Extra Virgin Olive Oil
Extra Virgin Olive Oil Record from Hot Sauce Survey
|Ingredient Name||Extra Virgin Olive Oil|
|Wikipedia Summary||Olive oil is a liquid fat obtained from olives (the fruit of Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin, produced by pressing whole olives and extracting the oil. It is also used in cosmetics, pharmaceuticals, and soaps, and as a fuel for traditional oil lamps, and has additional uses in some religions. The EU regulates the use of different protected designation of origin labels for olive oils.The United States is not a member of the IOC and is not subject to its authority, but on October 25, 2010, the U.S. Department of Agriculture adopted new voluntary olive oil grading standards that closely parallel those of the IOC, with some adjustments for the characteristics of olives grown in the U.S. Additionally, U.S. Customs regulations on 'country of origin' state that if a non-origin nation is shown on the label, then the real origin must be shown on the same side of the label and in comparable size letters so as not to mislead the consumer. International Olive Council ==== In countries that adhere to the standards of the International Olive Council, as well as in Australia, and under the voluntary United States Department of Agriculture labeling standards in the United States: Extra virgin olive oil is the highest grade of virgin oil derived by cold mechanical extraction without use of solvents or refining methods. United States ==== As the United States is not a member, the IOC retail grades have no legal meaning there, but on October 25, 2010, the United States Department of Agriculture (USDA) established Standards for Grades of Olive Oil and Olive-Pomace Oil, which closely parallel the IOC standards: U.S. Extra Virgin Olive Oil for oil with excellent flavor and odor and free fatty acid content of not more than 0.8 g per 100 g (0.8%); U.S. Virgin Olive Oil for oil with reasonably good flavor and odor and free fatty acid content of not more than 2 g per 100 g (2%); U.S. Virgin Olive Oil Not Fit For Human Consumption Without Further Processing is a virgin (mechanically-extracted) olive oil of poor flavor and odor, equivalent to the IOC's lampante oil; U.S. Olive Oil is a mixture of virgin and refined oils; U.S. Refined Olive Oil is an oil made from refined oils with some restrictions on the processing.These grades are voluntary.|
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|Recipes Using This (12)||
|Manufacturers Using This (5)|
|Ingredients Used With This Ingredient (42)||
|Peppers Used With This Ingredient (13)||
|Date Added||1 Year, 3 Months Ago|
|Date Last Updated||7 Months, 3 Weeks Ago|
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