Extra virgin olive oil is the only vegetal oil obtained solely by mechanical procedures(pressing, centrifuging and filtering) with no addition of chemical substances. It is subjected to several European Commission controls aiming to protect consumers.

Before obtaining a commercial denomination, oil must fill exact chemical standards and an organoleptyc test (Panel) by a group of expert tasters. Olive oil is the only food subject to these compulsory tests.

The quality of extra virgin olive oil is determined by a simultaneous check of 3 points:
- the raw material (olives)
-  the entire process of picking and pressing - determinant for the final quality:
- picking by hand at the right stage of ripening, 
- storage of picked olives, 
- pressing within 24 hours of picking,
- quality of work and machinery at the mill and the skill of the miller
- the working duration and temperature affect the oil quality: low temperatures (< 28°C) limit oxidation and produce more intensely fruity oils; protracted time and high temperatures favours oxidation and degrading of antioxidants. 
- storing and bottling

Olive oil components

ACIDITY LEVEL measures the totality of free fatty acids in the oil and it is one of the factors that determinate the health of the olives. It is affected by:

- olives variety and climatic conditions

- soundness and grade of maturity of the olives - the lower it is, the sounder were the olives

- wrong storage – contact with air or sediments—high temperature

FATTY ACIDS  - their composition is determined by the variety and maturity of olives

Monounsaturated acids do not receive the oxidizing effect of free radicals and favour the
elimination of cholesterol and the formation of clotting in arteries

PEROXIDES  - the number of peroxides measure the oxidation of fatty acids and keeps the oil stable in time; they increase on contact with air, lwith light and heat

PHENOLS  -  ensure the stability oil in time and in cooking (bitter and spicy oil is more stable than sweet oil)

Poliphenols in extra virgin olive oil are volatile and are responsible for the fruity taste of the oil; their quality and quantity depends on the maturity of the olives (excess in maturity decreases polyphenols) on picking and pressing

TOCHOPHEROLS  - Contain vitamin E (vit.E or alpha-tochopherol) and are important in auto-oxidation process, both in the oil and in the human body. The best protection fro oxidation in a fat is obtained when the relationship between vit.E and the polyunsaturated acids is more than 0,79. In seed oil, although richer in vit.E, this relationship is between .0.30 and 0.50, while in olive oil it is averagely 1.87, with a larger bio-availability of vit.E.