Characteristics and Benefits of extra virgin olive oil

by Grecoroots Αμοιρίδου

To qualify an olive oil as "extra virgin" it must:

  • have been produced exclusively by mechanical methods (without the use of water or chemicals)
  • have been produced by the cold pressing method
  • have an acidity level of less than 0.8%

The level of acidity is one of the most important factors determining its type. This is one way to measure the percentage of free fatty acids.

Important information:

  • its green color is due to chlorophyll
  • the bitterness or burning left in the throat are not signs of bad quality, on the contrary, these characteristics are clear indications of high quality and are among the advantages of extra virgin olive oil


It is one of the main criteria for the quality of olive oil – the lower the acidity, the higher the quality of the olive oil. Free fatty acids are what shape the acidity of olive oil: the higher the acidity, the fattier acids there are.

Benefits of extra virgin olive oil:

In recent years, modern doctors and nutritionists have come to the conclusion that, especially extra virgin olive oil, contributes significantly to human health thanks to its high nutritional value.

Extra virgin olive oil contributes to:

  • bad cholesterol reduction (LDL)
  • good cholesterol maintaining (HDL)
  • heart disease and certain cancers prevention
  • anti-aging and wrinkle prevention, since olive oil contains vitamin E
  • against Alzheimer’s disease
  • gastric ulcer and rheumatoid arthritis healing

Also, it is pure and does not contain any additives. Its fruity taste and rich aroma are the characteristics that make it extremely popular and universally accepted.
The light, smooth composition of extra virgin olive oil makes it an ideal choice for light sauces and salads. Extra virgin olive oil has a high content of vitamins and other nutrients.


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