Extra vir­gin olive oil also has a free fatty acid con­tent expressed as oleic acid less than 0.8 grams per 100 grams, the low­est of any non-refined grade of olive oil. (The refin­ing process removes free fatty acid, which is why refined olive oils have less.) Generally, the higher val­ues of free fatty acids indi­cate that the triglyc
Extra-virgin olive oil is pressed mechanically from ripe olives and processed without high heat or chemical solvents. This protects chemicals in the oil called phenols. In contrast, regular, highly processed olive oils lose these chemicals. prPV5hs.
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    • what is extra virgin olive oil