What Makes Olive Oil 'Extra Virgin'?

Some olive oils are labeled "extra virgin" and others are not. The label looks small, but the difference in quality and flavor is big. Extra virgin olive oil is the highest grade of olive oil you can buy. To earn the name, European law says it must be made a certain way and meet certain standards.

Pressing

Extra virgin olive oil comes exclusively from the first, cold press. Only mechanical methods of separation are allowed, such as a hydraulic press or a centrifuge. No chemicals.

Chemical-free

Extra virgin olive oil cannot contain any chemical substances. It is 100% pure olive "juice," which is part of what makes it one of the healthiest oils out there.

Acidity

Before bottling, the oil is tested for acidity. To pass, it must come in below 0.8%. Many high-quality olive oils from Italy go lower, some as low as 0.1%. Non-extra virgin olive oils can sit anywhere between 0.8% and 2%. Acidity shapes the flavor of the finished oil, so this test matters.

No defects

Extra virgin olive oil has three main enemies: light, heat and oxygen. Any of them can touch the oil during or after production and leave sensory defects. That is why the oil is tested first, to make sure nothing is off before it is bottled and labeled "extra virgin."

A higher standard

All of our extra virgin olive oil is produced in Italy by small artisan producers selected by our buyers in Eataly Italia. Some bottles also carry an additional stamp with a code number, which means the oil is DOP or IGP-certified. The EU issues these seals to guarantee, control and protect the products, and to keep things transparent for you.

• DOP, or "Protected Designation of Origin": the extra virgin olive oil is produced, processed and packaged in a specific geographical zone and according to tradition. Every step, from production to packaging, follows rules set out in a disciplinare, or disciplinary text.
• IGP, or "Protected Geographical Indication": the quality or reputation of the extra virgin olive oil is linked to the place or region where it is produced, processed or prepared.

Both certifications are hard to earn. The main difference is that DOP has stricter rules than IGP. On Eataly.com, each bottle specifies whether it is an IGP or DOP product, and an official stamp appears on the bottle. Look for these symbols as you shop.

Explore our selection of extra virgin olive oil on Eataly.com or find your local Eataly to shop in-store.