Extra-virgin: The term extra-virgin describes a certain olive oil. To qualify as extra-virgin olive oil, (EVOO or extra-virgin or even extra-virgin) an olive oil must come from a first cold pressing, i.e. have been extracted by mechanical processes. only, without the use of chemicals or heat. Although offering less yield (extraction of only 85% of the oil contained in the fruits, which are the olives), pressing with ...
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