One of the many myths encircling this extraordinary super food, extra virgin olive oil, is the testing of its authenticity by placing it in the refrigerator and watch if it solidifies. If it does than it is extra virgin, if it doesn’t, than it isn’t. This refrigerator test is not a reliable indicator.
There is no olive oil grade higher than extra virgin. Extra virgin specifies that the olives were harvested physically or mechanically, with extra care, without destroying their quality. The extraction was done without the use of heat or chemicals.
The weather, harvesting methods, time frame between picking and extraction process, exposure to light, heat […]