For an olive oil to be classified as "Extra Virgin" within the European Union, it must be produced solely by mechanical means—without the use of solvents or heat—and meet specific quality markers.
The European olive oil sector is facing challenges, including climate change, drought, and the devastating Xylella fastidiosa bacteria affecting Italian groves. However, the industry is investing in sustainable technology and research to ensure the quality of European EVOO remains the highest in the world, preserving both the environment and the traditional agricultural landscape. european extra
It must pass a professional sensory evaluation (panel test) to ensure it has zero defects and possesses positive attributes like fruitiness, bitterness, and pungency. For an olive oil to be classified as