Extra Virgin Olive Oil – What Does That Mean?

Extra virgin: what makes olive oil special?

Olive oil is divided into different grades. In Germany, only the first two grades are available almost exclusively: “Extra Virgin Olive Oil” and “Extra Virgin Olive Oil”.

  • The addition “Nativ Extra” is called “Extra Vergine” in Italian. Translated, this means “extra virgin”. The best olive oil is therefore the most natural oil.
  • Extra virgin olive oil is made from either cold pressing or cold extraction of olives. These processes are gentle on the product and have proven themselves over time.


Olive Oil: Difference Between “Virgin” and “Extra Virgin”

The acidity of the extra virgin must not exceed 0.8 grams per 100 grams. Virgin olive oil may contain up to 2 grams. The difference can only be measured and cannot be tasted.

  • In the meantime, you will almost only find the “Extra Virgin Olive Oil” (extra virgin) in German supermarkets. Slight mistakes are allowed in “virgin olive oil” (virgin), but Germans are reluctant to bring defective products into their homes. Even the discounters produce the extra virgin.
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Written by Paul Keller

With over 16 years of professional experience in the Hospitality Industry and a deep understanding of Nutrition, I am able to create and design recipes to suit all clients needs. Having worked with food developers and supply chain/technical professionals, I can analyze food and drink offerings by highlight where opportunities exist for improvement and have the potential to bring nutrition to supermarket shelves and restaurant menus.

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