What is the source of extra virgin olive oil?

Extra virgin olive oil is derived from the first pressing of olives, making it the highest quality olive oil available. This oil is produced by mechanically pressing fresh olives without the use of heat or chemicals, which preserves the natural flavors, aromas, and health benefits associated with olives.

The quality of extra virgin olive oil is strictly regulated, and it must meet specific chemical and sensory standards. For instance, it should have a free acidity of less than 0.8% and must pass tasting panels to ensure it is free from defects. The process of cold pressing ensures that the oil maintains its full flavor profile and nutrient content, distinguishing it from oils produced by subsequent processing methods.

The other options refer to processes or ingredients that do not align with the definition and quality criteria of extra virgin olive oil, making them unsuitable sources for this premium product.