A virgin olive oil has not undergone any chemical treatment or processing. It is obtained by mechanically (or another physical means) pressing the olives, and its basic properties are not modified. It’s a totally natural product that maintains the same biological and chemical properties of the olive, having not gone through any artificial processes. There are many classifications of Virgin Olive Oil depending on their taste, smell, and analytic characteristics. When we talk about acidity, we talk about the proportion of free fatty acids- not an acidic flavor.
Extra Virgin Olive Oil
The best olive oil on the market with an acidity level anywhere up to 0.8 grams per 100 grams (0.8%). It's most commonly used on salads and added to soups and stews. It’s a popular dip for breads with a splash of balsamic vinegar.
Virgin Olive Oil
Virgin olive oil with a good taste that has a free acidity of 2% or 2.0 grams per 100. Similarly, it is used for salads, soups, stews, and dipping bread.