extra virgin olive oil

Virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 0.8 grams per 100 grams (0.8%), and the other characteristics of
which correspond to those fixed for this category. Extra Virgin olive oil accounts for less than 10% of oil in many producing countries. Used on salads, added at the table to soups and stews and for dipping.

Extra Virgin olive oil
Virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 0.8 grams per 10