Hello spridgets
i got tired of all the questions... here's the (an?) answer.
Extra Virgin olive oil with an absolutely impeccable taste and aroma;
fruity;
the acidity, expressed in oleic acid, may not exceed 1%.
Extra Virgin olive oil accounts for less than 10% of oil in many
producing countries. Used on salads, added at the table to soups and
stews and for dipping.
Virgin olive oil
Perfect flavor and odor, maximum acidity (oleic acid) of 2g/100g - 2%
with maximum peroxide value mequiv 02/kg of 20
Ordinary Virgin Olive Oil
Good flavor and odor, maximum acidity (oleic acid) of 3.3g/100g - 3.3%
with maximum peroxide value mequiv 02/kg of 20 Ordinary oil may still be
fine for frying or where flavor is not wanted or needed.
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Best regards,
Bill mailto:pythias@pacifier.com
"66 Sprite
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