0.2 percent, which is four times lower than the required threshold to be deemed extra virgin. Basically, we have curated the best of the best for our customers.” 

When shopping for olive oil, prioritize finding “extra virgin” on the label. The key to the best quality lies in choosing the lowest possible acidity. Remember, not all olive oil brands are created equal. Next time you’re at the store, take a moment to scrutinize the labels a bit more closely.