New Sicily Food

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It is called Extra Virgin Olive Oil based on if the oil comes from the first press of the olives, cold press (to keep all the organic components of the Olives).

 

Another factor that distinguishes the EXTRA VIRGIN (EVO) is that oil does not exceed 0,7% of oleic acid content.

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The volatile components present in an olive oil will affect its taste. The presence of flavor compounds in olive oil is closely related to its sensory quality. Olive cultivar, origin, maturity stage of fruit, storage conditions of fruit, and olive fruit processing influence the flavor components of olive oil and therefore its taste and aroma.

 

Phenolic compounds also play a significant part in the flavor of olive oil. There is a good correlation between aroma and flavor of olive oil and its polyphenol content.