Olive oils are classified according to their level of acidity. The first cold pressing of a high grade of olives produces the finest olive oil, with a maximum acidity level of only 1 percent and this is called extra-virgin olive oil. Further processing by heat produces more oil, which decreases in quality and flavor. Fine virgin olive oil contains a maximum acidity level of 1.5 percent; ordinary virgin olive oil of 3 percent. Plain olive oil, sometimes called pure olive oil, is made from a blend of refined oil and one of the grades of virgin oil.
Olive oil is healthy and versatile, and it is worth buying the best quality that you can afford. It is important to use virgin olive oil in sauces.
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